Скачать или смотреть Perfect Cinnamon Rolls Every Time - Proofing, Glaze, and Baking Tips

Learn the professional science behind cinnamon rolls, sticky buns, and caramel buns in this PoP Baking Club Live class with Certified Executive Pastry Chef M. Kathleen Meisinger of The Practice of Pastry.

This episode continues the cinnamon bun series from Peter Reinhart’s The Bread Baker’s Apprentice and dives into the second stage of production: proofing, glazing, and baking. You’ll learn how professional bakers control timing, create perfect caramel glazes, and build a DIY proof box at home.

In this class, you’ll learn:
• How to take frozen cinnamon rolls and turn them into caramel or pecan sticky buns.
• Why sugar is hygroscopic and how humidity affects dough.
• How to make a caramel glaze that resists crystallization.
• The role of powdered sugar’s cornstarch in fondant glaze texture.
• How to recognize underproofed and overproofed dough.
• The exact bake strategy for cinnamon vs. sticky buns.

Reference Charts & Recipes:
Ingredient charts for the cinnamon sugar, caramel glaze, and fondant glaze are available on The Practice of Pastry Substack.

Connect with The Practice of Pastry:

Links
Website: https://thepracticeofpastry.com
Formulator: https://thepracticeofpastry.com/recip...
TikTok:   / thepracticeofpastry  
Substack: https://substack.com/@thepracticeofpa...
the PoP Baking Club:    / @thepracticeofpastry  

Timestamps (optional YouTube expansion)

00:00 – Intro
02:07 – Recap: Frozen dough prep
03:39 – Ingredient charts on Substack
04:36 – Hydroscopic sugar + humidity discussion
05:29 – Sanitation & fit check
07:27 – DIY proof box demo
11:29 – Proofing test
22:28 – Caramel glaze demonstration
23:59 – Sticky bun vs. cinnamon roll
33:05 – White fondant glaze demo
40:15 – Baking & final proofing

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#ThePoPBakingClub #PastryEducation #HomeBakerTips #PeterReinhart #ProfessionalBaking
#CinnamonRolls #StickyBuns #CaramelBuns #BakingScience #PracticeOfPastry #ThePoPBakingClub #PastryEducation #HomeBakerTips #PeterReinhart #ProfessionalBaking