{"id":2447,"date":"2012-12-28T15:59:43","date_gmt":"2012-12-28T23:59:43","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2447"},"modified":"2013-01-04T23:33:14","modified_gmt":"2013-01-05T07:33:14","slug":"loaf-98-more-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-98-more-cinnamon-rolls\/","title":{"rendered":"Loaf 98 – More Cinnamon Rolls"},"content":{"rendered":"

I’ve made these delicious cinnamon rolls before (Loaf 79<\/a>). 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:<\/p>\n

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.<\/p>\n

The next morning I took the unbaked rolls out. They \u00a0had 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.<\/p>\n

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.<\/p>\n

\"Ready<\/a>

Ready to eat.<\/p><\/div>\n\n\t\t