The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leaving uncooked rolled cinnamon buns in fridge overnight

Bunlover3000's picture
Bunlover3000

Leaving uncooked rolled cinnamon buns in fridge overnight

Hello fellow baked goods enthusiasts. It is currently almost 8 PM. My sister and I just made some cinnamon buns. They have completed the rising process and are ready to be baked, but we've decided we'd prefer to bake them in the morning and enjoy them for breakfast. Is it OK to refrigerate them overnight and bake them in the morning, or will this spell disaster for our buns? Thank you in advance for your help.

nmygarden's picture
nmygarden

If they are fully proofed and ready to bake, I would bake them now. Refrigeration will slow the continued proofing, but it will take hours for the temperature of the dough to drop, and you may find that the rolls collapse when you bake them. I have made 'overnight' cinnamon buns many times, but they go into the refrigerator just after shaping, and rise overnight.

Best of luck with your rolls! There's almost nothing that smells quite as wonderful as baking cinnamon buns. Mmmm... 

bread_to_be's picture
bread_to_be

... with cling film or something else to prevent drying?

Mini Oven's picture
Mini Oven

and bake them brown in the morning or warm them up in a hot oven.  

 

ds99303's picture
ds99303

 If you leave them in the refrigerator, they'll still continue to proof. Not only do you run the risk of them collapsing, but you also run the risk of them turning sour and tasting like alcohol.  You don't say if they're individual rolls or if they're all together in one pan.  In either case, I would bake them until their done but not fully browned.  Let them cool but don't ice them.  In the morning put them back into the oven to re-heat and to finish browning.  Then ice them when they come out.

Bunlover3000's picture
Bunlover3000

Thanks for your replies!

Bunlover3000's picture
Bunlover3000

After I bake the rolls tonight, should I put them back in the fridge with cling wrap them once they've cooled?

Eclarner's picture
Eclarner

I do this all the time.  But you should put them directly into the fridge right after cutting and shaping them.  It slows down the proofing, so if you already proofed them they will not turn out right. 

In reply to your last comment: yes, just keep them refrigerated and covered after letting them cool down

Mini Oven's picture
Mini Oven

The cold temps in the fridge with stale them faster if you decide not to reheat.  (Don't know how desperate you are to bite into the rolls.)  

Cold refrigerator temps crystallise the gel in the crumb making them stiff, stale stiff.  That is why only toasting bread  should be stored in the refrigerator.  The reheating in the toaster softens the gel inside the toasted bread slice while toasting the surface.  

dabrownman's picture
dabrownman

that breads stake at the fastest is 40 F fridge temp.  I too would par bake them and leave them out covered after they cool and them finish browning them in the morning.  You won't be able to tell the difference that way.