Regular cinnamon buns: fluffy.
My cinnamon buns: flat.
This little experiment happened last weekend. It was rainy and cold and it just seemed like "the day" to bake homemade cinnamon buns.
First I got all of the ingredients together. I vaguely remembered buying some little pouches of yeast a while back so I didn't bother buying any. I dug through the cupboard and found this:
If you look closely on those yeast packets you will see the year 2007. Oh that was awhile back alright!
I took a drive up to our little corner store (grocery store is too far on a Saturday morning while in your pajamas with ridiculous bedhead). The store only had this kind of yeast: regular.
I tried to ignore the fact that the recipe said rapid-rise yeast not regular. I googled it. It said it would be fine. It said it would be fine!!!!
So I dusted off my trusty Kitchen Aid Mixer. Not a good sign when you have to dust it before using it. Add that to the list of things to improve on. Baking more goodies.
Then I set it out to rise. In my simple brain I thought that by covering the dough with a cute tea towel, the chances of the cinnamon buns turning out would increase. Cute tea towel:
All of us (Roary, Alex, and I) were drooling. Literally. And then, finally, after about 6 hours of rising, punching, rising, rolling, sprinkling, and cutting, I baked them.
They just didn't rise in the oven and were flatty flat flat flat.
I blame the corner store for only having regular yeast. They should know better!
Anyway, even though they were flat they were pretty tasty. We gave away a few and devoured the rest by the end of the weekend. Yup. Healthy eating over here.
I don't have a picture of the finished product because I'm embarrassed but hopefully attempt #2 will be fluffier and photo-worthy.