ISO: ISO: Cinnamon Rolls - can I make a day ahead and/or freeze?

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deb-in-mi

Well-known member
I'm not a big cinnamon roll fan (well, I could be if they weren't so darn caloric:) however, I've always wanted to prove to myself that I COULD make them. Successfully. (or at least prove otherwise:).

Anyway - I came across a recipe for them in the latest Bon Appetit that shouted to me: It's time to try these.

But since it's only DH and I, it's not like either of us are going to eat a pan of them. So I thought I would make the pans (recipe makes two pans with 9 rolls each), one to bring in to the office and one to bake up next month when we have out of town company for the weekend (all 17 of them:).

The recipe calls for two rises - the first when the dough is a big ball, and the other once it has been filled and cut into pieces and put in the pans. Here are my questions: 1) Can I make them up to the point of where I fill them and cut them into pieces, put them in the pan...and then (so forgoing the second rise) put them in the fridge overnight and bake in the morning. and 2) can I do the same thing but put one pan in the freezer?

THanks so much!

Deb

 
You can do any of these things.

You can let the pan of rolls rise in the fridge. Just give it at least 20 minutes at room temp before popping them in the oven.

Frankly, I'm not overly fond of the results from freezing the dough already formed. The problem is that our home freezers don't freeze fast enough, so some rising still goes on and this affects the final product (in looks, not taste). Another issue that can affect the texture and taste is using a frost-free freezer.

Why not divide the dough in half, make what you want and freeze the other half in a ball?

 
Deb, everyone of your questions is answered in Carole Walter's "Great Coffee Cakes"...

I've already returned it to the library, but maybe someone else has it here.

 
Thank you! Rolls have had their first rise (although I almost dumped the dough)...

have been rolled out and smeared with butter and then sprinkled with filling. Rolled, cut and are now in the fridge. I'll report out tomorrow ....

Must say that I almost dumped the dough though. After ninety minutes they had barely risen. But then DH said put them in a warmer place (so I warmed the oven, turned it off and shoved them in with the door open a bit)...and voila - beautiful, doubled dough. (The FEW other doughs that I've had success with easily rose at room temperature).

Anyway...I'll report out later. If successful I'll post the recipe because they truly were easy. (If not successful - they were a pain-in-the-*ss)

Deb

 
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