Top Tips for Perfect Cinnamon Rolls!

cinnamonrolls-300x3001. Use a thermometer! Don’t allow the milk and butter mixture to exceed 120 degrees F. Temperatures above 120 degrees can compromise the effectiveness of your yeast.

2. Let your dough rise in a CLEAN, oiled bowl! This will ensure even rising and allow you to get the dough out with ease. No more sticky dried-on dough!

3. Form the risen dough into a rectangle! Working on a lightly floured counter, press the dough into an 18 by 12-inch rectangle with the long side facing you. Be sure to use a ruler as it is important to get the rectangle the right size or you will not end up with the right number of rolls or rolls that are the right size.

4. Leave a border of filling! Sprinkle the filling evenly over the dough leaving a ¾-inch border along the top edge. If you don’t leave a border, it will be harder to get the dough to stick together when you form a cylinder and it may unroll. Press the filling to adhere it to the dough.

5. Form a tight cylinder and seal! Do this slowly and with great care since an uneven cylinder will yield squat, misshapen rolls. Once the dough is rolled tightly, pinch the dough together to close the cylinder and create a secure seam. Roll the cylinder over so that it is seam-side down.

6. Slice and arrange! Use a serrated knife to slice the cylinder into 14 evenly sized rolls. If you try to use any other sort of knife you will mash the soft dough. The rolls are fragile, so use a light hand and arrange them cut-side down in a greased 9 x 13 pan.

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