Cinnamon Rolls- cutting out morning rise time
I have been making my mother's cinnamon rolls for the last few years but have never figured out a way to have them ready first thing in the morning (without getting up at the crack of dawn).
The recipe is a basic yeast dough with a significant amount of sugar in it. It's usually mixed up and then left to rise overnight in the fridge. I then roll out the dough and roll it up with the cinnamon and sugar. I cut it and then place them in the pan for a second rise and then bake (with cold dough the 2nd rise and bake process is often 1 1/2-2 hours).
My three options to eliminate some of the time in the morning are as folllows:
All of these assume the first refrigerated rise was done at some time previous.
1. Cut and place dough in pan the night before and place in fridge. Hopefully it will rise enough overnight and I can pop straight in the oven in the morning.
2. Follow usual steps night before and then par-bake at least until oven-spring is done.
3. Stop just shy of fully cooking the night before and just pop in to warm in the morning.
What's my best option?