First off, these were absolutely DELICIOUS. No complaints about the recipe. Perfect, soft, and chewy. HOWEVER: the insides popped out during baking. Did I pack them in to the pan too tightly?
by EmeraldPearls
42 Comments
Fuzzy_Welcome8348
smokedcatfish
Yes. Nowhere to go but up.
TobiVakarian
Pack AND roll them less tight and they should stay further down
gummytiddy
They look to be over proofed. If you’re happy with how they are proofed, though, bake less in that pan at a time. They go up when they don’t have enough room to expand out
Foggy-Geezer
It sure looks like they have tips!!! Looks like more surface area for icing etc.
muminah00
Just general advice that may or may not apply to the issue you’re having— I have found that tucking the outside layer/tab of the dough under the roll itself helps keep the shape Also adding amaylase enzyme helps with even browning (:
Previous-Habit-2794
I’ve read that happens when you stretch the dough as you’re rolling (like you’re trying to roll them too tight). I usually have the issue with the rolls I cut from the ends, but the middles are typical more flat.
InevitableDapper5072
I leave a wee bit of space in-between each roll. Not much but just so theyre not quite touching.
Quaglek
I like this. I want to figure out how to maximize the effect. Valentines day is coming up
cannavacciuolo420
Not enough space between one another, and when they’re almost done baking you can push the tip down with the back of a spoon
Impossible_Kick616
I don’t roll mine tightly and they pop out a little. I just give the middles a little tap with the back of a wooden spoon.
carnitas_mondays
tip if you want extra huge cinnabon style rolls:
lower the temp 25 degrees, place a small amount of cold butter on top of each roll, like 1/4 tbsp, add a few ounces of heavy cream or half/half around the rolls, and cover with aluminum foil. cook for 15 minutes longer than the normal time. rolls expand significantly more than normal, so split into two pans. amazing.
Mission-Ladder7883
C’mon baby just the tip
chamois_lube
u/EmeraldPearls fewer blue pills
TheSaltyAstronaut
They appear to have … prolapsed.
MamaFen
Cinnaboners. Perfect for Valentine’s Day.
Top them off with cream cheese ice-*schwing*!
… Sorry, couldn’t resist. Roll them a bit less tightly, I think you can pack them in just as tightly as far as pan room but the spirals themselves may need a little loosening up.
Aggressive_Line_8298
Don’t worry about it. I prefer the center of the rolls anyways. Just give them to me
cheymerm
I made some back in December and they ended up like this. I called them grinch mountains
strange_treat89
When this happens, you can usually press them back in with a spatula if you do so when they first come out of the oven! I bake and sell my cinnamon rolls and sometimes it happens to me as well!
Uesmearn_
Those look pretty good. I’m afraid I cannot offer any tips as mine came out dry lol.
reality_raven
Give them to me. Sorry, only advice I have.
cantantantelope
They are happy to see you
vocalfreesia
They’d love these in Yorkshire
wizardent420
You don’t have to roll them tight. Rolling them is more of a suggestive nature, not forcing them to comply
The_Sarah_Palin_
That one fella lookin like oogie boogie.
beatniknomad
The insides pop out because they have no where else to expand. Used to happen to me and also cause uneven baking for the middle rolls so I switched to 2 bakers – a 9×13 and an 8×8. My recipe uses 600g flour, if that helps.
Poinsettia917
I have GOT to try making these! Lol
Rope_drop
They’re just happy to see you.
Check a few minutes into baking and press centers down with a spatula.
buhbrinapokes
I think you need less tips tbh
Victoriafoxx
I think that bottom middle one likes me
liquidbluenight
When I used to make cinnamon rolls weekly for an entire summer camp, I was taught to poke the middles down a bit right before they went in the oven. Worth a try?
I cut the dough into strips using a pizza cutter before rolling them very tightly. They cook well and keep a perfect shape every time
otterlytrans
i have no tips, but this is how i envision strange rolls from stardew valley looking like.
kitkatjaanu
This scared me
New_Westie
Eat me like one of your French girls 🤭
ProseccoPrincess91
If you’re not happy with them, you can give them to me!! 😋
PutridFarts35
Please tell me exactly how you put them in the pan so I can achieve exact or similar results. *smiles immaturely*
Far_Lychee_3417
There are a few accurate comments here, but the most popular ones are incorrect. This has nothing to do with rolling tightly.
