Fresh Cinnamon Rolls

Ask the Test Kitchen

My family unit loves fresh-baked yeast cinnamon rolls for breakfast, but they take so long to fix. Is there a manner to prepare the dough the nighttime before and keep it in the fridge? —J.H., Swartz Creek, Michigan Yep, cinnamon roll dough can be refrigerated either after information technology is kneaded and before the first rise or after the dough has risen and is shaped. To air-condition after kneading, place the dough in a tightly covered basin or a resealable plastic purse and air-condition. Punch the dough down 1-2 hours after it's placed in the refrigerator and, if needed, in one case every 24 hours after that. The time spent in the refrigerator is considered the first rise. When ready to employ, remove the dough from the refrigerator, dial it downwards and allow to rest earlier shaping. The second rise will be a little longer than normal because the dough is cool. To actually save fourth dimension in the morn, try refrigerating the dough after it has risen and is shaped. Encompass the shaped dough tightly and refrigerate upward to 24 hours. When ready to bake, remove from the fridge, partially unwrap and let rise until doubled. Then bake according to recipe directions.

Originally Published: May 03, 2007