On Tue, 30 Nov 2010 11:39:48 +0100, "Giusi" >
wrote:

>
>"Damaeus" > ha scritto nel messaggio
>, Melba's Jammin' >
>>
>>> Like I told him: follow a recipe. And he made a snarky reply.
>>
>> It seems odd to me that when I cut in strips then rolled them up, they
>> sat> flat on the pan and were level on top, then rose into the sky like
>> the
>> Tower of Babel when baking. If slicing them after rolling them up
>> results> in the same shape and flatness of a bun, it seems strange that
>> they would> somehow be immune to rising the same way, but I will try it
>> when I get
>> some more flour. I'm almost out. /sigh
>
>Are you bizarre or just contrary? I feel sure you are the first and only
>who ever cut and then rolled cinnamon buns. Why did you care if they were a
>bit conical? I've seen commercial ones that were exhuberant in the middle.
>

Wellllll.... I've been teaching chemistry (it's almost like cooking
but don't lick the spoon ;-)) since 1977 and have found that if there
is a way to do it wrong, at least one person will find it. Sometimes
the whole class will....

And seriously, if I were making sweet rolls for the first time and had
a bare-bones recipe and no mother nor older sister***, I would
probably cut strips and roll 'em up myself. It seems logical until
you see the easier way.

***Big sister Roxanne would bring home the Betty Crocker leaflets from
Home Ec, and she and Mom would make the most wonderful sticky buns.
None 'a' them mamby-pamby sweet rolls with a few tbsp sugar for us,
nosirreee! :-) Our sticky buns were overfilled with brown sugar and
cinnamon, and drenched with brown-sugar- cinnamon syrup. And you
scooped up the stuff from the pan to smear over the un-coated bottom
of the roll. A single roll could keep a kid going for eight hours and
more.
--
Best -- Terry