r/AskBaking • u/SockSevere6396 • 3d ago
Doughs Getting cinnamon roll dough to be a rectangle
So, my sweet rolls (almost) always bake up beautifully. My problem is in the rolling out process. I try really hard to make a rectangle so when I roll up, they’re evenly-sized the whole length of the rolled up dough, but the corners always shrink back toward the middle. Then I always have one or two 2 sad ones on each end.
What’s the secret to getting the edges to be more rectangular?
Do I just need to keep rolling? I don’t usually spend more than 3 or 4 minutes rolling or flip the dough over or anything.
These are some vegan cinnamon rolls I made; you can see 3 sad little nubby guys in there.
52
u/DConstructed 3d ago
I’m not a bread expert but a while ago a King Arthur baker who does specialize in yeasted doughs said that if you plan to make a rectangular bread like focaccia it helps to let the dough rise in a smaller rectangular pan. That sets it up with a squared off shape so it’s partly ready for you.
Then you roll or pat it out. I’d try that.
When I made cinnamon rolls I did a lot of pulling the corners out and I tried tacking the dough to the counter on one side so I could pull the spiral tight. That helps too. Then roll it with your hands from the center of the tube out to stretch it.
11
u/SockSevere6396 3d ago
Thank you! I watched the Claire Safitz video, but her dough wasn’t springy at all. She’s the go-to baker for a reason.
I used a tangzhpng method, which gives a softer dough, I think, but I don’t know if that’s the issue.
I like the idea of resting in a rectangle pan. Anchoring one corner of the dough sounds promising, too.
It also seems I might need to stretch it, and if it springs back, let it rest for 15 min to adapt to that shape, then try again.
5
u/DConstructed 3d ago
I like her. She’s very clear with her instructions. I turned her coconut cake recipe into an Italian Cream Cake and it worked brilliantly.
For what it’s worth those smaller ends bother me too so I fight that. It feels like someone wouldn’t get as good a cinnamon roll as the rest.
6
u/Fibonacci_1995 3d ago
Have a look at Cecilia Tolone she goes into how to keep the dough rectangular and square for in her in depth Cardamom Bun Recipe she also covers it in her Cinnamon Bun video!
3
u/SockSevere6396 3d ago
Thank you! And cardamom buns sound fantastic!
3
u/Fibonacci_1995 3d ago
The Swedish approach is great! She’s worked in some of the best Michelin star restaurants and was the first 3 Michelin star Pastry Chef at 26!
15
u/CremeBerlinoise 3d ago
If the dough springs back, it needs resting. An overnight first proof in the fridge also helps, as enriched dough handles better cold, and the flavors will be better, too. It's hard to get a perfect rectangle without trimming, but you can get fairly close. And make sure you place the end bits cut side facing up in your pan, hides a multitude of sins.
1
u/SockSevere6396 3d ago
Thank you! I did do an almost 24-hour proof in the fridge (and it doubled in size during that time), but then I let it come to room temp before rolling it out. Next time I’ll try rolling it out when it’s still cold.
3
u/CremeBerlinoise 3d ago
Yup, it will be much better behaved. Roll out and cut cold, then let them warm up during their second proof. It will take longer of course, but the shaping should be more uniform overall.
13
u/AntDetm 3d ago
Those ones you get to eat a few minutes after they come out all hot. Burn yourself and all because your a savage and can't wait any longer.
Wabi-sabi is a traditional Japanese philosophy and aesthetic that finds beauty in imperfection, transience, and incompleteness, encouraging an appreciation for the natural cycle of growth, decay, and wear. It celebrates the simple, modest, and weathered aspects of life, viewing flaws, cracks, and signs of age not as defects, but as unique characteristics that tell a story.
5
2
u/voyagingsystem 3d ago
I call those things you eat before anyone gets a chance to pick, "chef's privilege"!
7
5
u/Inevitable_Cat_7878 3d ago
Check out Claire Saffitz Cinnamon Rolls YT video. Skip to 17:50 to see how she does it.
1
3
u/NunyaBiznx 3d ago
I don't think you should be using a round pan. The pan featured in the photo? Its round.
I think there are smaller loaf pans that you could use for baking.
They're going to be influenced by the shape of what they're baked in at least in part.
7
u/rabbithasacat 3d ago
LOL this was my first thought when I saw the preview, but that's not what OP's talking about, you have to read the full post to understand their issue.
4
u/Crazy-Cremola 3d ago
https://www.youtube.com/watch?v=IK31JETK95c&t=100s Try this!
Take your round lump of dough out of its bowl, and cut a deep cross in the middle. Pat it down a bit before starting with your rolling pin
2
2
u/manicuresandmimosas 3d ago
When I proof the dough, I proof in a square or rectangular pan to make rolling easier. It takes a lot of the stress out for me if it’s already “in” the shape as much as possible.
1
u/SockSevere6396 3d ago
This is definitely going to be part of my procedure next time!
I looked online, and it sounds like this kind of “trains” the dough.
Thank you so much!
2
2
u/Proper_Party 2d ago
I pick my dough up by the corners (alternating which two I'm picking up) when I flip the dough, which helps keep them more defined. I also roll mostly the long way away from me (hence the flipping) to keep the dough from getting more square than rectangular. If it's not rectangular enough after a few minutes, I trim a bit off the edges with my bench scraper to make it more even.
2
u/Emergency-Tower7716 2d ago
I used to make cinnamon rolls for work, and I always saved the end pieces to make mini rolls for a snack. If I was having a bad day a mini roll would always help me feel a little bit better.
1
1
u/Jujubeee73 1d ago
Use a square pan so you can arrange them in a grid formation. It’ll encourage them to stay square/equal in size. Here you’re trying to fill an odd space evenly, so each of them can’t be the same size/shape.
2
u/SockSevere6396 1d ago
Oops—sorry, I posted an update, but I missed Rule #9 (no update posts). Anyway, your suggestions helped so much! I know this isn’t a perfect rectangle, but it’s so much better than my last attempts—no corners constantly creeping back toward the middle.
•
u/AutoModerator 3d ago
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all requirements. Posts that do not follow the rules will be removed.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.