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Everyday Cinnamon Rolls
These rich-tasting cinnamon rolls are light enough to be enjoyed whenever a craving strikes.
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Individual Danish
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, too, so we figured out how to make a better version at home.
from: CooksIllustrated.com
January 2007
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Can I use previously frozen buttermilk for this recipe or should I purchase fresh? Thinking of making these for the weekend.
Hi Carolyn — Nice weekend project! To answer your question, frozen buttermilk should be perfectly fine to use in this recipe. If you’re interested, here’s more info about using frozen buttermilk: http://www.cooksillustrated.com/howto/detail.asp?docid=1126
Looks good and I am looking at trying it tomorrow morning. Is the wheat flour added in for more body or to make it healthier? Could you make it with just all white flour?
Hi Dixiegirl — Whole-wheat flour holds about 13% more water by weight than white flour, so if you do use all white flour, you may want to slightly reduce the liquid in the dough so that it doesn’t come out too wet. Happy baking, and please let us know how your cinnamon rolls turn out! More info on whole-wheat flour versus white: http://cooksillustrated.com/howto/detail.asp?docid=20320
Made these this morning for breakfast. They were quite delicious and much easier than a normal cinnamon roll, which I have yet to have success with. It’s not exactly the same as a normal roll, definitely on the biscuit side of the spectrum, but it certainly beats the long process of a traditional cinnamon roll. We’ll be making these again!
I would love to make these, but I have Celiac Disease and can’t use the wheat flour. Do you think a blend of gluten free flours (rice, buckwheet, quinoa, etc.) would work well in place of the wheat flour? If so, do you have a blend of flours that you would recommend?