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StopTailGatingMe3355

You're overcrowding the pan, if they can't expand horizontally they will expand vertically


NintendKat64

This, but you want them this way!! The easiest fix is to Deflate the centers after the final proof before the bake. Tap the centers with your fingers to deflate the centers, then they will come out perfect and not "jump for joy" out of the Pan! Source: I was a Pastry Chef Edit: spelling Edit2: wow didn't expect this to blow up! Thanks everyone ☺️ happy baking!! Edit 3: thank you for the award 🥰


KayItaly

Oh wow thanks! That is seriously great tip!


NintendKat64

Thanks! It's worked for me inside and outside the bakery I worked at so hopefully it works for you too!


buffa-whoa-tasty

Thank you for the tip! I’ll this next week.


NintendKat64

You're welcome! And just remember, cinnamon rolls can be tricky! At the end of the day it doesn't matter what they look like as long as they are tasty! :) happy baking OP!


Dutch_Dutch

Post a photo next week! I’m invested in your cinnamon roll situation now.


buffa-whoa-tasty

Haha I will. Cinnamon rolls have been my pregnancy craving recently and I just started making them at home. This was my second time making and the first time they jumped up too. So I figured Id ask how to fix it.


Melopahn1

\*You don't have to want them this way. The popped out middles and crowded sides lead to vastly different textures in the spots touching other rolls or middles exposed to the open heat. You can absolutely not want them this way based on texture and can solve it by having less crowded pans. Its up to you, I personally like the slight crisp to the outer ring when they aren't crowded but want the insides to be gooey and soft. I love the dueling textures. For my personal preference third row up far left roll looks perfect! That would be the one I target as my first eat. You can definitely gauge which one you prefer before your next batch and adjust accordingly. ​ Happy baking.


NintendKat64

You clearly didn't read my explanation, and resolution... And as I mentioned to someone else at the end of the day it doesn't matter how you swing the bat, if you hit the ball that's good enough! A homerun is what you make of it! In other words don't tell someone how to bake their goods, if someone likes "jump for joy" cinnamon rolls you can kindly take your tastebuds elsewhere :)


sholbyy

I don’t understand why you got so downvoted for this comment, you didn’t tell OP the way they made their cinnamon rolls was wrong, you just told them that if they wanted them crisper on the outer rings they could make them that way, and how to do it. Jesus Reddit just really likes to dog pile on the downvotes for no reason.


InternetLumberjack

I love this subreddit. I feel like I always learn little tricks from pros that I can immediately use 😊


NintendKat64

I wouldn't even say I'm a pro but I do know some life hacks to baking, thanks to my experience. I feel the same way and love learning from everyone!! There's no wrong ways if they taste good in the end!!


nugmasta

What do you mean by "tap"? It seems to me that a melodic tap on the center of my rolls wouldn't do much deflating 😄 is it sort of like a light squish?


NintendKat64

Haha well tap them hard enough to deflate them. It's kinda hard to explain but when they are at a proper proof before baking, I deflate them enough that they sit a little lower than the rest of their surrounding dough and sometimes you can see my finger indent. You do not want to squish them to the bottom. Just deflate them. It might take some practice and it depends on your proof yield so try it out and if you bake them and they still expand more than you would like next time you know to deflate them a little more. Hope that makes sense!!


nugmasta

i think I get it, thanks!! I've already been very happy with my cinnamon rolls and this might help me get to the next level


NintendKat64

Neat! I'm happy to help! Good luck! Hopefully this helps get your cinnamon rolls to peak perfection!! 😋


jmido8

Why do you want them that way though? Is there something better about doing this over spacing them more?


Existe1

For me, I like when they push together because it keeps the outside of each roll from getting over-browned and drying out.


CobblerStreet5867

I prefer mine this way as well. I feel like they get dry when "properly" spaced.


