Originally Posted by
LapLap
These are my second attempt at the Richard Bertinet recipe for cinnamon rolls.
I halved the main recipe quantities and omitted entirely the sugar syrup and icing powder. Even the halved creamed butter/sugar/cinnamon filling is too much, I need no more than 70% of it (any more and it just becomes a leaked mess). All the buns in the photo are half the size of the originals (makes 12 in a regular muffin tray).
Also, he must have some really GOOD cinnamon. I need twice as much as called for to get this ingredient to stand out a bit.
It is a good recipe though, freezes well and re-heats beautifully. The first time I made it, there was so much excess sugar leakage I collected it up and melted it onto fresh popcorn - that got ingested so quickly by my daughter I don’t think it touched the sides!
https://www.gozney.com/blogs/recipes...on-buns-recipe
Beautiful...love the way they are braided. I didn't realize there were so many different types and strengths of cinnamon until I went to Penzey's (spice store) and got an education. Just by smell you could tell that there were huge differences in flavor.