I’ve got homemade cinnamon rolls baking in the oven and for some reason I’m looking up cinnamon roll recipes to compare them all. Everyone says theirs is the best. This is incorrect. Mine are the best. Good day.
Of course I’m not gonna leave y’all hanging without a recipe. Just bear in mind that a lot of this - the type of yeast, measuring everything by metric weight, the longer wait time/method for rising - is based on the fact that I worked in a professional setting that often required cold-proofing our yeasted doughs for convenience. However, I think it really does wonders for the end flavor.
Behind a cut because I get wordy/mouthy with my recipes.