2 things your grandmother never taught you, but MINE DID!
 silpat mat |  inches & pie circles |  roll out cinnamon roll dough between 2 pieces waxed paper |  take top piece off ~ spread filling ~ use bottom sheet to help roll up cinnamon roll log |
Why are there still so many recipes saying to flour your surface when rolling out dough? Adding more flour to dough will make it tough (not to mention making a mess). I have a silpat mat, with circles for pie crusts on it ~ along with inches along the top. But my grandmother taught me to use 2 sheets of waxed paper! On the underside of the bottom sheet, you can mark off the size you want to roll whatever it is you're making ..... put the dough in between the 2 sheets of waxed paper and roll. Your shape is already marked off, and no floury mess!
If you're making cinnamon rolls, the added bonus is that you can take off the top sheet of waxed paper (when you're at the right size) ~ add your filling ~ and then use the bottom sheet of waxed paper to help you roll up your log for the cinnamon rolls.
You can even wipe off those sheets of waxed paper and use them again, if you want.
If you're making cinnamon rolls, the added bonus is that you can take off the top sheet of waxed paper (when you're at the right size) ~ add your filling ~ and then use the bottom sheet of waxed paper to help you roll up your log for the cinnamon rolls.
You can even wipe off those sheets of waxed paper and use them again, if you want.
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TIP #2 ~ and I've never, ever made a frosted or glazed cake without doing this (in the 50+ years that I've been baking) ~ yet I've never heard anyone speak of or do this on any cooking show on TV. Gram told me to put pieces of waxed paper under my cake and on the plate (or surface) that I want to serve the cake from. Then frost (or drizzle glaze) your cake. Wait for the frosting / glaze to set and gently pull the waxed paper strips out. EASY!
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