Hi everyone! This past September, I did a lot of baking. Although I know of others who bake way more than I did, for me, it was quite a lot of baking!

One of the main recipes I made last month was cinnamon rolls. I started working on my cinnamon roll baking skills last year when I found a recipe I liked in one of my cookbooks. The cookbook, The Cottagecore Baking Book by Kayla Lobermeier, has become one of my favorite cookbooks for baking traditional style breads and baked treats.

The recipe I use is called Cinnamon Star Bread with Eggnog Icing. I liked the recipe because it didn’t use a tangzhog, which is used as a starter for many cinnamon roll recipes I found. Even though I don’t have a problem using tangzhog in a recipe, especially when making Asian bread (Which is what it is originally for), I didn’t want to use it in a cinnamon roll recipe. I wanted to learn how to use a recipe that is more “traditional”. This is why I was so drawn to the Cinnamon Star Bread recipe.

Last year, I decided to give using the recipe to not make a Star Bread, but instead cinnamon rolls. I decided to photograph my progress, but I waited until this fall to write a post about it. This way I could use the recipe more times and understood what it could and could not do before I write a post about it.

The Cinnamon Star Bread is, like the name suggests, a cinnamon bread in the shape of a star. The presentation of the bread is really pretty and the addition of eggnog icing makes it a perfect bread for the holiday season. The thing is I wanted to turn the bread into a cinnamon roll shape.

Before I shaped the bread, I needed to make the dough first!

I started by making the yeast to bloom in the mixer bowl…

And, after adding the other ingredients, the dough looked like this…

And then I let the dough rise.

I didn’t change the recipe until it was time to shape the dough into it’s final shape. This is when I ignored the instructions on how to make the star and rolled the dough onto a cookie sheet pan with a silicone cookie sheet underneath. Once the dough was rolled to the size of the pan, I spread the cinnamon and brown sugar filling onto it. Once I spread it on the dough, this is what the bread looked like…

After this I rolled the dough into a long roll. The silicone mat made it easier to do this by providing a surface that was easy to lift up for rolling the dough and didn’t allow the dough to stick to the pan. After rolling the dough, I used flavorless floss to cut the rolls into smaller pieces. (I highly recommend doing this. It is so much easier to do than using a knife!) Then I placed the rolled dough into a spring form cake pan to rise and then bake.

This is what the rolls looked like after their rise in the spring form pan…

And this is what the cinnamon rolls looked like after I baked them…

I really like the way the rolls turned out! They had a nice texture and were sweet. I did add frosting to the rolls after taking the photograph, which made them taste even better. I decided not to make the eggnog icing. I’m not a fan of eggnog (And my food allergies towards anything containing alcoholic doesn’t help either) so I decided to use an icing recipe from another cinnamon roll recipe.

After this first attempt to make the rolls, I decided to make it again. And again. And again. After making it several times, I began to tweak the way I make the rolls. I’ll talk more about that in a future post.

 

That’s all for now! Thank you for reading!