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Dec 22, 2012 01:10 PM

Best way to prepare cinnamon rolls in advance for vacation?

My husband and I are renting a cabin with another couple for a few days around Christmas. We were thinking cinnamon rolls would be a perfect breakfast one morning, but the cabin won't have a stand mixer (don't even know if it will have an electric hand mixer) so I am trying to figure out how to do the prep in advance. I did read a King Arthur flour article that said to parbake and then freeze them, thawing them out the night before you want to serve them, and finishing off the baking and frosting in the morning. I also read an Alton brown recipe that calls for putting the uncooked rolls in the fridge overnight, then proofing and baking in the morning.

My problem is I can't figure out how to make either of these work given that we are leaving tomorrow morning for the cabin and will spend several hours in the car. We will have a fridge bag, but I still can't work out the timing if I make the dough today. Any thoughts? If I freeze the dough tonight, it will probably thaw tomorrow in the car (slightly, anyway), and I'm not sure how long they will stay good in their thawed state before I bake them. If I refrigerate them tonight, I'll have the same issue, more or less.

Hope that is making sense. Any advice appreciated!

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  1. This isn't advice, per se. I tried to freeze unbaked lemon rolls (like cinn rolls, but with lemon instead) and after freezing they did not rise. I had made a full batch but froze half ... The ones I cooked normally were great. But the frozen ones never doubled in volume (I tried every trick I know, like getting them in a nice warm place, covering lightly with plastic wrap so they wouldn't dry out, etc).

    So If you try freezing, I would do it after rising and par-baking. But I'd be temped to get a can of "whack and unwrap" cinn rolls from Pillsbury or similar.

    I know, they aren't nearly as good as real ones, but that's the first thing I could think of. How about a nice chorizo omelette instead?

    1. Not to be a total sybarite and non-chowey....but why not just get some Pillsbury? You got a lot of other things to get ready

      1. Freeze the whole rolled log. Pack with frozen cold packs in the car in a cooler. At destination, slice log, place on sheet pan, defrost over night in fridge. Let rise at room temperature 30 min - 1 hour before popping in the oven.

        2 Replies
        1. re: maxie

          How long do you think they will be good in their thawed, refrigerated state?

          1. re: arielleeve

            I wouldn't keep them more than a day that way, but if you pack the log well, it will still be frozen when you reach your destination, giving you more leeway. Just put it in the freezer whole, and prepare when you are ready. If you don't have a good cooler, one of those styrofoam coolers packed with frozen cold packs should be fine for several hours.

        2. I don't know about the freeze/thaw situation, but I do have a different approach that would work around it...

          It may be heretical, but I've never used a mixer for yeast dough. Just a wooden spoon, lots of energetic stirring and some relaxing kneading. If you went this way, you could do the fridge-proof method and be good to go whichever morning you wanted.

          Enjoy the cabin!

          1. Could you substitute a more biscuit like dough? At BoJangles they used to have cinnamon biscuits that were horribly sweet and high fat, and I always thought that if someone made them with a good homemade biscuit (that wasn't as greasy and didn't taste of artificial stuff) it would be really good.

            That avoids the time consuming need to knead and rise dough.

            1 Reply