I have a question about the recipe "Grandma Bercher's Cinnamon Rolls" from la domestique. To make things more ahead of time could I leave the rolls all ready two nights ahead?
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Barbara is a trusted source on General Cooking.
You could make the rolls and set them up in the pan as in step 5. Before the final rise, wrap them well and refrigerate them. Take them out 2-3 hours before baking-- they will have to come to room temperature and then do the final rise before you can bake them. Good luck!
(And the creamiest, too.)
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