Cinnamon Roll Question

AZ_Erica

I have decided to do Cinnamon Rolls instead of Monkey Bread for Christmas breakfast, but I want to make them the night before.  How do I do this?  I will use the bread maker to make the dough, but then it says to make them, then let them rise.  Do I do this and then refrigerate them?  Or do I refrigerate immediately after making and let them rise in the morning?  Thanks.

AnnapolisLari

Refrigerate and rise in the morning.

AggieCouple

I don't have a bread maker, but I used this recipe:

https://smittenkitchen.com/2009/04/cinnamon-swirl-buns-so-much-news/ 

I experimented last week.  Did the first rise, shaped, and did the 2nd rise and then refrigerated it.  The next morning, I stuck it in an unheated oven for about 30 minutes to let it return to room temperature, then baked it and they were exactly the same as when I went through the whole process without refrigerating.

ljlkm

AggieCouple:

I don't have a bread maker, but I used this recipe:

https://smittenkitchen.com/2009/04/cinnamon-swirl-buns-so-much-news/ 

I experimented last week.  Did the first rise, shaped, and did the 2nd rise and then refrigerated it.  The next morning, I stuck it in an unheated oven for about 30 minutes to let it return to room temperature, then baked it and they were exactly the same as when I went through the whole process without refrigerating.

You put the rolls in the unheated oven and then (without removing them) turned the oven on? Did you adjust the baking time at all?

AggieCouple

I usually do my rises in the oven, to protect them from drafts.  That's the only reason I put it in an unheated one, to get it to return to room temp, as that morning was pretty cold.  If your kitchen is warm, you could just put it on the counter to get it to return to room temp.  I've also done it under a table lamp to speed things up, but with dinner rolls.

After I felt they were the right temp, I took it out, preheated the oven and baked per instructions.