Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?
My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but they rise nicely, and generally turn out really good.
You can also buy frozen Rhodes cinnamon rolls that come in a bag and that you cook in your own pan, which is much cheaper. These rolls seem the same when frozen (and say "from freezer to oven" on them), but never turn out as good. They don't rise well, the cinnamon/sugar filling bubbles out and gets crusty, and they are generally more like hockey pucks.
I've tried some different pan types -- glass, dark non-stick, and lighter non-stick. Any suggestions on what might make the difference?
Best Answer
First of all, are the ingredient lists the same? Sometimes with packaged foods, there are specific differences in formulas for different product lines.
If we assume that the formula is the same, it could have more to do with the consistency of the ingredients. The ones that come in a pan get stored in the right shape and probably don't get handled the same way as the ones in a bag, which tend to change shape during the freezing process, and probably get handled/reshaped some in transport, etc.
It seems like the ones that are not in the special pan are getting dehydrated more in the freezer, and the "freezer to oven" method (a high heat blast for thawing straight to baking) is not letting the dough redistribute its moisture well, since the outside edges are baked before the inside dough is fully thawed.
I know that the packaging says "freezer to oven", but what might significantly improve the result for you is to do the following:
- put the frozen rolls in your pan
- let the dough thaw (in fridge overnight, for example)
- bake for less time, as they are now thawed
This change in technique would allow the dough to reshape itself some, and redistribute the moisture while it is thawing, so the baking would be more effective, now that the dough is all at the same temperature.
Pictures about "Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?"
How do you get Rhodes cinnamon rolls to rise?
Spray pan with nonstick pan spray. Arrange the frozen rolls in your chosen pan and cover with plastic wrap. Allow the cinnamon rolls to thaw and rise 3 to 5 hours, until double in size. The actual time depends on the temperature of your kitchen.Why are my Rhodes cinnamon rolls not rising?
Did you know that yeast can deactivate, which will stop your bread and rolls from rising? Make sure to check the expiration dates on our packages to help ensure you're buying the products with the freshest yeast. Yeast can also be damaged when it is allowed to thaw and refreeze.Why did my cinnamon rolls turn out tough?
One of the greatest culprits of dry, tough cinnamon rolls is using too much flour. Many bakers add extra flour to a cinnamon roll dough because the dough seems too sticky \u2013 but don't be tempted to add more flour.How do you keep cinnamon rolls from getting soggy?
HOW DO YOU KEEP CINNAMON ROLLS MOIST? The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Lara Jameson, Nicole Michalou, Lara Jameson, Lara Jameson