0

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some sort of rubbery-like material.

Is this property called "elasticity?" If so, what factors affect the elasticity of a dough? If I wanted dough that had similar properties to Cinnabon's, what would I need to look out for in my recipe?

  • You could look up a recipe for cinnamon rolls. Most likely their dough uses a solid fat, milk and eggs. It's unlikely to be much different from the standard brioche type dough, only using cheaper ingredients. – aris Apr 6 at 20:41
3

The video doesn't really show much of the dough or how it is handled, I only see a prepared square sheet being filled. But if you actually want dough which handles like play-dough, then the property is called not elasticity, but opposite, plasticity - it is a material which can be formed without springing back.

If that is what you want, for a bread dough, you can achieve it by - reducing the hydration - adding more butter - using a flour with little gluten content - not using any prolonged rises or techniques like stretch and fold, just doing a short rise, without getting it to go too voluminous

But bread dough is not really a good candidate for that, because it is usually elastic by nature. If you have a need for plastic dough, the best option would be to make a pasta dough with eggs and AP flour. It is plastic like no other. Or also salt dough for ornaments, it is not only a better play doh substitute, and keeps its shape after baking.

  • Pasta dough to make cinnamon rolls? Great insights by the way. I'm reading up on the points you raised. – CookingNewbie Apr 5 at 10:49
  • Ah no, I didn't mean to suggest pasta dough for cinnamon rolls. I assumed that you want the dough for some other purpose, since the plasticity is not really something a baker would want to optimize for. – rumtscho Apr 5 at 11:57
  • Sorry for the confusion. Doesn't it look like Cinnabon optimizes for plasticity? Their dough looks like Play-doh. Very interesting to watch them roll it. – CookingNewbie Apr 5 at 12:35
  • 1
    I doubt that they optimize for plasticity. Whatever they optimize for (probably low cost and high reproducibility), the plasticity is most likely an irrelevant side effect. – rumtscho Apr 5 at 12:46

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.