You've put in the work all week. You watched the lessons. You learned the tangzhong science. You understand why we pour cream over the rolls before they go in the oven. You know what butter, sugar, and eggs do to enriched dough and why it behaves differently from the lean breads you're used to. You've got this. I have every confidence in you. 💪 Let's make the best cinnamon rolls you've ever had. 🧈 First things first. Take your cream cheese, butter, and eggs out of the refrigerator right now. Set them on the counter and let them come to room temperature. If you're like me, you can tuck the cream cheese in your apron pocket to warm it up. I do the same thing with butter and eggs sometimes. I don't advise that because you're one step away from a disaster, but it works. 😂 Room temperature ingredients matter today. Cold butter won't incorporate into enriched dough properly. Cold eggs will tighten everything up. Cold cream cheese in the frosting means lumps that won't smooth out. Get them out now. ✅ I worked through the full recipe last night to make sure every feature in the Recipe Pantry was functioning properly. Timers, scaling, step-by-step, all of it. We have a go for launch. 🔗 Here's the recipe: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 📱 Two quick tips before you start: 👨‍🍳 At the top of every recipe page in the Pantry, look at the navigation bar on the right side. You'll see what looks like a little chef's hat. Click it. That keeps your screen awake so it won't fall asleep and go dark while your hands are covered in dough. No more tapping your phone with your elbow. 🌙 Right next to it there's a little crescent moon icon. That toggles between light mode and dark mode. Use whichever is easier on your eyes in your kitchen.