Teaching Bakers to Think: The Cinnamon Rolls Breakdown

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I put together a full walkthrough of how we're approaching Cinnamon Rolls Week in the Academy, and why it's about more than just a recipe.

This short video covers the three lessons packed into one bake: tangzhong, the cream pour, and enriched dough science. It also breaks down how we build understanding through the week so that by the time you touch flour on Saturday, you already know the why behind every step.

If you baked focaccia with us last week, you'll see a direct connection. The olive oil brine that gave your focaccia that crispy golden crust? Same principle as the cream pour that creates a caramelized sticky-bun bottom on Saturday's cinnamon rolls. Two different breads. One concept. That's what thinking like a baker looks like.

The video also covers how enriched dough works differently from the lean breads most of you are used to. Butter, sugar, eggs, dairy, they all change how your dough behaves. Understanding that changes how you approach every rich dough going forward.

Watch it. Then come bake with us Saturday. https://www.skool.com/crust-crumb-academy-7621/about

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