Cinnamon rolls from Flour is Flavour (page 84) by Dawn Woodward

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Levain and tangzhong must be made 3 to 4 hours ahead. Dough takes about 5-6 hours to make and must be refrigerated overnight. Dough must rest 45 minutes, then must be stretched at 45 minute intervals for a total time of 3.5 to 4.5 hours. Make the dough the day before baking the rolls. Can substitute maple syrup for sorghum syrup.

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