Robin Woodruff

August 22, 2022 at 1:51pm

My cinnamon roll recipe is very similar to KAB's, but the dough rests in the fridge overnight after the first rise. I fill and form the rolls in the morning and bake after they rise in the pan. We love the fresh baked rolls! Unfortunately the get hard quickly. Will the Tangzhong method work with the refridgeration?

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