RECIPE NEEDED: Make ahead Cinnamon Pecan Rolls
Want to make some for a Sunday brunch, but want to be able to get some sleep! Looking for recipe where I can prep up to baking, refrigerate or freeze and make them just prior to serving. Thanks in advance for your help.
These are the best cinnamon rolls I've ever had: http://www.saveur.com/article/Recipes... I use all pecans and skip the raisins.
There is a direction in the recipe that indicates you can refrigerate them for the second rise, which is what I have always done - it works great. Make them in the evening and then stick in the fridge, and in the morning all you have to do is bake. Don't worry if they don't look like they've risen sufficiently from the 2nd rise - there is MAJOR ovenspring.
My favorite are Dorie Greenspan's:
For any, just make the batch until you cut them and lay them in a pan. Refrigerate at this point overnight and bake in the morning, after letting them come to room temperature. I don't always wait until they come to room temp and they turn out fine. Just don't put a super cold pyrex pan in the oven.