"ON THIS WEEK'S episode, senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with Bake Club's latest wonder: Shilpa's Giant, Gooey Cinnamon Roll. It's a dessert that's guaranteed to add some extra holiday cheer, fun, and comfort to your gatherings. It's not only exciting to eat, but the delightfully sticky, glossy insides manage to stay perfectly gooey days after it's baked-a triumph Shilpa pulled off during the testing process. And she made it...a lot."
"Shilpa takes us through all the trials and tribulations that went into creating this nostalgic recipe. She walks Jesse through her decision to include two specialty ingredients and the importance of each. Shilpa and Jesse also introduce us to a baker they think everyone should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. He not only bakes but also mills his own grains for his creations, and shares with us how home bakers can also harness freshly milled grains in their own bakes."
The recipe yields a giant, gooey cinnamon roll with delightfully sticky, glossy insides that remain perfectly gooey for days after baking. The bake balances nostalgic flavors with a soft, tender crumb and ample sweet, buttery filling. Two specialty ingredients are included to enhance texture and flavor. The testing process refined proportions and techniques to preserve gooey centers while ensuring full bake-through. Freshly milled grains are presented as an option to deepen flavor and texture, with guidance for home bakers on how to use milled grain in their own bakes. The roll is intended as a festive, crowd-pleasing holiday centerpiece.
Read at Bon Appetit
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