Italian rolls and Cinnamon rolls

I have no patient for the detail at this point but to keep the record of what I baked.

Nothing but just used same Pain de mia dough but rolled out on 30*40 then splashed what I like - olive oil, dried basil, tomato source and parmesan cheese.
Cinnamon roll- fillings/icing are recipe from here.
Leave a bit on without filling at one side of long edge, then gently roll from the other side, closed at the end of roll pinching the dough together. Dust the table with strong flour more then place the rolled bar, closing at the bottom.
Slicing the roll by a sharp knife in about 2cm thin, then place the just cut side down on a foil covered backing tray.
20min rising in 40 degree, then 20min backing in 180-200 degree.
It's very easy to burn in the last 5 minutes so better keep eye on them.