Happy Cinnamon Roll Friday! Every Friday we start the weekend off right by having cinnamon rolls. I make them up, store them in the freezer, and bake as many as I need each Friday.
Such a nice way to start the weekend.
Puffy light cinnamon rolls with vanilla bean icing
A friend of mine explained to me that she’s having trouble rolling out the cinnamon rolls. Well, let me back up a second. She made my mini cinnamon rolls, and served them to her family (that normally doesn’t care for anything new). She told me that one of the comments she got about the rolls was, “they taste real”. That rocks! Real! Perfect.
However, she said they weren’t very pretty because her rolling skills aren’t quite there. (Though I never saw a picture of the baked goods. She said they were eaten too quickly to have photo evidence taken).
They look like they’re saying, “eat me!”
I’ve invited her over for a cinnamon roll rolling tutorial. Unfortunately, the timing hasn’t quite worked out yet. So, I thought I’d do a tutorial here for her. With animated movies and everything!
For the tutorial, I’ll pick up with the dough already rolled out to the 11×18-inch rectangle, the cinnamon-sugar filling has been sprinkled on the dough and pressed into the dough. Notice that the cinnamon sugar doesn’t reach all the way to the edges. Leave 1/2 to 1-inch without sugar.
I cut the dough in half. Notice that my “half” isn’t very perfect. No big deal. Some rolls will be a little smaller than others.
rolling out the cinnamon rolls. Start at the center cut. Pinch the edge down.
continue pinching and folding down the first side
Use both hands. This first fold is the most difficult part.
After the first fold, the second roll goes pretty easily. Again, use both hands. Hold one area still with one hand while folding another area with the other hand.
continue rolling the dough towards the outer edge using both hands
almost at the end of the roll. Using a lightly floured board helps the dough to not stick
When you’re done. leave the seam under the roll to help it stay closed. You can also straighten the roll and the ends at that point.
Here’s the real trick or the secret to cutting perfect little cinnamon rolls: dental floss. Don’t use mint flavored though! Oh, and see the green cotton towel on the right of the picture? That’s covering the other piece of dough so that it doesn’t dry out while I work.
Place the dental floss under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but they vary
take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand – don’t let go.
tighten the floss so it starts to cut through the roll. Again, don’t change hands.
tighten until the floss comes out and the individual roll is separated
I place the rolls on top of a silpat on a cookie sheet and cover them with a cotton towel. I place the cookie sheet in the freezer for a couple of hours or overnight. Once the rolls are frozen I place them all in a zip top bag and store them in the freezer until we are ready to eat them.
These cinnamon rolls are freshly baked (in the toaster oven), and are ready to be iced. Or, if you’re like my husband you’d be perfectly happy to eat them with no icing at all.
Those look yummy! Thanks for the tips on how to make them!
FLOSS! Brilliant! These look just amazing! Thank you for linking to Foodie Friday! http://www.homesandbabies.com
http://notyourordinaryrecipes.blogspot.com
http://cleangal.blogspot.com
OMG, thank you!! Video tutorials and everything—I LOVE IT!! I’m hoping to give it another go soon, so I’ll make sure I review this again before I start. 😀
Thanks for linking to Must Try Mondays. I think cutting with floss is brilliant! I’m having a “why didn’t I think of that?!” moment!
YOUR PICTURES R FABULOUS!!!!
Thanks. I’ve definitely been learning a lot about photography. Have a great weekend.