Sourdough Cinnamon Roll Trials | Proof Bread

These pastries offer all that delicious ooey-gooey softness and flavor you expect from a cinnamon roll but done the sourdough way.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona

[@yarnexpress]

Proof Bread has saved my life or at least my sanity. My starter is about 20 yrs old but I've mainly used it for no knead bread or as a flavoring. I'm 75 yrs old and caring for my husband who has dementia. My time is not my own. You've taught me how I can suspend a bread making process or, more rarely, how to speed it up. Thanks to you I have both a creative outlet and delicious bread. I can now take a favorite yeasted recipe & fearlessly convert it to sourdough--baked my favorite hot cross buns recently & they were the best ever. Thank you!

[@lml7]

Wow. Could you please enlighten us with some tips. I haven’t watched all their videos.

[@luke9822]

​@@lml7first tip, watch more of their videos.

[@PrestonsProjects]

You’re my favorite bakery I’ve never been to. That’s saying something

[@Shroomunati]

❤

[@ryanfried8393]

Crack up!! Same.. Inspiring though

[@AlexAlex-gj4jd]

Go for broke! Add flavor to the dough portion with vanilla, orange zest or a combo with cinnamon added. Admit it, we only want the filling for the most part! I would also look into cream cheese frosting as well with orange zest or cinnamon would be a winning combo too! Adding toasted pecans with a cinnamon/orange vanilla filling would be another idea to take these to "the next level!!" I think more trials and sampling are a must!!! Enjoy!

[@nicholascage9186]

As a baker myself some days are long, labour intensive, stressful and tiring. I come to your channel and it reignites my passion if I’m ever in a lull with my job. Thank you.

[@jengoodwyn2715]

Sourdough cinnamon rolls are my absolutely favorite way to eat sourdough and/or cinnamon rolls. I make them all the time, but I am constantly testing out new recipes. Hello from Vancouver, Canada.

[@MiArtStuff]

Just one person's opinion, I think I would use a slightly different flavor profile for the cinnamon filling than the original morning bun. Maybe add a bit of orange zest?? Thank you so much for your video. You have inspired this home cook

[@stitchlightly5995]

Morning buns vs cinnamon rolls is something that got my attention recently. I love the coverage on this channel.

[@splanzza]

If I am understanding correctly riser is to high, a millimeter too high to fit onto speed rack. You can easily shave that off via various power tools. From table saw to belt sander. Just a thought. All the best PROOFers. ❤️

[@naturegirl175]

Where I work we use those risers when making corn bread. I think the ones we use are not as tall and fit speed rack and the baking racks.

[@charless8722]

Definitely have an option to buy the frosting separately. We love to bake the cinnamon roll a bit and apply our frosting after!

[@MikeR65]

????

[@crispycrispr]

The discussion of the sheet pan extender not fitting the speed rack was really funny!

[@daviddifonzo7938]

Try inverting the sheet pan and see if the riser will sit nicely over the taper of the sheet pan.

[@hamzasalman1645]

Use 2 hand one for the bag. One to squeeze a little for the product

[@potterylady44]

Morning buns are so good! I had them at a bakery in Texas.

[@gregercarter1]

I suggest cutting the riser as well. Looking at the corner bracket it appears that more material on the bottom is available to cut off on a table saw and then a little sanding. Always appreciate your PROOF videos!

[@franz009franz]

the video quality is absolutely insane.

[@denaross]

I love sourdough cinnamon buns! ❤

[@sharonanderson346]

I love your show!

[@JasonLeeRealEstate]

Hi Proof! Would love to see an update video on this

[@YoureNowOnTV]

Interesting. I think the frosting is too thick, but it’s hard to judge the scale on a video. More like an avalanche than frost. ☺ A smaller gauge piping bag end would make it more decorative and attractive to consume.

[@ladyorozco49]

I make mine with tangzhong! Super fluffy and they stay fluffy for 5 days

[@choqalala727]

Yes next level softness that stays!!❤

[@deebrake]

Oh my, drool. Thank you for sharing this.

