Literally the same moves - the pain au raisin method IS the cinnamon roll method wearing different perfume.
Spread the sheeted dough with softened butter, brown sugar and cinnamon instead of custard and raisins, roll into the same tight log, cut portions, proof in greased rings, bake. Every skill transfers untouched.
And the clean-spiral secret you're missing is gloriously low-tech: DENTAL FLOSS. Slide a length of thread or unflavoured floss UNDER the log, cross the ends over the top, and pull - the loop cuts through in one clean cinch with zero downward pressure. A knife squashes the soft log no matter how sharp; the floss can't squash what it never presses. Bakery-grade spirals from the bathroom cabinet 😄
Greased rings around each roll keep them proofing upward into neat rounds instead of relaxing into puddles. Your PAR practice is about to pay compound interest.
