I've made these before in a muffin tin, but had to throw mine away. Does anyone have tips for baking them in some type of pan? Thanks!

The main thing the muffin pan does is help hold the shape as the dough rises in the baking. I haven't made this particular recipe, but I do make one much like it that I inherited from my grandmother. It says you can bake individual rolls in a muffin pan- or grandma's handwritten note says it works in a regular cake pan, just to space them a bit apart from one another to allow them "room to grow". When I do this, I put them with the wrapped bottom underneath and the edge against the cake pan side. They do occasionally come a bit "unwrapped" but still taste just as good. I imagine it would work that way with this recipe as well. I also make them separate rolls using silicone muffin/cupcake liners, in case you don't want to buy another pan. I actually like using those just as well as the muffin pan, to be honest.