Roll Cinnamon Roll Dough

Video Transcript

"Take some flour and put it out so I don't, our dough will actually move when we start to work it. Then just go ahead and flatten it out and roll it over a few times so it gets a little coating of flour on both sides so this way it will move easier, like that. Then we will take a rolling pin and this is the one that I use, you can start to roll it out and try to make, there again, when you roll dough you want to start from the middle outwards. You don't want to start at one end and another, it helps to keep the material moving more evenly. Now, dough rising dough bread doughs and cinnamon dough things that have yeast in it that will get fluffy and rise need to relax, to move. So you're going to find initially as you start to work the dough it is going to want to rebound, if you let it sit for a few minutes in this state, it will begin to move once again. As it has gotten used to being stretched out a little bit. Then as it starts to get kind of round, you can pull it a little bit and push it with your hands cause really we are going to want somewhat of a rectangle when we are done. Then let it sit for a minute or so and relax again then we can begin to stretch a little more. We are going to want this cinnamon roll dough to be about eighteen inches or more wide or long and maybe another twelve inches wide. Then the dough is beginning to yield or to relax and let me manipulate it a little bit. You really want to get it as rectangular as possible otherwise and you almost always still have the problem when you cut the ends. They are not going to be the same size as the rest of the rolls. There we go that should work fine just to make either twelve cinnamon rolls."