Emilie Meyer
Cinnamon rolls are a delicious treat, but what if you don't have a pan to bake them in? Well, fear not! There are several alternatives you can use to achieve the same delicious results. You can use a pie dish, a round cake pan, or even a square baking pan. If you're looking for larger rolls, you can opt for a jumbo-sized option or use two 9-inch round pans. To prevent your cinnamon rolls from sticking to the pan, make sure to grease it lightly with butter or oil. If you're making your cinnamon rolls ahead of time, you can also freeze them and then bake them directly from frozen. So, whether you're short on equipment or planning ahead, you can still enjoy delicious, homemade cinnamon rolls.
Baking cinnamon rolls without a pan
| Characteristics | Values |
|---|---|
| Dough preparation | Roll dough into a rectangle 14x8-inch |
| Filling | Spread softened butter, sprinkle cinnamon and brown sugar |
| Rolling | Tightly roll the dough to form a log, cut into 1-inch slices |
| Baking setup | Use a 9-inch or 10-inch pie dish, round cake pan, or square baking pan |
| Rising | Cover the pan and let the rolls rise in a warm spot for about 1 hour |
| Baking | Preheat the oven to 350°F to 375°F, bake for 20-30 minutes until lightly browned |
| Frosting | Cream cheese, butter, vanilla, and powdered sugar |
| Storage | Store in an airtight container, freeze for longer storage |
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What You'll Learn
Prepare the filling
To prepare the filling for cinnamon rolls, you'll need butter, cinnamon, and sugar. Some recipes call for brown sugar specifically, while others use white sugar or a combination of the two. You may also add extra cinnamon for a more intense flavor. The butter should be softened or melted, and spread evenly over the dough. Next, mix the cinnamon and sugar together in a small bowl, then sprinkle this mixture over the buttered dough. You can also sprinkle some of the cinnamon-sugar mixtures into the bottom of the baking dish before placing the dough inside.
If you want to make your cinnamon rolls extra gooey, you can add heavy cream. Warm the cream slightly before pouring it over the unbaked cinnamon rolls. This will help the rolls continue to rise during baking and create a gooey caramel sauce at the bottom of the pan. If you don't have heavy cream, you can substitute half-and-half, coffee creamer, evaporated milk, whole milk, coconut cream, or even 2% milk.
For an extra indulgent treat, you can add finely chopped dark chocolate to the cinnamon and sugar mixture. This will make the rolls sweeter, and you may decide to skip the icing.
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Roll the dough
Rolling the dough is a crucial step in achieving the perfect cinnamon rolls. Here is a detailed guide to help you master this step:
Rolling the Dough:
Start by rolling out the dough into a rectangle on a well-floured surface. The dimensions of this rectangle will vary depending on the size of your baking pan and the number of rolls you want. For a standard 9-inch or 10-inch pan, roll the dough into a rectangle approximately 14 inches by 8 inches.
Once you have your rectangle, it's time to spread softened butter on top. Leave a small margin, about 1/4 inch, on one of the short sides of the rectangle bare. This will help seal the dough later. You can soften the butter by letting it sit at room temperature or gently warming it in the microwave for a few seconds.
Next, prepare the filling by mixing cinnamon and brown sugar in a small bowl. You can adjust the ratio of cinnamon to sugar according to your taste preferences. Sprinkle this mixture all over the buttered dough, ensuring an even coating. If you prefer a more indulgent filling, you can gently rub the sugar mixture into the butter for an extra gooey texture.
Now, it's time to roll! Starting from the short side with the buttered margin, tightly roll up the dough into a log shape. Go slowly and ensure the roll is compact and even. Once you reach the end, seal the far edge by pinching the dough together.
At this point, you may notice that the ends of your dough log are a bit sparse in filling. To address this, cut off about 1/2 inch from each end and discard it (or bake these scraps separately as a baker's treat!). Gently push the ends of the log inward to compact the roll, as it may have stretched during the rolling process.
Finally, it's time to cut your log into individual rolls. Using unflavoured dental floss or a sharp serrated knife, cut the dough into rolls about 1 inch thick. If using floss, take a piece about 10 inches long, slide it under the log, cross the two ends over the top, and pull tightly to slice through the dough. This technique ensures perfectly shaped rolls.
