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Bake-ready cinnamon rolls for the morning?

post #1 of 11
Thread Starter 

Hey everybody,

I'm new to baking, but I have been cooking for some time now. Lately, I have been really wanting to make cinnamon rolls to surprise my roommates before their day begins(Yes, even though we're in college we actually wake up in the morning haha). Is there any way I can put the dough in the refrigerator after the first rise, let them rise once more after removing them from the fridge, and then bake them in the morning? I just want them to have that artisan, fresh taste! 

Best regards,

Pat

post #2 of 11

Hi. I'm not that experienced as well, but with breads, maybe you want to experiment on reducing the amount of yeast you use, to slow down the fermentation process. I have one recipe (lean dough) that allows you to place the dough in the chiller, though I'm not sure if it can be applied to other types of dough. I suppose you are using a rich type of dough. Good luck. :)
 

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Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

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post #3 of 11

You can certainly put the dough in the fridge overnight after the first rise. That leaves you with the prospect of having to form the rolls in the morning and letting the rolls rise before you put them in the oven, which will take time because the dough will need to warm up a little. Your hands will warm it up somewhat while you are working with it to form the rolls. 

 

If you do put the dough in the fridge overnight, I would suggest a very big bowl or putting something weighted on top of it so it doesn't rise over the top of the bowl and get all over the place.

post #4 of 11
Thread Starter 

ChicagoTerry,

Thanks for the reply! What if I let it rise once, punched it down to form the individual rolls and then placed each one on a sheet pan and put that in the fridge? Do you think they would rise in the fridge? Ideally I would just proof in the morning and toss them in the oven :).

Vera Cresta,

Thank you for your reply as well! I might very well go about adding smaller amounts of yeast to see if that helps!

post #5 of 11

They would rise in the fridge but whether they might rise too much to continue to rise in the oven would be the issue. A significantly smaller quantity of yeast and the cold of the refrigerator would slow the rise down but possibly not enough. Or possibly too much and you will have to wait a long time for them to be ready to go into the oven. It would be very tricky to get it  right.

 

Since the individual rolls would have already risen in the fridge, I don't know how you would proof them. You wouldn't be able to punch them down after the 2nd rise without destroying them.

 

I'm assuming you're talking about dough that has been spread with cinnamon-sugar then rolled up.

 

 

 

Someone else here may have perfected this and may chime in. I hope so.

post #6 of 11

It has been a while (too long, in fact) but I used to do just what you'd like to do using Peter Reinhart's recipe for sticky buns (as written).  Rise once, form, pan and then refrigerate until morning.  Then remove for about an hour and bake.  It worked good for me.

post #7 of 11

 A Peter Reinhart recipe to follow for this would be brilliant. He's the king of the long, slow rise.

 

See if you can get the book Bread Baker's Apprentice from your library. There's another book with the sticky bun recipe in it called Crust and Crumb but Apprentice is a more thorough book.

post #8 of 11
Thread Starter 

Excellent guys! Thank you so much! I'll have to hunt down that recipe. I was actually skimming through that book the other day at Barnes & Noble :).

post #9 of 11
Thread Starter 

Just posting back! I am trying to use a brioche recipe I found from the BBA for these cinnamon rolls--boy that stuff is tough to hand knead! I did the first rise last night on the counter, and after punching it down, I threw it in the fridge to "retard". I just got finished loading the dough with brown sugar and cinnamon and now I am praying they will proof up on the counter! I'll let you guys know how they come out. The bread dough is sooooo rich!

post #10 of 11
Thread Starter 

Okay, for anyone who might find this post in the future, I highly recommend using Peter Reinhart's Middle-Class Brioche recipe to create cinnamon rolls. They are more than fantastic. What a treat :).

post #11 of 11

Hooray! So glad they worked for you!

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