This is good to know! I make a lot of cinnamon rolls and sticky buns for friends. Your big batch cinnamon roll recipe is my go to, but I always make a tangzhong and add to it, and then adjust the flour to get the right consistency. Of course that always leaves me with extra dough. I chop up the scraps and end pieces and throw them in a 6” cake pan and bake them up for me! I'll try this next time I make up cinnamon rolls, and see what comes of it.

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