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.
Continue reading “Making Cinnamon Rolls Using a New Recipe: My First Attempt”
