The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

CInnamon rolls question

chetc's picture

CInnamon rolls question

I have a recipe to make cinnamon rolls, I mix all the ingredients in my bread machine and let the dough rise then roll it out and put on the sugar cinnamon ect. roll it up cut them put them in a pan & let rise for an hour & bake,  we were invited to a picnic at a friends house, there will be 35 people there, the question I have is, can I make the dough the night before and refrigerate it right after I take it out of the bread machine, and let it come to room temp the next day and bake them to help save some time, am I taking the right approach.


casaclark's picture

I always let cinnamong rolls rise overnight. The flavor They get is absolutely incredible. Good call.

the wild river baker's picture
the wild river baker

i've never put pre-rolled ones into the fridge, just the dough itself. but from my experience just make sure that you allow it enough time to warm once you pull it out of the fridge. i don't know how many times i've under estimated the time it takes for it to come to temperature again. 

casaclark, you roll them out the night before, put them in the fridge and pull them out in the morning, proof and bake? and they work just fine? i sort of thought they might get soggy due to the caramel and never tried it.... that does sound fabulous if it works though! nothing like hot cinnamon buns and coffee first thing in the am! 

rolls's picture

I always do this, it turns out gorgeous and light and even yummier. heaps easier for you especially if you have people coming over in the morning. :)

casaclark's picture

Let me start by saying that I apologize for the spelling on my last post.  I was using my phone and it didn't quite work out.

I do roll them out,  fill, cut, and rise a bit then throw in the fridge.  I proof in the oven with steam for 45 min., preheat the oven, and bake.  I've never had them dry out or be anything but spectacular.  Now I don't make sticky buns this way but since cinnamon rolls don't have a caramel base and get a delicious frosting on top once they've cooled a bit there is no problem.

rolls's picture

I've made sticky buns this way too. I love the ease of calmly preparing the night before and then baking fresh the next day. I'm not a morning person you see so the fact that all I need to do is take out of the fridge and then preheat and bake is a major bonus for me :)

May I ask what recipe you use casaclark, I am forever collecting cinnamon bun recipes.

casaclark's picture

I'll have to give sticky buns a try with this method.  Well here is my recipe for ultimate cinnamon rolls.  It's really a combo of many recipes that I've run across over the years.  I've incorporated the things that I like best,etc.


2 3/4c AP flour

3/4 tsp salt

1/2 tsp freshly grated nutmeg

1/4 c + 1/4 tsp sugar

2 1/4 tsp instant yeast

1/2 c whole milk at room temp

1/2 c buttermilk at room temp

4 TBSP unsalted melted butter / cooled

1 large egg yolk- lightly beaten

1 1/2 tsp vanilla extract



1/2 c sugar

1/4 c dark brown sugar

1/4 c pecans lightly toasted and finely chopped

1/4 c walnuts lightly toasted and finely chopped

1/4 c currants

1 TBSP ground cinnamon

1/2 tsp salt

1/8 tsp ground cloves

2 TBSP real maple syrup

4 oz softened cream cheese

4 TBSP melted butter



2 1/2 oz softened cream cheese

3 TBSP whole milk

1/4 tsp vanilla extract

5 1/2 oz sifted powdered sugar



In mixing bowl add flour, salt, nutmeg, sugar, and yeast; whisk to combine. 

In another bowl add milk, buttermilk, butter, egg yolk, and vanilla; combine.

Add liquid to flour and with hook attachment bring together on low speed.  Once combined mix dough for 6 min on med speed until dough is soft and is pulling away from the sides.

Place dough in buttered bowl and allow to rise for 1 1/2 to 2 hours or until doubled in size.




Combine all of the filling ingredients together except for cream cheese and butter; set aside.

Once the dough has risen cream the cream cheese in mixer until spreadable and set aside.


Back to the dough

Punch the dough to get rid of any air bubbles.  Roll on a floured surface into a 12" x 18" rectangle. 

Brush the dough with the melted butter leaving a 1 1/2" border around the edge. Set aside the extra butter. Spread the cream cheese onto the butter using an offset spatula as best you can.  Add the sugar mixture and lightly press onto the cream cheese.  Begin rolling the dough and pinch the seam.  Cut the ends and then cut into 8 to 12 even segments.

Butter a 9" x 13" pan and place the segments in 3 rows of 4, or 2 rows of 4.  Cover with plastic wrap and allow to rise 30 min or until the edges slightly touch.  Place in the fridge overnight.


Baking Day

Bring water to a boil then pour into an oven safe pan; fill 2/3 of the way; place on the bottom shelf. 

Remove the rolls from the fridge and place into oven on upper shelf to proof; 30 to 45 min.  Remove the rolls and the dish with water.

Preheat oven to 350 and once the temp is reached place rolls inside and bake 30 to 35 min or until golden brown.  Remove from oven and allow to cool in pan on cooling rack for 10 min.



Cream the cream cheese until smooth.  Add the powdered sugar and combine until smooth.  Add milk and extract and mix until throughly combined.  Frost the slightly cooled rolls and enjoy.


rolls's picture

Thank you so much for taking the trouble. will let you know how I go once I try :)

TNBentRyder's picture

here is another great thread on cinnamon rolls


ptinsle's picture

I used the follwing recipe to make cinnamon rolls last weekend.
16 oz all-purpose flour
10 oz warm milk
2 teaspoons instant yeast
2 tablespoons melted butter
1/4 cup sugar
1 teaspoon salt

Once I had all these ingredients mixed the batter was still very liquid.  I had to keep adding flour until I could get anything that resembled dough.  I bet I added close to another cup of flour before I could call it dough.  The only other time I made a sweet dough (blueberry cream cheese braid) the batter was also very liquid although not as bad as this time.  Is that the way sweet breads always are?  My cinnamon rolls were very dry, I'm guessing because I added so much flour?  Anyone got any suggestions?  Does the 16 oz of flour with 10 oz milk sound about right?


moma's picture

try ground cardemum instread of nutmeg in the dough for the rools. (works superb in regular rolls - for butter- as well)


RodneyG's picture

on the day of baking you say to put hot water in the oven for the 2nd rise, is the oven preheated before or is the hot water all that is needed to assist in the raising? This sounds like a great receipt that I must try. In the past I guess I've been making a cross between cinnamon rolls and sticky buns since I make a caramel concoction and pecans in the baking pan before I load with the rolls. This was the way grandma did it, once they were done baking the rolls are turned upside down on parchment paper so all the good stuff is now on the top of the rolls.