I bought these from a friend & we are both stumped. Bought frozen, dethawed for 24 hrs in fridge, took out to proof for 2 hours before baking(nothing was melted or looked out of the normal). Baked for 20 minutes on 375.
What the heck!
by BitNo3925
35 Comments
littleoldlady71
Were they supposed to be sourdough? What instructions came with them?
NPOWorker
Was it laminated pastry dough? That would not be the norm for cinnamon rolls but could be really good.
If it was laminated, butter got way too soft sitting for 2 hours before baking and just melted out before it could puff up.
I’d also wager nearly anything your oven was not properly preheated or is having issues, there’s no way that was in a 350°+ environment for even 15 minutes, let alone 375 for 20.
LolaAucoin
I don’t think your oven was hot enough
Psychological-Note74
i thought this was an onion boil 😭
rackemwilliesspit
This happens to my biscuits if my butter isn’t frozen. It melts out.
Alternative-Still956
How did you proof them?
HighGlutenTolerance
I concur that your oven is broken.
piberryboy
They look way underbaked. When I baked sweet rolls recently for the first time, I ended up adding more time than the recipe recommended, and it still ended up underbaked in the middle. I have limited experience with sweet rolls, but it seems to me the cooking times are merely recommendations. Maybe best to use a toothpick?
Kiem01
They’re under proofed, you can tell from how doughy it is. The butter leaking is also an indicator for it being under proofed.
DragonfruitMiddle846
I’m assuming they weren’t made using a digital scale. The insane of amount of butter or margarine they used was entirely too much so instead of making a caramel sauce with the cinnamon and brown sugar it created a pool of pure butter or margarine. Experience bakeries use baking ratios to decide what they should be using. There should be a hell of a lot more brown sugar than butter. There should be maybe one part butter to three or four parts brown sugar. But apparently the baker flipped the ratios to have the butter have the biggest part of this play that never made it to Broadway.
The customer that receives them shouldn’t cold proof them for 24 hours and then let them rise again for 2 hours on the counter. 8 to 12 hours would be better. If you keep your refrigerator at 33 degrees it’s going to take longer. A 30 to 45 minute rest on the counter to bring it up to room temperature comes next.
If they have problems with their rectangle then they can mix the ingredients instead. You roll the cinnamon rolls out to a 12-in x 15-in rectangle and then you spread the butter on there and then the brown sugar and then the cinnamon on top of that. I certainly hope they didn’t put any flower on top of that rectangle first because that would also cause an issue. Some people opt mix their ingredients first so they mix the brown sugar, softened butter and cinnamon into a sort of paste and spread that.
Beyond that they were not rolled tight enough. You then compounded the issue by overproofing them. 30 to 45 minutes would have been just fine. They had yeast in there but unfortunately by the time it met the oven the yeast had been completely consumed it’s available food so there was no rise in the oven which holds the filling inside and it all just leaked out.
The baker needs to roll them tighter next time.
So the original Baker and you both made mistakes resulting in that failure.
This was my attempt at sourdough cinnamon rolls. Did you bake yours long enough? Yours look pale in comparison
Kooky_Cauliflower13
This just happened to me when I tried to make sourdough cinnamon rolls 🫣 I concluded that I didn’t let the dough bulk ferment long enough but I followed the recipe very closely. The whole recipe was a royal mess, I was so disappointed lol
rattalouie
Dethawing is my new favourite word for freezing.
IronSlanginRed
Did you not preheat the oven?
That looks like they were cooked under the oven light, not a hot oven.
chzie
My guess would be that they weren’t fully defrosted in the fridge.
Dirtywally
What actual feedback are you expecting about frozen store bought cinnamon rolls?
PotaToss
How did they look when they were frozen? Did they have a lot of frost? Did they thaw and refreeze?
When you took them out to proof, did they increase in size at all?
It kind of looks like they got freezer burned, which will make big ice crystals and kill your microbes, and also dry it out, giving you that underproofed and raw look, even if it got to temp.
kjgems
Is your home warm enough for them during the two hours they sat out? Two hours in my father in laws house might be good whereas two hours at our house wouldn’t have any rise (75f vs 67f). I’m a newbie so just reading everything here to learn!
Deep_Banana_6521
what is it? If you’re trying to make a sourdough loaf, you messed it up!
btoxic
Dethawing them may have been the mistake. I would suggest thawing them next time.
Warchamp67
Yeast is dead from freezing for too long, hence the lack of rise or colour when baking.
GeTRoGuE
These look confie’d not cooked.
Your oven isn’t heating at his indicated temperature.
ChaosTorpedo
Defrosted OR thawed
Dethawed is basically saying you’re refreezing them
fillingupthecorners
Room was too warm (for 2 hours), oven was too cold, or recipe was botched
B1gTTgothGF
No way the oven was hot enough. Did you preheat it?
GoodAtPosting
Yeast looks dead. It doesn’t make sense that they would look like this just from an oven that was too cold. Did you get them frozen in the tray like this or in a log? And how long had they been frozen?
iAnkou
this should be marked NSFW
Torimisspelling1
I made sourdough cinnamon rolls for Christmas (maybe my 4th time following the same recipe) so I’m far from an expert but I think it’s odd to tell you to let them rise AFTER they were frozen. I don’t think they’ll because freezing halts the entire process. I make the dough and let rise as if making a normal loaf, then roll out and spread on butter, brown sugar and cinnamon, roll up and cut and allow to rise another 1 to 2 hours before freezing. I then thaw in the fridge the day before and leave on the counter while oven preheats.
I also don’t think they told you to bake them long enough
JahBastian
Did you pre-heat the oven?
DaysOfWhineAndToeses
They don’t look thawed OR proofed. They look as if they were still partly frozen when they went in the oven and the only thing that happened was that the butter melted.
