On Mon, 29 Nov 2010 19:44:45 -0600, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
>> > wrote:
>>
>> >In news:rec.food.cooking, Melba's Jammin' >
>> >posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>> >
>> >> In article >,
>> >> Damaeus > wrote:
>> >>
>> >> > How do you make from scratch the cinnamon rolls that you cut in strips
>> >> > and
>> >> > sprinkle with cinnamon and sugar before rolling up without having them
>> >> > turn out to look like the Tower of Babel after baking?
>> >>
>> >> Follow a recipe.
>> >
>> >Tard.
>>
>> Make up a batch of sweet dough.
>> Roll it out to a large rectangle about 1/4" thick.
>> Brush liberally with melted *UNsalted* butter.
>> Sprinkle liberally with dark brown sugar cinnamon mixture.
>> Sprinkle with nut meats; walnuts or pecans, or.
>> Roll into a long log and pinch long edge closed.
>> With dough knife slice into 1" lengths and place cut side down into a
>> buttered pan with sides... all rolls touching. Allow to rise till
>> doubled and bake in 375ºF oven until nicely browned... allow to cool a
>> bit... drizzle with icing, can be eaten warm, or fully cool.
>> Warning; do not make these if on a weight loss plan.
>
>Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
>What's a dough knife, Sheldon? Serrated?


That's why I didn't want to get all technical... I didn't think the OP
would be familiar with "bench knife".
http://www.kingarthurflour.com/shop/...rs-bench-knife