Does Anyone Use Cornstarch in Cinnamon Rolls?
I am wondering if anyone uses cornstarch as an ingredient in the dough or filling when making cinnamon rolls. I recently ran across some recipes where it was listed as an ingredient. Apparently it makes for a softer, better textured roll when adding it to the dough. I have no idea why one would add it to the filling. From remarks made it seems that the cornstarch acts much as mashed potato would when adding to the dough. Last evening I tried a new recipe for rolls which used instant pudding mix as an ingredient. Could it be that the starch in the pudding mix acted much the same as cornstarch would if added to the recipe? The rolls turned out with great texture and are delicious. Another remark suggested replacing vanilla instant pudding with other flavors such as banana for a variety in taste. I will try this suggestion as well. Just wondering what others use so thought I would ask.