Those who have tuned into my rants about the homemade cinnamon rolls may have noticed a trend. Yeast. I’m told I’m lucky to have even seen the dough rise on my first try- but I’m still stuck on what I have done to prevent it from really popping up. At this point I have tried/am in the process of 3 “proofing” methods:
-A warm oven and 20 pitiful minutes… Turned out dense and hardened up upon cooling.
-A slightly warm oven for 2.5 hours … Turned out almost dry on the outside but relatively fluffy inside- still not “perfect cinnamon roll” status though (left to right, beginning to end of 2.5 hour period)
-Two rolls are currently sitting in a greased cake pan, and with just a tiny smear of Crisco on the top, I covered them with plastic wrap. I placed the cake pan in the far back corner of my wood stove fireplace (with the fire producing a steady but not too powerful heat). I’d say the area it ‘rests’ is warm, not hot. I put it there a little less than an hour ago and it will stay there for at least 2 more. So far it doesn’t look like it’s puffed out as much as the others have.
My question is- what are the immediate factors here?
Did I not have warm enough liquid ingredients when I first made the mixture? Therefore killing some of the yeast before I even began? Could the overnight refrigeration have ruined something in the dough?
By leaving the second batch in the oven for 2 hours (not on but slightly warmed from prior use), uncovered- do more harm than good? How much are these things supposed to puff up anyway?
Something is wrong and I can’t wait to get to the bottom of it. I may not find out with the 6 I have left, but I sure hope I can get this right! At least the cream cheese frosting is 100% amazing!