So I tried out this recipe in preparation for Rosh Hashanah. After spreading the cinnamon mixture on the dough, rolling it up, and letting it rise, a fair amount of oil from the mixture seeped out onto the baking sheet. I went ahead and baked it, and everything seemed okay, although some of the oil hardened on the sheet while baking.
Is this normal? Did I do something wrong?
I was planning to make a round pull-apart loaf in a cake pan next, but if the oil seeps on this one, it will stay in the bottom of the pan. Will that be a problem?
I need your answers by Wednesday noon (Pacific Time), since I’m going to start baking then.
Are you sure it wasn’t the melted sugar/cinnamon mixture? I’m no Challah expert, but in general, when eating cinnamon rolls extra gooey or crunchy bits are to be hoped for.
If it bothers you though, a sprinkling of corn starch will soak up any oil, and make it easy to separate any gooeyness when you remove the bread.
The sugar and cinnamon are mixed with oil, and the seeping happened before the baking, during the second rise, so it wasn’t caramelized sugar. I’m pretty sure it was the oil from the mixture.