fandomsecrets | [ SECRET POST #2071 ]

⌈ Secret Post #2071 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Important: I'm really sorry about this, but I accidentally misclicked and deleted the submission post from last week instead of saving it. Managed to save the first page (25) of secrets, but the rest (about 100 or so) are gone.

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Current Secret Submissions Post: here.
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Flat | Top-Level Comments Only

Is Cinnabon all it's cut out to be? No, seriously.

Eh.

Not really, no. It is, however, a fairly consistent bright spot to being in an airport/mall, an experience I otherwise despise, so it can seem like more of a big deal than it actually is.

Depends on how you get them.

Homemade or from a good baker? Yes they are very good.

From a can or crappy baker? No, they can be very, very bad.

Short answer: Yes.

Long answer: Okay, so they need to be hot out of the oven from a good store. But as long as those requirements are met, yes. I love Cinnabon. Unfortunately it's the most unhealthy thing this side of a tub of lard, so I rarely have Cinnabon, but it is delicious.

I dunno. Try this and see. It makes twelve rolls. Sorry about the obnoxious metric measurements if that's what you're used to, they didn't exactly convert smoothly and I think a lot of them should be grams rather than ml, you might want to convert them over again. Not to mention the missing conversions in the instructions. The original recipe calls for margarine/fake butter, but I use the real deal and they turn out fine. US. powdered sugar is like icing/confectioners sugar but with some cornstarch added as a stabilizer. If you can't find cream cheese, neufchatel or maybe marscapone should work with maybe some lemon juice for flavor.

rolls:
1 1/4 oz./7.08 g package dry yeast
1 cup/ 236.59 ml warm milk
1/2 cup/118.29 ml granulated sugar
1/3 cup/ 78.07 ml butter
1 teaspoon/4.92 ml salt
2 eggs
4 cups/946.36 ml flour
filling:
1 cup/236.59 ml packed brown sugar
2 1/2 tablespoons/36.97 ml cinnamon
1/3 cup/78.07 ml butter, softened
icing:
8 tablespoons/118.32 ml butter
1 1/2 cups/ 354.88 ml powdered sugar
1/4 cup/ 59.14 ml cream cheese
1/2 teaspoon/2.46 ml vanilla extract
1/8 teaspoon/0.59 ml salt

1. Dissolve yeast in the warm milk in a large bowl.
2. Add sugar, butter, salt, eggs, and flour, mix well.
3. Knead the dough until it comes together into a ball.
4. Put in a greased bowl and let rise in a warm place about 1 hour or until dough has doubled in size.
5. Roll the dough out on a floured surface until it is about 21 inches long by 16 inches wide and about 1/4 inch thick.
6. Preheat the oven to 400 degrees F.
7. For filling, combine the brown sugar and cinnamon. Spread softened butter over the surface of the dough and sprinkle cinnamon sugar over the surface.
8. Working from a long edge, roll the dough into a cylinder.
9. Cut the cylinder into 1 3/4 inch slices and lay on their sides in a lightly greased baking pan.
10. Bake for 10 minutes or until light golden brown.
11. For icing, combine icing ingredients and beat with an electric mixer until fluffy. Spread warm rolls with icing and prepare to gain a few pounds/kilos.

What conversion were you using that didn't have 1 tsp = 5 ml?!
Try this: sensible metric and imperial measures.

INGREDIENTS
rolls:
1 tsp (5 g) dry active yeast, or 1 7g package dry yeast
250 ml (1/2 pint) warm milk
100 g (4 oz) granulated or castor sugar
75 g (3 oz) butter
1 tsp (5 ml) salt
2 eggs, beaten
500 g (1 lb 4 oz) plain or strong flour

filling:
225 g (8 oz) packed brown sugar
2 1/2 tbsp (20 g) cinnamon
75 g (3 oz) butter, softened

icing:
100 g (4 oz) butter
200 g (8 oz) icing sugar
60 g (2 1/4 oz) cream cheese
1/2 tsp (2.5 ml) vanilla extract
pinch salt

1. Add yeast to warm (body temperature) milk in a jug, stir, and leave for 5 minutes.
2. Mix flour and salt in large bowl. [If possible, warm flour and bowl in a pre-warmed, switched-off oven before step 1] Rub butter in to flour. Add sugar, and mix well. Make a well in the centre: add eggs and yeasty milk, and stir together.
3. Knead the dough until it comes together into a ball.
4. Put in a greased bowl, cover bowl with clingfilm or a plate, and let rise in a warm place about 1 hour or until dough has doubled in size.
5. Roll the dough out on a floured surface until it is about 50 cm x 40 cm, and half cm thick (21 in x 16 in, about 1/4 in thick).
6. Preheat the oven to 200°C (180°C fan oven), Gas Mark 6, 400°F.
7. For filling, combine the brown sugar and cinnamon. Spread softened butter over the surface of the dough and sprinkle cinnamon sugar mix over the surface.
8. Working from a long edge, roll the dough into a cylinder.
9. Cut the cylinder into 5 cm (1 3/4 inch) slices and lay on their sides in a lightly greased baking pan.
10. Bake for 10 minutes or until light golden brown.
11. For icing, combine icing ingredients and beat with an electric mixer until fluffy. Spread warm rolls with icing and prepare to gain a few pounds/kilos.

Personally, I think they're not quite as nice as a decent Chelsea bun, but then we all have our tastes from childhood. And, obviously, they cannot compare with the delicious lardy cake.

Oh, and the easiest way to get body temperature water or similar liquid is to mix 2 parts cold with 1 part boiling, so it averages out as about 40°C. So, for 250 ml milk, if your milk comes straight from the fridge:

~160 ml cold milk from fridge (~5°C)
~80 ml just-got-to-boiling-point milk (~100°C)

Gives ~240 ml at (2x5+100)/3 = ~37°C

Perfect.

They're pretty good but very sweet and *huge*, so definitely something you share or take home to finish later/tomorrow.

Not really. They're pretty tasty, but they're ridiculously calorie-laden and there's a lot of better food options out there.

[ SECRET POST #2071 ]

Re: Stupid questions from non-natives (Part Two)

Re: Stupid questions from non-natives (Part Two)

Re: Stupid questions from non-natives (Part Two)

Re: Stupid questions from non-natives (Part Two)

Re: Stupid questions from non-natives (Part Two)

have a cinnabon recipe clone

Re: have a cinnabon recipe clone

Re: have a cinnabon recipe clone

Re: Stupid questions from non-natives (Part Two)

Re: Stupid questions from non-natives (Part Two)