At the expense of creating more dirty utensils to wash.
The glory of the microwave, for me, is that you can heat up a portion of soup or leftover food in the same dish you’re going to use when you eat it.
The microwave is also good for kids and easily distracted people because nothing awful happens if you forget that you have something cooking in there. And it heats up water for tea (in the cup that I’m going to use when I drink it) just fine.
What’s not to like?
Well, this is kinda ironic. Folks think their harming their sweet rolls/danishes by microwaving it? Sorry, this made me laugh. :))
Where I live, the bakery itself will ask if you want your sweet roll heated and I’m quite sure it’s done in a microwave. In fact if you don’t want it heated, better speak up fast. Never a soggy gummy mess. Sweet roll will be approximately how it was when first baked.
Microwaving is usually about seconds of cooking, certainly when it comes to breadstuffs.
Tortilla on MW turntable, 10 seconds, done, vs. heat up burner & pan, in my experience tortilla sticks to pan…how is this better?
“Where I live, the bakery itself will ask if you want your sweet roll heated and I’m quite sure it’s done in a microwave.”
Absolutely not. Reputable bakeries use a special speed toaster oven for that, like those you see at Starbucks which are used to toast your breakfast sandwich. These ovens do use bursts of MW energy, but they are not your typical kitchen MW. TurboChef is one of the makers of such ovens.
For home use, there are combo-ovens aka speed ovens. My next MW will in fact be a speed oven.
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Some delis still use a steamer for sandwiches.
Regardless of what’s perfect (a very YMMV concept,) if one does mw breads or rolls, I do agree you only mw for seconds. Mine come out steamy. For buttering, that’s what Ilike. For a sandwich, I wait a little bit, for the steam to evaporate.
For reheating pizza, [a taste test:](Which Appliance Reheats Pizza Best?)
The same rubbery soggy texture in the pizza crust will be found in the poor cinnamon roll someone put in a microwave. Don’t do it.
How many sweet rolls are you people eating anyways? I had to think for a minute to even picture what exactly we’re talking about. 
I’m a foodie, love experimenting and trying foods, so when people repeatedly talk about food I don’t normally eat, I get curious. In some cases I’m curious if I’m missing out and in other cases I wonder why the heck this person only eats this food. In “The Girl With the Dragon Tattoo” the author must have described the journalist eating a cheese sandwich a dozen times or more. Weird. Who is eating all these cheese sandwiches and why in Swedish literature does that merit describing multiple times?
Recently, I read the best pizza reheat method is using a cast iron pan on the stove top. Crisps the bottom, melts the top without cooking the top.
Fwiw https://food52.com/blog/11021-the-best-way-to-reheat-pizza-at-home
Something like these [John Whaite’s Cinnamon Rolls /url
Or these [url=<a href=“http://www.inaniaskitchen.com/recipes/2014/9/26/sweet-cheese-bread-rolls-drozdzowki-z-serem-recipe-180%5DPolish”>http://www.inaniaskitchen.com/recipes/2014/9/26/sweet-cheese-bread-rolls-drozdzowki-z-serem-recipe-180]Polish Cheese Rolls /url
Or just a simple [url=<a href=“https://www.justapinch.com/recipes/bread/sweet-bread/the-best-sweet-yeast-roll-dough-i.html%5DSweet”>https://www.justapinch.com/recipes/bread/sweet-bread/the-best-sweet-yeast-roll-dough-i.html]Sweet Yeast Roll](https://www.bakefromscratch.com/john-whaites-cinnamon-swirl-buns/)
Anybody else suddenly getting hungry? 
Yes
We have a GE microwave/convection oven that I put in when we swapped out the stove. It uses halogen bulbs to add heat and can crisp up the tops of things. Because we have only a single stove/oven, it comes in handy around holiday times. You can cook rolls or do a small roast in it.
I love popcorn, but wont even buy the microwave kind (which has a lot of nasty chemicals). Just as easy and much tastier to make it on the stove.
You can air pop popcorn in the microwave with no added oil or chemicals. There may be different methods, but we bought what looks like a plastic mixing bowl with a special vented lid.
We don’t eat popcorn often but it’s easy enough to make by just putting the dried kernels in a regular paper bag, folding the bag closed and microwaving on high until the popping starts to slow down. No equipment, oil, nothing needed but the kernels and a paper bag.
It’s not rocket science to make popcorn on a stove. You can even make it on a cat-food-can alcohol stove if you’re camping. You just put a little oil in the pan, heat it up, throw in the popcorn, put on the lid and wait for the popping to stop.
I’m not really a big sweet roll fan, or even much of a baker. But I had Joanna Chang’s cookbook for some reason so it was a moral imperative to make her Sticky Sticky Buns which beat Bobby Flay. Yeah, they were pretty darn good. I made a full batch which we just recently finished months later (leftovers were frozen).
After a lot of very careful and painstaking research, I’m pleased to tentatively report that both microwave and toaster oven have worked equally well for reheating. However I just realized that tests were not conducted via double-blind methodology, so I’m going to have to make another batch to redo the test. Purely for research purposes, of course.
https://www.foodnetwork.com/shows/throwdown-with-bobby-flay/episodes/sticky-buns