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Can you get to the point in the Sticky Cinnamon Roll recipe where you roll the dough and filling and refrigerate? I would like to take a few batches out of town and bake them days later. My worry is arresting the "proofing" stage, and that they won't fill out the 9x13 pan before baking.
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Accepted AnswerMattieOfflineHi Apd4803!
You should be able to wrap and refrigerate any yeasted dough for up to about three days before unwrapping it and allowing it to rise or proof. This is because cold temperatures just make the yeast go dormant; as soon as it gets exposed to warmer air, it starts to come alive again and do its job.
So wrapping and chilling the Sticky Cinnamon Rolls right before proofing would be a great way to transport them and bake them a day or so later. Just keep in mind that it takes awhile for dough to go from refrigerator temperature to room temperature and still get a decent rise. I've found that this can take in the neighborhood of 4 hours or so. This will require a little planning ahead on the day you plan to bake them.
Also, I don't recommend freezing because it can make undesirable changes to the dough texture.