Make Ahead Freezer Cinnamon Bun Dough

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freezer-dough-cinnamon-rollsNowadays there may well be time to roll out a batch of cinnamon rolls. There may well not be time subsequent week. Nonetheless, you can love them “hot out of the oven” anytime subsequent week, or even subsequent month, with this make-ahead freezer dough for cinnamon rolls!

Overview

Right after you adhere to the step by step directions under for creating the dough, it will be rolled up with cinnamon-brown sugar filling and nuts. If you enjoy Cinnamon-Raisin, go ahead and add in raisins!  The ready, unbaked rolls, are popped into the baking pan and place into the freezer proper away. You can not dawdle about and give the rolls time to rise. Get them proper into the freezer. A further day, you will be glad you do not have a dusting of flour on the counter or utensils to wash.

On the day you would like to serve fresh hot cinnamon rolls, homemade from your kitchen, basically permit time for thawing, increasing and baking, and then add icing on leading of the rolls as preferred. This will take about five hours, but preserve in thoughts there is practically no perform involved through these five hours! You will basically have to get rid of the pan from the freezer, get rid of the wrap, and permit the rolls to thaw and rise. Baking time is much less than 30 minutes and none of this tends to make a bit of mess in your kitchen! That was all performed and cleaned up days or weeks ago. That is what I contact homemade comfort!

This dough is produced in a substantial kitchen mixer.  I personally use a Bosch brand mixer, but my recipe must be appropriate for any substantial mixer with a dough hook or paddle for kneading. The recipe can also be followed if you do not have a substantial kitchen mixer and/or you favor to knead the dough by hand.  This recipe was produced with 9 1/two cups of flour, three components unbleached all-goal, and six ½ components freshly milled wheat flour from Prairie Gold Wheat Berries. White Spelt flour, Kamut Flour, Fine Ground White Wheat Flour, or Unbleached All-Objective flour can be substituted in distinctive ratios for a total of 9-10 cups of flour with equivalent benefits in the completed baked item.

Recipe Ingredient List:

Dry Milk Powder
Use meals storage dry milk powder. It is a lot easier than scalding milk. The milk proteins will enrich the flavor of the dough and make the baked dough softer.

Unbleached All-Objective Flour
This flour is not bleached snow white with toxic chemical substances as you will notice when place side by side with bleached flour. When made use of alone in recipes for yeast dough, the finish outcome will be bakery shop style, soft and melt in your mouth. When made use of in mixture with freshly milled complete wheat flour, it adds lightness to the dough. So it will not be as dense as when complete wheat flour is made use of alone.

Organic Cane Sugar Crystals
I favor this sugar as it has not been bleached out to snow white by means of processing, and is organic. Any table sugar will perform in this recipe to accomplish the similar benefits.

Sea Salt
This along with Celtic Salt and Himalayan Pink Salt are requirements in my pantry. I use sea salt in all my baked goods. Any of sort of table salt you use will perform in this recipe.

Warm Water (110 degrees)
To activate yeast, the water desires to be extremely warm but not also hot. Hot liquid will kill the yeast if it is also hot. If it is also cool, the yeast will be sluggish and take a extremely extended time to rise. Most household hot water heaters are set to 110-120 degrees, so your hot tap water is typically just about proper for your recipes that contact for yeast. You must be in a position to place your finger in it and consider “Oh! That is hot!” but not get burned. If you want to test with a thermometer to get it just proper, the water must be 110 degrees.

Immediate Dry Yeast
I advocate SAF yeast. I bake homemade bread and rolls each week, so shopping for in the 1 lb. vac pak is the only way to go for me. If you do not use yeast extremely typically you can retailer it in the freezer to preserve it viable. In no way use cold yeast when creating your dough. Enable it to come to space temperature just before making use of in the recipe.

Organic Vegetable Shortening (Spectrum)
This is the only sort of vegetable shortening I will use as other brands labeled “vegetable shortening” in the grocery shops are oh so poor for your physique! The brand by Spectrum is produced from Organic Palm Oil. Even this, I use in moderation, only for particular recipes that are produced for treats.

