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Dough is rolled into a large rectangle for homemade cinnamon rolls. A soft, supple dough extends the shelf life of these cinnamon rolls. Food styled by Laurie Ellen Pellicano. (Joseph De Leo/The New York Times)

Dough is filled for homemade cinnamon rolls. Speculoos cookies enhance this filling without making it too sweet. Food styled by Laurie Ellen Pellicano. (Joseph De Leo/The New York Times)

Dough is rolled after being filled for homemade cinnamon rolls. Take care to roll the dough somewhat tightly so that the cinnamon rolls maintain their shape. Food styled by Laurie Ellen Pellicano. (Joseph De Leo/The New York Times)

Doug is cut after being filled and rolled for homemade cinnamon rolls. Using unflavored floss, fishing line or baker’s twine helps cleanly cut the dough. Food styled by Laurie Ellen Pellicano. (Joseph De Leo/The New York Times)

Homemade cinnamon rolls. A metal pan is best here as it leads to more even cooking. Food styled by Laurie Ellen Pellicano. (Joseph De Leo/The New York Times)