The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What went wrong? Cinnamon rolls collapse in fridge after shaping and proofing

bunlove2018's picture
bunlove2018

What went wrong? Cinnamon rolls collapse in fridge after shaping and proofing

Hi,

 

I shaped and cut my cinnamon rolls, placed them into my pan and then allowed them to sit out on the counter. Once they began rising I covered them and placed them in the fridge overnight as I wanted to bake them off fresh the following morning. 

 

When I woke up and looked at my buns they were deflated, had completely lost their beautiful clean shape and the dough even looked dry around some of the edges :( never had this before, what did I do wrong? 

 

Thank you and happy holidays! 

Danni3ll3's picture
Danni3ll3

When I make mine to proof overnight in the fridge, I don't allow any rise at all on the counter after they are shaped and I often cut the yeast back to 3/4 or even half of what the recipe calls for. As well, check the temperature on your fridge, it might be a tad warm. I keep mine at 38F. Those are few things for you to look at next time you make them.