PW Cinnamon Rolls - Questions

Ciarrai

Ok, I think I'm going to make these for Easter breakfast but I had some questions.  I know it makes a ton so I'm figuring I can freeze a bunch.  If you froze them, though, how did you freeze them?  Did you freeze them in their baking trays or something else?  Also how did you thaw/cook them?  Can I pop them in the oven frozen?  And last, has anyone tried adding raisins or anything to the rolls?  I would think that raisins or tiny tiny bits of cut-up apple would be yummy, but wasn't sure.  Any ideas/advice?  Thanks!

skippy2310

I made them fire christmas and bought a bunch of disposable round pans from Target. I just put them in there and wrappend them in saran wrap and foil to freeze.

EMT

skippy2310:

I made them fire christmas and bought a bunch of disposable round pans from Target. I just put them in there and wrappend them in saran wrap and foil to freeze.

I did this. BUT, I wonder if you could freeze them after they rose. It took them awhile to defrost and then rise a little. I ended up putting them in the oven on the lowest setting with a wet paper towel over them to get them going.

Kind of a bummer if you want them early in the morning. I got up early on Xmas to take some out and they weren't ready to cook by the time we were ready to eat them so I had to hurry up the process a bit

JCS2007

I have frozen cinnamon rolls before- they came out best when I let them rise and baked them 3/4 of the way, then cooled and froze. I then baked them straight out of the freezer.

AggieCouple

I have not made PW's specifically, but most yeast cinnamon rolls are similar.  There are smaller recipes out there.  I have used this one with great results (don't be fooled by the term swirl buns, they're cinnamon rolls):

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

But even this one makes 2 batches, so I freeze one.  I freeze after the second rise; I put mine directly into a glass baking dish and wrap tightly with two layers of aluminum foil.  If you have disposable aluminum trays, I'd imagine that would work as well.  Thaw completely in fridge, and let it reach room temperature before baking.  I get up about an hour before I want to bake them, and throw them in the oven to reach room temperature.  I think with anything yeast-y, you have to let it return to room temperature first.