Bite sized cinnamon rolls

I posted this in another part of the forum, but thought it might also be appropriate for the Phhotograpy section. I apologize if this is inappropriate.

I made an experimental batch of cinnamon rolls that address the problem of portion size. My wife just likes "a bite or two" of sweets, and there are times when you want to present bite sized portions of cinnamon rolls. Here's what I did. I rolled out the dough to about 16 x 27, then cut the dough with my bench scraper in half so I have (2) 8 x 27 pieces. Leaving the dough on the worksurface, I butter the section closest to me and put the filling on, then roll it up and cut that roll in half so it's about 13-1/2" long. Close the open ends by pinching off and rolling the log as best you can, then put the logs on a parchment paper lined pan. I use 2/3 sized sheet pans because they fit in my 30" gas oven. Repeat with the other half of the dough and place those logs in the pan, leaving some room for them to proof over the next hour or so.

When the logs are ready for the oven, I take my kitchen shears and cut the logs Epi style, then pop them in the oven for 25 minutes at 350, and ice them with cream cheese icing. They come out very moist and very delicious.

My recipe is the most common recipe on the Internet, and is always a big hit. Enjoy!

http://flyfishohio.us/Cinnamon%20Rolls-FAOL.htm