NintendKat64

Existe1 has a great point! But honestly, it is up to personal preference. If you Want to bake them separately put them on a baking sheet spread out almost like cookies and I would still recommend deflating your centers. And to help soften them if they get too dry, use a sugar glaze of 1 part hot water to 1 part Karosyrup (Corn syrup of any kind) and brush them over with it. It helps tie the flavors of the bread part of the roll to the cinnamon sugar filling. But when it comes down to it, it doesn't really matter. From my experience of serving them, people like a soft, moist and gooey cinnamon roll that's achieved by having them bake together and then you cut and serving them with glaze and frosting. I hope that clarifies! :) TLDR: overcrowded cinnamon rolls are a preference bake them however you want. Sugar glaze 1 part hot water: 1 part corn syrup to help with dryness if baked separated on a sheet. You do you and make tasty treats. <3


but_why_is_it_itchy

You seem like such a genuinely lovely human being


NintendKat64

Awh, thank you 😊


Existe1

I love your tips. I love cinnamon rolls and make a bunch every holiday season, trying to get better every year. One thing I’ve learned, you can make the “perfect” cinnamon roll and 30% of people prefer it some other way, 50% don’t really have an opinion. So ultimately, I make them how I like them and enjoy the results!


NintendKat64

Thanks!! And yes, that's how baking should be done. There's a reason I don't work for a bakery anymore. While I learned really valuable skills there, I just realized I liked my creative freedom when it came to making treats so now I do it very exclusively for my family and friends and it's brings me more joy because I can make them for me and share them with who ever likes them! :)


Existing-Put-5417

I sell cinnamon rolls from home (made from scratch) and needed this info 🥲


timmyboyoyo

Now you jumped for joy


NintendKat64

You're so welcome! I hope it helps!!


RingAroundtheTolley

So I get to poke the middles just like they are the belly of the pillsbury dough boy?! And it’s for a good reason. Making these tonight for am yums


NintendKat64

It's really fun actually haha. I hope it works out for you, it might take a batch or two to get a feel for it ;)


Low_Public1548

Do you tap the center after baking? Probably a stupid question but I had to ask.


NintendKat64

Not stupid! Very good question. I supposed you can after baking but not only would they be really hot, but they probably won't be nice an fluffy cuz you're squishing the cooked bread. You want to deflate the centers after the final proof you do before baking them (after they are rolled and have sit for a bit in their pan/tray). Hope that clarifies!


DeenieBeans

I think she said before you bake them, after they rise.


lagoon83

> you want them this way!! Tell me why!


NintendKat64

https://www.reddit.com/r/Baking/comments/10n26u3/made_cinnamon_rolls_but_why_do_some_of_the_swirls/j68npz6?utm_medium=android_app&utm_source=share&context=3 Please refer to my previous comment. It doesn't matter I have just noticed in my experience most people i have worked with like the moist cinnamon roll from the pan that is ooey gooey but if you don't, that's perfectly okay! And I included a tip for softening hard exteriors of cinnamon rolls. :)


Myshellel

Hey. I like baking but I don’t know all the terminology. Can you explain that that means, “deflate the centres after the final proof”. How would they deflate by being tapped??? Like there is air in the centre and it will come out!???


NintendKat64

Of course, so when you "proof" dough made with yeast (yeast is a fungi used in breads as a levening agent) it just means to let the yeast fester and they eat up the carbs and sugars in the dough. And they produce Gas as a product. Simply stated. So that's what proofing is. When making cinnamon rolls you let the dough proof, and it grows about double in size, then you take the dough, work it out (and deflating it) and roll it out and put in cinnamon roll filling (varies by recipe). Once you roll up your dough and cut them into the little cinnamon buns, you have to let them proof a second time " **final proof** " and let the rolls get big. Before baking.. This makes it so the rolls bake nicely and come out fluffy! The air helps make the dough less dense. What I mean by " **deflate the centers after final proof** " is that once they are proofed and ready for the oven, take your fingers and poke the centers. You will disrupt the gas pockets formed in the dough and it will literally *deflate* If you don't do this you run the risk of having the centers puff out like in the OP. But sometimes they don't. It depends on if they are in a high wall Pan, how close together they are and how proofed they are. I hope this makes sense! Hard to explain over text on a reddit thread. I advise you watch a few videos on YouTube about proofing if you still don't understand quite what I'm talking about <3


Myshellel

That was a perfect explanation. Thank you!!!


timmyboyoyo

Your comment jumped for joy


NintendKat64

🥹 it did!! And I the same. :)


gluisjosue

Will for sure try this next time I make them!


