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May 27, 2009 01:23 PM

Help! Par bake cinnamon rolls?

Hey everyone-- I'm in need of some sanity-saving help right now...

I'm looking to make cinnamon rolls (going to use the Pioneer Woman Cooks! recipe, found here:, for a weekend "camping" trip (there is a full kitchen for our use, so I use the term camping lightly..), and really need to make them ahead of time. My original plan was to make the dough on Thursday, then hold it in the fridge and assemble the rolls themselves early Saturday morning (Which is a little risky due to the fact that we're leaving late Sat morning..), keep them in a cooler in the car, and hold in the fridge to be baked on Sunday morning. The whole idea is that people want to wake up to the smell of cinnamon rolls. Does anyone know if holding the fully prepared and cut cinnamon rolls this long in a cooler/fridge will work? If not, is there anyway to par bake them and transport them up there to be finished off on Sunday?

Any help is greatly, GREATLY appreciated!

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  1. I'd assemble the cinnamon rolls w/out baking (after the first rise) and then freeze it Thursday. Take it out Saturday morning and keep it in the cooler with ice to keep it cold but it will defrost overnight Saturday. If you don't want it to rise too much, use less yeast, as little as 1/4 tsp. The long second rise will be after it defrosts. In the morning, about 45 minutes before you're going to bake, take it out and let it come to room temperature.

    1. I've made cinnamon rolls and transported them several times. I make the dough 3 days in advance and let it rise in a bowl in the fridge overnight. The next day, assemble the rolls - roll the dough out, add the filling, roll up, slice and place in a 9x13 pan. Leave that in the fridge overnight. Travel the next day and bake the next morning, no problems. I would agree with the other poster that you just want to bring to room temp before you bake. Also, I don't think they need to be frozen at all, but you certainly could if you wanted.