Help with (yeast) cinnamon rolls
I would like to make cinnamon rolls for an small event tomorrow morning, though I do not want to get up at 5am to work on them. Can I do the initial rise tonight, and form them, etc and then refrigerate them overnight, while doing the second rise in the morning before I bake them?
I use a recipe very similar to yours and have let the formed rolls sit overnight in the fridge, then left at room temp for an hour or so before baking. I didn't change the amount of yeast, and they came out fine.
So follow your recipe through step 6, then refrigerate the formed rolls.
Let them sit at room temp for an hour or so before putting into preheated oven, you may need to bake a minute or 2 longer than recipe calls for--watch them carefully.
You should be just fine.
I would use less yeast than the recipe recommends (half or less). Then, don't do the rise and then refrigerate; rather, do a slow overnight rise (in the fridge the whole time). If you wait til the dough doubles in size before putting it in the fridge, it will rise too much by morning.
Give the dough a little bit to come up to room temperature in the morning before shaping / proofing / baking.