December 30, 2011 - 7:31am
To freeze or not to freeze cinnamon roll dough?
I'm going to make these cinnamon rolls today: http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-9580 [1]
I suppose I could make a half recipe; but, question: Could I make a full batch and just freeze half of it? [1]
At what stage should I freeze them? (I'm thinking I should bulk ferment, shape, pan, wrap, and then just freeze them in the pan. When I want fresh cinnamon rolls, thaw, proof, and bake? Or would you bake all of them and just freeze the baked rolls?).