Cookbook talk:Cinnamon Bun

No Yeast, some thoughts.
Hello. I recently tried this recipe. They were very tasty, however did not taste much like traditional cinnamon rolls/buns. More like a randon cinnamon pastry. I think this is because normally there is yeast. I feel like maybe people tend to trust wiki Cookbook to be where to look to find the most standard recipe for what they are wanting. Maybe this is an issue?

Regardless, a couple other things I noticed about the recipe I thought I would share, in case the author might want to make revisions, 15-20 minutes did not seem near long enough (and no I never opened the door to let heat escape until the 15 mins). I feel like there was one other thing but I forget now so I guess it wasn't that much an issue. Eddie mars (talk) 21:47, 26 August 2010 (UTC)

This recipe seems to be for American cinnamon swirls, and not Scandinavian cinnamon buns. Cinnamon buns are indeed made with yeast, and not baking soda. They're buns, not danish. Cinnamon buns are also rarely covered with icing like American pastry frequently is, but often sprinkled with nib or pearl sugar (Sweden, "kanelbulle") or castor sugar (Norway, "skillingsbolle"). 65.75.16.254 (discuss) 03:51, 19 January 2011 (UTC)

Substituting yeast dough would be trivial. However, instead of 20 minutes of preparation time, you'd have a minimum fermentation of 2 hours, plus bake time. I guess because everyone is so pressed for time these days, who has time to bake? This dough formula reminds me of biscuit dough, actually is very close to it, a quick bread. If you want yeast-raised dough instead, use the dough formula for buchteln, work from the baker's percentage using this quick-bread dough's flour weight (recalculate new gram weights to this recipe's existing flour weight), and decrease the sugar in the filling by subtracting the % amount used in the dough, unless you want the whole roll even sweeter. Instead of fresh yeast, use instant dry yeast, 0.775% works well at 80°F for 2:00 rise-to-peak fermentation period (only 67% of entire fermentation period), it's not necessary to pre-dissolve instant yeast. Gzuufy (discuss • contribs) 16:31, 21 November 2014 (UTC)

How is 2 cups of all purpose flour = 480 g?
I can't make sense of this recipe. 2 cups of all purpose flour, per the USDA National Nutrient database (NND), should weigh 250 g, or 125 g per cup. But this recipe says 480 g of all purpose flour = 2 cups. There are other inconsistencies, but the flour is the biggest one. The shortening, USDA NND says composite vegetable shortening weighs 205 g per cup. But this recipe says 1/2 cup weighs 120 g, which is 240 g per cup. The brown sugar is not specified as packed or unpacked, leading to three possible values. Too many inconsistencies.... I've done a little more investigation, and it appears that "metrication" was added in this diff. In a different recipe, I found the same user making a similar mistake, 1.75 x 125 g = 218.75 g, but the user converted it to 300 g. Gzuufy (discuss • contribs) 04:50, 19 November 2014 (UTC)
 * It seemed the best thing to do was to delete the prior gram weights that were not part of the original recipe. It is now updated, with hopefully the correct values and no errors, however, I make mistakes too, so please check my work should you feel so inclined. Gzuufy (discuss • contribs) 18:14, 20 November 2014 (UTC)