Some cosmetic changes in preparation for larger site changes in the works.


Anna_X, I am just now seeing this--I have successfully frozen these rolls many times before baking.

Veteran Member
1939 posts
Joined: Mar 10, 2006


Posted to Thread #30021 at 6:06 pm on Dec 14, 2017

After the first rise, roll out dough, fill, roll into cylinder and slice. Put individual rolls into the pan on top of your brown sugar, light corn syrup, melted butter & pecan mixture. Then pop the pan into a large Zip-Lock bag and freeze the pan of rolls at this point.

A couple days before ready to bake, I remove the rolls from the freezer and put them into the refrigerator and then keep an eye on them as they thaw and do their second rise. It's difficult to specify exactly how long this will take. It depends on how cold your freezer and refrigerator are. I simply check them periodically, and when they have doubled in volume, they are ready to be popped into the oven. If the rising is going slower than I'd like, I simply remove them from the refrigerator and set the pan in a warm place on the counter top to speed things up.

NOTE: For yeast I use 2 teaspoons of SAF-Instant for each package of dry yeast--in other words, this cinnamon roll recipe would take 4 total teaspoons of SAF-Instant yeast.

Hope this helps you! Wigs


Other messages in this thread: