""Start from the short end, roll forward with your fingertips, and press lightly as you go to remove air pockets," she instructs. "If you tug or pull the dough, you risk overstretching the gluten; instead, let the dough naturally roll onto itself." In the in-person classes held at Wilton Sweet Studio, students are shown how to place rolling pins behind the rolled part of the dough to help shape it."
"Bakers looking for visual clues can keep an eye on the dough throughout the rolling process. Cianfanelli suggests to watch the spiral as you work. "When sliced before baking, the swirl should show three to four clean, even turns without visible gaps or compression marks." It can be helpful to pull the end underneath the roll so that your creation keeps its shape during the baking process, Cianfanelli clarifies."
Cinnamon swirl bread can intimidate novice bakers, but simple rolling techniques and visual cues improve results. Begin rolling from the short end, using fingertips and light pressure to expel air pockets. Avoid tugging or pulling to prevent overstretching the gluten; let the dough naturally roll onto itself. Place a rolling pin behind the rolled portion to help shape and stabilize the log. If the roll is uneven, unroll gently and reshape partway, pressing lightly as you reroll. Watch the spiral while working; when sliced before baking the swirl should display three to four clean, even turns without gaps or compression. Pull the end underneath to maintain shape during baking.
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