I am making cinnamon rolls for Mother's Day. Can I make them today (up until the point of cooking) and bake them off tomorrow morning?
Totally, just keep cover with plastic wrap until tomorrow
hardlikearmour is a trusted home cook.
Yes. I'd shape them, put them in the pan, cover them with plastic wrap, then refrigerate for 10-14 hours. In the morning uncover them, and place the pan in a 120º F water bath for 20 minutes, then proof at room temperature until they have risen about another hour and a half. I've used this technique from Cook's Illustrated with good success.
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