Hello fellow mixers,
I started DIY maybe about a year ago, and while I've altered this recipe along the way, I feel it still needs some tweaking. Its very CDS (CAP) Heavy, and I could probably bring it down a notch. However, I feel the "doughiness" of it could use some work. I use a bit of Joy as well as Zeppola to make up that "doughiness", but I'm willing to try something different as those may be a little redundant in the same recipe. Here's what I'm working with:
Flavor | Company | % ------|-------|- Cinnamon Danish Swirl | CAP | 10.5 Sugar Cookie | CAP | 2.5 Vanilla Custard v2 | CAP | 4.5 Joy | FA | 3 Zeppola | FA | 2
I'd appreciate any suggestions. I've heard a lot about INW Biscuit, but not sure how it would be as far as taking the place of the Joy and Zeppola.
Thanks!
FW cinnamon roll. It kills CAP CDS for a cinnamon roll base. Much denser dough and doesn't have the metallic cinnamon taste.
First, drop CDS as much as you can while still tasting it. You definitely dont need that much in your mix, and it's probably drying out a lot of that dough element.
Second, I dont use Zeppola. But from what I've heard about it, you most likely dont need both that and Joy in the same mix. Joy is cool, but its notorious for drying mixes out and making them feel greasy in my opinion. Opt for jus rd Zeppola for that "dough spice" element.
I like what you're doing with Sugar Cookie and Vanilla Custard, that's going to really help thicken up the mix. I wouldn't go for any Biscuit flavors, that's just gonna make it taste too much like a cookie, which you dont want.
I think adding some LA Cream Cheese Icing will help pull everything together. Maybe a touch of FA Meringue to add a little more sugar note to it, and help mitigate those CDS off notes.
Hope this helps a bit.
Cant argue with your points. The Cream Cheese Icing is a nice touch and I'm definitely going to give it a shot. Any advice on % for that? I do have a bit of Meringue so I could give that a try, too.
I didn't pay any attention to the amount of CDS but yeah, 10.5% is a TON and the pastry that is in it is dry.
Zeppola isn't super "doughy" but more so light and fluffy dough. Joy will just give it some weight and grease which is cool, but I don't know if you'd really need. Not for a doughy cinnamon roll, and 3% is way high for it.
LA CCI is almost a must for a cinnamon roll I think. A little FLV greek yogurt can give more twang if you want that kinda icing.
I still say FW Cinnamon roll is the way to go for the cinnamon roll profile though, so really look at checking it out. It will gunk your coils though just FYI
FW or JF Yellow Cake can give it a nice body to support the CDS. I also suggest a little LA Cream Cheese Icing. That's the secret to cinnamon rolls.
This might be controversial, but a little sweetener can really take flavors like this to the next level.
I think I may have some yellow cake at home, as well as some sweetener. The Cream Cheese Icing is a nice touch, never thought of that. Any suggestions on %?