← Replies in Gooey Cinnamon Rolls (Cinnabon Copycat) Recipe

Sorry to hear that! You don’t need a lot of grease in the bowl. Did you let it rise in a warm area?

Let me know what parts are vague and I’ll update it! Thanks :)

I let the bowl rise in a warm place, and when I saw it didn't rise, I gave it extra time. But sadly, it didn't work out. I also only used a light layer of the butter cooking spray. I was using a metal bowl, so the spray does just slide down and settle at the bottom. Maybe I need to use a different type of bowl? Anyways, I think it would really help if the ingredients were seperated into categories, and if the instructions were more specific in certain spots. Most recipes will make separate lists for the dough, filling, and topping, which helps avoid any confusion in what you need to use and when. It also makes it clear if any ingredients repeat. Otherwise, right now if the recipe calls for just "sugar", I need to guess which of the 3 kinds it means. Certain phrases such as "combine well" or "knead until it's sticky but easier to handle" don't offer much context. What is "combined well" in this situation? Is it okay for it to be a little grainy? How thick should it be? Is there a way for it to be mixed too much? What counts as "easier to handle"? Does that mean it becomes more firm or more soft? Should it be super clingy to my hands, or should it be easy to roll into a smooth ball? Is there anything I could compare the texture to, so I can check myself? All of these were questions I found myself asking, especially as I struggled to finish the dough. It would also be nice to have suggestions for fixing common mistakes. For example, When my dough didn't rise, I didn't know what to do. I decided to try to roll and bake it as is. That ended poorly. Instead, could I have added anything else to the dough to help? Should I have just started over completely? From my own experience it seems like it would be easy to mess up the dough's texture before you set to rise, and the process of rolling the dough itself. Sorry, this is really long, but I hope this helps! I think the flavors within fhis recipe are great, but it's hard to use without prior experience.

If it failed to rise I would be blaming the yeast, old yeast is as good as no yeast