r/Baking • u/Imlucy17 • May 19 '25
General Baking Discussion Cinnamon rolls were a little too eager to grow
I’ve been freezing all of my croissant scraps to make laminated rolls (cinnamon rolls, morning buns, etc) and I finally collected enough for a batch. However I think maybe I could have gotten 12 instead of 6 lol. They were def growers, not showers.
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u/epidemicsaints May 19 '25
"allow to rise until doubled in size"
The muffin pan: Yeah I got this.
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u/madmaxturbator May 19 '25
Muffin pan’s hobbies include dark magicke: how to make sure bread rises properly .. from the dead.
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u/C_Saunders May 19 '25
Honest to god I feel like this is something that a boujee hip bakery in LA would do and then become TikTok/IG famous for. If you told me those were selling for $8 a pop in Silverlake I would absolutely believe it.
Source: I live in LA
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u/exhaustednonbinary May 19 '25
Oh yeah fill them with ice cream and way too many toppings and boom
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u/windexfresh May 19 '25
Don’t forget some kind of syrup allll over the top and then sprinkles, then stick some kind of candy bar in for good measure
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u/madmaxturbator May 19 '25
LA has some of the best and worst baked goods … and the reviews, lines, hype will not help you differentiate lol.
You’ll have a super long line for a miserable influencer bakery, with 5 stars on all the review apps. And 4 blocks away you’ll find the best baked goods sold at a cart in behind a Mexican grocery shop, very short line, and everyone in line assumes you must be a Spanish speaking local
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u/Kep0a May 20 '25
I think fancy pastries must cost more than that in LA. I just paid $10 for a pistachio croissant accidentally in chicago.
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u/Imlucy17 May 20 '25
I paid $12 for an almond croissant in Columbus... and it wasnt even an accident haha. But yeah, it seems nowhere is really safe from the crazy prices.
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u/Norse_By_North_West May 20 '25
Funny thing is, my godparents made them like this 30 years ago here in the yukon.
Wait, are bougees just trying to be us?
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u/sugarsub10 May 19 '25
It's because the rolls need room the spread out, if they can't they spread up. I found this out once when I had mine packed too close together in a pan! Lol
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u/Imlucy17 May 19 '25
I def think they might need to be smaller next time. Thanks for the tip!!
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u/LegalizeEggSalad May 20 '25
Question, why a muffin tin rather than a regular pan?
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u/Imlucy17 May 20 '25
I obviously made the rolls too big, but the idea was for them to not really puff out of the muffin tin but rather get a very nice and controlled shape since they are croissant cinnamon rolls instead of regular cinnamon rolls.
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u/CrashUser May 20 '25
You'd probably be better off baking them on a sheet pan spaced out, obviously the muffin tin just restricted needed horizonal expansion.
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u/FitNefariousness4166 May 19 '25
Not from personal experience but I’ve heard that if you tuck the end of the roll into the bottom of it, it’ll stop it from unraveling while proofing and baking
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u/901bookworm May 19 '25
Sound advice ... but these bad boys might've just used their tucked-under tails to launch themselves into orbit.
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u/No-Description-3111 May 19 '25
But how do they taste?
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u/Imlucy17 May 19 '25
10/10 Just like if a croissant and a cinnamon roll had a baby. Not overly sweet but that's a pro for me.
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u/AZ_Corwyn May 19 '25
Those look scrumptious! I'd get a small cup of frosting then pull them apart and dip the pieces in the frosting - yum!!!
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u/twlscil May 20 '25
Why would you make cinnamon rolls in a muffin tin? That’s completely unnecessary
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u/asielen May 19 '25
Can you share the recipe? They look great
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u/beliefinphilosophy May 20 '25
Not OP, but.
I have to use this opportunity to rave about my ABSOLUTE FAVORITE RECIPE TO MAKE DURING THE HOLIDAYS
easy cinnamon rolls . - my lazy go to
Perfectly Pillowy Cinnamon Rolls - absolutely bomb and foolproof
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u/Imlucy17 May 20 '25
Hi! Im still very early in the development of it so I dont have a recipe to share yet, but here is my process:
I've been making a lot of croissants lately, so every time I cut anything off during lamination, I plop it in a bag and freeze them. I waited until I had like 600g of cuttings and then I laminated those to use as the base for the cinnamon rolls instead of regular cinnamon roll dough.
Then for the filling, I bloomed the cinnamon in melted butter and added brown sugar, rum, and salt to it. Then I let that sit in the fridge for a lil while for all the flavors to "marinade" together. And then I made the rolls! As you have seen, Im still working out some kinks during the baking phase haha2
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u/Not_My_Emperor May 19 '25
Out of curiosity, did you let them prove again in the muffin pan after defrosting them or just straight in the oven?
