This seems like something I should have been able to find answers for but I've searched these forums and Googled the web without luck. So I'm defaulting to asking real people!

I am trying to make cinnamon rolls from a US recipe but my measuring cups and spoons are still being shipped. I can handle the math of converting the recipe to metric, but I am not sure how to actually do the measurements. I bought a plastic measuring cup at Coop and it has both grams for dry ingredients and dls for liquids. It shows different volumes for the same weight of sugar and rice, which makes sense since sugar is obviously heavier for the same volume. My husband - an engineer - suggests that I just use liters for the dry measurements so that I can measure the volume. I may do that, but I'm curious how it is typically done since metric recipes consistently use grams for dry ingredients. Do most of you cooks have a food scale and weigh the ingredients? Or do you just approximate using a cup? If the latter, can you tell me how to use the type of cup I have to measure flour?

I also could not find anything like measuring spoons at Coop, though I know that does not mean they do not exist. Should I keep looking for metric measuring spoons or do you just use the other spoons in your kitchen? If so, how do I know what size they are? I.e., are the smallest spoons equivalent to 1/2 teaspoon and the largest ones equal to a tablespoon? In many cases I don't worry about measuring very carefully, but precise measurements tend to be more important when baking.

Thanks in advance!

One more thing! I guess I should also ask about cinnamon. My husband loves it in all sorts of baked goods - especially cinnamon rolls - and he has not found any pastries here in canton Vaud made with enough cinnamon that the flavor is distinct. Any suggestions, or is the flavor just not popular here?