After much experimentation I found my favorite recipe for cinnamon rolls, and I slathered them with cream cheese frosting for a super decadent finish. <br /> <br />I also picked up one of my favorite tips during my research: using floss or string to cut the dough (it's complicated to explain, so I've taken photo of the process). This process means that even pressure is applied in all directions on the log of dough, which means that the rolls don't get squished when you cut them! (The same method can also be used for cutting Swiss roll cakes neatly.) It's not really necessary, but it makes for very photogenic rolls.

Share: