05/26/2026
I’ve been told countless times by customers that these are the best cinnamon rolls they’ve ever had. I think one of the big reasons for that comes down to the technique. I let my rolls get to maximum proof before baking and only bake them until they are fully baked but not until brown on top, so I don’t dry them out. The result is a texture like the softest yeast rolls, and the corners and edges are just as soft as the middles ❤️ I aim for about 195 degrees on the instant read thermometer and I’ve never had an underbaked roll or gooey dough in the middle 🔥
