Just the smell of these sweet and fluffy cinnamon rolls brings me back so far in time. This recipe came from my grandmother, (AKA my Bachi). The name of the recipe as it was printed out was “Gossipy Sweet Rolls” and my sister absolutely hated that name. (So naturally, that’s what we called it. 🤣) These was a holiday tradition in our house, we had them at every Thanksgiving, Christmas, and Easter. It’s a perfect way to bring the family together in the morning over coffee to talk about the fun-filled family day that lies ahead. And of course, kids love them too. Not to mention, you can make them ahead of time. Read on, my friends. Read on.
Can you make cinnamon rolls ahead of time?
Yes! You can make this cinnamon roll dough 3-4 days ahead of time and store it in the refrigerator until you are ready for it to rise, roll out, and bake! Just note that it will take longer for the dough to rise as it will need to first come down to room temperature first. You can also prepare these rolls completely 1-2 days beforehand, just store them in an airtight container at room temperature or in the refrigerator in the meantime. I recommend heating them in a 320 degree oven for 5-10 minutes prior to serving.
Can you freeze them?
Yes, these cinnamon rolls can be frozen. Simple store them in an airtight container in the freezer, they are best if used within 3-4 months. To serve them, remove them from the freezer and let them come to room temperature. Then warm them in a 320 degree oven for 5-10 minutes.
What if my dough doesn’t rise?
If you’re baking on a chilly Fall or Winter day, it might be tougher to get your dough to rise as it needs to do so in a warm place. These tricks can get you out of a bind, just note that it may take longer for your dough to rise if these methods are needed: –Method #1: (👉I like this method best)Preheat the oven to 315 degrees, leave the oven on, and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners. –Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door. -Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.
How do you scald milk and why?
-Scalding milk is the first step in this recipe, and it requires you to bring the milk to a near boil, remove it from the heat, and allow it to come to room temperature. -Scalding milk helps to ensure that the dough is light and fluffy by killing the protein in the milk, which keeps the gluten intact. The gluten is what aids in the breakdown of the sugar and yeast, which in turn allows it to rise.
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