and frozen unbaked. I'd like to make and freeze the buns and bake them fresh on the day we are having a bazaar. Does raw dough freeze well? Would you let it rise before or after you freeze. Do you bake in frozen state or defrost first. Is this feasible or should I forget about it?
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Freezer Cinnamon Buns. Does anyone have a recipe for cinnamon buns that can be made up
- Thread starter elenor
- Start date
melissa-dallas
Well-known member
You freeze unrisen, then thaw and let rise the day of baking.
Are you going to have that much time? I make these up the night before, let rise in the fridge overnight and then take out of the fridge thirty minutes to an hour before baking.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102783
Are you going to have that much time? I make these up the night before, let rise in the fridge overnight and then take out of the fridge thirty minutes to an hour before baking.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102783
I have a great recipe where you make up one day and refrigerate
then bake them the next morning. It makes 2 dozen cinnamon rolls. I used to sell them at our Saturday swim meets and they disappeared fast. I never tried to freeze them though. If you want the recipe, let me know.
then bake them the next morning. It makes 2 dozen cinnamon rolls. I used to sell them at our Saturday swim meets and they disappeared fast. I never tried to freeze them though. If you want the recipe, let me know.
amanda_pennsylvania
Well-known member
I'd love the recipe. Would be great for holiday breakfasts.
I make these cinnamon rolls from Pioneerwoman and have frozen them, unbaked, in the foil pans.
take them out and thaw and let rise and then bake. It makes a whole lot---good for a bazaar and easy dough to work with.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
take them out and thaw and let rise and then bake. It makes a whole lot---good for a bazaar and easy dough to work with.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
amanda_pennsylvania
Well-known member
When does that woman sleep? She's like a force of nature.
Here you go:
* Exported from MasterCook *
Frosted Cinnamon Icebox Rolls
Amount Measure Ingredient -- Preparation Method
2 envelopes yeast
1/2 cup water -- warm
2 cups milk -- lukewarm
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 cups flour
4 tablespoons butter -- softened
1/2 cup sugar
1 tablespoon cinnamon -- plus one teaspoon
powdered sugar frosting
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on well-floured board until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Grease two 13 x 9 x 2 inch pans. Punch down dough; divide into 2 halves. Roll one half into 12 x 10 inch rectangle. Spread with half of butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of this mixture over the dough. Roll up, beginning at wide side. Pinch edge of dough to seal.
Cut roll into 12 slices. Place slightly apart in first pan. Wrap pan with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 min.)
When ready to bake, preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 min. Frost with powdered sugar frosting while warm.
Powdered Sugar Frosting: Mix 1 cup confectioners' sugar and 1 tablespoon of milk until smooth and of spreading consistency. (Frosts one pan of rolls.) You'll have to double this if you're frosting both pans.
Variation: Caramel Pecan Icebox Rolls - Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each pan with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Omit Powdered sugar frosting.
Source:
"Pillsbury Flour"
Yield:
"24 rolls"
.
NOTES : Delicious make-ahead recipe!
* Exported from MasterCook *
Frosted Cinnamon Icebox Rolls
Amount Measure Ingredient -- Preparation Method
2 envelopes yeast
1/2 cup water -- warm
2 cups milk -- lukewarm
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 cups flour
4 tablespoons butter -- softened
1/2 cup sugar
1 tablespoon cinnamon -- plus one teaspoon
powdered sugar frosting
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on well-floured board until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Grease two 13 x 9 x 2 inch pans. Punch down dough; divide into 2 halves. Roll one half into 12 x 10 inch rectangle. Spread with half of butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of this mixture over the dough. Roll up, beginning at wide side. Pinch edge of dough to seal.
Cut roll into 12 slices. Place slightly apart in first pan. Wrap pan with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 min.)
When ready to bake, preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 min. Frost with powdered sugar frosting while warm.
Powdered Sugar Frosting: Mix 1 cup confectioners' sugar and 1 tablespoon of milk until smooth and of spreading consistency. (Frosts one pan of rolls.) You'll have to double this if you're frosting both pans.
Variation: Caramel Pecan Icebox Rolls - Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each pan with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Omit Powdered sugar frosting.
Source:
"Pillsbury Flour"
Yield:
"24 rolls"
.
NOTES : Delicious make-ahead recipe!
While I love her food, my stomach doesn't. Second dish of hers that kept me up all night...
steak on top of caramelized onion, heavy cream and blue cheese.
The old tummy just can't handle that level of fat concentration anymore. Tasted great, but boy, I was regretting it at 1:00 am...and at 1:30 am...and at 2:00 am...and at 2:30 am....
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
steak on top of caramelized onion, heavy cream and blue cheese.
The old tummy just can't handle that level of fat concentration anymore. Tasted great, but boy, I was regretting it at 1:00 am...and at 1:30 am...and at 2:00 am...and at 2:30 am....
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
amanda_pennsylvania
Well-known member
Thanks much!