u/abracablab

Granted this is only my second attempt at making cinnamon rolls. I've tried Sally's first and I'm now doing the Preppy Kitchen version. I've had the same problem both times. Once the rolls are assembled and placed in the pan to prove a second time, the bottoms of the rolls flare out and look puffy, but the tops stays small and still-doughy. I'm using the correct size pan in both cases so they aren't squashed. Only the bit that has contact with the pan puffs up (it's a light coloured aluminium pan). I tried room temperature for hours yesterday and they barely changed so I put them in the fridge overnight because I ran out of time to actually bake them. Took them out this morning and they look the same but I'm just baking them anyway because I'm sick of waiting. Is heat the only way to get them to prove? I've had plenty of success proving at room temp and slower in the fridge with bread and pizza dough so I'm at a loss.