They look too soft what is his heathenry Like, that honest to god looks like a close relative to the milk roll, which is delicious in it sown right, but def closer to a pastry than a proper bread product.
wait wait wait back the fuck up Cinnamon rolls are soft???? My life is a lie Cinnamon swirls are surely crunchy and flaky puff pastry, with or without icing as desired (without is best) What are you people doing putting cinnamon paste in soft dough, does not compute
A cinnamon roll should be flaky and soft, with minimal crunch on the outside at most. The more crunch you have in a cinnamon roll, the more likely it is to be burnt. This is my very scientific opinion, based on surveys of Cinnabons throughout airports all across the US.
i am an outlier and should not be counted bc hard crust and cronch bread hurt my misophonia but at least I accept I am a heathen of endless sin in a land of people with correct bread opinions :P
Wh - I don't even like cinnamon rolls like that and I am a little horrified at the idea of puff pastry ones. They should be slightly crisp on the exposed surfaces but soft and steamy on the inside, not like, flaky crunch. The perfect level of moist and soft, like... a good fresh pound cake only in a dough that can be rolled out into strips. Packaged honey buns, on the other hand, are the archetypical example of too soft bread product. It becomes a sticky gross paste and glues the mouth shut when chewed.
Also bread should span a range of textures and crumbs and softnesses and hardnesses and the like. Sidenote: I saw a lot of non-hard bread in Leipzig? Is Leipzig just the heathen bastion of non-hard bread in Germany?
Also, addendum: soft American sandwich bread is good for cheap nostalgia comfort sandwiches like fried bologna and grilled cheese. Bread that crunches on the outside is good for things like French dips and cinnamon toast. Bread with a hard crust is no good for serving with dinner because it can't be manipulated to get into crevices and properly soak up plate juices and what else are you gonna do with your meat grease and gravy and vegetable leavings?
Puff pastry cinnamon swirls sound excellent. Zimtschnecke!! Like, poppy seed or hazelnut seit la are puff pastry, it's only good and right that a cinnamon swirl be made from the same stuff. I mean, germany is the official record holder of 'most kinds of bread' so it might indeed be an outlier.
a freshly baked cinnamon roll should be a little cronchy on top, but when wrapped up and kept overnight they get a more uniform soft-roll texture. both of these are good Cinnamon Roll Experiences, ime a flaky pastry cinnamon roll sounds nice also but the sweet bread dough type is the kind I know and love (apparently if you use fruit instead of cinnamon sugar, it becomes a chelsea bun? cranberry orange chelsea buns are hella good)
Fact which no one else can weigh in on but is still a fact: the worst cinnamon rolls are the ones my dad made.
contention: the worst cinnamon rolls have traitorous walnuts hiding in them for ultimate surprise Bad Cronch
....walnuts in cinnamon rolls sounds divine, but only if told of them first. i must have an aproximate mouth texture idea of things before i put them in my mouth. I agree tho, Surprise cronch is bad cronch
even better: pecans in cinnamon buns. and no raisins. then it becomes a 'sticky bun', and ascends to perfection
