ISO: ISO: Meryl. Have you, are are you planning to, try the recipe for 'fast' cinnamon rolls in
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Thanks Gay & Meryl. I have the issue and although it didn't
mention 'freezing' I was hoping that somebody who had experience with cinnamon rolls and/or different doughs would know. Since cinnamon rolls rolls aren't something that I would personally get excited about, I'm hesitant to make it. But since I love making things for other people, and so many people love cinnamon rolls...well...maybe I should make it
Deb
mention 'freezing' I was hoping that somebody who had experience with cinnamon rolls and/or different doughs would know. Since cinnamon rolls rolls aren't something that I would personally get excited about, I'm hesitant to make it. But since I love making things for other people, and so many people love cinnamon rolls...well...maybe I should make it
Deb
Although, here's one from Cook's Illustrated that doesn't require yeast:
Is the Fine Cooking recipe yeast-free also?
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
Is the Fine Cooking recipe yeast-free also?
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
sandi-in-hawaii
Well-known member
Deb, I've made regular yeasted cinnamon buns, and froze the shaped dough...
I made the dough in the bread machine, let it do the first rise in the machine.
When the dough cycle was done, I rolled the dough, added the filling, rolled and cut, and placed the buns in a parchment lined pan.
I froze the buns at that point (after it froze solid, I lifted the frozen dough out of the pan with the parchment, and stuck it in a ziploc bag.
To defrost, I placed the parchment and buns back into the pan and left it in the fridge overnight.
To bake, I took it out of the fridge for about 2 hours, then baked as usual.
The Fine Cooking dough is a biscuit dough, but I would think you could do the same. Freeze, then defrost overnight in the fridge (you wouldn't need another rise, like the yeasted dough), then bake.
I figure biscuit dough is similar to scone dough, and I've frozen formed, raw scone dough. For scones, I'd just bake it frozen, for a few minutes longer. You might be able to do that with the cinnamon buns too.
But I think it would be way better to freeze the dough, rather than to freeze the baked product.
Just my thoughts smileys/smile.gif
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9644
I made the dough in the bread machine, let it do the first rise in the machine.
When the dough cycle was done, I rolled the dough, added the filling, rolled and cut, and placed the buns in a parchment lined pan.
I froze the buns at that point (after it froze solid, I lifted the frozen dough out of the pan with the parchment, and stuck it in a ziploc bag.
To defrost, I placed the parchment and buns back into the pan and left it in the fridge overnight.
To bake, I took it out of the fridge for about 2 hours, then baked as usual.
The Fine Cooking dough is a biscuit dough, but I would think you could do the same. Freeze, then defrost overnight in the fridge (you wouldn't need another rise, like the yeasted dough), then bake.
I figure biscuit dough is similar to scone dough, and I've frozen formed, raw scone dough. For scones, I'd just bake it frozen, for a few minutes longer. You might be able to do that with the cinnamon buns too.
But I think it would be way better to freeze the dough, rather than to freeze the baked product.
Just my thoughts smileys/smile.gif
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9644