Looking for Yeast cinnamon rolls simliar to overnights..but

[Mort B]

I need a recipe/directions for Yeast cinnamon rolls ( from scratch...either hand done or bread machine) that I can prepare to stage of in the pan...then freeze. And time frame to thaw and rise and bake.
At the ranch Iit would be so helpful to have pans in the freezer to take out and finish at any given time....as the need arises.
I have made the overnight cinnamon rolls and they are great...but need to go one step further and have frozen ones available here too...as the daily scheduling changes as often as the weather.
Thanks Zaar people for any help on this. I will very grateful.
Mort

[duonyte]

Found this recipe, hope it's what you are looking for:
http://lotsofinfo.tripod.com/recipe/xBR1freezeahedcinrolls.html

[Mort B]

hello duonyte,
Thank you very much for sending me this. It makes a lot which is great, but I am thinking I need something that thaws quicker...wonder if I could thaw a glass pan full in my GE convection oven...auto defrost cycle....then let rise?
Guess i won't know until I try.
Thanks again...I'll let you know when i can get to this if it worked!
Mort B

[duonyte]

I had found another recipe that required 12 hours of thaw time. I know that somewhere in the basement I've got a special freezer yeast dough recipe booklet, I will have to dig through the junk and find it.

[duonyte]

Mort, I found this recipe for Giant Sticky Pecan Rolls on the Fleischmann yeast site. It requires less thawing, but still possibly more than you want. Perhaps you can play with this:|
Makes 8 sticky buns.

1/3 cup firmly packed light brown sugar
1/3 cup KARO Light Corn Syrup
2/3 cup butter or margarine, softened
1 cup pecan pieces or halves
6 to 6-1/2 cups all-purpose flour
1/3 cup granulated sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
3/4 cup warm water (120 to 130oF)
3/4 cup warm milk (120 to 130oF)
2 eggs
1 tablespoon SPICE ISLANDS Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates


Directions
Heat brown sugar, corn syrup, and 3 tablespoons butter in saucepan until sugar dissolves, stirring often. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom.

In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast, and salt. Stir water, milk, and 1/3 cup butter into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 24 x 18-inch rectangle. Melt remaining butter (about 2 tablespoons); brush on dough. Sprinkle with cinnamon and dates. Beginning at short end, roll up as for jelly roll. Pinch seam to seal; cut into 8 pieces. Place in pan, cut sides up. *Cover tightly. Refrigerate 2 to 24 hours.

Remove from refrigerator. Uncover dough; let stand for 10 minutes. Bake at 375oF for 40 to 45 minutes or until done. Invert onto serving tray.

*To freeze: Place dough in prepared pan; wrap airtight with plastic wrap. Freeze up to 4 weeks. To bake, remove from freezer; unwrap. Thaw at room temperature 1 to 2 hours. Let rise in warm place until doubled, about 1-1/2 hours. Bake as directed.
Nutritional Information: Per serving:
Serving size: 1 giant bun
calories 799; total fat 27g; saturated fat 11g;
cholesterol 96mg; sodium 644mg; total carbohydrate 128g; dietary fiber 7g; protein 15g.

[Mort B]

Hi again
you are a dear..( I think)...the calorie's..OH MY..
seriously, thank you and I will copy this and try them soon.
Fairly deep snow and more expected tonight so may not get to town for a few days.
I will let you know how they all turn out,
Appreciate all your help.
Happy New Year
Mortb

[duonyte]

I made giant cinnamon rolls once from a Sunset magazine recipe - I gave my neighbors two of them - their family of five ate one of them for breakfast - I think that's how you have to look at these!

Anyway, I was really thinking more about the dough in this one. It looks like it's designed with freezing in mind. If you make normal sized cinnamon rolls with the dough, you probably will get it to a more acceptable time for thawing/rising/baking.