Friday, May 16, 2014

High altitude cinnamon rolls

A quick note from my cell: I'm paying closer attention to the effects of altitude on our bakery products at Oakland Feather River Camp this season. We used our standard sea-level cinnamon roll formula without modification. After a two-day ferment in the refrigerator, I made about 30 rolls.

They were then proofed them until one and one-half their original size (instead of doubling). I let oven spring do the rest. The result was cinnamon roll with around one-half less of the centers popping out. The rolls were baked at 325 degrees F. in a convection oven. 

Oakland Camp is located at 3,500 elevation. My next adjustment us to use about 10 percent less yeast. More to come.


  1. Yummmmmmmmmm! You should talk to Heather Ann. She makes Cinnamon Rolls here in Utah at the 4500' elevation often enough and they turn out quite good. I am going to try a batch of sourdough bread with Kale blended into the dough. It should be interesting to say the least. Maybe add an herb or two too.