Yeast is one of those scary things that I thought I wouldn’t be able to conquer. I mean, you put these little beads that smell faintly of beer into warm water or straight into your batter and it makes things magically rise? Really? Perhaps I know the mechanism of how these things are supposed to work, but I still don’t actually believe it.
Anyway, I got over the yeast fear when I made soft pretzels, which is probably another recipe I should put up at some point. Then I tried bread, which was an epic fail, so I got scared off again. I decided to try other yeast items–get back on the proverbial yeast horse, if you will. At first I debated making bread again. But between the kneading and the shaping and the proofing and all the “-ings” it just seemed overwhelming. Then I remembered cinnamon rolls. This is something that I’ve been meaning to make for a while, but the timing was always off. Between the different rises and prepping everything, I would need to wake up an dawn in order to have some ready at a reasonable brunch time.