I'm planning to make these cinnamon rolls (http://www.bonappetit.com...) for Christmas morning, and I'd love to prep them the night before. Would it be better to make the dough the night before, refrigerate it, and then have them rise in the morning, or should I prep them through the rising stage and then refrigerate them? Or will making them the night before not work at all? Suggestions are welcome!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)