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16d • Saturday Bake Along
This Saturday: We're Making Cinnamon Rolls
After last week's focaccia blew up (521 comments, 19 bakers, 100% completion), we're shifting gears.
This Saturday we're baking Henry's Big Gooey Cinnamon Rolls.
These aren't regular cinnamon rolls. Three things make them different.
First, tangzhong. It's a Japanese technique where you cook a small amount of flour and milk into a paste before adding it to the dough. That paste traps moisture so the rolls stay soft for days, not hours.
If you were here for the focaccia, you already understand the concept of adding something wet to dough and letting it transform during baking. Same energy, different bread.
Second, the cream pour. Right before these go in the oven, you pour heavy cream over the top. It seeps down between the rolls, caramelizes on the bottom, and creates this gooey, almost sticky-bun layer underneath. Remember the olive oil brine on the focaccia? Same idea. We pour something over dough, and the oven does the rest.
Third, the filling. Brown sugar, cinnamon, butter, and a secret weapon: cornstarch. It keeps the filling thick and gooey instead of running out during baking. Rolled tight. Cut clean. Twelve big rolls per pan. The kind you pull apart and they stretch with gooey strings of filling.
And here's the part I'm really excited about. This recipe has two versions.
Yeasted version: Uses instant yeast. Mix it today, refrigerate overnight, bake tomorrow morning. Straightforward and accessible. If you've never made enriched dough before, start here.
Sourdough version: Your active starter replaces the yeast entirely. Longer fermentation, deeper flavor, that subtle tang that pairs perfectly with cream cheese frosting. If you've got a healthy starter, this is the one to try.
Same recipe page. Same filling. Same cream pour. Same frosting. You just flip the toggle at the top and the ingredients and timing adjust automatically.
No matter which version you choose, you're in. Everyone bakes together Saturday.
Yeasted version: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?variant=yeasted
Sourdough version: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?variant=sourdough
I'll be posting lessons all week leading up to Saturday. Tangzhong science, the cream pour technique, enriched dough basics, and everything you need to walk into Saturday confident and prepared.
Who's in? And which version are you going for, yeasted or sourdough?
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This Saturday: We're Making Cinnamon Rolls
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