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Overnight cinnamon rolls

porceluna Feb 9, 2008 08:11 PM

Reading the latest Bon Appetit and knowing that I'll have a long night next Saturday, I'm in the mood to bake cinnamon rolls for next Sunday morning. They just sounds so sinfully, meltingly delicious! The thing is, I want them hot out of the oven, but I also don't want to have to wake up early to make them.

So, I'm wondering: does anyone have a recipe for cinnamon rolls that I can prepare at night and then just pop in the oven in the morning? (Resting a few minutes in the morning out of the fridge is okay.)

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    Early Riser RE: porceluna Feb 10, 2008 01:27 AM

    Check this recipe: http://www.foodnetwork.com/food/recip...
    I have to admit though that I prefer to have it cooked fresh.

    1 Reply
    1. re: Early Riser
      doctor_mama RE: Early Riser Feb 10, 2008 03:26 PM

      These are risen overnight and cooked fresh in the morning, but the problem is you have to do a 30-minute proof in the oven in the morning, over a pan of boiling water, then preheat the oven, then bake them--so it's about 90 minutes from putting the water on to boil to getting finished buns.

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      ExercisetoEat RE: porceluna Feb 10, 2008 04:29 AM

      Try this recipe:

      It makes a LOT of cinnamon rolls, but you can even freeze a few pans to pull out and bake later!

      1 Reply
      1. re: ExercisetoEat
        toodie jane RE: ExercisetoEat Feb 10, 2008 09:14 AM

        I'd say you'd be perfectly safe to cut down on the ridiculous (sorry PW) amount of butter in this recipe. My rolls were greasy there was so much butter.

        But oh. so. good. and way easy. Basically no-knead. Good bread flavor. I do 1/2 a recipe to make 4 9" cake pans worth.

      2. chowser RE: porceluna Feb 10, 2008 04:45 AM

        You can do the longer rise in the refrigerator overnight for any recipe. I take it out and let it come to room temperature and then bake.

        1. QueenB RE: porceluna Feb 10, 2008 07:49 AM

          Any cinnamon roll recipe will work. Basically, make the dough and filling, roll it up and slice. Place in pan then place in fridge overnight for the second rise.

          Take out of the fridge in the morning and let stand at room temp for a half hour then bake as usual.

          ETA: I see I just repeated what chowser said, just in different words. Great minds... :-)

          1. scuzzo RE: porceluna Feb 10, 2008 12:26 PM

            I've often made regular cinnamon/carmel rolls (Kichenaid Cookbook) and put the pan in the fridge right after cutting, and then pull out to bake in the a.m. The fridge slows rising, but they are risen in the morning, and have baked up really well. You can also make the dough, and either refrigerate, or leave in a covered container on the counter until a.m., then punch down, roll out, etc. At a boyscout camp this summer I'd make enough dough for about 300-400 rolls, and leave them in a big covered 15 gallon soup pot. Then make the rolls in the morning.

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              porceluna RE: porceluna Feb 10, 2008 03:24 PM

              Thanks, all! I've never actually baked anything with yeast before, so I had no idea you could basically prepare any recipe and stick it in the fridge overnight to stop the rise. I can always count on this board to teach me something new! Now, the hard part: to decide which of these tempting recipes to try first..... :)

              2 Replies
              1. re: porceluna
                chowser RE: porceluna Feb 10, 2008 05:20 PM

                Just to clarify--putting it in the refrigerator doesn't stop the rise but it gives you a slower rise. So, don't do the second rise and put it in the refrigerator overnight or you'll have some pretty big rolls since they'll keep rising in the refrigerator. Do the second rise overnight in the refrigerator. As recipes go, there are better ones, or ones you might prefer more, but I've yet to make a bad cinnamon roll, no matter what recipe I've used. Dough, lots of butter, cinnamon sugar--how could you go wrong?

                1. re: porceluna
                  scuzzo RE: porceluna Feb 10, 2008 05:46 PM

                  If you haven't done yeast bread before, here area couple more tips. I like to use bread flour. King Arthur brand is excellent.

                  Measure the liquid temp. Over 115 degrees, and you kill the yeast. If no thermometer, go with luke warm. Sort of warm, but not hot to the touch. Cooler will never kill yeast, but will make rising a bit slower.

                  If using sugar in dough or carmel, etc. Bake at a lower temp. like 325. Sugar burns at higher temps.

                  Making bread is so fun and rewarding.

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