Hey everyone-- I'm in need of some sanity-saving help right now...
I'm looking to make cinnamon rolls (going to use the Pioneer Woman Cooks! recipe, found here: http://thepioneerwoman.com/cooking/wp...), for a weekend "camping" trip (there is a full kitchen for our use, so I use the term camping lightly..), and really need to make them ahead of time. My original plan was to make the dough on Thursday, then hold it in the fridge and assemble the rolls themselves early Saturday morning (Which is a little risky due to the fact that we're leaving late Sat morning..), keep them in a cooler in the car, and hold in the fridge to be baked on Sunday morning. The whole idea is that people want to wake up to the smell of cinnamon rolls. Does anyone know if holding the fully prepared and cut cinnamon rolls this long in a cooler/fridge will work? If not, is there anyway to par bake them and transport them up there to be finished off on Sunday?
Any help is greatly, GREATLY appreciated!
Updated 2 years ago | 9
Updated 2 years ago | 7
Updated 2 years ago | 3
Updated 1 month ago | 9
Updated 22 days ago | 11