Center a rack in the oven and preheat the oven to 375º F. Butter an 8 - inch springform pan,
fit the bottom of the pan with a round of parchment paper, and then butter paper.
Line a 10 x 15 - inch jelly - roll pan with non-stick foil; arrange graham crackers to
fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Grease a 9x13 pan and stretch dough to
fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).
Generously grease a 9 or 10 inch springform pan and line the bottom with wax or parchment paper (cut into a circle to
fit bottom of pan).
If making cakes, lightly grease the pans with coconut oil, cut a parchment circle to
fit the bottom of the pan, place it in the pan, and lightly grease that as well.
Cut a piece of parchment paper into a circle that
fits the bottom of the pan.
Lightly grease two 6» cake pans with coconut oil, cut a parchment circle to
fit the bottom of the pan, place it in the pan, and lightly grease that as well.
Cut a piece of baking parchment to
fit the bottom of pan and place inside.
Cut a piece of parchment paper to
fit the bottom of each pan.
Grease the pan using butter or non-stick cooking spray, cut a piece of parchment paper to
fit the bottom of the pan, and grease the pan again.
To prepare your pans, cut out a circle of parchment paper to
fit the bottom of the pan.
Cut circles of parchment or wax paper to
fit bottom of pans and place in pans.
Prepare an 8 - inch springform pan by tracing a piece of parchment paper and then cutting out the circle to
fit the bottom of the pan.
If making cakes, lightly grease the pans with coconut oil, cut a parchment circle to
fit the bottom of the pan, place it in the pan, and lightly grease that as well.
One of the important keys to making your own Easy Breakfast Roll - Ups is having a tortilla that
fits the bottom of your pan (as you see in the photo below).