Cinnamon Rolls not done in middle

Maybe tent with foil after browning for a few minutes?

Glass is a poor conductor of heat. The general rule is to lower the temperature 25F and bake longer. As you can see, the top that is exposed to the heat is fine, but the heat doesn't penetrate the bulk of the dough. With the exception of pie pans, I never use glass for baking. You can get inexpensive aluminum sheet pans at places like Costco or restaurant supply houses. I would recommend changing pans. Also, you could test the rolls with an instant read thermometer. The center should be between 200 and

Try using a darker pan. When I bake mine, it's a square pan ab out 2-1/2" deep and 16 fit in there nicely. Before they rise, they are apart 3/4" on all sides. I did them once in a light kinda like aluminum bakeware but the bottoms didn't get brown at all. They were baked, but the bottoms were very light. Incidentally, if you get a bread thermometer, you can insert it halfway day in the center. For bread to be done it should register 190 to 200 degrees. Hope this is helpful.

There could be so many reasons why the cinnamon roll recipe (and I LOVE cinnamon rolls) come out half done. One reason that I haven't read on the response is your baking powder or baking soda (if you're using any of these ingredients) is too old. That causes many baked goods not to "rise" as they should. Also, the temperatrue of the yeast (if that's an ingredient being used) may be a bit off. I hope you figure it out soon so you can make us ALL some of your delicious cinnamon rolls. : D

There are about a 1000 resions why. here are a few: filling or dough is to wet inside under proffing oven to hot placment in oven is wrong (yes) to many in pan also if this is happening ot other items you baking you could have a bacteral problem called rope.

There could be a couple of reasons. First, if you are in high altitude, that causes the baking process to be very slow. Second, you may be putting too many in the pan and the other reason could be because the oven is way too hot!

in article snipped-for-privacy@posting.google.com, snipped-for-privacy@aol.com at snipped-for-privacy@aol.com wrote on 7/8/03 14:20:

It's the pan that you are baking them in. Try using a suitable METAL baking pan and I think that your problem will go away.

Cheers

Bill

I have noticed that when I bake bread in a Pyrex pan, the bread browns much faster than it does in a regular bread pan. Perhaps your cinnamon rolls are browning faster because of the Corningware dish and are appearing to be adequately baked on the outside. If I leave my bread in the oven in a Pyrex pan for as long as I leave the bread in the oven with a regular pan, the bread in the Pyrex pan comes out looking almost burned.

Good luck with your cinnamon rolls.

LeAnn

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I seem to remember an admonition to lower the oven temp when using glass dishes.

Barry

The following is from my experience with chelsea buns - similar principle to cinnamon rolls - rolled up yeasted sweet dough with filling.

When rolling them up make the middle rolls loose - or better still leave a gap for expansion. Then when they prove they will not be too tight in middle,the heat can get in and they should bake better. spread 'em as far apart as you dare.

Regards

Adrian