This post isn’t about how to make the perfect cinnamon roll (I quite honestly haven’t mastered that yet) but it’s about how to ROLL and CUT the perfect cinnamon roll. A few weeks ago I was testing out a new gluten free flour I bought and for some reason I got the crazy idea to try and make cinnamon rolls with it. Keep in mind I don’t make very good REGULAR cinnamon rolls, let alone GLUTEN FREE ones. But I am always the eternal optimist when it comes to gluten free cooking & baking and will try anything once!
As you can see, there are no photos of the finished cinnamon rolls in this post. That’s because they didn’t turn out well enough that I thought they warranted a blog post (although according to Kell, my 18-year-old with celiacs, they were still good enough to eat! And eat he did!) But despite finished product turning out less than ideal, the technique I tried was a resounding success, so I figured I could at least share that part of the experiment with you.
Like I said, I’m not a great cinnamon roll maker, but it turns out I was doing two things ALL WRONG….the rolling and the cutting. Two pretty important things wouldn’t you agree? After doing a great deal of research looking for a good gluten free cinnamon roll recipe (I’m still searching) I picked up a couple of tips along the way that made all the difference.
Use a silpat (non-stick baking mat)
Every other time I’ve made cinnamon rolls, I’ve done it like my Mom always did it, rolled it with my hands on a floured countertop. But this time I rolled it out into a nice rectangle on one of my silpats and then used the silpat to aid in the rolling process.
Just lift up one of the long sides of the silpat and give the dough a little nudge until it starts to fold over on itself. Continue lifting and let the dough do the rest of the work.
When you reach the other end, roll the whole “log” over a few more inches so the seam is underneath against the silpat.
I ended up with the perfectly shaped “log”, perfect for cutting.
Which leads me to my second tip…….
Go to the bathroom, grab that roll of unflavored dental floss (or cinnamon-flavored would probably work well now that I think about it!), and cut yourself a piece that is 12 or so inches long.
Take the two ends of floss and make like you are going to tie and knot and then in one fluid movement, pull the two ends of the floss tight.
Voila! The perfectly-cut cinnamon roll.
Now I realize many of you have probably heard of this technique before….but have you actually ever tried it? Me either! I’d heard about it, but I guess I filed it in my mental “that can’t possibly work” file and never gave it a chance. Silly me.
These were the prettiest looking cinnamon rolls I’ve ever rolled and cut. Now I just need to work on my “end game.” :-)
What is your best cinnamon roll secret? Share with us! :-)