1bassoon Posted November 1, 2009 Share Posted November 1, 2009 So, I made Quiver's cinnamon rolls for my family - with a cup or so of pumpkin thrown in for extra flavor :) The recipe makes sooo much! Has anyone ever frozen them (before the second rising), and then taken them out later, thawed, allowed to rise, and baked? Does it work? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest Virginia Dawn Posted November 1, 2009 Share Posted November 1, 2009 Hey, you beat me too it, I was going to try them with pumpkin this week too! I hope you get an answer about the freezing. Quote Link to comment Share on other sites More sharing options...
1bassoon Posted November 1, 2009 Author Share Posted November 1, 2009 You know, I think it SHOULD work. I froze them on a tray last night, this morning I took them out and bagged them. I'll take them out Wednesday afternoon, to bake Thursday morning. I love to buy Rhodes bread dough, which is about the same concept. I'm hopeful! Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 1, 2009 Share Posted November 1, 2009 Yes - I do it all the time. I made a TON of them last year for friends for Christmas. I made the dough in the bread machine, the filled/shaped/cut them and put them in pans. From there I froze them. I told them to take them out the afternoon before and stick them in the fridge or at night on the counter. Then bake as usual. It was a huge hit. Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted November 1, 2009 Share Posted November 1, 2009 So, I made Quiver's cinnamon rolls for my family - with a cup or so of pumpkin thrown in for extra flavor :) The recipe makes sooo much! Has anyone ever frozen them (before the second rising), and then taken them out later, thawed, allowed to rise, and baked? Does it work? Thanks! I haven't tried it, but I think freezing before rising, then rising and cooking would work. They might not be as fluffy but I thik they would stil be yummy! I want to try them with pumpkin now! Quote Link to comment Share on other sites More sharing options...
1bassoon Posted November 1, 2009 Author Share Posted November 1, 2009 The first batch was soooooo yummy! I added about 1/2 c. (a little more, maybe) of canned pumpkin. I ran out of white flour after 4 c., so I had to add another cup or so more of whole wheat, and they were de-li-cious. I'll have to post on Thursday and let you know how we like them! Quote Link to comment Share on other sites More sharing options...
4kiddies Posted November 1, 2009 Share Posted November 1, 2009 Can we please have a link to the recipe? THank you :001_smile: Quote Link to comment Share on other sites More sharing options...
1bassoon Posted November 1, 2009 Author Share Posted November 1, 2009 Here you go! Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 1, 2009 Share Posted November 1, 2009 I have frozen them immediately after slicing (and then thawing and rising later), or I have also frozen them already baked and frosted. Both are good but the unbaked version will keep longer in the freezer. I usually make a double batch because we don't think a single batch makes enough. Quote Link to comment Share on other sites More sharing options...
i.love.lucy Posted November 1, 2009 Share Posted November 1, 2009 Jean, I know your here, so please don't take offense!:D Who's are better...these or PW's? Or are they just completely different? These look easier, somehow. PW's look like a gigantic production and I'm not much of a baker. Would love to have dd make cinn rolls with me for Thanksgiving morning! When, where would you add the pumpkin? Or what about orange zest? Quote Link to comment Share on other sites More sharing options...
1bassoon Posted November 1, 2009 Author Share Posted November 1, 2009 I've never made PW's, but they are only "slightly" more complicated than Quiver's. For my money, I'd make Quiver's first, and if it works out, go for PW's. Her recipe makes more, btw. I added the pumpkin puree with the wet ingredients, and whisked it in thoroughly. Just remember to add more flour, or you'll have a sticky mess! Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted November 1, 2009 Share Posted November 1, 2009 I have never made PW's so I don't know. I am not offended in the least. :D Quote Link to comment Share on other sites More sharing options...
4kiddies Posted November 2, 2009 Share Posted November 2, 2009 Thank you! Quote Link to comment Share on other sites More sharing options...
Danestress Posted November 2, 2009 Share Posted November 2, 2009 I didn't use Jean's recipe, but it looks just like the one that I did use apart from the icing. I typically prefer cinnamon rolls without icing or with very little. Ree's are absolutely fabulous but a bit more work, and the icing has a maple flavor. I loved it when I tried it, though like I said, I am not an icing person. Ree's makes enough to freeze batches as gifts. The recipe here is simpler but delicious. And yes, you can freeze before baking then bake and frost or you can prepare them all the way and freeze them frosted. I personally think it's better to freeze then bake because the smell of baking cinnamon rolls is so delightful, and the frosting will look nicer fresh. Quote Link to comment Share on other sites More sharing options...
Jackie in AR Posted November 2, 2009 Share Posted November 2, 2009 So will you set them out to thaw and rise overnight? Or do you think overnight would be too long? I love the idea of freezing the individual rolls and baking later. Quote Link to comment Share on other sites More sharing options...
4kiddies Posted November 2, 2009 Share Posted November 2, 2009 Approximately how many rolls does Jean's recipe make? Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 2, 2009 Share Posted November 2, 2009 Approximately how many rolls does Jean's recipe make? I make them and cut them so there are 15 to fit into the pan (chepa throw out pans to give away). Thanks for nothing ladies - I am off to make a batch!!! Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted December 19, 2009 Share Posted December 19, 2009 I am resurrecting this thread. Since it isn't controversial I hope no one minds. For those who give the rolls as a gift unbaked. How do you handle the icing? Also does anyone add nuts? Quote Link to comment Share on other sites More sharing options...
Free Indeed Posted December 19, 2009 Share Posted December 19, 2009 I add nuts, and sometimes raisins too. For the icing, I put it in a plastic bag so they can cut off the tip and use it as a "pastry" bag. Works well! Quote Link to comment Share on other sites More sharing options...
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