How do I keep my cinnamon rolls from Having burnt edges
I have this problem with cinnamon rolls. I like to bake them such that once they expand they come in contact and then expand upward. The center rolls are always so nice and soft - but the rolls on the edges either in contact with the pan or the air, get over-done and crispy.
How can I stop this?
The truth is I am a perfectionist about these things, and while you are right that the edges aren't necessarily 'burnt', they are crisp and dark beyond my liking. I think I will try making some home-made edge liners out of aluminum foil or the like to maybe insulate the edges a bit.
I have this problem with cinnamon rolls. I like to bake them such that once they expand they come in contact and then expand upward. The center rolls are always so nice and soft - but the rolls on the edges either in contact with the pan or the air, get over-done and crispy.
How can I stop this?
The truth is I am a perfectionist about these things, and while you are right that the edges aren't necessarily 'burnt', they are crisp and dark beyond my liking. I think I will try making some home-made edge liners out of aluminum foil or the like to maybe insulate the edges a bit.
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