How to make the perfect cinnamon rolls and get all the glory
Keep your rolls frozen, until the night before you plan to serve them. Rolls will last three weeks frozen without any damage to yeast. You can bake them after that point, but they might not get as large.
Around Noon the day before you want to bake them, remove rolls and icing from the freezer. Remove the plastic wrap, butter the layer that will touch the rolls. Loosely re-cover.
Let rest in your fridge overnight. Rolls will have grown but not quite doubled in size in the morning. Remove from the fridge, closely drape plastic wrap over the rolls. Set in a warm place in your kitchen. We usually set them on top of our stove while it pre-heats. Or the microwave.
Pre-heat oven to 350 degrees.
Let rolls rest for 1 hour at room temperature before baking. This allows the dough to come up to temp and for them to rise a little more. They should comfortably fill the pan.
Bake for 25-30 mins. Remove from the oven when golden brown and center roll is set. Let rest at least 10 mins before frosting liberally.
Serve warm and with additional butter (if you are anything like Marti’s Grandmother). Brace for accolades and hugs.
Xoxo TS