vox

as an update. i ended up making "monkey bread" instead...which is this tear apart bread that consists of a soft bread dough (i subbed whole wheat flour) rolled in butter and cinnamon sugar, layered in a bundt pan with a sticky pecan glaze. the dough came out soft and moist.

monday night: roast chicken with a sweet potato/yukon gold gratin, and steamed broccoli tonight: lamb korma with coconut almond rice and sag paneer

i'm pretty sure i'm talking cinnamon buns. but they do have a swirl in them, and are baked in a glaze. if i reduce the oven time, because they're baked so close together in a pan, the tops will not be dry, but the insides will still be underdone... that's the problem i've noticed anyway. so, it's not a problem with the dough? p.s. please post your recipe...i'm really interested.

hi all... i've tried making cinnamon buns and have followed several yeasted-dough recipes. my problem is as follows... invariably, my dough turns out dry instead of moist and fluffy. and the tops of the buns (which will become the underside, because the other end is sitting in the sugar/pecan mixture on the bottom of the pan) always overbake and end up dry and too brown (probably from the sugar in the dough). does anyone have any ideas on how to make a dough more moist? adding eggs? more milk? or anyone have a recipe for a quality cinnamon bun?