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The Gygi Guide to Cinnamon Rolls

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Welcome to March! 🌷 For the past few years we

Welcome to March!
🌷
For the past few years we have taken the month of March and explored the world of SPRING CLEANING . As the weather can’t seem to make up it’s mind, it’s the perfect time to get your kitchen “spring cleaned” before spring actually arrives- once that warmish weather hits NO ONE WANTS TO BE CLEANING INSIDE!
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Last year, as we started spring cleaning, it was so great to show you the oven, microwave, fridge and sink ideas. But in 2020 fashion, we were all interrupted by the worldwide pandemic that took over everything. Spring cleaning turned from a fun way to get the house spruced up-to something we were all constantly cleaning to keep our families safe! It felt like spring cleaning turned to summer cleaning, fall cleaning, and were still into winter cleaning. (Anyone else feel this!?)
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As we get ready to share our cleaning ideas- we want you to know that we are so proud of the kitchen you have created. You’ve taken the kitchen and turned it into the church, classroom, gym, hair salon, art room, and even the dr’s office. You and your kitchen have been through a lot. As we share these tips just know we feel it too. There’s a weight that we all feel as this year approaches and we just want you to know we’re here for you.
🧽
So as spring cleaning 2021 is here- we want you to know we can’t wait to be in your kitchens with you- no matter how clean or dirty- there’s no judgement here. Last year it connected us and made us feel like a big Gygi family cleaning together (aren’t tasks more fun with a group?), and we hope that this year brings the same for us all.
🧻
Sooo, as we get ready to spring clean this kitchen of yours- take a second think if the most memorable thing your kitchen has been through this year- and share with us below- we want to cheer you on! And you can really see what has happened in your kitchen this last year! To thank you for sharing, and being here we will pick a couple comments and send you a $25 Gygi gift card- you know to spruce up for spring. Can’t wait to hear your stories, ready set go—

One of the final controversies of these classic ro

One of the final controversies of these classic rolls is the question of Frosting vs. Icing. Both are obvious additions, but there can be many variations. Many bakers find this a time to play with their recipes. Adding flavors and textures through a topping is an easy way to stray from your time-tested recipe without feeling overwhelmed about the unknown outcome.

According to Martha Stewart (the baking goddess herself), "In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating." We like a traditional cream cheese frosting that provides a balance to the sweet roll, giving a little bit of tanginess along with the luscious sweetness. Icing is great too, though, because it can sometimes be a light drizzle with a stunning finish.

If you want to elevate flavors and textures in your topping, try adding some things to your icing. Want to go in the fruit direction? Add orange or lemon zest to your icing for a citrusy take on your cinnamon roll. Think about adding some ground toasted almonds or pistachios to the cream cheese icing for a nice crunch. Instead of that classic vanilla flavor in your frosting or icing, try adding almond extract, rose extract, or even peppermint for the holidays. Changing up something like frosting or icing is a simple way to elevate your classic recipe in a way that even grandma would approve of!

After all that time spent creating the perfect dou

After all that time spent creating the perfect dough, filling and shaping, and proofing precisely as needed, we don't want the baking to end up being a mystery. Taking the guesswork out of the dough "doneness" is one of the last essential steps in the cinnamon roll baking process.

How can we utilize an instant read thermometer to check if our rolls are done? The enriched dough is usually baked at a lower temperature than regular lean dough. Lean dough like sourdough might be baked at 400 or 425 degrees, while enriched doughs need lower temperatures, usually somewhere between 350 - 375 degrees. Those enriching ingredients (butter, sugar, eggs) tend to burn much faster, creating a dark crust but doughy interior. That being said, we are looking for an internal temperature of our enriched dough to be between 185 and 195 F. These lower temperatures (lean dough is usually between 195 and 205) keep the interior soft and pillowy. Experts say to remove your rolls about 3-5 degrees before you want them to be done, as carryover cooking will occur in the hot pan. Don't let your baking times ruin all your hard work! Invest in an instant-read thermometer and get perfect results every time.

Which pan is right for your cinnamon rolls??? HMMM

Which pan is right for your cinnamon rolls??? HMMM? Tall sides or short, big or small, maybe even a muffin tin? Don’t worry! It’s a trick question! There are so many different ways to bake your buns and we think each one has its place in your kitchen. So let’s talk about baking vessels!

