Issue with cinnamon scrolls

[Baker13]

Hi,
Around 5 years I am doing the same recipe of cinnamon scrolls and they were always good but now suddenly they are not rolled properly. I don't know what it is for. The unique ingredient looks different is the cinnamon that my supplier told me has more percentage of oil but I don't know what can I do for sorting the issue. Someone can help me, please ?

 

[abhirabballa]

I will DEFINITELY be trying out this magical tangzhong everyone is talking about. And our oven is a bit of a scorcher, so I do usually set the heat lower or cook for shorter times in the recipes. Maybe I'm not going low enough?

 

[Mona]

It sounds like the new cinnamon with higher oil content might be affecting your scrolls. Try using less cinnamon, as it might be more potent. Also, make sure you're rolling the dough evenly and tightly. If the issue persists, you might want to check with your supplier for a different batch or more information.

 

[Jessie_Roos]

Hi there,

It sounds like you're dealing with an interesting issue with your cinnamon scrolls! Changes in the quality or composition of ingredients can definitely affect your results. Here are a few things you might consider:

1. Cinnamon Quality: Since you mentioned that the cinnamon has a higher oil content, this could be affecting how it interacts with your dough. Try using a bit less of the cinnamon or mix it with some sugar to balance the moisture.
2. Dough Consistency: If the oil content is higher, it might be making the dough too moist or sticky. You could try adjusting the flour amount slightly to compensate for the extra moisture.
3. Rolling Technique: Ensure you're rolling the dough tightly and evenly. Sometimes, an adjustment in technique can help, especially if the filling has become more oily.
4. Test with Old Cinnamon: If possible, try to get some of the older cinnamon you used and see if it makes a difference. This can help you confirm if the new cinnamon is the issue.
5. Consult Your Supplier: It might also be worth reaching out to your supplier to see if they have any tips or additional information about the new cinnamon.

I hope this helps! Let us know if you find a solution or if you have any other questions.

 

[Mona]

It sounds frustrating to have a recipe that used to work perfectly suddenly change on you. The difference in your cinnamon could definitely be affecting the texture and roll of your scrolls. Cinnamon with a higher oil content can make the dough too moist, leading to issues with rolling and structure.

Here are a few tips to help you troubleshoot:

1. Adjust the Liquid: If the cinnamon you’re using is more oily, try reducing the amount of liquid in your recipe slightly. This can help balance things out.
2. Increase Flour: You can also add a little more flour to your dough until it reaches the right consistency. Just be careful not to add too much, as it can alter the flavor.
3. Check Your Technique: Make sure you're rolling the dough tightly enough. If it’s too loose, it might not hold its shape during baking.
4. Test a Batch: If you can, do a small test batch with the new cinnamon. Adjust the other ingredients as needed until you find the right balance.
5. Try a Different Brand: If the issue persists, you might want to consider trying a different brand of cinnamon that has a lower oil content.

I hope this helps, and you get your cinnamon scrolls back to their delicious best!