Why do cinnamon rolls need to rise twice?

[palateprince]

Why do cinnamon rolls gotta rise twice? Seriously, I've been baking these bad boys and noticed every recipe insists on double proofing. Isn't once enough to get fluffy? Yet, here we are, letting dough puff up twice. Anyone else wonders about this extra step's magic or if skipping it messes with the texture?

 

[frustratedcook]

Hey! So, the reason cinnamon rolls rise twice is all about texture and flavor. The first rise lets the yeast do its thing, creating those tiny air bubbles that make the rolls light and fluffy. But the second rise is where the magic happens. It gives the dough even more time to develop flavor and structure, resulting in that perfect soft and pillowy texture. Skipping it might make your rolls a bit dense, so I'd stick with the double rise for the best results. Happy baking!

 

[Nutellah_]

Double rising makes cinnamon rolls extra fluffy! The first rise develops flavor, while the second makes them airy and light. It's worth the wait!