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)