How to Shape Cinnamon Rolls
First you’ll need a batch of Basic Sweet Roll Dough.
- Divide the dough in half. On a floured surface, preferably a pastry cloth, roll the dough to a rectangle approximately 12” x 18”. It’s easier if the rolling pin has a stockinet cover; a little flour can be rubbed onto the cover to eliminate sticking.
- Brush the surface of the rectangle with melted butter.
- Sprinkle the surface with sugar (1/3-1/2 cup)
- Sprinkle with cinnamon; although some commercial bakers use a lot, it’s a good idea to use a moderate amount, a teaspoon or two, so the finished rolls aren’t overpowered with cinnamon (the idea here is to make pleasantly-cinnamon flavored rolls - not to make an entire airport smell like cinnamon).
- If desired, sprinkle a few raisins over the surface.
- Beginning on the long end, roll up tightly; pinch the seam.
- Cut the rolls into 24 even pieces (cut the dough in half – then each half in half – then each into six). If bigger rolls are desired, the dough can be cut into 16 pieces, or even 12 for giant rolls.
- Place the rolls evenly spaced on a parchment-lined or greased baking sheet.
- Repeat with the second half of the dough, cover, and let rise until doubled in bulk.
- Bake the rolls in a 350° oven for 15 to 20 minutes, or until golden brown.
- Frost or glaze as desired.
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