light by placing a small pan filled halfway with freshly boiled water on the oven floor and the pans inside the oven Make sure that the temperature does not exceed 80.6°F/27°C or the butter in the dough will melt and ooze out While the cinnamon rolls are rising, prepare a recipe of sugar icing following the instructions Once the rolls have doubled in volume, take the pan out of the oven if they were rising in it, and preheat the oven to 375°F/190°C Bake the chinois for 35 minutes, until dark brown Remove from the pans and place on a rack set over a sheet of parchment paper Using a pastry brush, glaze the rolls, using up all of the icing Allow the rolls to cool for 10 minutes and serve them warm NOTE: You can also serve these at room temperature or rewarm them in a 400°F/200°C oven for 2 to 3 minutes IT’S DONE WHEN IT’S DONE The top of the rolls should have a dark and rich brown color Once they are glazed they should look shiny STORAGE Once baked the chinois can be kept at room temperature, wrapped in plastic, for 2 to 3 days or frozen for up to 1 month The filled raw cinnamon roll slices can be frozen as well for up to 1 month Let them defrost in the greased pans for 1 hour, proof them in a warm area for about 2 hours, until they double in volume, then bake as directed ...recipe of sugar icing following the instructions Once the rolls have doubled in volume, take the pan out of the oven if they were rising in it, and preheat the oven to 375°F/190°C Bake the chinois for 35 minutes,... Remove from the pans and place on a rack set over a sheet of parchment paper Using a pastry brush, glaze the rolls, using up all of the icing Allow the rolls to cool for 10 minutes and serve them warm... these at room temperature or rewarm them in a 400°F/200°C oven for 2 to 3 minutes IT’S DONE WHEN IT’S DONE The top of the rolls should have a dark and rich brown color Once they are glazed they should