Cinnamon roll problem after freezing

O

oli

Well-known member
I had never frozen the excess dough before. I had heard that many people do this quite successfully. Making cinnamon rolls (Pecan Sticky Buns recipe)has never been a problem before because I usually bake up all the dough at one time. But its always a little too many for 2 people to consume, and this has led me to trying the freezing method.

So this is what I did. Froze the dough right after shaping and BEFORE its second rise.

Thawed and placed dough in its baking pan and lightly covered it. Left at room temperature,69 - 73 degrees F over night. The dough did not rise as it thawed, it just got soft.

 
Oli, I think the "overnight" might have been the problem.

I think it thawed, rose, then deflated from over-rising before you got up. Try thawing/let rise in refrigerator overnight instead. Bread dough doesn't take a long time to thaw. I think you just saw the end of the cycle and not what happened in between.

 
Tried the refrig. thing as well...........

Actually, on Saturday morning I had a batch of frozen cinn. rolls thawing in the refig. and the same thing happened. So I thought thawing in the refrig. was a cause of them not rises, and therefore I tried and last batch going from the freezer to the counter top overnight.

 
When I do the overnight thing with cinnamon rolls I take them out of the fridge

an hour or so before I bake them. They don't completely rise overnight. Does your recipe have at least 1/2 cup of sugar in the dough? That is supposedly the thing that makes dough do well as refrigerator dough. Other than that I'd have to say maybe your yeast is tired. Have you tried proofing it in warm water with a bit of sugar?

 
Its Silverton's recipe

The recipe calls for 1/3 cup. The recipe has always worked as long as the yeast was not expired. I don't proof because I trust the date on the yeast and so far its worked well. Its just the freezing the dough that I don't have experience with and its not addressed in Julia Child's book. As long as I don't freeze everything works beautifully. Something happens during the freezing part. I have not proofed yeast before, so maybe you can tell me about it, for future reference?
If as Silverton says, if you see the flour mixture cracking after a period of an hour or so, you know everthing is working fine. Wouldn't this be an indication to you that your yeast is working?

 
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