How far in advance can you make cinnamon buns, from scratch, without cooking them?

Lindsay-Jean is a Contributing Editor of Food52.

added 5 months ago

Amanda says, "You can make the dough the day before and keep it in the fridge for the first proof. The next morning -- shape the dough and let it do the second rise before baking."

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I've done the shaped/second rising in the fridge overnight, too, and ended up with the most wonderful buns.

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Cynthia is a trusted source on Bread/Baking.

added 5 months ago

At work, I routinely make several "logs" which I wrap and freeze, then pull them to the refrigerator to thaw, cut them up and bake them the morning they are served. So go ahead and take your dough through its first rise, then roll it out, fill it, and roll it up. At that point, wrap it securely in plastic, and store it in the refrigerator until the morning you want to serve them.

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