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Ultimate Cinnamon Buns advice?

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Posted: 10/30/2009 8:07 AM

#295024

	emdh

	Member

Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

Subject: Ultimate Cinnamon Buns advice?

I've made both CI's Quick Cinnamon buns (made with biscuit dough) and CC's Ultimate Cinnamon Buns (a yeast dough). They are both delicious, but the yeast ones, as you might expect, are out of this world. The recipe says that after the first rise and once the buns are rolled and placed in the pan, you can hold them in the fridge for 24 hours before baking. I'd like to make a big batch of the dough today but not bake some of them until Monday. So I was thinking I could make the dough, let it rise once, prepare the long roll of filled dough, and then wrap it well and freeze. Then on Monday, I could thaw it in the fridge, cut the rolls once it's thawed, and let the pan rise on the counter for a little longer than usual. Do you bread-baking experts have any ideas as to if/how that would affect the final outcome? Thanks!

Emilie

Posted: 10/30/2009 9:07 AM

#295032

	alstro

	Member

Total Posts:157
Last Post:11/12/2009
Member Since:3/18/2009

I'm not an expert here but I have done this with a favorite yeast finger roll recipe and they turned out great....nobody could tell the difference. I form the rolls after the first rise and then freeze them. I would think you could cut your rolls before you freeze them as well.

Deb in Minnesota

Posted: 10/30/2009 4:10 PM

#295062

	jeanf

	Member

Total Posts:2484
Last Post:11/20/2009
Member Since:9/14/2004

also not an expert but I would prep as if you were going to put it in the fridge, cover and freeze instead. Take it out Sunday and let it rise in your fridge. I'd add 12 or so hours to the 24 normally since they'd first have to thaw then rise. When I've used frozen dough it takes that long to thaw. My 2 cents!

Jean

Posted: 10/31/2009 7:57 AM

#295086

	sharonjo

	Member

Total Posts:128
Last Post:11/16/2009
Member Since:1/27/2007

I did this just recently, freezing the sliced rolls in the pan. On baking day I took them out and let them sit (covered) at room temperature until ready to bake. I took them out of the freezer at about 7 or 8 a.m. (?) and they were ready to bake by midafternoon. There was no loss of quality in my opinion from those baked the day they're mixed up.

There's no reason you can't freeze the roll of dough before slicing, but to me it was easier to slice right away and then freeze.

Sharon

Posted: 11/4/2009 8:26 PM

#295342

	emdh

	Member

Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

Thanks so much for these suggestions. As it ended up, I made them later than I thought so only needed to refrigerate them (and they were delicious as always). But I'll definitely be freezing some over the holidays!

Emilie

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