Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
updated Sep 21, 2022
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It’s unfair. Fresh, hot, from-scratch cinnamon buns are a beloved treat, especially for tasty Christmas breakfast. Who doesn’t want to wake up to the smell of cinnamon and caramelizing sugar, or stumble down to the kitchen to find fresh-from-the-oven, slathered-in-icing cinnamon buns, just waiting for you to dive in?
But in order for those fresh, hot, from-scratch buns to make it out of the oven any time before noon, someone has to rise well before dawn in order to get the whole process rolling. Not very fun or fair for the breakfast cook!
Until now. Here is our method for how to par-bake and freeze your homemade buns in advance, allowing you to bake them off and ice them just in record time for a lovely breakfast.
You may be wondering “Why not use one of those tubes that you just thwack open on the counter?” You know the answer: nothing beats homemade, truly from scratch cinnamon rolls. Especially if you follow a recipe like Faith’s, which allows you to jazz up the cinnamon filling with crushed star anise, cardamom, and coriander.
Plus, have you ever looked at the ingredient list on those instant rolls? You’d need an advanced degree in chemistry just to figure it out. Ugh.
Our par-bake and freeze method is super simple, but the best news is that it allows you make your cinnamon buns weeks in advance. Just follow these the six easy steps below.
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Follow your cinnamon roll recipe all the way through to the baking step. (Image credit: Dana Velden)
Nutritional Info
Ingredients
- 1 batch
cinnamon rolls, like our Sticky Spicy Cinnamon Rolls
Equipment
- Cooling rack
- Plastic wrap, plastic bag, or aluminum foil
Instructions
Prepare your cinnamon rolls as usual: Follow your cinnamon roll recipe all the way through to the baking step.
Par-bake the cinnamon rolls: Instead of baking the cinnamon rolls for the entire time, just bake them partway (par-baking) for 10 to 15 minutes. The rolls should be raised and set, but not totally browned. A few touches of brown here and there are fine. Check your rolls after 10 minutes — the rolls pictured here were ready after 10 minutes but ovens vary.
Cool completely: Remove from the oven and let the rolls cool completely in the pan.
Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks.
Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator. They will thaw overnight.
Bake the rolls: The next morning, get up and preheat your oven to 350°F. Unwrap the cinnamon rolls and bake them until they are completely done and a light golden brown all over, 10 to 15 minutes.
Frost and serve the rolls: If you are frosting your rolls, prepare the frosting according to your recipe instructions. Frost and proudly serve your fresh, hot, homemade cinnamon rolls to your loved ones, who will likely be circling the kitchen in anticipation at this point!
Recipe Notes
The easiest pan to use here is one of those disposable aluminum foil pans. That way you won't tie up your 9" pan while it's holding the cinnamon buns in the freezer.
Alternatively, you can freeze them in the pan, then remove the rolls from the pan, re-bag them, and place them back in the freezer. I find all that a little fussy and for this recipe — the filling is rather oozy, so I usually like to keep them in the pan they were baked in.
It's very important that you wrap the rolls very well to avoid exposure to freezer burn. If you don't have plastic wrap or plastic bags, use a double layer of aluminum foil.
The rolls won't last in the freezer forever. Use with in 5 to 6 weeks.
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As an enthusiast with a deep understanding of culinary techniques and kitchen practices, I'd like to share my expertise on the concept of freezing and storing food, specifically focusing on a method mentioned in the provided article for par-baking and freezing homemade cinnamon rolls.
Freezing and storing food effectively is a crucial skill that not only preserves the quality of ingredients but also allows for convenient meal preparation. In the realm of baking, the technique of par-baking and freezing is a valuable strategy, and the article provides a comprehensive guide to achieving this with homemade cinnamon rolls. Let's break down the key concepts used in the article:
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Freshness and Quality Preservation:
- The article emphasizes the desire for fresh, hot, from-scratch cinnamon buns, highlighting the importance of quality and taste.
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Par-Baking:
- Par-baking is a cooking technique where the food is partially baked and then frozen. In this context, the cinnamon rolls are baked for a shorter duration initially, ensuring they are raised and set but not completely browned.
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Freezing Process:
- After par-baking, the cinnamon rolls are allowed to cool completely. They are then wrapped in layers of plastic wrap or placed in a large plastic bag before being frozen. This method preserves the partially baked state of the rolls.
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Storage Duration:
- The article mentions that the cinnamon rolls can be frozen for 8 hours up to 6 weeks, indicating a practical timeline for optimal quality retention.
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Thawing:
- Thawing is recommended by transferring the frozen rolls, still wrapped, to the refrigerator the night before serving. This gradual thawing process ensures even and controlled thawing, maintaining the integrity of the rolls.
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Final Baking and Serving:
- On the day of serving, the rolls are unwrapped and baked until they reach a light golden brown all over. This final baking step ensures that the cinnamon rolls are fully cooked and delightfully fresh. The article also mentions the option to frost the rolls before serving.
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Equipment and Tips:
- The article provides practical tips such as using disposable aluminum foil pans for freezing, emphasizing the importance of proper wrapping to avoid freezer burn, and suggesting a maximum freezer storage duration of 5 to 6 weeks.
In summary, the method described in the article demonstrates a thoughtful approach to making homemade cinnamon rolls in advance, balancing the desire for freshness with the practicality of freezing. This technique allows for a more efficient and enjoyable breakfast experience without compromising on the quality of the final product.
