08/28/2026
I have been rolling dough since Tuesday, and tomorrow I will be my final roll for this week. When people tell me how good they are, I just have to say it's because they are literally made with love. The process behind these rolls is no joke, it’s a solid 3 hour labor of love.
Here is a little behind-the-scenes on what actually goes into a single batch before I box them up for you:
Prep & The Sauna (15–20 mins)
First, I prep everything and create a makeshift steam box in my oven. I put a pan of hot water in there so the oven gets nice and warm, just like a sauna for the dough.
First Proof (1 hour)
The dough hangs out in that makeshift steam box for a whole hour to get its first rise.
Dough Rest (Crucial step!)
After an hour, I take the dough out and just let it rest. Pro tip: If you’re ever baking and having problems with your dough seizing or snapping back up when you try to roll it out, let your dough rest after its first proof!
The Filling (5–7 mins per batch)
This is where I load them up with all the good stuff—my butter and brown sugar filling.
Cutting & Rolling (5–7 mins per batch)
I get to cutting and rolling. Sometimes I am working with 2 or 3 batches at a time, so this keeps my hands full!
Second Proof (30 mins)
They need one more 30-minute rest to puff up and get perfectly soft and fluffy.
Baking (22 mins)
Into the oven they go until they are baked to perfection.
Cooling & Frosting (15 mins)
Once they are out of the oven, I let them cool for about 15 minutes. While they are cooling down, I'm whipping up the frosting that goes right on top.
Love, time, and a whole lot of patience. That’s exactly why they taste so good! Thank you to everyone who ordered this week 🥮
