What’s on top?
You didn’t ask, but here is my favorite Panforte recipe. No power tools required, and never a fail.
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Cardamom swirl buns. The sweet dough is from The Nordic Baking Book. The filling is from a recipe for morning buns in Tartine (brown sugar, white sugar, cinnamon, orange zest, salt). I added both orange juice and orange oil to the icing.
I wanted a swirled cinnamon-cardamom bun, but not your typical shopping-mall gooey cinnamon roll. This is my first time attempting a rolled bun with this particular dough, and I’m happy with how they came out.
I baked these on a quarter-sheet pan, but next time I will might try a round pan for a more even bake. Any thoughts from the community as to optimal pan size? I have a 9.4x3” springform, or an 11x3” springform. If need be, I can get a 10x2” standard round cake pan. Total dough weight (including filling) is around 835 grams.
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Yummy
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Based on your photo, I don’t think a 9-inch diameter pan would be wide enough, vs, 10 or 11 inches.
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Toasted coconut
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Thank you for that! I’ve been crunching numbers all afternoon, and tend to agree.
Next go-around I’ll try the 11” spring form, and go from there.
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Love cardamom buns.. 
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Kind of pleased with this. I made carrot cupcake recipe from Snackable Bakes by Jessie Sheehan into cakeletts using a silicone mold. I had to slice off some of the tops and tasted. They are moist, slight taste of cinnamon and nice texture from the shredded coconut.
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Classy! I love the shape–are they exactly cylinders, not slanted like a cupcake?
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They are cylinders, 1 3/4" deep. I bought the mold to make bouchons which in English means Corks.
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I made 12 and brought them to a potluck. Everybody couldnt stop raving about them. Just the right size when there are several desserts. My friends even told me that this is what I have to bring to every potluck. I will plan better and next time make the brown butter cream cheese icing.
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I love the bite-sized-ness of these, and plan to steal your idea. Thank you!
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I also find that an 8x8 pan recipe makes 12 cakeletts in this mold I have.
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Gorgeous, Irresistible.
I’d like to make but I don’t have/like silicone molds. Could I use muffin tin or popover tin or ???
Did you use her icing recipe too? Used a cone to pipe?
Did you grind cinnamon sticks? I’m not inclined to do that (even though I can often be a fanatic perfectionist.)
Thanks for the advice. Very helpful!
Another week, another sourdough. I don’t know if the rise is right but it tastes great. My enameled cast iron was occupied so I used a glass pie plate.
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Just FYI: King Arthur now has a baking/recipe app.
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The original recipe is for cupcakes, so yes you can use your muffin tin.
I made 1/2 recipe of the icing from Sallys Baking Addiction blog and used a piping tip and bag. No i just used grounded cinnamon.
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I might buy the silicone molds. They are just too cute, irresistible.
Baking time?
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