Comments on: Cinnamon Rolls

By: chick

chick — Thu, 16 Aug 2007 07:29:51 +0000

i like cinnabon’s chocobon & cinnabonstix!

baguio country club & starbucks’ cinnamon roll are yummy too!

red ribbon’s okay, i like it better than goldilocks’.

By: Maricel

Maricel — Tue, 20 Jun 2006 00:04:24 +0000

For extra gooeyiness, I melt 1/3 cup of butter then stir in 1/2c packed brown sugar and 2 T corn syrup until dissolved and then spread it on the bottom of the pan before putting in the rolls. Remove the rolls immediately from the pan after baking or else the caramel will harden.

By: Wilson Cariaga

Wilson Cariaga — Mon, 19 Jun 2006 23:24:09 +0000

Marketman, one of the chefs i know put a small amount of pineapple juice in the pan after greasing it. . . I really don’t know what it does. . . and I don’t remember asking him. . hehe

By: Liz

Liz — Mon, 19 Jun 2006 15:19:08 +0000

Yes, I admit, I am usually a lurker. But for cinnamon rolls, I will speak.

Marketman, you are an inspiration. Thank you for taking the time to compose your blogs, for articulating your thoughts, and taking wonderful photos, for providing insight, etc., etc., etc. Thank you for your generosity in sharing so much of yourself to so many people.

Thanks for this post, as it reminds me to try out your ensaimada recipe and go for cinnamon rolls. As a beginner in the realm of baking, cinnamon rolls are one of those things I’d like to perfect. So far it has been hit-and-miss. Fortunately my family is forgiving and eats anything I pull out of the oven.

By: Apicio

Apicio — Mon, 19 Jun 2006 12:28:13 +0000

I can only agree with you that just about the only way one can ameliorate excess girth is by diet, exercise and staying away from outfits that give you the â€œsuman sa ibusâ€ look. Or if it were just easy enough to turn around and harness our approach of total abandon to food and cooking to diet and exercise… You know, I look askance at individuals who claim they eat like horses and still donâ€™t gain an ounce and always view them only with excessive suspicion.

Btw, I find Southbeach dietâ€™s approach seems to work well with my (culture ingrained) rice dependence. Just changing to measured amounts of brown rice and sugar alone appear to have done the trick for me. But those (cinnamon) buns are lovely.

By: Mila

Mila — Mon, 19 Jun 2006 08:13:25 +0000

MM, flaxseed and flaxseed oil has lots of omega 3 fatty acids, good for the heart and cholesterol. I don’t find it too difficult to swallow myself, the ground flaxseed is rather nutty, probably good with any breads so if you add it to your cinnamon rolls, it will add to the fiber content. Plus make it heart healthier (although with that amount of butter I don’t know. Kind of like eating a slice of cake with diet coke). It’s locally available, Healthy Options has it, just store it away from direct light. Add it to yogurt or sprinkle it on cereals.

As for dieting, I’ve been away from the gym for so long and I’ve made up all sorts of excuses not to exercise. The only way I balance it out is to avoid eating late at night, drink lots of water and tea during the day, and eat at least 5 apples or pears. Haven’t gained a pound in a month but that’s a constant battle of the bulge. Ah well, at least I can eat vicariously through your posts.

By: Kate

Kate — Mon, 19 Jun 2006 06:26:26 +0000

Oops, my mistake. It’s not taisan my aunt used to make. It was marquesotes. Does that ring a bell?

By: Kate

Kate — Mon, 19 Jun 2006 05:58:17 +0000

Thanks, MM! No hurry at all. The reason I ask is because my aunt used to make tons of it before the annual clan reunion, keeping the paper-collared cakes in big bakery lard tins until we all arrived from Manila. These lovely, tender cakes had a faint smokey flavor because she baked them in a wood-fired oven. Ah, the memories of childhood. My aunt, our clan baker, is now in her 80s and her memory isn’t what it used to be. I hope to interview her when I come home sometime soon.

By: Marketman

Marketman — Mon, 19 Jun 2006 04:41:59 +0000

Jean, potato starters is beginning to sound more like those unibomber uber natural hearth bakers…heehee, I’m kidding. No, I have never tried potatoes… my sister used to keep a live starter in her apartment for YEARS but I think she gave that up. Gotta read up on flax seed. I have a yoghurt maker but the thought of fermenting my own milk cultures in near 100 degree tropical weather with 80% humidity still scares me… I could be breeding serious amounts of bizarre bacteria! Katrina, I would have to temporarily stop marketmanila posts if I were to get serious about a diet again! Kate, taisan is a bit like mamon I think, but I have never made it. Will have to ask my sister but she’s on a trip for a few weeks…

By: Kate

Kate — Mon, 19 Jun 2006 04:16:53 +0000

I totally agree that drizzling cinnamon rolls with powdered sugar glaze like they do here in the US is too much. We Filipinos often say we like sweet things, but I find that for us, the bottom line is balance. How often do we hear each other say of a dessert, “Masarap. Hindi masyadong matamis.” American desserts seem much sweeter to me than Filipino ones.

Thanks for the recipes for (and stories about) cinnamon rolls and ensaimada, MM (and MM’s sister)! Can’t wait to try them. If there’s anyone who knows old-time Spanish pastries and cakes, it’s the Cebuanos. I still drool at the memory of silvanas from Cebu.

Here’s a question: did your Lola make taisan? Do you have a recipe for it? Thanks!