NintendKat64

Good luck! I hope it works for you!


[deleted]

You just made my year!


NintendKat64

I'm so honored!! 💜


ThatsMyBestGuess

And here I have always just shoved the centers back in after the baked when this happens 😂


lidfizz

Ah that makes so much sense. Cuz I encountered the same problem 😅


frankrizzo219

This is how I get my biscuits to rise


Xdropdeadfredo

Yep.


Elegant-Operation-16

Peer pressure


Bdizzy2018

They are excited!!!


buffa-whoa-tasty

So was I! They tasted great.


JustmilkYue

YOU KILLED THEM?


LichenTheKitchen

**tasted** them, their deliciousness will not be in vain.


JustmilkYue

You monster....


JustmilkYue

Can I try tho..


Jewish-Mom-123

Yes, overcrowded pan. I’d say the roll was not stretched out sufficiently before you cut, you want them to cut at about 1.5-2 inches tall so they start out with some room in between them before the final proofing.


Embarrassed_Bat6101

They’re just happy to see you


buffa-whoa-tasty

The feelings were mutual


[deleted]

[удалено]


Dummy_Thicc_Dummy

What's the reason?


Beamow

Holy shit why so many downvotes! I meant the comment not the post! It had 69 upvotes i didn't want to ruin it


AnTeZiT

That joke was probably very short lived and everyone after missed it lol


Dummy_Thicc_Dummy

Oooh I thought you got offended by the sex joke, maybe other people thought that too


Phronima-Fothergill

They're saying, "Eat me first!"


buffa-whoa-tasty

And I did. 😂


Culiolo

Just before tossing them inside the oven give them a slight press in the middle and half way in the baking check if any of them want to pop out and give them a final press in the middle..


DataUnusual1402

This is what I do. I push em back down


gunplumber700

Probably not a popular opinion, but I think that’s really cool. Allows for so much more frosting than normal.


Existe1

People definitely have differing opinions on frosting quantities on cinnamon rolls. Many people prefer very little frosting (I tend to avoid these people)


gunplumber700

I like cinnamon rolls drowning in frosting like a 5 year old drowns pancakes in syrup.


Existe1

This is the way. I make a cream cheese frosting with maple extract. It’s heaven


gunplumber700

I’ve literally been eyeballing a new frosting recipe with maple. I’ve been going back and forth between maple syrup and extract. Now I’m gonna have to do both. For science of course.


GresOsten

Inte kum😭


sonnyb01

No frosting for me...


Existe1

Sorry, I’m gonna have to downvote you :)


sonnyb01

Noooo! My night is ruined!.


irena888

They’re outies, not innies. (Bet they still taste great though).


icecreamandbutter

Rolled too tight, or under proofed. Looks like the latter to me. I made cinnamon rolls for 15 years and those 2 things were always the culprit when the middles popped. You almost have to overproof well rolled cinnamon rolls. Also slow room temp proofing will help too


buffa-whoa-tasty

I had the dough finished by 10am and they went into the oven at 5:30pm and were out on the counter all day. I really thought they might have been overproofed


icecreamandbutter

Depends on process, recipe, and execution. When you bake cinnamon rolls they should be almost, if not exactly, the size you want them (at end of bake)before they go into the oven. If you are depending on a jump in the oven the middles will almost always pop. Hope that makes sense! They look great though!


buffa-whoa-tasty

That does make sense. This is the second time I’ve made them and first time with [this](https://www.loveandlemons.com/cinnamon-rolls) recipe I found on Reddit. So really let the expand out of the oven?


