Level: Scoolinary Team

Welcome to Scoolinary, Katie! And don’t let these first two attempts discourage you—cinnamon rolls are a great way to learn how to read dough, not just follow a recipe. In the first batch, the filling spreading and darkening could be due to the oven temperature, but also to butter that was too soft or a roll that wasn’t tight enough. For the gluten-free version, temperature matters even more: if the dough gets too warm, it can become very soft and difficult to roll.

For your next attempt, try changing just one variable: chill the dough briefly before rolling and keep the filling soft but not melted. Then compare how well it holds its shape. With the gluten-free dough, rolling it between sheets of parchment paper can also give you much more control. How did the dough feel right before rolling—sticky, very soft, or already difficult to lift? That detail could help pinpoint what went wrong. Keep experimenting; this second attempt is already providing you with useful information for the third.

Thankyou, I had a lot more hope before having to attempt the gluten-free.
She was accidentally due to uncontrollable circumstances left on the bench in the kitchen uncovered after being rolled for close to 45 minutes. I used baking paper underneath the dough when rolling. She wasn’t sticky, very soft and fragile, ripped very easily and not stretchy like the normal non gluten free one.

Level: Sous Chef

Hi Katie, mistakes and slip-ups are part of the process and help us improve, so keep trying and you’ll see that you’ll get them right. Next time, make sure the filling has a paste-like consistency, and once you’ve spread it out and rolled up the dough, gently transfer it to a baking sheet lined with parchment paper, cover it with plastic wrap, and chill it in the freezer for about 10–15 minutes—no longer—so it’s easier to cut and the filling sets and firms up a bit. I hope this helps.