What the recipe didn’t say about Yeast…

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)

Bun Proofing Bun Proofing Bun Proofing

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Homemade Cinnamon Rolls (the morning of): Yeast is a Beast

Why didn’t I read the recipe with more care? The fiancé has to be out of the house at 7, and here I am at 6:20am trying to proof the buns in what, 20 minutes? I didn’t realize they needed a whole hour on top of all the time the dough took to rise yesterday.

Ellie AMBecause of this I just took a few out of the batch to make this morning, I’ll get the rest right tomorrow/this week. I figure if I let them proof til 6:25am, it’s not ideal but it’s something. Continue reading