Greasing and flouring a pan when making cinnamon rolls serves a specific purpose related to the characteristics of the dough and the desired outcome of the final product. On the other hand, regular bread recipes typically do not require greasing and flouring the pan. Here's why:
Sticky nature of cinnamon roll dough: Cinnamon roll dough is typically enriched with butter, sugar, and sometimes eggs, which makes it softer and stickier compared to regular bread dough. When cinnamon roll dough rises and bakes, it tends to spread out and stick to the sides of the pan. Greasing the pan with butter or oil and then dusting it with flour creates a non-stick surface, preventing the dough from sticking and making it easier to remove the baked cinnamon rolls intact.
Caramelization and sweet filling: Cinnamon rolls often have a sweet and sticky cinnamon-sugar filling that melts during baking. If the filling comes into direct contact with the pan, it can caramelize and become difficult to remove, leading to a mess. Greasing and flouring the pan provides a barrier between the filling and the pan, reducing the risk of a sticky mess and promoting even baking.
In contrast, regular bread dough typically contains fewer fats and sugars, resulting in a less sticky and more structured dough. As it rises and bakes, regular bread dough tends to hold its shape and doesn't have the same sticky, spreading tendencies as cinnamon roll dough. Therefore, it is less likely to stick to the pan, and greasing and flouring are not necessary.
In some cases, for specialty bread recipes with particularly sticky or enriched dough (e.g., brioche or sweet breads), greasing and flouring the pan might be recommended to ensure easy release. However, for most standard bread recipes, it's not a required step. Instead, some bakers might use parchment paper to line the bread pan, providing an easy way to lift the loaf out after baking.