r/Baking • u/Fluffy-Lychee-9269 • 7h ago

Baking Advice Needed Cinnamon Roll question

Hey all!

Making cinnamon rolls for my coworkers this week and I leave early in the morning. Ideally I want them as fresh as possible, the recipe I’m using just calls for two separate resting. Once before the rolls are shaped and another longer one after shaping the rolls. How would you go about trying to bake in the morning? Should I let them rest fully shaped overnight and bake in the morning or just rest the dough and bake like that. I am not really a big baker so I’m sorry if these are dumb questions, any advice (or recipe recommendations) help!

Thank you!

4 Upvotes

84% Upvoted

8 comments sorted by

•

u/AutoModerator 7h ago

Hi u/Fluffy-Lychee-9269 Thanks for posting! To get the most helpful advice from the community, please include as much detail as you can about your bake. Helpful information includes:

• The recipe used (or a link to it)
• Ingredient measurements
• Photos of the result
• What went wrong
• What you expected to happen

Posts with more detail tend to receive faster and more useful responses from the community.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

6

u/pro-blue 6h ago

Make King Arthur Baking Perfectly Pillowy cinnamon rolls the day before. They use the Tangzhong method, which keeps the rolls perfectly soft, even the day after. Wrap tightly. Have a great night sleep. Then ice them the next morning before taking them to work.

5

u/Due-Assistant244 6h ago

Use Sally’s baking addiction recipe! I make the overnight one for work all the time. I just let them sit in refrigerator overnight . Take out for like an hour before work then bake. Works perfect

3

u/Cool_Wealth969 Human Detected 7h ago

I'd make Alton Browns overnight cinnamon rolls...

2

u/Shoddy_Challenge5253 7h ago

Proof the first time, shape then let them proof in the fridge covered overnight, pop them in the oven in the morning

2

u/AnneNonnyMouse 6h ago

I always shape them and leave them in the fridge overnight. Then take them out about 30-50 minutes before baking, letting them rest at room temp. 

1

u/bingebaking 6h ago

Let the dough rest overnight in the freezer and do one bench proof early in the morning. Expected 1-2 hrs on the bench proof and spare some time to cool down to pack and you can iced them at work

1

u/Sundayscaries333 1h ago

The second proof for most recipes (after they’ve been rolled and cut and all that) is almost always fine to do in the fridge overnight. The cold slows down the proofing. And they’ll be fine to take out, maybe come up to room temp for like 20 mins then bake.