I have tasted and seen too many sub-par cinnamon rolls lately, and I feel the need to share my methods. I know everyone probably knows how to make their own cinnamon rolls, but just in case there is someone out there who is struggling, perhaps this will help a titch.
I follow my favorite basic roll recipe to the T (see it below), and when the recipe calls to "shape the rolls" I roll out the dough for my cinnamon rolls. You want to make a rectangle shape. The longer and skinnier you make it, the more (smaller) rolls you will make. If you make a square, your rolls will be humongus and you will make far less.
Next I take cold butter, about 1/4 cup, cut into tiny pieces, and scatter them on the dough. (You could add an extra 1/8 cup butter and only make it better.)
I'm sure someone out there in the world measures, but I don't, so I sprinkle the cinnamon all over- MAKE SURE YOU GET THE EDGES REALLY GOOD, you are going to wipe the counter off anyway, right?
Next I sprinkle hand fulls of brown sugar until.... well covered. I'm sorry, I don't measure.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5NzKtch-CXfrCO5Es7Mc0nEKijTU-FHE8u6-nhAJAsDEXPoon5IUaHj_YJlV_jdhz6jY0gCFcbGf_vuRiUFGqW3F62PGYrNvHUQ77EAOi3Q-Z7hNLLz39WZSBG-j_b_brXmSPRAzG4I/s280/IMG_1674.jpg)
When cutting the rolls, you are NEVER EVER ALLOWED TO USE A KNIFE! Cinnamon flavored dental floss is the best way to go. Simply slide the floss under the roll, twist the two ends and pull. This will cut the roll from the outside all at once.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2B46cb0kV19oZIcaTlLZIt9E5Kv696VvyACcZnfrAjVHW9UPKB7cm-vfOKzkC8pYAnzmS0LcgmKWEMqiqfYpdKkGqwcCm047KFc5RaN2mQ-csc8iPKCwkpnfRhKSvZdWoLhyphenhyphenxYsVtVc/s280/IMG_1676.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilEuiblqc_DF1XLx_VUeFaaKlwieKkPKYV6bP17FWzcwxnB7_fhGkFvUW7qV-8fSXFfTyk-8DAT8b00PejFw7VYvWYpDJ5YqvchsjCpi1WuV9LfYxxGh7BrSslY-8LKd-AQjDCZyMGIA/s280/IMG_1680.jpg)
Place on a greased pan NOT TOUCHING! My roll recipe calls for 1 hour of raising after the rolls are shaped, so they get plenty big.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bHsMugZ9DGQZVqg5bAiJEGuByoeSEzhxCqNMc5kaXR9_TGY3r7sQrEn6NCWST5ymrRkKv8C1QTdCJhetzCLXOL5G3aiR7JW83V5paD9IRBG4D_Eb8VxrR1w_Ya7CK-Cr3G6OwIC_E-0/s280/IMG_1678.jpg)
MY FAVORITE ROLL RECIPE
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgzJmJ5KI6emR8ZH_A46psY4u55rEil6_tj3z1DWgHZy3eMQ_0q6A2Sxne7l8LRNmGsjmIi8hVzcKP3tsqbBz2cIh0CorKmfrscf63HwzGtjE9iSYShESqowvDJ9r-XCE0EeNZt7QX44/s280/IMG_1509.jpg)
These rolls are super soft and nummy even without the cinnamon roll stuff.
Yummy, thanks for a lot of great tips, I have been thinking about cinnamon rolls today and want to try this recipe.
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ReplyDeleteAmber why can't you cut the rolls with a knife? They look really yummy. I am not a bread maker but once every 3 or 4 years I will make cinnamon rolls.
ReplyDeleteYou can use a knife, but it will smoosh your rolls and the dough sticks to the knife. If you don't have cinnamon dental floss, use thread or string, I promise it is much easier. :)
ReplyDeleteyum those look really yummy!
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Hey, thank you for the tips!
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