Cinnamon rolls for the yummy goodness!

 I have been wanting to make cinnamon rolls for awhile.  I really craved Cinnabons version but resisted them for their total overload of sugar.  You can't avoid completely if you want to have tasty blending of ingredients with cinnamon-y filling and some icing on top.  

But I did resist for awhile when I found this cinnamon star recipe on KA . . .Cinnamon-star-bread-recipe , , ,  Mine might not look as pretty as theirs but I am sure they made it many times to perfect that look.  Not bad for a first try.

My quibble is that it didn't taste the way I wanted it to taste.  lol . . not enough butter!!  The recipe calls for egg to be brushed on dough before sprinkling the cinnamon filling.  If I make this again, I will use butter.   It is surprisingly easy to get this look considering how complicated it appears . . . but reading recipe directions in advance helps.  The braiding/twisting of the dough is what makes it look so good.

I decided to take the plunge for real cinnamon rolls with another recipe found on the internet.  The results were fine but I felt like there might be something more.

I took a break from Cinnamon Rolls to try other things.   I thought that I would work on this recipe to tweak it until I found another one which happened to be KA's recipe of the year,  Soft-cinnamon-rolls-recipe .   These rolls might just be the ones!!

Using a different type of starter, Tangzhou, which doesn't have yeast in it although yeast is added to the dough.  This recipe uses bread flour and not all purpose flour which gives it a more pillowy look and softer chew.    The filling uses brown sugar and cinnamon which is sprinkled on the dough.  I know I doubled amounts.  but now I am drawing a total blank on whether I brushed the dough with butter or added it to the filling mixture.  That isn't how the recipe is written but I have been changing things based on what I have done/tried in prior recipes.  Like I had mixed melted butter with the sugar-cinnamon mixture in the recipe above this one then I spread it on the dough.

I think the results were very good.  This one is a keeper.