Quite honestly, I’m not good at baking bread. The biggest reason is that I’m not patient enough to wait until required “bench time” is over. Yes, I tend to put the dough in the oven too early. But that probably is not the only reason why my bread hardens so quickly. Tell me… can using soy milk in place of milk contribute to this hardening of the bread?
This time I used this recipe but substituted milk with soy milk just because I ran out of milk and my craving for cinnamon rolls couldn’t wait until the next day. Yeah, do you know what time I baked these? Around midnight. My craving was that bad (for some reason).
So these cinnamon rolls did not turn out as soft as I wanted them to be, and they turned rock hard on the next day. But I can still eat them after microwaving for about 1 – 1.5 minutes, so it wasn’t a total waste, after all. :P
I wish I had more confectioner's sugar for a heavier frosting...
If you have a recipe for very soft & moist, cinnabon-like cinnamon rolls, please share it with me!
Oh, one more thing: If used crisco instead of butter, would it make the rolls softer or prispier?