I don't know what they're making here but I wanted to try
by WordOfLies
14 Comments
Classic-Body1965
I don’t think it would work on cinnamon rolls because the dough does not stick and stay together like that. It is more springy and elastic. I make cinnamon rolls a lot and the only time they get good and sticky is after you let them rise during proofing, but to take them out of the pan and shape them then would take all the rise out of them. I would love to see images from someone who tries this! Let us know how it goes.
throwaway12junk
Those are *[Hujuan](https://en.wikipedia.org/wiki/Huajuan)*, better known as “Flower Knots”. The dough is made to be steamed rather than baked and unlikely to work with traditional cinnamon rolls. Though you could probably get a “cinnamon roll” by making the Flower Knot sweet.
CaptainPoset
Of course, it depends a bit on your cinnamon rolls, but that’s how Franzbrötchen (regional specialty of Hamburg, Germany) are shaped.
MikkiMikkiMikkiM
I have seen those ‘knotted’ looking ones (second row from the bottom, far left) before as cinnamon buns/rolls, so I’d guess at least some of these are possible, but maybe not as easily as this.
sensistarfish
Anything’s possible
alikander99
In Denmark and Sweden they do. But the dough they use is different.
Timmerdogg
People are so much more creative than I
beamerpook
I don’t think you can unless you use the same dough. Plus the cinnamon filling would get everywhere and look like a mess
BlueAnnapolis
I’d be very skeptical of the flavor of a dough that is that elastic
Aletlet
I have actually tried this, right after I made steamed flower buns for the first time! Don’t remember which recipe I used but it was just a regular cinnamon roll dough that I twisted up and then baked. End result tasted just like a cinnamon role but the shape will affect how much crust/browned outer dough you end up with.
For shaping, you need to make sure the dough is very well rested or it will tear instead of stretching. You can roll up and slice the log and try with one, if it tears just cover the rest and let them sit for 10ish minutes. It’s not an experiment I ever repeated but if you made it multiple times I image you’d want to do some tweaking to get the filling consistency exactly where you want. Too watery/oily will make it hard to secure the bun in its final shape.
thathastohurt
Yes. Test which filling style holds ups best. Could be water+sugar between layers… butter+sugar… or plain sugar… etc.. some stick better than others and will bake shapes better/worse after baking.
Our bakery favorite was a 50/50 sugar blend (plus cinnamon) and using a misting bottle before applying sugar mix to the rolls.
kursneldmisk
r/fuckyourbgmusic
UnderstandingSea112
depends on your dough .. i dont see why u cant do this for cinnamon rolls
14 Comments
I don’t think it would work on cinnamon rolls because the dough does not stick and stay together like that. It is more springy and elastic. I make cinnamon rolls a lot and the only time they get good and sticky is after you let them rise during proofing, but to take them out of the pan and shape them then would take all the rise out of them. I would love to see images from someone who tries this! Let us know how it goes.
Those are *[Hujuan](https://en.wikipedia.org/wiki/Huajuan)*, better known as “Flower Knots”. The dough is made to be steamed rather than baked and unlikely to work with traditional cinnamon rolls. Though you could probably get a “cinnamon roll” by making the Flower Knot sweet.
Of course, it depends a bit on your cinnamon rolls, but that’s how Franzbrötchen (regional specialty of Hamburg, Germany) are shaped.
I have seen those ‘knotted’ looking ones (second row from the bottom, far left) before as cinnamon buns/rolls, so I’d guess at least some of these are possible, but maybe not as easily as this.
Anything’s possible
In Denmark and Sweden they do. But the dough they use is different.
People are so much more creative than I
I don’t think you can unless you use the same dough. Plus the cinnamon filling would get everywhere and look like a mess
I’d be very skeptical of the flavor of a dough that is that elastic
I have actually tried this, right after I made steamed flower buns for the first time! Don’t remember which recipe I used but it was just a regular cinnamon roll dough that I twisted up and then baked. End result tasted just like a cinnamon role but the shape will affect how much crust/browned outer dough you end up with.
For shaping, you need to make sure the dough is very well rested or it will tear instead of stretching. You can roll up and slice the log and try with one, if it tears just cover the rest and let them sit for 10ish minutes. It’s not an experiment I ever repeated but if you made it multiple times I image you’d want to do some tweaking to get the filling consistency exactly where you want. Too watery/oily will make it hard to secure the bun in its final shape.
Yes. Test which filling style holds ups best. Could be water+sugar between layers… butter+sugar… or plain sugar… etc.. some stick better than others and will bake shapes better/worse after baking.
Our bakery favorite was a 50/50 sugar blend (plus cinnamon) and using a misting bottle before applying sugar mix to the rolls.
r/fuckyourbgmusic
depends on your dough .. i dont see why u cant do this for cinnamon rolls
If I tried this they would only look pre-chewed