My cinnamon roll win after learning to wait

I always rushed my cinnamon rolls before, and they were always tough. Last week, I decided to try a slow rise. I put the dough in the fridge for a whole night. In the morning, it was puffy and easy to work with. I shaped the rolls and let them sit out for three hours. They got big and soft before I baked them. The result was the best batch I've ever had, with light and flavorful rolls. Taking my time with the rise really paid off.

2 comments

2 Comments

max9635d agoMost Upvoted

Seriously, three hours just sitting out? That sounds like forever to wait. But fluffy rolls are totally worth the hassle.

hunt.kevin4d ago

I tried making brioche once, and the dough had to rise for like three and a half hours. I mean, I just sat there watching TV, but every time I checked, it seemed like nothing was happening. But when they came out of the oven, all golden and fluffy, idk, it was totally worth the wait. Now I make them every other weekend, even with the long rise time.