The Sweet Secrets to Summer Baking in Florida
- Jamie Bateman
- Jul 29
- 5 min read
Step outside onto any front porch across Florida and you’ll be hit with a wall of heat so intense it leaves you wondering just how many days until fall.
It’s hot as all get-out! Homesteads everywhere are cranking up the AC until it’s blowing snowballs, and folks are skipping the “close” parking spots in favor of the ones with a little shade. You know you’re a true Southerner when you’ll walk a mile just to keep your truck out of the sun.
Here on our homestead, we’re right there with you—trying to beat the heat and avoid any extra outside chores that can’t be tackled before 8 a.m. or after 8 p.m. And while we’re not out here frying eggs on the hood of the car, we have figured out a way to make Florida’s summer heat and humidity work in our favor—baking.
That’s right. No matter the season, our tummies still crave homemade comfort—fresh bread, sweet treats, and time-honored recipes that nourish the soul. And no matter how hot it gets, nothing compares to warm, homemade bread slathered in butter. So, how do we keep baking alive without turning the kitchen into a sauna? Simple: we proof our dough right on the front porch.
You heard me right! Ask any old-time Southerner and they’ll tell you, that’s how it was done “back in the day.” Inspired by their wisdom, we put this method to the test in our Homestead Kitchen—with a batch of cinnamon rolls and a tray of dinner rolls.
The results? Not only did the Florida heat double our dough in size, but it also did it faster than the recipe called for. And the taste? Perfection. Light, chewy cinnamon rolls smothered in homemade cream cheese icing, and buttery dinner rolls so fluffy they practically melt in your mouth.
Turns out, Florida’s heat isn’t just good for beach days—it’s perfect for proofing dough, too.
Want to give it a try? Grab your favorite baking dish and meet us on the porch. Below you’ll find our favorite recipes for irresistible cinnamon rolls and soft, fluffy dinner rolls, perfect for proofing outdoors this summer.
From Our Homestead Kitchen
Every good recipe has a story—and this one starts with a fellow Florida homesteader who inspired us to give her cinnamon roll and dinner roll recipes a try. After testing it in our own kitchen (and proofing it on the front porch using Florida’s heat and humidity), we put our own spin on it to make it just right for our family.
These fluffy, buttery rolls—both the sweet and savory kind—are now a staple on our homestead, and I’m thrilled to share our adapted version with you. Whether you're baking up a Saturday morning treat or prepping for Sunday supper, these rolls are proof (literally!) that the Florida sunshine has more than one use.
Original recipe inspiration: Jen Roberts @farmfreshfamily
Cinnamon Rolls
This Gluten-free recipe can be adapted with regular flour. See below
Ingredients
Dough
4 tsp. Active Yeast
¾ c. Warm Milk (110)
2 T. Honey
2 c. Millet Flour
½ c. Sorghum Flour
2 ¼ c. Tapioca Starch
½ c. Gluten Free All Purpose Flour
3 tsp. Baking Powder
3 tsp. Xanthum Gum
2 tsp. Salt
2 Eggs, room temperature
12 T. Butter, melted
½ c. Cane Syrup
¼ c. Psyllium Husk
1 ½ c. Warm water (110)
1/3 c. Raw Cream for baking
Filling
2 sticks Butter, soft
½ c. Brown Sugar, packed
3 T. Ground Cinnamon
Directions
Dough
1- Mix yeast, warm milk and honey. Set aside in a warm spot for 10 minutes, allow to bubble.
2- Combine all dry ingredients in a mixing bowl. Sift a couple times to ensure it’s combined well.
3- Mix psyllium husk and water, whisk quickly and add to dry ingredients.
4- Add remaining wet ingredients, including yeast mixture.
5- Mix on medium speed with paddle until all ingredients are incorporated. About 3-5 mins.
6- Replace paddle with dough hook, turn mixer on high and mix for 10 minutes.
7- Combine Filling ingredients, set aside.
8- Lightly flour countertop with Gluten Free flour.
9- Roll dough into a large rectangle. If you like thick rolls, don’t roll too thin.
10- Spread Filling mix over rolled out dough. Keep the edges free from Filling. About 1 inch or so.
11- Starting on the long edge of the rectangle, gently roll the dough into a tight log. Pinch the seam to seal, then turn the log seam-side down before slicing.
12- Using a sharp knife, cut the dough in even rows, about 2 inches wide. Once cut, place in a pan and let it rise for 45 minutes. If you use your front porch, cover with a damp tea towel, and set in a warm sunny location. Allow them to rise for about 30 minutes or until they have doubled in size.
13- Once the rolls have doubled in size, preheat the oven to 350 degrees and drizzle with raw cream over the rolls.
14- Bake rolls for 35-45 minutes. Check the centers to make sure they’re not too doughy. Once done, spread the icing over the rolls and enjoy!
Homestead Tip: Don’t want to bake all your rolls at once? Once sliced, lay your rolls on parchment paper and place them in a freezer-safe Ziplock bag. Write the baking instructions on the bag for easy reference. When you're ready to enjoy them, simply remove the rolls from the freezer, allow them to thaw and rise for about an hour, then bake as directed. It’s a simple way to have homemade goodness on hand anytime!
Conversion Notes:
Flours – Replace all of the alternative flours (millet, sorghum, tapioca starch, GF AP flour) with regular all-purpose flour.
Binders – Omit xanthan gum and psyllium husk; gluten in the AP flour gives you structure.
Liquid Adjustments – You’ll likely need less liquid (water + milk) because gluten-free flours absorb more moisture. We’ll reduce accordingly.
Yeast Adjustment – This amount of yeast (1 ½ cups) looks like a typo—did you mean 1½ tablespoons or 1½ packets (which is about 1 Tbsp)? Let me know! I’ll assume 1½ tablespoons active dry yeast for now.
Revised Standard Roll Recipe (All-Purpose Flour Version)
Ingredients (Standard Dough)
1½ Tbsp Active Dry Yeast
¾ cup Warm Milk (110°F)
2 Tbsp Honey
4½–5 cups All-Purpose Flour (start with 4½ cups and adjust as needed)
3 tsp Baking Powder (optional, for extra puffiness)
2 tsp Salt
2 Eggs, room temperature
12 Tbsp Butter, melted
½ cup Cane Syrup (or substitute with honey/maple syrup for a softer flavor)
1½ cups Warm Water (reduce to 1 cup, add more only if dough is too dry)
⅓ cup Raw Cream (for brushing before baking)
Instructions Adjustments:
Mix yeast, warm milk, and honey—let it sit 5–10 mins to activate.
Combine flour, baking powder, and salt.
Mix in eggs, melted butter, cane syrup, and 1 cup of warm water. Knead until soft and elastic. Add more flour or water if needed.
Let dough rise until doubled (1–1½ hours).
Proceed with rolling, filling, and baking as usual.
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