Can I let cinnamon bun dough rise overnight?

I'm hoping to make these cinnamon buns for Christmas morning: https://www.meyersmad.dk/lav-mad/opskrifter/cinnamon-swirls/
However, I'm hoping to do either the first rise or the proofing overnight rather than the morning of, so that I can sleep in a little. My instinct is that I could put the dough in the fridge and let it rise for about 10 hours there rather than the prescribed 90 minutes at room temperature. Does that sound about right? Alternatively, would there be any reason not to form the buns after the first rise at room temperature, and let them proof in the fridge overnight? Any suggestions most welcome!

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6 Comments

marianne December 18, 2018
Actually I do this all the time but I live on the edge and leave them in the fridge for 2 days every single year. I always do sticky buns (from a cooks illustrated recipe but really they are all basically similar) on the 23rd. I’m never available to do anything in the kitchen on the 24th so I have a stash of things I do on the 23rd and Ive never been failed by a good 48 hour rest. Totally agree with Jennifer about using active yeast. Not sure rapid rise is good for a long rest? My point is that if you want to save time you should feel confident that you will have success after a nice long chill in the fridge. Good luck!
 
Smaug December 18, 2018
I don't use the stuff myself, but my understanding is that Rapid Rise or Instant yeast isn't profoundly different from regular Active Dry yeast. It is a finer grain (so that it can be disbursed evenly without being mixed with water), contains a higher percentage of live yeast, and may be enriched with enzynmes- all of this is designed to give it a faster start, but it is in fact the same organism and behaves the same once it gets started.
 
Smaug December 18, 2018
Really the only way to do it. My mother too, and me after her for some years, used to do some sort of yeast rising pastry every Christmas morning and it was never a problem.
 
Nancy December 18, 2018
I do similar for new year's morning-after with brioche.
Good for those who want a bread that's rich but not sweet.
 
Jennifer W. December 18, 2018
My mom would always make cinnamon buns and put in the fridge overnight after forming, bake the next morning with much success. I have had some challenges doing this, mostly just getting the formed buns to rise after being refrigerated but there are a few things I do that help. If you use Active instead of Rapid Rise yeast it should be more effective with a long term rise. And if they arent puffing up as they should, putting them in a nice moist and warm oven will encourage them along.
 
Abgrundtieferbauch December 18, 2018
Thank you! This is very helpful.
 
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