I'm planning on making some cinnamon rolls. The recipe calls for unsalted butter in the dough. What effect would there be to the texture and taste of the roll if I used unsalted clarified butter instead? What things can I do to make the roll similar to Cinnabon's?
Along with all of the milk solids being removed, so is all of the water. This means that small amount of steam that comes from the butter willl not be present, thereby possibly leaving you with a slightly denser product. While this may apply to your rolls only somewhat, it would be a definite factor in a laminated dough.
Jeff