Slicing filled, rolled dough into slices for buns (cinnamon buns) - how do you do it? I have tried dental floss, fishing line, and knives - serrated and straight.

None of them seem to give satisfactory results. They seem to grip the dough and pull at it, or squash it, rather than slice smoothly.

Thanks :)

How can we slice bread so that in the end we are not left with a piece that is too wide on one side and just enough for a single slice on the other. All of my loafs almost invariable end like that, at which point, I just cut it into squares and share it with my 3 yr old who doesn't care that it is not a slice anymore.

Also, what do people here recommend for buying a good bread knife? Till now, I have just been using the serrated knife from my very ordinary set of knifes on a wooden block. I think after three years of never buying bread from a store and baking at least once a week, I should buy a good bread knife. (I tend to be a minimalist in the kitchen!) Don't want to spend a fortune though...