My husband and I are renting a cabin with another couple for a few days around Christmas. We were thinking cinnamon rolls would be a perfect breakfast one morning, but the cabin won't have a stand mixer (don't even know if it will have an electric hand mixer) so I am trying to figure out how to do the prep in advance. I did read a King Arthur flour article that said to parbake and then freeze them, thawing them out the night before you want to serve them, and finishing off the baking and frosting in the morning. I also read an Alton brown recipe that calls for putting the uncooked rolls in the fridge overnight, then proofing and baking in the morning.
My problem is I can't figure out how to make either of these work given that we are leaving tomorrow morning for the cabin and will spend several hours in the car. We will have a fridge bag, but I still can't work out the timing if I make the dough today. Any thoughts? If I freeze the dough tonight, it will probably thaw tomorrow in the car (slightly, anyway), and I'm not sure how long they will stay good in their thawed state before I bake them. If I refrigerate them tonight, I'll have the same issue, more or less.
Hope that is making sense. Any advice appreciated!
Updated 5 months ago | 7
Updated 3 months ago | 3
Updated 5 months ago | 6
Updated 2 months ago | 18
Updated 1 month ago | 22