Loaf 98 – More Cinnamon Rolls
I’ve made these delicious cinnamon rolls before (Loaf 79). Unfortunately it’s a four hour process, so having the hot and fresh for breakfast isn’t a reality. I did a successful experiment this time to address that problem:
I started mixing the poolish for the dough at 5:15pm the day before. By 7:15pm the dough had been mixed, risen for an hour, rolled out, sugared, rolled up, sliced and arranged on a cookie pan. All that was left in the recipe was to let it rise for another half hour before baking. But instead, I covered it and put it in the fridge for the night.
The next morning I took the unbaked rolls out. They had risen some overnight, and after another half hour they came up to room temperature and rose some more. Then I baked them for 25 minutes.
Perfect! My morning routine for hot, fresh cinnamon rolls was down to an hour, and the rolls were just as good as they were the first time I made them.
Ready to eat.
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- Yeast coming to life in the sponge.
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- Final dough.
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- Rolls heading to the fridge for the night.
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- The next morning.
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- An hour later.
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- Ready to eat.
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- These were really good.