One of my favorite UK TV shows is the Great British Bake Off. I never miss an episode. This past week, one of the contestants used a microwave to ‘rise’ her yeast dough to save on time. I couldn’t believe it! I never heard of such a thing and knew I had to try it. The next morning, I went straight to it. I mean homemade cinnamon rolls that you can have for breakfast without having to start the day before? I’m in! This worked so well for me that I used it again for my Quick Rise Chocolate & Salted Caramel Sticky Buns recipe and for my One-Hour Homemade Monkey Bread.
What’s The Difference Between Cinnamon Rolls and Cinnamon Buns?
There is no difference, it’s simple, some people call them rolls, some call them buns, all I know is they are the best thing ever for breakfast!
Quick Rise Method Step by Step Instructions
Prepare the dough. Cover with plastic wrap and set aside. If you don’t have your manual handy, just do the following test before trying it on the dough you spent a lot of time on: Place two tablespoons of cold, stick margarine in a glass cup in the center of the microwave (don’t use corn oil spread or shortening sticks). Cook uncovered on 10% power (low) for 4 minutes. If the margarine doesn’t completely melt, your microwave can proof yeast dough. If it does melt then your microwave is just too powerful and will kill the yeast and make your dough rock hard. Place a mug of hot water in the microwave on high for 3 minutes (just to add some moisture to the oven. Put the microwave on the lowest possible setting (10% power) and put the bowl with the dough in it for 3 minutes. After the 3 minutes, leave the dough to rest without touching it (in the microwave) for another 3 minutes. Repeat the process, but this time leave the dough to rest for 5 minutes.
Making The Cinnamon Rolls
Next, roll out the dough and add the filling, then roll it up and slice it into rounds. Place the rolls in a greased pan and repeat the rising process. They should look like this after the second rise (around half an hour). Bake in the oven for 20 to 30 minutes until golden. Let them cool for 10 minutes, then drizzle with cream cheese icing. Ice them warm! Serve and enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
