Cinnamon roll help needed


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Hi all. Hoping someone can help explain and offer helpful advice. When rolling out cinnamon roll dough, it is very elastic/springy. Very hard to get rolled out into rectangle. Why?
 
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Hi all. Hoping someone can help explain and offer helpful advice. When rolling out cinnamon roll dough, it is very elastic/springy. Very hard to get rolled out into rectangle. Why?
Because you’ve overworked your dough and developed too much gluten.

Extensibility is the ability of the dough to stretch.

Elasticity is the ability of the dough to return to its shape.

Dough strength must be a balance between the two. If you have too much gluten development it pulls the dough back, you have no extensibility.

you need to learn how to knead dough properly.


Basic explanation of dough strength. It’s about bread, but it applies to all dough



How to knead, it’s on bread, but it applies to all dough. Jack has other videos on the basics of bread that apply, such as on proofing that you may want to view

 

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