Skipping the final proof before the oven

Most doughs necessitate two rest periods. The first stage is the rising period, which occurs before the dough is formed. After the dough has been shaped, the second resting stage is known as proofing. The precise time of the first rise and second proof is determined by the ambient environment of the room (warmer spaces cause the yeast to be more active) as well as the state of the dough.

A second proof after the cinnamon rolls are shaped is critical to developing a good texture when making cinnamon rolls (as well as other types of bread). For the second proof, place your formed cinnamon rolls in a round cake tin and cover them with plastic wrap or a damp tea towel, according to the King Arthur Baking Company. As the dough proves, both of these methods seal in moisture.