How do i achieve the ‘bun’ in a cinnamon roll (moist, doughy, squidgy, fluffy, soft) as opposed to the flakey dry pastry kind
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Have you tried flavour west’s cinnamon roll? There’s a clone of cuttwoods sugar bear on the site and that tastes almost like you’re eating one, uses CAP cinnamon Danish swirl and FW cinnamon roll as it’s main profile.
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Yes I’ve used FW Cinnamon Roll and essiently I’m trying to mimic the Roll part so it can be used with other fruits. Is there anything similar without the cinnamon?
Ahh I bet ya, umm im not too sure really. Yellow cake by flavour West or cake batter by capella? Tried any doughnut flavours?
try FA zeppola
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