chocolate babka. Can I make the recipe thru the first rising, then roll and freeze? I thought I could take out of freezer before we leave and they would be ready to cook when we arrive that night. What do you think? I am mostly concerned about the caramel goo freezing on the sticky buns. Should I stick wth the cinnamon buns or babka?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)