[@markhoward5417]

Before watching figured it would be a brioche make these at work when i have the time usually tin them though 3 scrolls a tin

[@katyyung6247]

Thanks so much for sharing your thoughtful process. Your videos are all gems

[@Gypsy7305]

I’ve binged watched your channel for days now and I have to say “what an incredible journey”. Any plans for shipping in the future? A few tips I can give you for your cinnamon rolls…add in boiled russet potatoes and potato water in your recipe and drizzle your icing (I prefer a cream cheese icing) while your buns are still hot. Just a couple minutes out of the oven you can add the icing which turns into a beautiful glaze and the cream cheese cuts down on the sweetness. Best of luck to you.

[@dirtcheapgarden22]

Magical. Thanks for sharing.

[@Dear_Kylie]

Omg. I’ve been killing myself trying to make sourdough cinnamon rolls!

[@kt2906]

Great video once again!!!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@gerrybetz8629]

I used pan extenders all the time, and they fit in my speed racks. Yours looks taller. Might want to check online and see if you can get shorter ones.

[@RichardTongeman]

What’s in the icing? I think a cream cheese frosting is the best for cinnamon rolls

[@austindoyle9861]

I just made some sourdough cinnamon buns! Love your content, I'll get down to AZ soon for some pastry and golf.

[@leahswholesomebakes]

Thank you for another great video of trial and error!!

[@BattlestarCanada]

This is the real magic ❤

[@faibani4801]

love your Videos. That none of your Employes run up to you and slapt that Piping bag out of your hand baffles me :P. that way makes it Like Supper hard to get a good amount of Pressure , its just take a Different Hold on the Bag and it will be waaaaay more easy. For me as a German Baker personly they are way too Huge Becase i Like when People can buy several Items to try and Enjoy for Breakfast or Coffee break instead of Eating one Huge Cinnamon roll or Danish and you are Full. Thank for Sharing this with us tho

[@elceeuk3887]

I think an opposing pattern with the frosting would be more interesting 🤷‍♀

[@apileofrocks5142]

Such uncanny timing - I was already planning on trying this for the first time with my starter this weekend. My yeasted recipe comes out well so I'm definitely looking forward to it. I'll have to try the Proof version as well!

[@scotts361]

Feed your starter with 25% sugar and 50% water 40% seed and overnight ferment. Use that starter in your dough and it'll blastoff. You'll need much less dough per roll aka lighter roll aka better cogs

[@carolcapper20]

I still want that hat!!

[@chadburnside6333]

Why not use a 2" riser (aka sheet pan extender)? You can get them in fiberglass or metal. Would that be too short for what you're trying to do? They even make them divided into 24 sections just for cinnamon rolls.

[@gerrybetz8629]

Agreed, that’s what I used.

[@RichardTongeman]

I’d eat them without frosting as well

[@Ladraz]

You would need the 18-tray speed rack.

[@timyoung4187]

Add a sugar glazed before frosting

[@IFlyHeliz]

Those look wonderful can you please send me a tray of them to Southern Utah

[@aaronwhite1786]

Is it possible to flip that riser upside down, so the metal brackets are on the bottom, and file the top down? I guess that doesn't really help for multiple risers, but it'll at least fit that one.

[@christygaffney5814]

I’ve been following since the garage and I love your new location! I have a tip, add some cinnamon to your dough. Ups the flavor

[@MikeR65]

Cinnamon will prevent the dough from rising properly. I’m assuming you’ve never made sourdough anything.

[@christygaffney5814]

@@MikeR65 actually, that’s the only bread and bread products I bake…and I’ve added cinnamon to the dough and my dough rose perfectly. I actually bake bread for a living.

[@moosibou]

A table saw would fix that riser in 15 seconds!

[@JimRichardHartmann]

Really interesting and I want to start making cinnamon buns on sourdough and had a couple of experiments. However my family is kind of sketchy about the slightly tangier taste. My experimentation that was a success, was taking the starter I am going to use for it ( all white strong 1.5.5) and give it a different feeding, by feeding it a little honey (not artificial) and making it slightly drier. like a 1 part starter, 5 parts flour and 4 part water. The taste is ofc being a litle bit sweeter, but both the smell and taste is more like the fresh factory made yeast. It is apparently because the honey boost the wild yeast and is in itself somewhat antibacterial. after the first honey feeding is where I like it, because after the second honey feeding the tanginess is almost not noticeable anymore, and after the 4-5 it starts loosing power, because the bacteria is almost gone and only wild yeast left that is not in itself strong enough, and the bacteria not feasting on and weakening the gluten also makes the bread a bit harder to digest. But this is something you might look at for sweet sourdough recipes.

