, then stash it someplace cool. So long as room temperature doesn't get warmer than 74°F , it's fine to leave the frosting out overnight, but otherwise, I prefer to pop it in the fridge or freezer, depending on how far in advance I'm plotting my meals.
For the liquid ingredients, I warm melted butter, milk, and Greek yogurt to about 80°F . If the mixture is significantly warmer, the dough may overheat while kneading; if it's significantly colder, the rise will be much slower. So, while there is a bit of wiggle room with the precise temperature, try not to deviate too far from that target.
Once it hits that stage, cover the bowl, and let the dough rise until it's puffy, light, and roughly doubled in bulk. The exact time can vary wildly depending on the temperature of the proofing environment and the dough itself, but expect about 90 minutes in a kitchen around 70°F . Roll the log up as tight as you can, ending seam side down, then cut it into 12 portions using a strip of unflavored dental floss or butcher'sEven the sharpest blade will smash the puffy dough, so it's worth taking the time to find a spool of plain floss or twine.
want to point out these rolls are genius on many levels - they are moist and delicious (yogurt!), they are eminently flexible (homemade Nutella anyone!) and third solve the left over baked good conundrum! U can freeze individually and bake and have one perfect roll no leftovers
I learned a while back that cream cheese frosting is the way to go on cinnamon rolls.
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