Cinnamon rolls are often referred to as a "tray bake." The rolls prove together and bake to form one giant cinnamon roll that is perfect for cutting or pulling apart. This is a classic style and gives lots of area for each roll to have its own pillowy soft center. One thing to remember: Make sure the pan you use has enough room for the rolls to grow. During the 2nd rise and the baking, the rolls will double or triple in size. The rolls should have 1-2 inches of space around them to grow out, instead of just up. Not enough room, and the rolls can spill out the top of the pan and create more of a cinnamon roll cone/tower instead of a flatter pillow shape.

On the other hand, when we want each roll to live on its own (think shopping mall cinnamon rolls), we look to the Half Sheet pan. These rolls are more separate entities. The rolls will cook evenly all around, leaving a golden exterior and a soft interior texture. Either way is excellent, and you should definitely give both of them a try.

How about a muffin tin? For individual bun style cinnamon rolls, this is the way to go. No need to worry about fitting rolls into a pan or making sure there is enough room. Pop each sliced roll into its own muffin cup and cover with plastic wrap. Think about making the rolls slightly thinner than you usually would so you get a nice shape after the baking and rise. We had some issues with our rolls getting so big that they became monster cinnamon buns, so air on the smaller side.

You never know when the urge for a fresh-baked cin

You never know when the urge for a fresh-baked cinnamon roll will come. Middle of the night? Sunday morning? I mean, we always want the convenience of a cinnamon roll from the frozen section at the grocery store, but the homemade taste, right? We have the hack for you! Make your own frozen cinnamon rolls at home that can be ready whenever you have that fresh-baked craving!

To freeze before baking: the dough should be frozen after the first rise (once rolled up with the filling and cut). Place into a pan and cover well, then place in the freezer. When you are ready to bake, let the dough thaw on the counter overnight before baking to activate the second rise. Bake cinnamon rolls as directed.

To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes, or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). We prefer to freeze them before they are iced and then frost them when ready to eat.

We are continuing along with ALLLL of the dough co

We are continuing along with ALLLL of the dough content. Have you been learning a lot about how important your senses are in the dough making process? 🍞

The proofing process is another time to use your senses! Many recipes vary on how much time to take for the 1st and second rise. Generally speaking, enriched doughs will take more time to rise as the enrichments inhibit the dough slightly. Sugar can impede fermentation by absorbing some of the dough's moisture; the yeast has to "fight" to be adequately hydrated before it can start feeding and fermenting. We know that fat (in the form of eggs or butter) can coat the flour, which means it will take longer for the yeast to successfully consume the simple sugars found inside the flour's carbohydrates.
Depending on several factors, the first rise can take between 1 1⁄2 to 3 hours.

This is when your eyes come in, though. We are usually looking for the dough to double in volume when making a sweet dough. Keep an eye on the dough to know when it's ready to move to the next step. After you fill and shape your rolls, the second proofing goes a little bit quicker. To determine if they are ready to bake, poke your finger into the dough. If it springs back immediately, it needs more time! If it holds its place for a moment and then begins to slowly return to its original position, it is adequately proofed and ready for the oven. If your fingerprint sinks in and doesn't spring back at all, the dough may be over-proofed. Don't worry though, you can still bake it; you just might have a different texture in your finished product.

Want to do an overnight prove? The old visual cue of "double in size" is still a good guideline when in doubt, but count on refrigerated fermentation time being anywhere from 12 to 24 hours. Also, you'll always have to bring the dough to room temperature, and then some, to properly finish it. These kinds of changes to a recipe will require a little bit of experimentation, but it definitely can be done.

How many spirals does a perfect cinnamon roll have

How many spirals does a perfect cinnamon roll have? Whether you like a big cinnamon roll that is packed full of gooey sugary goodness or smaller rolls so you can eat more of them, deciding which way to roll your dough should definitely be a part of your thought process. No matter what your recipe suggests, this can be a fun way to change it up a little!

The traditional way to roll a cinnamon roll is to add your butter/filling and roll from the long side up, creating a larger snake of dough. This makes a couple of beautiful swirls and extends the number of rolls you can get out of your recipe. Many more recent recipes are calling for just the opposite. Rolling the dough up from the short side to get the maximum number of spirals creates a picture-perfect cinnamon roll with lots of layers to fill with frosting. Yes, you get fewer rolls this way, but you can also achieve larger rolls. This is such a great way to experiment with your own recipe. Try a different rolling technique and see what you like better!

You wouldn’t have a cinnamon roll without the ob

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