[@leahswholesomebakes]

This is really interesting, since my sons do not like the tangy taste either. So I usually use a stiff starter or less fermentation time to lessen the tanginess. I haven't heard about this method. I've been wanting to try a sourdough brioche cinnamon roll.

[@MikeR65]

There is such s thing as artificial honey???

[@MikeR65]

@@leahswholesomebakesLook up pasta madre.

[@vt2788]

I'd get really chubby working in this bakery!

[@nedzm3095]

Thanks for letting us in on your journey mate! ...what ratio cinnamon/butter/sugar do you use for the spread? Cheers, N

[@samgrose9520]

Just made dough using a quarter scale version of the recipe you gave! Looks pretty good, we'll see what happens. Did i see you baked it at ~400 F? Can you share your Cream cheese frosting recipe? *sideways eyes emoji*

[@PrestonsProjects]

I thought I had the best sourdough cinnamon bun recipe…..

[@steveskouson9620]

Jon, do you have any left? If so, save me a couple. How much too high are those sheet pan risers? My brother has a table saw, and since the risers are fiberglass and aluminum, he can cut them down. Let me know if you want us to do that. steve

[@hazztalent]

What does milk powder do for the dough ?

[@Mohanadeva]

🙌☀️ you’re the sunshine in my life 🧡 baba nam kevalam 💫🌞🙏🏼🌈🤍😃

[@viccompton7820]

How long did that take from beginning to end? My proof time seem a lot longer than yours

[@mattbarden8330]

If I were to retard these in the fridge overnight to bake the next day, would I still proof countertop for 4 hours? Or bring that time down?

[@brendadelaney800]

What’s the ABC ingredient?

[@xt0rted]

Central Milling's Artisan Bakers Craft flour

[@linams3059]

What type of flour?

[@danielherrera6909]

hey! how are you? everything ok??

[@chesteringosan7939]

I think you need to lower the liquid

[@luke9822]

If you are looking for genuine improvement, consider framing the question in a manner that asks what they would offer in terms of advice on how the cinnamon roll call be improved rather than "what do you think?" People are conditioned to give you positive feedback on your accomplishment rather than offer constructive criticism. It needs to be framed in such a way that you expect criticism. Even then, it will be hard to get from employees or customers - especially if it's to your face and it's _you,_ not an employee, doing the asking.

[@katieblackmarketmarvel]

This is really solid advice. Thank you..

[@kollektivDumhet]

Look like industrial made cinnamon bun to me. Rolling the cinnamon bun with a spread of the cinnamon filling is a convenient way to make them, but It does not give me any craving or a feeling of great craftsmanship. But I guess it's a US thing?

[@raybod1775]

Yes, that’s how I make cinnamon rolls at home in U.S. It seems he made dough too wet.

[@RichardTongeman]

It’s probably an accessibility thing too, it’s how it’s sold in the supermarket so it’s what people expect to see.

[@luke9822]

Care to share the method that you recommend?

[@kollektivDumhet]

@@luke9822 yes, here: kzbin.info/www/bejne/f2fUlIelZrV9Zsk and also kzbin.info/www/bejne/h2WmdoSBbdWqiNE Also you could make it like a cardamom bun: kzbin.info/www/bejne/eqjIoJebndmnfMU

[@linams3059]

You don’t give the recipe?

[@chrisH-uv5wx]

Use a full cake frame instead of that POS. Problem solved

[@waynemenzi4288]

They look way overbaked.

[@Omnis2]

18:22 Gotta be honest. Those rolls look awful.

[@flopilop4596]

Great vide but the music is unnecesary, its not your format on that point I think people are done with the obnoxious music over cooking videos. Look at how popular the ASMR cooking genre is people apreciate the sounds which are natural in the environment.

[@FamousAmos120]

I thought the music added a nice touch, though it could be lower in volume.

[@cachi-7878]

C’mon! There’s like 5% of music of the entire video and it was done in good taste too.