Par-baking cinnamon rolls
Par-baking cinnamon rolls is a great technique for preparing these treats ahead of time while keeping them soft and fresh. This method involves partially baking the rolls, allowing them to cool, and then finishing the baking process just before serving. It’s perfect for make-ahead breakfasts or ensuring you always have fresh cinnamon rolls on hand.
Equipment
- Kitchen Equipment Needed:
- Large mixing bowl
- Rolling Pin
- Baking dish
- Oven
Ingredients
- 1 batch cinnamon roll dough your favorite recipe
- butter softened, for the filling
- sugar for the filling
- ground cinnamon for the filling
Instructions
Par-bake
- Make your favorite cinnamon roll dough. After mixing and kneading, let it rise until doubled in size.
- Roll out the dough, spread the filling (butter, cinnamon and sugar) and roll it into a log. Slice into even rolls and place them in a greased baking dish.
- Cover the dish with plastic wrap and let the rolls rise again until puffy and nearly doubled in size.
- Preheat the oven to 325°F (160°C). Bake the rolls for 10-15 minutes, until set and firm on top but not yet golden brown.
- Let the rolls cool completely in the pan, then cover tightly with plastic wrap or aluminum foil. Keep them in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
Finish baking
- Frozen rolls: thaw them in the refrigerator overnight.
- Preheat the oven to 350°F (175°C). Let the rolls sit at room temperature for 20-30 minutes.
- Bake for another 10-15 minutes, until golden brown and cooked through. Add the icing or glaze while the rolls are warm.
Notes
Don't fully bake the rolls during the par-baking step, or they may dry out when you finish them. Par-baking works best with freshly made yeast dough.