Proofed in oven with light on, dough hasn’t risen.
I'm so sad. I wasted so much cinnamon and brown sugar.
by Gorrgodbutcher
28 Comments
TheBigDickedBandit
Did you kill your yeast? Was the yeast good to begin with? Did the rolls look like that before you put them in? Specifically the top two rolls
GenericMelon
Sorry this didn’t rise. Your yeast might be dead. I would squish them down and pan fry them in some butter and oil. Cinnamon roll flatbread/pancakes! Or…if you have a waffle maker, try that!
LiefLayer
Just give them more time. They will probably eventually proof if you keep them at room temperature.
So many people think the yeast is dead just because the recipe say it should take x to proof, but the proofing time can vary a lot.
PiccoloQuirky2510
In the winter I usually proof bread on top of my warm oven. (I turn it to like 250°F). we usually don’t turn the heater higher than 68° so this works well when the air temp isn’t warm enough to facilitate rising. Also I think enriched doughs are even more sensitive to air temp / non-ideal rising environment but I could be making that up
MotherofaPickle
Mine don’t rise until they’re in the oven. I have no idea why and I worry every time, but that’s how mine work.
brewditt
That’s a sad state of cinnamon rolls
Kelvinator_61
Personally I’d give it more time. It’s winter. Stoves are by outside walls. I’ve added an hour to my proofing time for bread.
cherrycoke_yummy
How long has it been?
klimold2
I’ve had this experience with cinnamon rolls before, and I baked them as is without any problems as to texture. They did a quick rise/puff while baking, and they turned out still pretty well despite almost no initial rise.
yaboiblackcheeseboi
recently had this happen with brioche buns. My yeast was super dead
onetwobucklemyshoooo
Set the oven to its lowest setting, probably 140, then turn it off and put your rolls in there to proof. The temp will gradually lower and won’t kill the yeast. That’s how I proof.
Last weekend I was conscripted to make cinnamon rolls in Denver. That is a much different environment than Houston; Cold + Altitude vs Warm + Sea Level. More, her oven’s proof was at 80F while mine is at 95F. It didn’t rise as readily during the first rise so I increased hers to 95F and BAM! they rose as expected.
Please let us know that your additional rise at a warmer temperature worked.
MerryBerryMudskipper
Maybe turn them into churros, I bet cinnamon churros would be nice
t-train132
Do they bounce back if you poke them? If no, then they are overproofed.
Own_Shallot7926
Looks like these didn’t rise enough during bulk fermentation, then were handled *a lot* during rolling and shaping. Probably knocked what little air they had right out of the dough.
I’d let them continue rising in a warm oven until you see some action. Worst case, you throw them in the fridge at that point and cook them tomorrow.
If you still get no visible rise after another hour at a warm temp, the dough is dead. Maybe it was too cold in the room. Maybe you mixed it with too hot a liquid. Maybe it just decided this wasn’t your day. It’s like $5 of ingredients… Toss it or bake it anyways and start another batch.
Ourhappyisbroken
I made croissants a couple days ago and they proofed on the counter for 12 hours before baking even though the recipe said 1 hour on the counter and 1 hour in the fridge. I live in a cold climate and usually have to double/triple/quadruple proofing time. The fastest my breads proof is usually 4 hours uninterrupted in the oven with the light on. This is just my experience.
ceecee_50
In the winter, the light alone is not enough for my kitchen. I put it in my little countertop oven that has a proofing cycle – that works great.
West-Application-375
Mine rise more in the fridge overnight. I make the dough. Rise on counter. Punch down. Rise again. Make rolls. Put them in the fridge overnight and bake then next day.
Did your dough even rise? Yeast didn’t activate?
SeaworthinessNew4295
I mean, didn’t the dough proof before you rolled it out? I feel like it can’t be that bad if it only didn’t proof on the last rise.
PandaddyPancakes
I recently heard it said that modern ovens often do not have the same kind of incandescent bulbs for lights that we refer to when people advise proofing in the oven with the light on. Modern bulbs produce much less heat than in the past. I’ll often turn my oven to the lowest setting and let it reach temp, then turn it off and proof inside then. The residual heat is usually enough to get through the rise. A stone or steel in the oven helps to retain heat as well after it’s been turned off.
the_bird_and_the_bee
Is it cold where you are? They might just need more time because of the cold. I have also baked things that didn’t rise quite like they should have, but they baked just fine.
UncleDuude
The light?
johor
Bake them anyway. Sit them a bit longer because I think they will rise but bake them nonetheless. Dough can surprise you sometimes.
OppressedCow6148
My apartment is extremely cold. This is very weird but works for me. Turning the light on in the over didn’t work. Also turning the oven on didn’t work. What helped was warming up my kitchen with a space heater and just letting it run while proofing. We have radiator heat in our apartment (old building) so this has worked for me.
Bell_Dandee
I mean….. its not Jesus🤷
Significant-Back-930
How long were they proofing for? Even with the oven light on, it could just be a sluggish yeast. Sometimes it takes me several hours to get a fully proofed dough. I would give it more time.
