The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Glaze

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Orlando1088's picture
Orlando1088

Glaze

I am going to make a batch of cinnamon rolls next week and wanted to get the glaze/frosting ready ahead of time, could anyone tell me if they are ok to make a week in advance and how long they will keep for in the fridge? I am making a maple syrup glaze (ingredients: confectioner's sugar, maple extract and milk) and also a coffee frosting (ingredients: confectioner's sugar and coffee.)

richkaimd's picture
richkaimd

Bread stales the fastest at fridge temperature. (There's science behind this.)  My work with cakes and breads over many years confirms this.  Never put any baked flour product in a fridge for any length of time.  Freeze it.  Then take it out with time to thaw when you're preparing to eat it.  I make cakes days in advance of icing them, keeping them frozen until I want to work on them.  Make sure you seal them well in thick airtight containers like freezer plastic or bags that seal tightly at the top.  Freezer ZipLoc, for example, work great).

Orlando1088's picture
Orlando1088

Thanks for the reply, as for the actual cinnamon roll dough as I was going to freeze it after the first rise and defrost them when I want them baking. If the fridge isn't good to store them will they be ok in an airtight container at room temperature even with cream cheese glaze on for a few days? Would you also recommend keeping the maple glaze in the fridge for a week before baking or is that too long?

FlourChild's picture
FlourChild

Unbaked bread doughs are fine in either freezer or fridge, though it's possible you may notice that they rise more slowly after freezing.  The previous poster is referring to baked bread products, which stale quickly at refrigerator temps.  Once your rolls are baked, they should be stored at room temp for a day or so, or else frozen immediately after cooling.

Glazes mixed up ahead of time should be fine in the refrigerator for a week, as long as you take precautions to keep them from drying out, and as long as the dairy is well within its use by date.

Orlando1088's picture
Orlando1088

Great, thanks a lot for your help