Cinnamon Rolls?!
Is it okay to leave the cinnamon rolls longer than said at the rising point!? (i!.e!. overnight) I'd like to prepare the dough the tonight and bake them tomorrow!. Will it work!?Www@FoodAQ@Com
Answers:
I would reccomend making the connamon rolls up, then sticking them in the fridge covered!. They will rise a bit in the cool, but it will slow the process down!. Take them out and let them finish raising in the A!.M!.!. then bake as normalWww@FoodAQ@Com
Freeze Ahead Cinnamon Rolls
1/2 cup instant potato flakes
1 cup water
2 1/4 oz envelopes active dry yeast
2 cups warm water (100o to 110o)
9 1/2 cups all-purpose flour (9 1/2 to 10 cups)
5 large eggs -- lightly beaten
1 cup sugar
1 cup shortening -- melted
1 tablespoon salt
1/2 cup butter or margarine -- softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans -- toasted
1/2 cup raisins -- optional
Glaze:
2 cups powdered sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cream cheese -- softened
2 tablespoons butter or margarine -- softened
Stir together potato flakes and 1 cup water in a microwave-safe bowl!.
Microwave on HIGH 3 minutes; stir!.
Combine yeast and 2 cups warm water in a 2 cup glass measuring cup;
let stand 5 minutes!. Combine mashed potatoes, 4 cups flour, eggs, and next 3
ingredients in a 6 quart bowl!. Stir in yeast mixture until blended!. Gradually stir in
remaining 5 1/2 to 6 cups flour until soft dough forms!.
Cover and let rise in a warm place (85o), free from drafts, 1 hour or until
doubled in bulk!. Divide dough in half!. Roll each portion on a lightly floured
surface into an 18x15 inch rectangle!. Spread each with half of butter; sprinkle
with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired,
1/4 cup raisins!. Roll up, jelly roll fashion, starting at a long edge!. Cut each roll
into 1 inch thick slices!. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans!.
(Rolls can be place in foil pans and frozen at this point!.)
Cover and let rise in a warm place (85o) free from drafts, 30 minutes or
until doubled in bulk!. Bake at 375o for 25 minutes or until golden!.
Drizzle with glaze!. Yield: about 3 dozen
GLAZE: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth!. Yield: about 1 cup
NOTES: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer!. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziplock plastic bag with each gift!. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls!. As indicated, unbaked rolls may be frozen!. To bake, remove from freezer, and thaw in refrigerator for 8 hours!. Bake as directedWww@FoodAQ@Com
1/2 cup instant potato flakes
1 cup water
2 1/4 oz envelopes active dry yeast
2 cups warm water (100o to 110o)
9 1/2 cups all-purpose flour (9 1/2 to 10 cups)
5 large eggs -- lightly beaten
1 cup sugar
1 cup shortening -- melted
1 tablespoon salt
1/2 cup butter or margarine -- softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans -- toasted
1/2 cup raisins -- optional
Glaze:
2 cups powdered sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cream cheese -- softened
2 tablespoons butter or margarine -- softened
Stir together potato flakes and 1 cup water in a microwave-safe bowl!.
Microwave on HIGH 3 minutes; stir!.
Combine yeast and 2 cups warm water in a 2 cup glass measuring cup;
let stand 5 minutes!. Combine mashed potatoes, 4 cups flour, eggs, and next 3
ingredients in a 6 quart bowl!. Stir in yeast mixture until blended!. Gradually stir in
remaining 5 1/2 to 6 cups flour until soft dough forms!.
Cover and let rise in a warm place (85o), free from drafts, 1 hour or until
doubled in bulk!. Divide dough in half!. Roll each portion on a lightly floured
surface into an 18x15 inch rectangle!. Spread each with half of butter; sprinkle
with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired,
1/4 cup raisins!. Roll up, jelly roll fashion, starting at a long edge!. Cut each roll
into 1 inch thick slices!. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans!.
(Rolls can be place in foil pans and frozen at this point!.)
Cover and let rise in a warm place (85o) free from drafts, 30 minutes or
until doubled in bulk!. Bake at 375o for 25 minutes or until golden!.
Drizzle with glaze!. Yield: about 3 dozen
GLAZE: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth!. Yield: about 1 cup
NOTES: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer!. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziplock plastic bag with each gift!. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls!. As indicated, unbaked rolls may be frozen!. To bake, remove from freezer, and thaw in refrigerator for 8 hours!. Bake as directedWww@FoodAQ@Com
after you have made them put them in the freezer til you go to bed!. (covered) put them in the oven (cold) when you get up in the morn !.!.!.bake em! this works, I have done it a few times!.Www@FoodAQ@Com
yea thas fine because you have to knead the dough tomorro anyways!.!.!.the longer it will sit the better it will beWww@FoodAQ@Com