Frozen Cinnamon Rolls
I like to bring something home-made as a hostess gift or for those who warrant more than a card. In the past I've made panetone, cranberry cordial, malted-cinnamon pancake mix (the King Arthur recipe - so good).
This year I'd like to give a pan of cinnamon rolls, preferably frozen so they can toss them in the freezer and bake at will.
** Is there a particular recipe that anyone knows of that will work better for this than others?
** At what point in the "construction" do I freeze the rolls - after the first rise (and after assembly), or after the second rise?
I'm assuming that one would let the rolls thaw in the fridge and then come to room temp before baking. I've let doughs go through their second rise overnight in the refrigerator but never baked a dough that I made from frozen.
I have made the sticky caramel buns from Rose Levy Beranbaum's "The Bread Bible." When I made them, I froze them after they were baked--sticky caramel and all--and they reheated just fine. In fact, I plan to make them again for an upcoming party, freeze them, and reheat them the day of the party.
I don't know if you're looking for a roll that has a sticky sauce. If you want a roll without sauce, you might want to check out her recipe for cinnamon swirl bread (in the same book) that could easily be shaped into buns. I've made the cinnamon swirl bread, and it is excellent.
Beranbaum discusses freezing dough ahead of time and baking it from frozen. You might want to check out this book--it has a lot of useful information.