May 26, 2010 - 4:07pm
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.
thanks
Chet
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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. :)
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.
Thank you so much for taking the trouble. will let you know how I go once I try :)
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.