Need Help With Cinnamon Rolls
I could use some insight with my cinnamon rolls. I am SO frustrated. My dough looks beautiful, feels beautiful, and the rolls looks amazing when proofed (I don't think I am over proofing them). From reading and experimenting I have found that they bake best if allowed to bake at lower temp (approx 330) for 20-25 mins in my oven. I have a rotating convection here at the bakery. Anyway so many times they will separate after they are baked. Yesterday I even made the "clone" cinnabon recipe that is posted on this site and did the margarine rather than butter for glueing the filling but to no avail. Why do they do that? And how can I fix it? it is like the dough shrinks up after they come out of the oven and I have all this air space between the layers and then thin layers of dough rather than nice puffy ones like they should be. I can't afford to keep giving these away because I am embarasssed to sell them.
Can you tell me what I am doing wrong and suggest changes.