Home made yeast cinnamon rolls deflating?
I use an old time recipe that uses high-gluten flour, mashed potatoes flakes, sugar, salt, oil, yeast, eggs - I make them very often and lots of times have no issues. However, lately I'm having issues with them falling after I get them out of the oven. They come out looking wonderful, but as they sit they fall flat. Any idea of what is happening?
More details:
I proof the yeast each time to be sure it's alive. I use active dry with 3 tbsp yeast + 1 tsp sugar in 105-115 degree water to proof it. I could have gotten sloppy as mentioned, being in a rush to get them done might have made me try to hurry things a bit too quickly. I will also try putting half the batch back in for 10 additional minutes to see if that cures the problem along with working the dough just a bit longer.
Best Answer
Next time pop half of the batch back in the oven for an extra 10min and see if they too fall. Getting the gluten to really set may be all that is needed.
If not, dough might be a bit weak -shorter strands of gluten with a lot of starch- and decreasing water or working the dough longer are the next possible experiments.
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Why do my cinnamon rolls deflate?
It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. When the bread cools, the steam disappears, and depending upon the stability of the dough, the bread will shrink some.Why did my cinnamon rolls not rise?
If your dough did not swell, you did not give it enough time to do so. Another reason it did not expand a second time is that you might have rolled them too tight. The dough needs room to rise. If you do not give the dough enough space, the dough will stay dense.Can you overwork cinnamon roll dough?
There's a lot of talk about not overworking dough, and that's basically true\u2014you can wind up with a roll that's tough if you knead forever. Better to jump in than to shy away though. Always remember, buns are forgiving. Lewis says: \u201cJust don't be too scared of it.\u201dWhat happens if you over knead cinnamon roll dough?
Overmixing is as bad as undermixing "Over mixing/kneading can cause a tough cinnamon bun texture," Madison Koutroba, Pastry Chef at Baketivity, told Mashed. Under mixing, on the other hand, results in a doughy weak bun.Super Soft \u0026 Fluffy Cinnamon Rolls Recipe
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Answer 2
When I see 3 tablespoons of yeast I think it sounds like a lot since it would make a lot of dough. in that case you are overproofing them. That will also cause them to deflate when taken out of the oven.
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