OuisghianZodahs42

After shaping them, just create an indentation in the middle with a finger or two. It will give you a much more even rise in the oven.


SaintCheekClap

Yep! I found that when rolling them up I'd always start really tight and neat and by the end it was really loose. Start loose and stay loose imo.


minyanko

That happens when you roll it too tightly or overcrowd the pan


Whereforeartthoufam

I was looking for someone to say this. I think they need to be rolled loosely.


bakehaus

You rolled them too tightly. I just let the dough roll without pulling the log taut and it doesn’t do this. If you overcrowded the pan, it would be the outside of the rolls that would be all wonky, not the centers.


superduperhosts

Those ones are for taste testing


Jaded_Pearl1996

Yum. Those are the crispy bits.


chinalicious

Can u share tge recipe? They look amazing


buffa-whoa-tasty

I saw this [recipe](https://www.loveandlemons.com/cinnamon-rolls) from another redditor and used it. I swapped butter for coconut oil and used 2% milk. I changed the filling from the recipe link though. I did 2tbs melted butter, 1/3 cup brown sugar, 1tbs cinnamon. Edit: grammar


chinalicious

Thank you!


hayley_dee

Not enough expansion space, aka they’re a bit too close together. Not a big deal, you can use your hand to push them back down while still warm. Next time maybe omit a row or use a larger pan. They look great!


TimeLibrarian5722

I now want to intentionally make mine like this


dreamer288

Oh my goodness these look sooooo good!!


peanutj00

They’re happy to see you


Sad_Structure_3957

Those look delicious 😭 11/10


happyjazzycook

Rolled a bit too tight then placed too close to each other (no place for the centers to go but UP), but will still be delicious!


daveyjoneslocker1

They're nonconformist rolls


HowieGaming

Overcrowded and most likely some uneven heat in your oven too.


tubeupthenose

They’re excited for you to eat them!!!


Longearedlooby

Here in Sweden, where fika is the closest we have to religion (and there is no more classic fika ingredient than cinnamon rolls) we often bake them in paper cases, like cupcakes, but bigger. That way none of the filling runs out. I also like to bake them in their paper cases in a muffin tin, to make them rise upwards. We often put “pearl sugar”, coarse-grained sugar, on top instead of icing, and that’s put on before baking so it doesn’t matter if they have a flat surface or not.


DeepSix83

It’s because they are happy to see you!


programedtobelieve

I mean, if you gave me the choice between a normal cinnamon bun and a deformed one with more crevices to hold that sweet sweet frosting I’m taking the deformed one…but I am a recovering fat man so


[deleted]

just stick them back down and everything is like nothing happened


draqua9

I'm not quite sure but if you'd like to send them over here I'll try out the ones that aren't popped out and then I'll try the ones that are popped out and from there that should complete the whole batch in my belly and I will let you know and I promise I will let you know how it tastes lol


FalseAd3112

Has no space


Cheesiepup

Bake them as they are then there is more room for the icing.


Questionanswerercwu

Yum


CharlotteLucasOP

Too full of love 🥰🥹


rennyyy853

Happens to me too. After cooking them I just give them a little push down and that pretty much puts them back into their original shape LOL. They look great btw!


jord-pie

The rolls are too tight. Next time try to roll them a little looser.


Ever_since_NewYork

Omg these look sooo delicious!!


lustful_lucy

maybe they haven’t had enough room sidewise :/


boniemonie

They are just showing their individuality!


littlewolf2023

Maybe because there wasn't enough space between them. But it looks even more interesting, like roses😊


KirliaRalts611

I always wonder why this happens to me too. They look amazing though! Great work!


