The melted butter will begin to agency up because the mixture cools, giving your cinnamon roll filling a fantastic, comfortable and spreadable consistency. Unlike your normal cinnamon roll or sticky bun which has only one coil, this single cinnamon roll will get coiled twice. A coil inside a coil. When your dough is able to shape, roll it out right into a rectangle about an eighth of an inch thick. That is a very skinny cake! Invert the warm cake: No time for cooling! Instantly invert the warm cake onto parchment paper or a clear skinny kitchen towel dusted with cocoa powder. Cool in rolled up form: Gently roll the cake up with the parchment/towel. Let it cool within the rolled up shape so when it’s time to roll it up with the whipped cream filling, it’s already "familiar" with the rolled up form. And won’t resist or crack! Assemble: Add whipped cream, roll back up, then prime with ganache.

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