April 7, 2016 - 9:26am
doughy cinnamon rolls
Help. Whenever I bake cinnamon rolls I have trouble with the middle rolls in the pan being doughy and the outside rolls being perfect. I bake at 375 for about 20 minutes. When they come out they look beautiful but then sink in the middle and are doughy in the middle. I do not put potato in dough and wondered if that would help. Any thoughts?
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I've had a similar experience in the past, basically same details (375' for about 25 minutes, outer rolls perfect, middle rolls are doughy and fall).
My solution was a temperature probe and time, and it has worked for me for the past several years. I made cinnamon rolls again for Easter brunch. Baked uncovered at 375' for about 25 minutes, then covered with foil (to prevent over browning) and baked an additional 10-15 minutes, until a temperature probe inserted into the center rolls registered 195'. When the rolls come out of the oven I typically brush with butter (especially the outer rolls) to keep them soft and moist.
I'd be interested to hear other approaches to this problem though!
- Greg
I don't know what is in your cinnamon roll dough but I would guess that it is a rich dough containing some fat and sugar. (I use butter and sugar). At 375 F you will get too much browning before the center is done. Try lowering your oven temperature to 350 F with a little more time. Use a instant thermometer as suggested and get to at least 195 F, I shoot for higher 200 F. As noted above cover with foil when you like the color and bake longer.
deblacksmith