Walnut Pieces
These can be substituted for pecan pieces or eliminated from the recipe if you do not like nuts. I am a nut lover so you will not come across my cinnamon rolls with out them!

Brown Sugar
Light or Dark can you be made use of. It is your preference. Would you like to make your personal? Just add two Tablespoons of Grandma’s Molasses to a cup of plain sugar and stir. Presto! You  have a cup of light brown sugar.

Farm Fresh Eggs
When making use of eggs in a yeast dough, it is ideal if they are at space temperature alternatively of cold from the refrigerator. As you make preparations to make the dough, spot uncracked eggs in a bowl of warm water to take the chill off. Yeast dough likes almost everything warm and cozy.

Dough Enhancer
It will soften up the baked goods and extend the shelf life naturally with out chemical preservatives. It also provides a enhance to the increasing course of action. Entire wheat flour includes a substantial quantity of phytic acid, so a Vitamin C supply must be integrated to boost the quantity of minerals the physique can absorb from the wheat. Vitamin C is a key ingredient in Dough Enhancer. You can obtain it or make your personal mixture.

Entire Wheat Flour
I mill my wheat berries into freshly ground flour. My favored wheat for milling flour for yeasted breads is Prairie Gold Wheat from Wheat Montana Farms. It has a higher protein content material and is often clean (just a smaller pebble can harm a kitchen grain mill). For creating yeasted dough, I use the finest setting to accomplish fresh flour that is as soft as talcum powder. A coarsely ground flour will outcome in a heavier, denser loaf and that is not what we want to accomplish when creating rolls. Most higher speed kitchen mills have several settings from fine to coarse. If your flour does not really feel soft and fine when you rub your fingers by means of it, run it by means of a sifter. Save all the siftings and add it to your subsequent batch of meatloaf as a filler. Freshly ground flour is complete of excellent nutrients! Warm fresh flour is a boon to the yeast and it will make a lively dough!

Maple Syrup
In this recipe you can use the pure stuff or pancake syrup. You can also use corn syrup but I prevent that if at all achievable when baking and cooking for my loved ones.

Let’s get baking!

This recipe will make 25-30 Cinnamon Rolls based on the size you reduce them. I like to make 1 9×13 pan of Cinnamon Rolls from this dough and then freeze the rest of the dough in zipper-sealed quart bags. The quantity of dough to place in each and every bag is about the size of your two fists collectively. At a later date it can be removed from the freezer, thawed, and produced into Sandwich Buns or Fancy Breakfast Crown. (See guidelines under for making use of further portions of frozen dough).

Add four uncracked eggs to a bowl of warm water if they are not currently space temperature.
Have two sticks of butter at space temperature.
Line a 9×13 baking pan with parchment baking paper.

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In a medium-size saucepan add:
½ cup Actual Butter (1 stick)
⅔ cup Brown Sugar
two Tablespoons Maple Syrup

Cook on medium-low heat on the stove leading although stirring typically. Take off the heat supply when it is bubbly and butter is completely melted.

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Pour the mixture, making use of a spatula to get the extremely final bit scraped out, into the parchment lined baking pan.

Sprinkle more than with:
1 ½ cup walnuts, chopped

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Set pan aside and start the dough.

Equip a substantial kitchen mixer with mixer bowl and dough hook. With mixer off, add into the mixer bowl in this sequence:

four Tablespoons Dry Milk Powder
1 cup Organic Cane Sugar Crystals
1 Tablespoon Sea Salt
three Tablespoons Dough Enhancer
two ¼ cups Warm Water
three cups Unbleached All-Objective Flour (may well substitute Entire Wheat, White Spelt, or Kamut Flour)
five Tablespoons Immediate Dry Yeast (SAF Brand)

(The purpose for this sequence is the flour will type a “barrier” just before the yeast touches the extremely warm water, just in case it is a bit also hot.)

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Mix briefly

If your yeast is viable, you must see bubbles start to type on the surface inside a minute or two. Enable the mixture to bubble for five minutes with the mixer off.

