Can you substitute cake flour for pastry in cinnamon rolls?

You can substitute cake flour for pastry flour in cinnamon rolls, but it will likely result in a slightly denser and less flaky final product. Here's why:

* Gluten Content: Cake flour has a lower gluten content than pastry flour. Gluten is what gives dough its structure and chewiness. Less gluten means a softer, more tender crumb.

* Fat Content: Pastry flour often has a higher fat content, which contributes to flakiness.

* Starch Content: Cake flour has a higher starch content, which can also contribute to a denser texture.

To make up for the difference in gluten content, you can:

1. Add a bit of gluten: You can use a bit of all-purpose flour in place of some of the cake flour.

2. Increase the fat: Use a higher fat content butter or margarine.

3. Be Gentle: When working with cake flour, be gentle with the dough. Avoid overmixing, as this can develop gluten.

Overall:

While cake flour can be used as a substitute, it may not result in the same light and flaky texture as using pastry flour. If you want a more classic cinnamon roll experience, stick with pastry flour. But if you're willing to experiment and adjust the recipe, you can still make delicious cinnamon rolls with cake flour!