Can you let Dough for cinnamon buns rise overnight



I am trying to make the King Arthur Cinnamon Buns w/ vanilla glaze. The recipe has the dough rising for an hour then once you add the filling and cut the cinnamon buns it nees to rise another hour and 1/2 -- can I do this prep work the night before - and store the raw buns to just bake in the morning?


badge posted by: dino123 on May 13, 2011 at 2:21 pm in Q & A
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reply by: Irene@KAF on May 13, 2011 at 2:43 pm

You can be a breakfast baking hero! Make the dough. let rest one hour and then shape into the buns. Cover and let the second rise happen in the refrigerator. The next morning, take the buns out of the refrigerator then preheat the oven. When the oven is at temperature, put in the risen buns. Get a cup of coffee and prepare to have a fresh baked treat! Irene @ KAF

reply by: KAF_Keri on May 13, 2011 at 2:51 pm


We also have a couple great blog postings with step-by-step information and photos. You can find those here:

Cinnamon Buns:

Cookies, Sticky Buns, Scones and Cheese Twists:

Keri @ KAF

reply by: dino123 on May 13, 2011 at 3:23 pm

Thanks so much!

reply by: sandra Alicante on May 14, 2011 at 1:39 am
sandra Alicante

Be careful, it will depend on the yeast used. Some yeasts (and this comes from the manufacturers web sites) are not suitable for fridge rising.
I have found this to be the case with most of the 'instant' yeasts I have used.
It had puzzled me why it never seemed to work, until I researched it.
I even swapped to fresh yeast for making croissants because I found the dough so vastly improved when I did. (For those that don't know, croissant dough spends a lot of time in the fridge).

reply by: pjh on May 14, 2011 at 5:12 am

Sandra, we use SAF instant yeast exclusively here in the KA test kitchens, and have never had an issue with refrigerated doughs not rising well. We're also in regular touch with the SAF yeast techs, and they say it's fine to use in refrigerated doughs. Perhaps, being in Spain, the instant yeast is different there?

reply by: sandra Alicante on May 14, 2011 at 7:07 am
sandra Alicante


Just looked and I am right, I copied and pasted from the Red Star yeast web page


Instant Yeast, also known as "fast-rising" or "fast-acting" dry yeast, can shorten the rising time in traditional baking by as much as 50%.

INSTANT YEAST is NOT RECOMMENDED for use in Refrigerated or FROZEN dough baking methods.

RED STAR® Quick-Rise™, RED STAR® Bread Machine Yeast, SAF® Gourmet Perfect Rise, SAF® Bread Machine Yeast, bakipan® Fast Rising Yeast and bakipan® Bread Machine Yeast are all instant yeast products.
All dry yeast types are suitable for recipes using traditional and bread machine baking methods.

I have some SAF Gold that my son brought back from the States which I did use for croissants, still finding the fresh yeast gives me better results, but in a normal dough, I've been advised by one of your staff that it is not suitable for Non Enriched doughs.

My usual instant yeast does not specify the manufacturer at all, only that it is imported from Belgium I believe. Using that, I have found that it takes far too long for any proofing after being in the fridge, I'm talking almost ALL DAY!

reply by: uninvited-guest on May 15, 2011 at 1:26 am

I have had great success with overnight refrigerator rising of cinnamon buns. I have used all kinds of yeasts and have had no issues. I most often use the red SAF yeast, but I have also used Fleishman's and Red Star "Bread Machine" yeasts, as well as their "Active Dry" yeasts.

reply by: cherieI on May 16, 2011 at 12:29 pm

I use instant yeast and have no problems at all, in fact, this is how I make the cinnomin rolls, I complete them the night before, let them fridge overnight and proof a little on the counter while the oven heats up and VIOLA' fresh yummy cinnomin rolls. This works great. sometimes when I am feeling REALLY ambitious I will make two batches, one for the freezer and one to eat the next day.

reply by: uninvited-guest on May 16, 2011 at 6:18 pm

I forgot to mention that I have also given the dough the first rise overnight, then roll, shape and rise before baking in the morning. I haven't thought about doing an overnight, refrigerated 1st rise with a roll and shape, then a refrigerated second rise... Maybe I will give that a go when I do my annual marathon of cinnamon bun baking for the local fire department carnival... I should know how that turns out in the next month, as the carnival runs for 10 days in Mid-June.

reply by: easyquilts on July 12, 2011 at 2:40 pm

Do you mean you can freeze the she ed buns? That would be awesome.... Do you then allow them to thaw in the fridge?


reply by: uninvited-guest on July 13, 2011 at 1:40 am

I have frozen cinnamon rolls after rolling up and cutting into individual pieces. I put them on a piece of parchment and froze, when solid, moved to a zipper bag.

When I wanted some, I'd prep a pan, place frozen rolls in it, and then either let thaw at room temp and put in fridge for overnight rise, or put in fridge for a thaw, and next morning, take out and allow to rise prior to baking.

I can't remember the time frame for certain, but I think they were okay as frozen "buttons" for about 6 weeks.

reply by: easyquilts on July 13, 2011 at 11:27 am

Thank you for the great information.... I love how helpful everyone is here. I learn something new everyday... And.... I'm afraid I have gotten hopelessly hooked on baking my own breads.

It's really something very special, to be able to provie my family with breads that I know are healthy and have no chemicals or preservatives. It's a step in the right direction.


reply by: jsguaium on July 22, 2011 at 1:16 pm

I agree with KAF comment re SAF instant yeast. I have been on a croissant baking mission this year and use SAF instant with great success. Only problem I have is my kitchen is quite cool, so final rise take along time, but that is not due to the yeast or the fridge.

reply by: Niecey on July 10, 2014 at 9:16 pm

I learned a little 'trick' to give the dough a warmer place to rise. Turn the light inside the oven on and keep your towel-covered bowl of dough inside the oven (with the light left on.)

It makes your oven just slightly warm. Works great for me.

reply by: Mike Nolan on July 11, 2014 at 12:13 am
Mike Nolan

Except in the dead of winter, my kitchen is always warm enough that dough rises fairly quickly. I do have a 'proof' cycle in my small oven (48" dual fuel range), but all it really does is turn on the oven light, and I seldom use it any more. (Unless I'm in a hurry, I'd rather trade a little extra rising time for better tasting bread.)
In the winter I sometimes take the dough down to my office and set it on top of my computer, nice and warm there all the time!
There are lots of other tricks people have reported using, including setting the dough on top of the refrigerator or dryer, putting it in the microwave with a glass of hot water and using a heating pad (on a really low setting.)
I've got a 'seed warmer' that I've been tempted to try some time.

reply by: 4paws2go on July 11, 2014 at 8:30 am

Mike, I have used my seed warmer mat, during winter months. For 'extra protection ', I laid a towel on top. Worked beautifully! Old, chilly house!