I need to make a batch of cinnamon buns to be delivered early tomorrow morning and I would like to deliver them fresh from the oven. Is it OK to make them tonight and let them do the final rise overnight? Should I just bake them tonight and deliver them at room temp tomorrow?
Go ahead and refrigerate the dough tonight and bake them in the morning.
Just be sure to count in enough time for the dough to warm up before you put them in the oven.
=== I need to make a batch of cinnamon buns to be delivered early tomorrow morning and I would like to deliver them fresh from the oven. Is it OK to make them tonight and let them do the final rise overnight? Should I just bake them tonight and deliver them at room temp tomorrow? ===
Sure - that's exactly how our favorite cinnamon roll recipe works. We usually finish making them around 10 PM; remember to cover the dish fairly loosely with plastic wrap since you don't want the rising rolls squeezed. I'm usually up first, so when I wake up I take the pan out, loosen the wrap more if needed, and turn on the oven. When I get out of the shower the rolls are ready to go in.
sPh
Do you put the pan in the fridge overnight or leave it on the counter?
Hi, here is the link and will answer lots of Q's
http://www.thefreshloaf.com/node/1505/retarding-encirched-loaves
=== Do you put the pan in the fridge overnight or leave it on the counter? ===
In the refrigerator. Be sure to leave enough room above the pan so you can pull it back out if the rolls rise above the edge of the pan.
sPh
Thank You!
There is nothing better than a cinnamon roll that is fresh. Final proof in the refrigerator is a great way to go. The sugar with liquify a bit but it is better than day old cinnamon rolls.
Good luck
thats 420 buns about 9 full size sheet pans in a home kitchen.?
are you a pro?
i am asking because a pro should have known the answer to that question and if your not a pro i would love to know what equipment you have in your kitchen that lets you produce 420 buns a day. i would love to see your kitchen oven and mixer and the rest of what you have.
i thought i had a well stocked kitchen but with the small oven there is no way i could produce that volume every day sure i could do it if i baked all day with a tight proofing timetable but every day--- no way
Would you pass your recipe along to the rest of us, including your glaze?
They look fantastic.
Rick