A cinnamon bun question!

[IAmSantaOhYesIAm]

For those of you that have made the cinnamon buns from bakedin - have you ever frozen the dough? There are 3 of us and 12 buns is going to be a bit much! Just wondering if they can be frozen before baking? Or frozen after baking before icing? Or do they last a couple of days and still taste fresh?

Could you just make half the mix & keep the other half to make another time?

I make overnight cinnamon buns - so make the dough one day, and as soon as they are rolled, wrap well and put in the fridge. Allow to warm to room temp and cook the next morning. So you could easily do that with half the dough, and spread over 2 days.
I'd think you could freeze at that stage too.

You can freeze uncooked, cooked, un risen, risen dough. It is very forgiving.

Yes you can freeze them at the point you'd put the other tray in the oven. Then just defrost on kitchen side or in fridge before cooking.

I buy the big box of mixes from Costco. You make them right up to going in the oven, freeze them in an oven dish - I usually use a foil dish saved from some sort of ready meal.
Then when you want to cook them stick them straight in from frozen but give it an extra 10/15 minutes. They are delicious.

My Christmas cinnamon buns are legendary in this house. I always get compliments and told how much better they are than the others we have throughout the year.

This is the recipe.

1. Go to Tesco bakery and ask them for two packs of frozen cinnamon buns (before they’ve baked them)
2. Get them out of the freezer on Christmas Eve and once defrosted squish them into a Pyrex dish.
3. Have a glass of mulled wine.
4. Revel in the praise on Christmas morning when you remove them from the oven and nobody is any the wiser.

Cloudtree that is genius! I'm definitely doing that.

@InTheLabyrinth

I make overnight cinnamon buns - so make the dough one day, and as soon as they are rolled, wrap well and put in the fridge. Allow to warm to room temp and cook the next morning. So you could easily do that with half the dough, and spread over 2 days. I'd think you could freeze at that stage too.

Could you post the recipe please? None of the cinnamon bun recipes I've tried have worked, including the box mix

@InTheLabyrinth

I make overnight cinnamon buns - so make the dough one day, and as soon as they are rolled, wrap well and put in the fridge. Allow to warm to room temp and cook the next morning. So you could easily do that with half the dough, and spread over 2 days. I'd think you could freeze at that stage too.

I came to this post to see if overnight would work as I want to do mine for Christmas morning! Thanks for the tip

@mafted
I use this recipe, with salted butter, and 50:50 bread flour and plain flour.

We do them Christmas eve too!

I make these overnight, full or half quantities, using cow's milk and butter, they work a treat every time, do them every Christmas Eve

minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/

Thanks for the recipes. Hopefully they will
be successful for me.

So I made them today and have saved half for the freezer. The ones we ate though were amazing!

I tried some from Costco ( box kit) they were disappointing , just bready' , I want proper buns .
I did save the spice/sugar sachets for later .

I have made dough in the breadmaker , slow rise , following the recipe . Then roll out , use either the spice mix sachet or cinnamon and brown sugar in softened butter/margarine .

They need another slow rise then bake .
Drizzle with icing . Lovely .
I might do these on Christmas morning .