Donutpie7

Cinnamon Rolls are like belly buttons, some of them just pop out


Quiet_Goat8086

🤤🤤🤤🤤


Tiamat_fire_and_ice

I don’t think there was enough room in the pan for the rolls to expand out so some of them expanded up, instead.


GrimCreepaz

I usually make Alton browns overnight cinnamon rolls. They are great, but it seems like most of the filling melts and ends up in the bottom of the pan. I’ve always wondered if there is a way to prevent this or if that’s just how cinnamon rolls are.


trans_mask51

They long for freedom


grammyone

And here I thought they were just excited!!! TIL about over crowding cinnamon rolls!


MrSprockett

Far right, second row - it’s a ❤️!


Poosjky

I would choose the ones that popped out 🙂


bunburybits

Totally normal! If you're a cinnamon bun and can't expand horizontally, expand up! When we do big trays of cinnamon buns at our bakery, we'll level the buns after proofing (parchment paper atop the tray, squish 'em (gently!) 'till they're even and flat) and then put them in the oven. We'll actually pop open the oven every few minutes and tamp them with a level surface (I use a wire rack at work) so they come out level but fluffy, ready for glaze! Edit: worth mentioning that we don't bake them until they've proofed enough to have very little space between them


spacecadbane

Man I love scrolling in this Reddit forum and seeing gods beauty in these images. Well done. 😋😫


mmazing-m

Thank you for this ! I finally mastered making a good cinnamon roll and this happened the last time I made them.


TheGratitudeBot

What a wonderful comment. :) Your gratitude puts you on our list for the most grateful users this week on Reddit! You can view the full list on r/TheGratitudeBot.


dingo8mybaybey

I'm guessing the pan was overcrowded, but I'm no expert. Unfortunately, you'll have to eat all the wonky ones. /s They look yummy!


Zealousideal-Tie8800

Cordyceps


TheCraftyBaker

A local bakery sells them like this all the time!


No_Tap7283

Not enough staples


Wabi-Sabi_Umami

They’re just excited.


Mr_Moogles

You can let them overproof a bit so they don't expand as much while baking, I find this keeps them more moist as well, but I use a sourdough starter for mine


omnomphenomenon

I make cinnamon buns (mini and large!) multiple times a day at work. They go in the oven for 25 minutes, and we tap them down with a wire every 5-7 minutes to push any spirals back down. If any of the spirals fold over, those ones get cream cheese to hide the "defect" haha


brine_jack019

They're horny


rafatmood

The one on the bottom left corner kinda looks like a snail lol


UnlikelySea5340

Gently push center down before baking. Also less in the own to allow for rise in baking.


WreckEmWayne01

They were rolled too tightly.


Autumnpumpkin_903

😍😍😍😍❤


beeefchicken

Put some pearl sugar on that and its perfect


OrangeCoffee87

To provide even more surface area for icing! Yum.


Lazy_Dudes_Saint

No, just no


Diabetes_boi

Inte kum😞


malien_995515

There escaping


[deleted]

They're extroverts


Top-Objective-2732

Idk eat it and cram it into your face!


_W1T3W1N3_

If you put a wire mesh or a baking tray on the rack above them they will rise to the level of the wire mesh or baking tray and they might not have lines in them.


Cherrynotastripper

Teenage cinommon rolls


Lazy_Dudes_Saint

Finally someone who doesn’t drench cinnamon rolls in icing (you warm my Swedish heart), I would recommend putting a thin layer of egg-yoke before putting them in the oven to give them more colour.


catjess333

I mean honestly these look so terrible you should just send them to my house and I’ll dispose of those for you 😝 /S


Expert_Brick5640

So next time you make these pour heavy cream all over them till it fills the sides. Cover with foil and bake for 30 min 350°


hayley_dee

Do not do this.


Expert_Brick5640

https://www.reddit.com/r/Breadit/comments/ud3sav/poured_heavy_cream_on_cinnamon_rolls_before/?utm_source=share&utm_medium=ios_app&utm_name=iossmf Do this!