Now that your dough is rolled and cut, you're ready to place the rolls into your prepared baking pan and continue with the remaining steps to create delicious cinnamon rolls!
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Cut the dough into rolls
To cut the dough into rolls, you can use either a knife or dental floss. If you use a knife, it should be a very sharp serrated knife. Gently saw the knife back and forth and try not to press straight down into the rolls, as this will squish them into an odd shape.
Dental floss is a great alternative to using a knife, as it cuts from the inside to the centre, rather than straight down. Place a piece of unflavoured dental floss about 10 inches long under the roll, then toss the two ends over the top of the roll, crossing them over each other. Pull the ends tight to slice through the roll.
When cutting the dough, you should aim for 9-12 rolls, each about 1-inch thick. Cut off the two ends of the log first, as these won't have enough filling. Then, cut the remainder into equal pieces. For example, cut the log in half, then cut those halves in half to create 4 segments. Then, cut each of those 4 segments into 3 rolls.
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Let the rolls rise
After shaping the dough into rolls, the next step is to let them rise. This is a crucial step in the cinnamon roll-making process, as it ensures that the rolls are light and fluffy. Here is a detailed guide on how to do it:
Firstly, cover the rolls with a layer of plastic wrap or aluminium foil. This will trap moisture and prevent a dry outer layer from forming, which can hinder the rising process. You can also cover the rolls with a towel for extra insulation.
Next, place the covered rolls in a warm, draft-free environment to rise. The ideal temperature for the dough to rise is around 70°F (21°C). If your kitchen is on the colder side, there are a few tricks you can use to create a warm environment. One option is to preheat your oven to its lowest temperature, turn it off, and then place the covered rolls inside. Leave the oven door slightly ajar to prevent the rolls from drying out. Alternatively, if you live in a warmer climate, you can simply place the rolls in a warm spot in your kitchen.
If you're making the cinnamon rolls ahead of time, you can place the covered rolls in the refrigerator overnight after they have risen. The next day, let them rest at room temperature for about 30 to 45 minutes to come to room temperature before baking. This is known as the second rise.
By following these steps and allowing the rolls to rise properly, you'll ensure that your cinnamon rolls turn out fluffy and delicious!
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Bake the rolls
Now that your cinnamon rolls are ready to be baked, it's time to get them into the oven! If you're using the oven to create a warm environment for the rolls to proof, make sure to take them out before preheating. If you're baking the rolls on the same day, cover the baking dish with a towel and let them rise for about an hour. If you're baking them the next morning, cover the dish in plastic wrap and store them in the refrigerator overnight.
When you're ready to bake, preheat the oven to 350°F (177°C). If you're using a glass or metal pan, preheat the oven to 375°F (190°C). If your rolls have doubled in size and are touching each other in the pan, they're ready to bake! Place them in the oven and bake for 20 to 30 minutes, or until they are lightly browned on top. Rotate the pan halfway through baking to ensure even cooking. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the top of the pan.
Keep a close eye on your cinnamon rolls as they bake. The baking time may vary depending on your oven and the size of your rolls. You'll know they're done when they're puffed up and lightly golden brown. To check if they're baked all the way through, remove one roll from the pan and cut into it to ensure it's cooked in the center.
Once they're baked to perfection, remove them from the oven and let them cool. While they're cooling, you can make the icing. Combine room-temperature cream cheese and butter in a bowl and mash them together until smooth. Then, add in your desired sweetener, such as powdered sugar, and mix until you have a creamy frosting. Spread the frosting over the warm rolls, and enjoy!
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Frequently asked questions
If you don't have a pan, you can roll the dough out on a well-floured work surface. You can then cut the dough into rolls and place them on a greased baking tray or dish.
Cover the rolls with plastic wrap and a towel and let them rise in a warm, draft-free environment for 60-90 minutes, or until they have doubled in size.
Preheat your oven to 350°F (177°C).
Bake the rolls for 20 to 28 minutes, or until they are lightly browned on top.
