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Help with (yeast) cinnamon rolls

j
jules127 Dec 2, 2011 09:11 AM

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?
http://leitesculinaria.com/77164/reci...

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    onrushpam RE: jules127 Dec 2, 2011 09:18 AM

    Did you read the comment above the recipe?
    "...You can start them the night before and form the rolls, then let them rise the morning you plan to serve them.–Lisa Dupar"

    5 Replies
    1. re: onrushpam
      j
      jules127 RE: onrushpam Dec 2, 2011 10:31 AM

      Thanks, how long would be sufficient for a 2nd rise?

      1. re: jules127
        Euonymous RE: jules127 Dec 2, 2011 10:36 AM

        Once they've come to room temperature give them 30 to 45 minutes to rise.

        1. re: jules127
          chowser RE: jules127 Dec 2, 2011 12:00 PM

          They'll rise slowly overnight in the refrigerator. I let it come to room temperature (about the time it takes to shower and get ready, half an hour or so) and then bake.

          1. re: chowser
            j
            jules127 RE: chowser Dec 2, 2011 12:16 PM

            Thanks everyone. Should I cover them loosely with plastic wrap while they are in the refrigerator overnight?

            1. re: jules127
              chowser RE: jules127 Dec 2, 2011 03:50 PM

              Yes.

      2. w
        will47 RE: jules127 Dec 2, 2011 11:12 AM

        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.

        1. iluvcookies RE: jules127 Dec 2, 2011 11:24 AM

          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.

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