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Subsequent add in:

four Fresh Eggs, space temperature
1 cup Organic Vegetable Shortening

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Mixing

Set the kitchen timer to six minutes and turn the mixer on medium speed and start adding freshly milled complete wheat flour, 1 cup at a time, till the flour is incorporated… six-7 cups Freshly Milled Wheat Flour (may well substitute Unbleached Bread Flour, White Spelt, or Kamut Flour).

Dough must knead for four minutes just after all flour has been added to create the gluten.

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Turn dough out from mixer bowl onto a sheet of lightly buttered parchment paper just after kneading time has elapsed. Divide dough into four equal components.

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Shape your rolls.

Roll out each and every portion of dough into a rectangle about ¼ inch thick. I use a pastry roller or a smaller rolling pin.Spread dough rectangle with soft butter and sprinkle heavily with brown sugar and ground cinnamon.

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Roll up from the extended side into a tight roll.

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Reduce roll into 1” slices and spot on leading of gooey nut mixture in the ready pan.

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Spot a piece of lightly greased plastic wrap (I use Vegelene Pan Spray) on leading of the rolls and press down slightly to seal…

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…and add a parchment paper on leading, tucking in the edges.

Storing

Pop into the freezer instantly along with any dough portions you are freezing for later use.  Repeat with remaining portions of dough or as preferred spot remaining portions into quart-size freezer bags for later use.

Baking

When you are prepared for hot and fresh cinnamon rolls, get rid of the pan from the freezer. (Keeps up to 1 month). Take away the wrappings from the leading and permit rolls to  sit in a warm spot six+ hours to thaw and rise. Bake at 350 degrees for 15-20 minutes.

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Take away from oven and spot a tray, bigger than the baking pan, more than the leading of the baked rolls. Cautiously with hot mitts, flip the pan of rolls out onto the tray. The gooey mixture will drop down the leading of the rolls so there is no want for icing.

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Serve warm.

Applying Excess Dough

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Sandwich Buns

To make Sandwich Buns from the further frozen dough: Take away bag of dough from freezer. Enable to thaw for two-three hours.  Remove from bag and roll dough out on a clean oiled surface to ¾ inch thickness. Reduce out rounds with a substantial biscuit cutter. Spot on lightly greased baking sheet, two inches apart, and permit to rise in a warm spot for up to three hours. Bake at 350 degrees, 15 minutes or till golden brown. Enable to cool and slice and fill with sandwich fillings of your option.

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Fancy Breakfast Crown

Take away bag of dough from freezer. Enable to thaw for two-three hours.  Remove dough from bag and roll out on a clean, oiled surface, to 1/two inch thickness in a rectangle shape. Spread with soft butter. Sprinkle heavily with brown sugar and ground cinnamon and raisins. Roll up from the extended side, pinching and pressing to seal the roll and the sugar and raisins in. Type a circle with the roll, stretching it out and pinching the ends to seal the circle closed. Spot in a 9” round baking pan that has been lightly greased. Now snip with kitchen scissors from the outdoors of the roll each inch, but do not reduce all the way by means of. Slightly stretch and spread out the circle “crown”. Enable to rest in a warm spot for up to two hours. Bake at 350 degrees for 20 minutes or till golden brown. Enable to cool. Frost with cream cheese icing.

ICING:

three oz. Cream Cheese
¼ cup Actual Butter
1 ½ cups Confectioners Sugar
1 tsp. Vanilla or Maple Flavoring

Mix all with a fork till smooth and creamy. Spread more than cooled crown.

For a fancy icing, spoon icing into a smaller zipper seal bag and seal bag. Perform icing down to 1 corner and twist leading of bag. Snip a tiny hole into the corner of the bag with kitchen scissors and meticulously squeeze out icing on leading of the cooled Breakfast Crown. Add raisins on leading for garnish as preferred.

Martha Greene

Martha lives out the magic of her ordinary days on 218 acres in rural South Carolina. She loves household &amp loved ones, is the mom to 11 and a Marmee to her Grands. 1000’s of loaves of bread have come out of her kitchen more than the years and she is passionate about sharing and inspiring other household bakers.

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