(no subject)

[bubosquared]

Er. Help? Anyone with kitchen experience? I want to make cinnamon rolls, but all the recipes I find require yeast. Can I just substitute that with self-rising flour?

Any pointers/help welcome.

Comments

[wea.livejournal.com]

Yeast is kinda necessary... at least the way I make them. Cinnamon rolls are basically bread dough with filling, rather than a cake-type thing. 'Cause of all the rolling out and rolling up, a wetter, baking-powder leavened batter wouldn't work...

Leavened? That so doesn't look right...

You could probably get a similar taste (though not texture) with a basic plain batter with a layer of cinammon/brown sugar in the center - ie. pour in half the batter, put in the cinammon-sugar, pour the other half on top.

If and when yeast becomes an option - I am the expert on making those kind! (Well... I worked in a bakery that wholesaled ONLY cinammon rolls for awhile. Ugh. Couldn't eat them for almost a year after. :)

[rsadelle]

You can do just a pie crust, roll it out, and put butter, cinnamon, and some brown sugar on it. They won't puff up as much, but they'll still be cinnamony.