Mastering autumn treats: Perfecting the art of cinnamon rolls

Centres that become overgrown and dry out quickly, along with icing that is virtually non-existent despite being prepared, can effectively ruin your mood if you're dreaming of a batch of cinnamon rolls like those from the best bakery. In autumn, shops compete to showcase perfect baked goods. Yeast dough is challenging to work with, but by following the right principles and avoiding two common errors, you can become a master of cinnamon rolls this autumn.

The foundation is, of course, allowing sufficient time for the yeast dough to rise. Additionally, choosing the right baking dish is important. A smaller baking tray with a higher rim or a baking dish would be better if you want them as pull-apart rolls. This way, the rolls will connect nicely. However, they must have enough space to rise sideways so the centres don't uncontrollably pop up. This indicates the dough was placed too snugly for baking. If this happens, gently press down the tops with a wooden spoon while the cinnamon rolls are still warm. This will help prevent them from drying out inside, and the cinnamon won't lose its aroma if not eaten immediately. Evenly-risen cinnamon rolls are also easier to decorate with your favourite toppings. Sadly, even with icing, you might encounter an unexpected mishap, so keep reading.

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