BananaHomunculus
These were not baked but gently warmed, your oven was not set correctly or is broken
Brunosworld2
I thought these were raw and I was like— idk I’d still cook them see what happens! LOL
35 Comments
Were they supposed to be sourdough? What instructions came with them?
Was it laminated pastry dough? That would not be the norm for cinnamon rolls but could be really good.
If it was laminated, butter got way too soft sitting for 2 hours before baking and just melted out before it could puff up.
I’d also wager nearly anything your oven was not properly preheated or is having issues, there’s no way that was in a 350°+ environment for even 15 minutes, let alone 375 for 20.
I don’t think your oven was hot enough
i thought this was an onion boil 😭
This happens to my biscuits if my butter isn’t frozen. It melts out.
How did you proof them?
I concur that your oven is broken.
They look way underbaked. When I baked sweet rolls recently for the first time, I ended up adding more time than the recipe recommended, and it still ended up underbaked in the middle. I have limited experience with sweet rolls, but it seems to me the cooking times are merely recommendations. Maybe best to use a toothpick?
They’re under proofed, you can tell from how doughy it is. The butter leaking is also an indicator for it being under proofed.
I’m assuming they weren’t made using a digital scale. The insane of amount of butter or margarine they used was entirely too much so instead of making a caramel sauce with the cinnamon and brown sugar it created a pool of pure butter or margarine. Experience bakeries use baking ratios to decide what they should be using. There should be a hell of a lot more brown sugar than butter. There should be maybe one part butter to three or four parts brown sugar. But apparently the baker flipped the ratios to have the butter have the biggest part of this play that never made it to Broadway.
The customer that receives them shouldn’t cold proof them for 24 hours and then let them rise again for 2 hours on the counter. 8 to 12 hours would be better. If you keep your refrigerator at 33 degrees it’s going to take longer. A 30 to 45 minute rest on the counter to bring it up to room temperature comes next.
If they have problems with their rectangle then they can mix the ingredients instead. You roll the cinnamon rolls out to a 12-in x 15-in rectangle and then you spread the butter on there and then the brown sugar and then the cinnamon on top of that. I certainly hope they didn’t put any flower on top of that rectangle first because that would also cause an issue. Some people opt mix their ingredients first so they mix the brown sugar, softened butter and cinnamon into a sort of paste and spread that.
Beyond that they were not rolled tight enough. You then compounded the issue by overproofing them. 30 to 45 minutes would have been just fine. They had yeast in there but unfortunately by the time it met the oven the yeast had been completely consumed it’s available food so there was no rise in the oven which holds the filling inside and it all just leaked out.
The baker needs to roll them tighter next time.
So the original Baker and you both made mistakes resulting in that failure.
https://preview.redd.it/wnp4teh7k6ag1.jpeg?width=3024&format=pjpg&auto=webp&s=c01c42221de4540e6513e40298d603d0630755ce
Not sure where you went wrong. These are mine, could send you the recipe if interested.
Why is it sitting in butter
https://preview.redd.it/bkpgayswk6ag1.jpeg?width=3024&format=pjpg&auto=webp&s=ad1bec90c9305b931681c9302d9db12af5a45df3
This was my attempt at sourdough cinnamon rolls. Did you bake yours long enough? Yours look pale in comparison
This just happened to me when I tried to make sourdough cinnamon rolls 🫣 I concluded that I didn’t let the dough bulk ferment long enough but I followed the recipe very closely. The whole recipe was a royal mess, I was so disappointed lol
Dethawing is my new favourite word for freezing.
Did you not preheat the oven?
That looks like they were cooked under the oven light, not a hot oven.
My guess would be that they weren’t fully defrosted in the fridge.
What actual feedback are you expecting about frozen store bought cinnamon rolls?
How did they look when they were frozen? Did they have a lot of frost? Did they thaw and refreeze?
When you took them out to proof, did they increase in size at all?
It kind of looks like they got freezer burned, which will make big ice crystals and kill your microbes, and also dry it out, giving you that underproofed and raw look, even if it got to temp.
Is your home warm enough for them during the two hours they sat out? Two hours in my father in laws house might be good whereas two hours at our house wouldn’t have any rise (75f vs 67f). I’m a newbie so just reading everything here to learn!
what is it? If you’re trying to make a sourdough loaf, you messed it up!
Dethawing them may have been the mistake. I would suggest thawing them next time.
Yeast is dead from freezing for too long, hence the lack of rise or colour when baking.
These look confie’d not cooked.
Your oven isn’t heating at his indicated temperature.
Defrosted OR thawed
Dethawed is basically saying you’re refreezing them
Room was too warm (for 2 hours), oven was too cold, or recipe was botched
No way the oven was hot enough. Did you preheat it?
Yeast looks dead. It doesn’t make sense that they would look like this just from an oven that was too cold. Did you get them frozen in the tray like this or in a log? And how long had they been frozen?
this should be marked NSFW
I made sourdough cinnamon rolls for Christmas (maybe my 4th time following the same recipe) so I’m far from an expert but I think it’s odd to tell you to let them rise AFTER they were frozen. I don’t think they’ll because freezing halts the entire process. I make the dough and let rise as if making a normal loaf, then roll out and spread on butter, brown sugar and cinnamon, roll up and cut and allow to rise another 1 to 2 hours before freezing. I then thaw in the fridge the day before and leave on the counter while oven preheats.
I also don’t think they told you to bake them long enough
Did you pre-heat the oven?
They don’t look thawed OR proofed. They look as if they were still partly frozen when they went in the oven and the only thing that happened was that the butter melted.
These were not baked but gently warmed, your oven was not set correctly or is broken
I thought these were raw and I was like— idk I’d still cook them see what happens! LOL
Roll em tighter