Cinnamon Roll Pans?
I was taught to bake cinnamon rolls in well greased 11 x 14 metal "baking pans" which have sides that are about 2" tall. I cuit the rolls about 1 1/2 inches thick and they swell to about 3 inches thick when baked. Results have been consistently good. However, I have begun baking in larger batches and since I use half-sheet pans lined with parchment paper for all my other baking except hearth breads, I am wondering if I can bake cinnamon rolls in a half-sheet pan which as you know has sides that are less than 1 inch tall. I suspect that the outer row of rolls (which will be exposed directly to oven temperature air) will get darker than if I baked in a high sided pan, but I am not sure about that.
Anybody else doing this? I hate to risk $$$ worth of dough, butter, cinnamon and walnuts if I am headed for certain disaster.
Thanks and happy baking.