Professional bakeries often use an appliance called a proofing cabinet to create a humid, temperature-controlled environment to let yeasted pastries and breads rise. Ideally, items like donuts and cinnamon rolls will be proofing at a temperature of 78ºF–82ºF. This lets the yeast do its thing. 

Proofing cabinets also add humidity, which keeps pastries from drying out and cracking as they rise. I’m not lucky enough to have a proofing cabinet at home, but I do love using my oven as a makeshift proofer. 

I move the oven rack to the top slot, turn on the light, and place a container of hot (almost boiling) water in the bottom. Then I place a tray of pastries inside and let them rise for 15-20 minutes before checking and changing the water once it cools down. Just be extra careful and make sure you take out the container of water before preheating the oven!