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I finally got my cinnamon rolls to stop spreading and it took 11 months of trial and error
I've been trying to get my cinnamon rolls to hold their shape in the oven instead of turning into flat cinnamon pancakes, and I finally figured out it was my butter being way too soft when I brushed it on the dough. I went through probably 14 batches at my apartment in Reno before I realized I should chill the rolled log in the fridge for 30 minutes before slicing. Now they actually look like the ones on the package. Has anyone else had a dough that just refused to cooperate no matter what you changed?
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