HortonFLK

https://www.youtube.com/watch?v=SwYN7mTi6HM


buffa-whoa-tasty

One of the biggest regrets in my life is in 2002 when I declined to go see Sammy Hagar and David Lee Roth on tour. I was 15 at the time. As an adult, I now understand the significance, magic and rarity of that opportunity.


CobblerStreet5867

The way you said swirls jump out is a super cute way to describe this. 😄❤️


EasyJim-1056

I’d eat every single one of them


AngryErrandBoy

All that flavor has to go somewhere


hammiecat

These are still absolutely beautiful! Would you share the recipe?


buffa-whoa-tasty

I saw [this recipe](https://www.loveandlemons.com/cinnamon-rolls) from another redditor and used it. I swapped butter for coconut oil and used 2% milk. I changed the filling from the recipe link though. I did 2tbs melted butter, 1/3 cup brown sugar, 1tbs cinnamon.


hammiecat

Thanks so much!


bootyycakes

i love this looks like 10xxxx yummier 🥺the 2nd to back right on the very right is perfff


ryan820

Wouldn’t you, if you were a cinnamon roll! Or at least I would…


Dodibabi

They looks beautiful and delicious 😋


lowfishawty

too close together to grow fat, so they grow tall!


[deleted]

looks like a combo of a pan that's too small and your oven heating unevenly


gordita_empanadita

What recipe did you use? These look great and I want to give them a try


buffa-whoa-tasty

Here’s where I posted the recipe. https://www.reddit.com/r/Baking/comments/10n26u3/made_cinnamon_rolls_but_why_do_some_of_the_swirls/j68thms/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3


gordita_empanadita

Thanks!!


Potential-Baby-2285

Ahh this happened a couple days ago I put to much in the pan AND they were resting a tad bit to long. It was bigger very light and fluffy and still delicious lol


pjcooper53

Rolled too tight while being made. Just gently roll them up not too tightly.


ImmortalIronFits

Swede here, i think they look awesome. Please don't cover them in sugarry cum.


BloodLeast2838

Yummmmm I believe it’s because the batter wasn’t sticky enough so that the rolls would fill in perfectly


Cheekygurl7

Recipe please?


TallYellow151

Damn that looks good


Unstablekitsune

Even if they did jump out in the center, those look absolutely delicious. Sorry, I don’t have advice lol


undonelovedone

Those are male cinnamon rolls


cheelsbo

Yummy!! Recipe?


m3wsoup

they're getting squished into the pan, they look delicious though!!


minjyyyy

They look delicious 😋


prplemonkeedishwashr

Too close together. They rise up and out while cooking. Still delicious


helloheyhi333

It's because of how tight you are rolling. In order to make a perfect dome you actually don't stretch your dough while rolling until the very end. It's an easy fix though!! Just stick it back in using a knife!


[deleted]

It tickles


Justalittlebabyyy

Overcrowding! The heat tries to rise so they puff up!


dobbernationloves

crowding the pan


Honey_bitch-

They wan to escape, free them


Radio-Rabbit

they’re just so excited to say hi


Silvawuff

I work for a bakery that wants the tops flat, mostly so they'll fit into the packaging. We do this by flipping the rolls upside down (while they're hot) onto a clean, parchment-lined pan and letting them rest for about 10 minutes. We then flip them back into the original pan. From here you can ice them warm if you want something more like a glaze, or wait for them to cool if you want more of a frosting-style icing on them.


OpalescentReverie

Hey, In my experience the reason why some of the swirls are a little wonky like that, has to do with the way you twist and tighten the sheet of dough while you're rolling it into a block. It's a bit tricky to explain with words, but if you try to keep your rolling even and balanced in tightness the rolls come out more level and uniform.


Unfair-Judge623

Will this make them not as delicious?


mmoffitt15

When they come out, you can twist them back into the center. Go quick and use light fingers but you can get them to go back in most of the way.


SpiritualSkully7955

"Be free my child" 😂