I make rugelach using a cream cheese, butter and sour cream based dough. They're wonderful but can be time consuming particularly with the refrigeration steps between dough making, dough rolling and then again before rugelach baking. I've made doughs and kept them in disc form in the refrigerator for up to two days. These coming weeks though I have a ton of them to do within a short amount of time - for Chanukah this weekend, for Xmas Eve next and for New Year's Day after that.
Does anyone know if this type of dough can be made and frozen. And, if so, for how long do they need to defrost before rolling out?