Cinnamon buns; inside and out 1

Prezzzzzure!

Still have till 12 tonight to finish this post. I bet you know by now that our Daring Baker's Challenge this month had something to do with cinnamon buns. Had your fill of cinnamon buns? Want to try something different? For the recipe of these Dutch babies and instruction pics please check back tomorrow! After all these pictures of gorgeous cinnamon, dripping sticky's, screenlickingly good buns... What's a girl gottado? Besides being fashionably late? Why....Bake Cinnamon buns of course, brought to us by the lovely Marce (host of the equally lovely Pip In The City) who will provide you with the recipe by Uncle Peter Reinhart.

Wasn't late baking cinnamon buns, in fact I baked three batches (and counting..) One batch following Da Rulezzz, one contra-batch following a King Arthur recipe and one batch together with my Baking Bunnies; Tanna who got up at an unseemingly early 4 am to bake together with Ilva and me in Europe, so sweet! Again: thank you so much for the fun! (Ever tried a sightseeing house tour by webcam? I think all Ilva saw was an orange blur)

Let's talk shop:

Behind curtain no. 1 the originals: very slack dough, definitely sticky not anywhere near tacky, clay-like Play-doh dough. Begged it to rise, wouldn't budge. Difficult to roll, even more difficult to slice.....but .... mighty fine buns! A tad dry, though the lemon in the dough is great.



Behind curtain no. 2 the trusted outsider: the one recipe that yields dough I love to work with; a soft pliable pillow of dough, rises like it should, rolls and slices like it should. In short: dry uninspired buns (what? how's that possible?).



Behind curtain no. 3 again the original, modified. The added flour created a manageable dough which did rise (took 3 hours but there was movement girls and boys).

I allowed for some modifications: added cubed peach and apple in the dough, Dutch cookie-spices and extra cinnamon mixed in with the sugar. Subbed the lemon this time for orange zest and extract. Prior to sprinkling the sugar mixture I smeared the dough with caramel....licious!! I think last was best, especially fresh from the oven...but in all batches made I missed something, though very tasty and beautiful they all lacked some moistness.

However much I love you all and I know all of you love me *cough*, but seriously, is anyone going to read this after having a fill of eh.. 90 cinnamon logs?

Thanks Marce for giving us the opportunity to work with dough again and don't forget to check out the Daring Bakers on the roll and please, come back tomorrow for the recipe of these Dutch version of inside out cinnamon buns: Zeeuwse bolussen!