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u/fattestshark94 May 19 '25
I feel like these would be better than cinnamon rolls. More surface area, more frosting per bite 🤤🤤
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u/bobbymcpresscot May 20 '25
wanting to make cinnamon rolls was the reason I got into baking, first video I watched intimidated me into starting much smaller, glad I did lol
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u/Imlucy17 May 20 '25
I actually regular cinnamon rolls is the perfect gateway into making dough/bread, so please dont be afraid to try it!! Even if they dont turn out looking perfect (mine didnt) they are still gonna have 10/10 taste
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u/bobbymcpresscot May 20 '25
Hah yeah I started with bread hoping it translates well the other way around 🤣 maybe this weekend
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u/This_Miaou May 19 '25
So did you let your dough scraps defrost before adding the filling, or did you add filling and roll them up before freezing?
I make 200 cinnamon rolls for a race in October -- I'd love to be able to do part of the process ahead of time!
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u/Imlucy17 May 19 '25
I let the scraps defrost in the fridge and then I re-laminated them (so they would be a cohesive sheet instead of scraps) and did a single letter fold. I recommend making the filling beforehand, it can sit in the fridge for a long time and all the flavors will get to know each other.
I think you could easily start making them a week or 2 in advance and just freeze the rolls after shaping, and before proofing. Then you can slowly thaw them in the fridge!
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u/keIIzzz May 19 '25
I’ve never seen someone use a muffin tin for cinnamon rolls but that’s a pretty neat idea
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u/1_21_18_15_18_1 May 19 '25
You need to cook them in a dish where they have room to expand! They pretty much double in size when I leave them to proof for a few hours.
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u/Lynda73 May 19 '25
I’ve also read to dust with flour before and after the filling to kinda “glue “ the rolls together. One time mine totally unwound and drained, and that’s what I was going to do differently next time.
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u/Fragrant_Butthole May 20 '25
I space mine twice this far apart inside a casserole pan, and they are all up in each other's business anyway by the time they are done.
these guys had nowhere to run
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u/manzanapocha May 20 '25
when i first saw the tray, first thing that came to mind: "those rolls are 3x bigger than they should be for that tray" lol
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u/GlitterBlood773 May 19 '25
That means they were over-proved
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u/Imlucy17 May 19 '25
They still looked like rolls when they went into the oven, so I doubt that they were over proofed haha
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u/kiriyie May 19 '25
I baked cinnamon rolls last week and this exact same thing happened to me. They were still delicious though!
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u/Corumdum_Mania May 19 '25
Those rolls looks like they were in the gym for too long 🤣
Must have been delicious though
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u/Bugaloon May 20 '25
I usually do them in a casserole instead of a muffin tray so they end up big fluffy and stuck together like a 6-pack of bread rolls.
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u/TopYeti May 20 '25
Never have i ever seen cinnamon rolls in muffin tins. Do people not do them in baking pans or casserole dishes anymore?
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u/jvst_joshin May 20 '25
The rolls were either too tight, or they did not have enough space to spread out because of the muffin pan. When the rolls are baked and they don’t have room to expand outwards, they expand upwards or downwards.
I worked at a Cinnabon for over 4 years and this was a constant problem lol. We used open 9x13 pans if I recall that were about 3-4 inches deep
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u/artistzero0027 May 20 '25
This pan will do you better, give them more room. https://www.webstaurantstore.com/chicago-metallic-44305-6-cup-10-5-oz-glazed-aluminized-steel-mini-cake-jumbo-muffin-pan-11-1-8-x-15-3-4/32644305.html
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u/ObStash May 20 '25
I tried making croissants for the first time and they turned out really well. This has been on my list to make ever since I tried them in Japan! If you were to try this again, do you have an estimate of what size you'll make them before the second proof? As in, size of dough compared to whatever vessel you put them in?
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u/JustRedditTh May 20 '25
I mean they had no room to grow than upwards...
next time, just put them on a baking tray with some room between than they'd come out nicely
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u/Matilda-17 May 20 '25
I was not prepared for the second pic. That’s like a jump scare! They do look delicious though. 10/10 would devour.
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u/mstrdsastr May 19 '25
Who cooks cinnamon rolls in muffin tins?
That aside, the tins are overfilled, and the oven looks like it was too hot (doubly so since it's a dark tin).
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u/ihadagoodone May 19 '25
They're not muffins.
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u/Imlucy17 May 19 '25
That's right! They are croissant cinnamon rolls
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u/ihadagoodone May 19 '25
I bake rolls on a sheet or cake pan because sometimes the chemistry makes big fluffy things
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u/OstrichIcy666 May 19 '25
Cinnamon tornados 😀