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The time my cinnamon rolls spread out like pancakes in the oven
I was making cinnamon rolls for my niece's birthday last weekend and thought I had the recipe down (you know, from memory). But when I pulled them out of the oven, they were totally flat and wide, just like pancakes. I think I might have added too much milk to the dough, or maybe my yeast was past its prime. The weird part is, they still tasted really good with all that cream cheese icing on top. It made me realize that not every baking mess is a total loss. Have any of you had a similar fail that turned out okay in the end? I'm curious about your go-to fixes for dough that just won't rise right. Let's swap stories or tips.
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mila_henderson6mo ago
Actually, the shape of your baking dish matters more than people realize. A shallow or oversized pan gives dough nothing to cling to as it proofs and bakes, so it just spreads out sideways. Next time, try a ceramic or glass dish with higher sides, something the dough can climb up as it rises instead of just sprawling across the sheet. That physical barrier makes a big difference. Your dough might have been fine, just lost without a proper border.
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kevin_adams4mo ago
Totally agree with you on the high sides thing. I found that out the hard way with cookie bars that ended up looking like one giant flat disc. A real game changer for any kinda bar or thick dough.
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blake8296mo ago
That's the worst feeling when dough just goes flat. Been there with bread that spread into a pancake too. At least the icing totally saved it.
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