Master homemade cinnamon rolls: Avoid these common mistakes

Overgrown centers that quickly dry out and icing that is practically nonexistent despite being prepared—these mistakes can spoil your mood if you're dreaming of a batch of cinnamon rolls like those from the best bakery. In the fall, shops compete to showcase ideal baked goods. Yeast dough can be challenging to work with, but by following the right principles and paying attention to two common mistakes, you can become a cinnamon roll master this fall.

The foundation is, of course, the time required for the yeast dough to rise. Additionally, choosing the right baking dish is important. If you want pull-apart rolls, a smaller baking sheet with a higher rim or a baking dish would be better. This way, the rolls will connect nicely with each other. However, they must have enough space to rise to the sides so the centers don't uncontrollably pop up. This is a sign that the dough was placed too tightly for baking. If this happens, gently press down the tops with a wooden spoon while the cinnamon rolls are still warm. This way, they won't dry out from the inside, and the cinnamon won't lose its aroma if not eaten immediately. Evenly-risen cinnamon rolls are also easier to decorate with your favorite toppings. Unfortunately, you might encounter an unexpected mishap even with icing, so don't stop reading just yet.

For home bakers who value not only taste but also presentation, the decoration of cinnamon rolls is crucial. One way to enhance this is by using icing. However, even perfectly made, thick icing won't work if applied to uncooled rolls. It's best to ice the cinnamon rolls on a cooling rack about 20-25 minutes after taking them out of the oven. The same goes for cinnamon rolls decorated with cream cheese frosting. If you apply it to a still-warm roll, it might start to melt and change texture. It's much easier to apply and shape on cooled buns.