Cinnamon roll filling?

Question

Ok fellow baking enthusiasts out there...I have a question for you. I have resorted to making homemade cinnamon rolls for my caramel roll recipe, I usually use Rhoad's Giant Rolls but they are no where to be found outside of my homestate. The bump in the road that I am hitting is that when I go to make the cinnamon filling for the rolls, I used light butter. All of the butter melted and ran out of the bottom of the rolls. Now, my question is, what would work better to keep the butter (and subsequentially the cinnamon and sugar) from sliding out of the bottom of the roll...margarine? Maybe half butter flavored shortening? I know that they both have higher melting points and I think that this might make for a yummier cinnamon roll. Thanks for the insight in advance!!! And any and all tips appreciated!

Answer 1

1/2 of the fill me up.

Answer 2

I agree with mrsreadalot. I brush melted butter on the rolled out dough with a pastry brush, then sprinkle with the cinnamon sugar mix and maybe some raisins or pecans. Roll up the dough like a jelly roll and cut them about 1 1/2" thick and place in baking pans allowing room for them to rise. Then I cut them into the individual rolls to rise. I brush the tops of the individual rolls with more butter just before putting them in the oven. After they're baked, but still warm, I drizzle a light vanilla icing on the rolls.

Answer 3

CINNAMON ROLLS (FILLING)

I quite often use the Cinnamon and Butterscotch Pecan Fillings with previous Sticky Bun recipe.
I use a string to cut the dough into rolls, putting the string under the long roll and bringing it across the top, cutting the rolls.

Roll dough into rectangle. Spread with 2 tablespoons butter, softened. Mix 1/4 cup sugar and 2 teaspoons cinnamon. Spread over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices.

Place slightly apart in greased 9x13x2 inch baking pan or in greased muffin cups. Let rise until double. Bake approximately 25 minutes at 375 degrees.

Try that. It works great!

Answer 4

I wouldn't suggest using the butter flavored shortening. If all you have is the light butter and the margarine, I would use the margarine. Both have higher water contents, which is why you're having a problem with it, but the margarine should have a lower water content than the light butter. Use the margarine sparingly, though, and use enough cinnamon and sugar to "soak up" any extra margarine. Sounds like you just might be using too much butter.

Answer 5

When I make my cinnamon rolls, I melt the butter and rub it on the rolled out dough and then put on the sugar and cinnamon mix. I then roll up and cut into individual pieces and when they rise for the second time, I rub butter also on the top of the dough. Never had any problem with butter and mix running out. Now you made me hungry for cinnamon rolls,lol.

Answer 6

I know this is a dumb idea but why not just use real butter instead of having to jump through all these hoops that the use of ersatz food creates ?
I don't know enough about commercial food chemistry to even begin to figure out what at what temperature the faux fat bonds that hold the butter emulsion together will begin to break and I don't think that anybody else does either.

Answer 7

Try baking your cinnamon rolls in muffin tins. When you flip them over to cool the run off will make a gooey topping instead of being wasted. Very similar to making a sticky bun.