Understanding the Role of Milk in Cinnamon Roll Tree Recipes

[missyciccolella]

Does anyone know why the cinnamon roll tree recipe calls for 2% milk mixed with the icing? Do you think whole milk would work the same? I'm sure it has something to do with the fat in the milk, but I didn't know is whole would have too much fat and skim too little (well none). Any ideas as I am boggled!

 

[ChefBeckyD]

I would guess because that is what they used in the Test Kitchen, so that is what nutritional values are based on.

You could use whatever kind of milk you have - including 1/2&1/2, or heavy cream.....consistency will be a bit different with each kind, but they will all work.

 

[missyciccolella]

Thanks! I wasn't sure if a different type of milk/cream would cause some strange reaction in the icing...I know it is totally different, but I was thinking like sour or curdled milk.

 

[tabnat80]

I think they just use 2% to get the fat down. Milk is milk

 

[pkd09]

I am planning to do this recipe for a breakfast show on the 10th. Thinking of serving it with the Sweet Cinnamon/Caramel Sprinkles with softened cream cheese and bagels. The 25 min. cooking time seems long; does it really take that long?

 

[koren]

Speaking of the cinmmon tree design...

I am sort of doing this at a show this weekend- but instead of the cinnamon rolls, I am doing the spinach pinwheels and rosemary pinwheels from the Celebrations show a while back, so we can do it as an appetizer. Yum