AggravatingAnnual836
Hey OP! It’s my understanding cinnamon rolls expand outward (and dry out) unless they are tucked closely together. Like a good friend, they lean on each other to grow tall.
28 Comments
Did you kill your yeast? Was the yeast good to begin with? Did the rolls look like that before you put them in? Specifically the top two rolls
Sorry this didn’t rise. Your yeast might be dead. I would squish them down and pan fry them in some butter and oil. Cinnamon roll flatbread/pancakes! Or…if you have a waffle maker, try that!
Just give them more time. They will probably eventually proof if you keep them at room temperature.
So many people think the yeast is dead just because the recipe say it should take x to proof, but the proofing time can vary a lot.
In the winter I usually proof bread on top of my warm oven. (I turn it to like 250°F). we usually don’t turn the heater higher than 68° so this works well when the air temp isn’t warm enough to facilitate rising. Also I think enriched doughs are even more sensitive to air temp / non-ideal rising environment but I could be making that up
Mine don’t rise until they’re in the oven. I have no idea why and I worry every time, but that’s how mine work.
That’s a sad state of cinnamon rolls
Personally I’d give it more time. It’s winter. Stoves are by outside walls. I’ve added an hour to my proofing time for bread.
How long has it been?
I’ve had this experience with cinnamon rolls before, and I baked them as is without any problems as to texture. They did a quick rise/puff while baking, and they turned out still pretty well despite almost no initial rise.
recently had this happen with brioche buns. My yeast was super dead
Set the oven to its lowest setting, probably 140, then turn it off and put your rolls in there to proof. The temp will gradually lower and won’t kill the yeast. That’s how I proof.
No change after 30 min
https://ibb.co/N65NfpFY
Last weekend I was conscripted to make cinnamon rolls in Denver. That is a much different environment than Houston; Cold + Altitude vs Warm + Sea Level. More, her oven’s proof was at 80F while mine is at 95F. It didn’t rise as readily during the first rise so I increased hers to 95F and BAM! they rose as expected.
Please let us know that your additional rise at a warmer temperature worked.
Maybe turn them into churros, I bet cinnamon churros would be nice
Do they bounce back if you poke them? If no, then they are overproofed.
Looks like these didn’t rise enough during bulk fermentation, then were handled *a lot* during rolling and shaping. Probably knocked what little air they had right out of the dough.
I’d let them continue rising in a warm oven until you see some action. Worst case, you throw them in the fridge at that point and cook them tomorrow.
If you still get no visible rise after another hour at a warm temp, the dough is dead. Maybe it was too cold in the room. Maybe you mixed it with too hot a liquid. Maybe it just decided this wasn’t your day. It’s like $5 of ingredients… Toss it or bake it anyways and start another batch.
I made croissants a couple days ago and they proofed on the counter for 12 hours before baking even though the recipe said 1 hour on the counter and 1 hour in the fridge. I live in a cold climate and usually have to double/triple/quadruple proofing time. The fastest my breads proof is usually 4 hours uninterrupted in the oven with the light on. This is just my experience.
In the winter, the light alone is not enough for my kitchen. I put it in my little countertop oven that has a proofing cycle – that works great.
Mine rise more in the fridge overnight. I make the dough. Rise on counter. Punch down. Rise again. Make rolls. Put them in the fridge overnight and bake then next day.
Did your dough even rise? Yeast didn’t activate?
I mean, didn’t the dough proof before you rolled it out? I feel like it can’t be that bad if it only didn’t proof on the last rise.
I recently heard it said that modern ovens often do not have the same kind of incandescent bulbs for lights that we refer to when people advise proofing in the oven with the light on. Modern bulbs produce much less heat than in the past. I’ll often turn my oven to the lowest setting and let it reach temp, then turn it off and proof inside then. The residual heat is usually enough to get through the rise. A stone or steel in the oven helps to retain heat as well after it’s been turned off.
Is it cold where you are? They might just need more time because of the cold. I have also baked things that didn’t rise quite like they should have, but they baked just fine.
The light?
Bake them anyway. Sit them a bit longer because I think they will rise but bake them nonetheless. Dough can surprise you sometimes.
My apartment is extremely cold. This is very weird but works for me. Turning the light on in the over didn’t work. Also turning the oven on didn’t work. What helped was warming up my kitchen with a space heater and just letting it run while proofing. We have radiator heat in our apartment (old building) so this has worked for me.
I mean….. its not Jesus🤷
How long were they proofing for? Even with the oven light on, it could just be a sluggish yeast. Sometimes it takes me several hours to get a fully proofed dough. I would give it more time.
Hey OP! It’s my understanding cinnamon rolls expand outward (and dry out) unless they are tucked closely together. Like a good friend, they lean on each other to grow tall.
ETA: source https://www.reddit.com/r/CastIronBaking/s/3CG8dKoVR9