Mastering fall baking: Avoid these cinnamon roll blunders

If your cinnamon rolls have centers that rise too much and dry out or the icing seems nearly nonexistent despite preparation, these issues can dampen the excitement of homemade rolls. Especially in the fall, shops vie to offer the perfect baked goods. Yeast dough can be challenging to work with, but by adhering to some core principles and being aware of two common mistakes, you can become a cinnamon roll master this fall.

The foundation of great cinnamon rolls allows sufficient time for the yeast dough to rise. Alongside this, selecting the proper baking dish is crucial. If you desire pull-apart rolls, opt for a smaller baking sheet with a higher rim or use a baking dish. This way, the rolls will join each other nicely. However, ensure enough space for the rolls to expand sideways so the centers don't appear unexpectedly. This indicates that the dough was too closely packed while baking. If this occurs, gently press down the tops with a wooden spoon while still warm. Doing so prevents them from drying out inside, and the cinnamon won't lose its aroma if not eaten immediately. Evenly-risen cinnamon rolls are also easier to decorate with your favourite toppings. Despite even decoration, icing might present challenges, so read on for further guidance.

For home bakers who appreciate taste and presentation, the decoration of cinnamon rolls is vital. Using icing is one popular method. However, even perfectly thick icing without lumps won't adhere well if applied to warm rolls. It's best to ice the cinnamon rolls on a cooling rack for about 20-25 minutes after removing them from the oven. The same principle applies to cinnamon rolls with cream cheese frosting. The frosting might melt and alter its texture if applied to a warm roll. It's much easier to shape and apply to cooled buns.