As a few have said, by the time they went into the oven, they had proofed too much, so the only direction they could go is up. Just make sure to put them in the oven when there is still a little bit of space between them.
That is to say, they are over-proofed for the pan.
42 Comments
Yes. Nowhere to go but up.
Pack AND roll them less tight and they should stay further down
They look to be over proofed. If you’re happy with how they are proofed, though, bake less in that pan at a time. They go up when they don’t have enough room to expand out
It sure looks like they have tips!!! Looks like more surface area for icing etc.
Just general advice that may or may not apply to the issue you’re having— I have found that tucking the outside layer/tab of the dough under the roll itself helps keep the shape
Also adding amaylase enzyme helps with even browning (:
I’ve read that happens when you stretch the dough as you’re rolling (like you’re trying to roll them too tight). I usually have the issue with the rolls I cut from the ends, but the middles are typical more flat.
I leave a wee bit of space in-between each roll. Not much but just so theyre not quite touching.
I like this. I want to figure out how to maximize the effect. Valentines day is coming up
Not enough space between one another, and when they’re almost done baking you can push the tip down with the back of a spoon
I don’t roll mine tightly and they pop out a little. I just give the middles a little tap with the back of a wooden spoon.
tip if you want extra huge cinnabon style rolls:
lower the temp 25 degrees, place a small amount of cold butter on top of each roll, like 1/4 tbsp, add a few ounces of heavy cream or half/half around the rolls, and cover with aluminum foil. cook for 15 minutes longer than the normal time. rolls expand significantly more than normal, so split into two pans. amazing.
C’mon baby just the tip
u/EmeraldPearls fewer blue pills
They appear to have … prolapsed.
Cinnaboners. Perfect for Valentine’s Day.
Top them off with cream cheese ice-*schwing*!
… Sorry, couldn’t resist. Roll them a bit less tightly, I think you can pack them in just as tightly as far as pan room but the spirals themselves may need a little loosening up.
Don’t worry about it. I prefer the center of the rolls anyways. Just give them to me
I made some back in December and they ended up like this. I called them grinch mountains
When this happens, you can usually press them back in with a spatula if you do so when they first come out of the oven! I bake and sell my cinnamon rolls and sometimes it happens to me as well!
Those look pretty good. I’m afraid I cannot offer any tips as mine came out dry lol.
Give them to me. Sorry, only advice I have.
They are happy to see you
They’d love these in Yorkshire
You don’t have to roll them tight. Rolling them is more of a suggestive nature, not forcing them to comply
That one fella lookin like oogie boogie.
The insides pop out because they have no where else to expand. Used to happen to me and also cause uneven baking for the middle rolls so I switched to 2 bakers – a 9×13 and an 8×8. My recipe uses 600g flour, if that helps.
I have GOT to try making these! Lol
They’re just happy to see you.
Check a few minutes into baking and press centers down with a spatula.
I think you need less tips tbh
I think that bottom middle one likes me
When I used to make cinnamon rolls weekly for an entire summer camp, I was taught to poke the middles down a bit right before they went in the oven. Worth a try?
Cinna geoduck 😂
Should you and these muffins maybe get together?
https://www.reddit.com/r/RecipeInspiration/s/CRZz0fgov6
I’d smash those 🔥🔥
The recipe shouldn’t call for blue pills
I cut the dough into strips using a pizza cutter before rolling them very tightly. They cook well and keep a perfect shape every time
i have no tips, but this is how i envision strange rolls from stardew valley looking like.
This scared me
Eat me like one of your French girls 🤭
If you’re not happy with them, you can give them to me!! 😋
Please tell me exactly how you put them in the pan so I can achieve exact or similar results. *smiles immaturely*
There are a few accurate comments here, but the most popular ones are incorrect. This has nothing to do with rolling tightly.
As a few have said, by the time they went into the oven, they had proofed too much, so the only direction they could go is up. Just make sure to put them in the oven when there is still a little bit of space between them.
That is to say, they are over-proofed for the pan.