My cinnamon buns won't pull apart. Any advice for next time?
- hungryinmanhattan Jul 27, 2014 02:38 PM
I am a newbie to cinnamon buns. I followed the recipe and they look beautiful, but I can not get the individual buns apart without cutting them. Is this correct or should they pull apart? I appreciate any advice for next time? As always, appreciate the help.
It really depends upon what the intended result of the recipe is. I'll say, generally, yes, I'd expect a recipe for cinnamon buns to produce ones that pull apart, but that's not necessarily a given.
Can you please post the recipe so we can see what you did and perhaps get some understanding of what the recipe intended?
Certainly. It is from a site called Sally's Baking Addiction:
She asks we not re-print the whole recipe but says I can link back to her, so I will try to do that.
Of course I can cut them up, but wondering if there was some trick, perhaps prior to baking, so that they will pull apart.
Again, most appreciate the help.
OK, yes, I think I can confidently assert that these would not pull apart easily. The reason is two-fold.
First, the dough will be a very wet, sticky one, looking at the ratios. High hydration - lots of liquid for not much flour. That'll make for a very soft result but also one that will stick, when the buns are put together in the baking tin.
Second, it calls for only one rise, and that in the pan. One of the things multiple rises do is help to improve the absorption of water into the dough, so that if you do 2 or more, the dough will be proportionately drier, particularly on the surface, and when the buns are placed together they'd be less likely to stick. Since this recipe is single-rise, the stickiness will really start to tell, particularly since the buns are packed together *before* rising, so that the rise will only mean that they press into each other and sort of merge.
If you want pull-apart buns, therefore, look for a recipe with a lower hydration (proportion of flour to liquid), do a double or triple rise, and space them in the tin rather than packing them together for the final rise in the tins. That will keep the surfaces reasonably dry and provide the right sort of non-stick interface. Remember that with a lower hydration the rolls will be denser and firmer, so you will need to adjust depending on how soft and fluffy you want them to be. It's entirely possible you could use the same hydration here as long as you did the multiple rise and space.