Getting dough to rise in the cold
I make cinnamon rolls that are a great hit at work and with the family, especially over the holidays. However, due to the amount of time it takes to prep them I usually make them the day before. The problem comes in the over night hours. I have two major issues I am hoping I can get help with:
1) After I roll them out and cut them I am supposed to let them rise again but my house is cold and this is difficult to get them to do, often taking twice as long as recommended by the recipe.
2) Cinnamon rolls are best when fresh baked so I like to make them at night and pop them in the oven in the morning however if I refrigerate after getting them to rise they fall and don't have the awesome fluffy look to them that I love. Everyone still says they taste great but I am always disappointed in the presentation.
I have heard about using the fridge for a cold rise but am not sure how that works or the time needed. Does anyone have any suggestions?
Hoping for better holiday breakfasts!! Thanks.