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.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.