What is the best way to preserve cinnamon buns for a several mornings?

August 4, 2013 8:00 PM

Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate?

For my boyfriend's birthday this coming weekend, a bunch of our friends are headed out of town for several days. I'd like to make these cinnamon rolls to eat for breakfast during the trip. I'll have access to a good oven, pans, a freezer/refrigerator, etc. once we get to our destination, which is only a few hours drive away. I'm just a bit stumped about how to make them such that they will last for several days. I've read a few articles, but nothing is definitive. Should I let them rise, freeze them, and bake them just before eating? Freeze them immediately after assembling? Bake them and then freeze them? Bake them and refrigerate? Thanks for your culinary wisdom in advance!

posted by moxie_milquetoast to Food & Drink (6 answers total)

Can't get to your link
But anyhow
If you make from scratch, you need to let them rise the second time ... (once as a mass of dough and then again when the rolls are in the baking pan)
I've never tried it but have heard (look it up I guess for confirmation) that once you get the rolls in the pan you can save them for the second rising via refrigeration/freezing.
If it's just a couple of days I recommend to refrigerate, then get out of fridge for an hour or two and then bake.
This is "fresher" than making/baking then freezing I think, but I bet good also.
Another Mefite will say all of this better than I have but again: finish the process until they are in the baking pan, then freeze/refrigerate. When near the time you want to bake them, remove from the cold. They will need to rise again and will due to heat, so let them thaw if frozen before baking, or just sit out at room temp for awhile if refrigerated. Then bake. Adjust temp for the cold start if needed (so as not to burn the outside/undercook the inside). Inside the oven the magic will happen (I have faith!)
Good luck!
posted by bebrave! at 8:32 PM on August 4, 2013

I've done this a few different ways (and they really all work fine), but my preferred method is make-parbake-freeze. Then, on the morning you want them, take them straight from the freezer and finish baking them. That way you have fresh, warm rolls that are ready quickly. Mmm, now I'm hungry.
posted by Empidonax at 8:32 PM on August 4, 2013

From my cooking class notes, where we made them from scratch, make-bake-freeze. It seems that you'll be eating them within 7 days of making. If I were you, I'd make and bake them fully. Then cool completely at room temp so no moisture gets trapped once I seal them airtight and freeze them. I also like light microwaving or defrosting before I toss things in oven. This helps the temperature to spread evenly more quickly without drying up the outer layers.
posted by Spice_and_Ice at 9:06 PM on August 4, 2013 [1 favorite]

If it's just a couple of days I recommend to refrigerate, then get out of fridge for an hour or two and then bake

I can't comment on how well this would work with freezing, but merely refrigerated yeast dough will get very sour over the course of a couple of days.
posted by jon1270 at 2:39 AM on August 5, 2013 [1 favorite]

I agree with Empidonax. I would bake them until they're fairly close to done and just need a few more minutes in the oven, and then freeze them. I would then take out each morning's batch the night before and let them defrost overnight and then finish baking them in the morning.
posted by jacquilynne at 10:17 AM on August 5, 2013

Best answer: Former bakery owner. We made these every day.

Make, let them rise a bit -- just a bit -- then freeze. Take them out in the morning and let them thaw (they'll rise more during this phase) then bake.
posted by Atom12 at 1:54 PM on August 5, 2013