This double batch of cinnamon rolls can be made now, frozen and baked on a holiday morning or to be gifted.
Robin Mather Special to the Arizona Daily Star With the holidays on the horizon, it may be prudent to prep a little now to save time later.
Or bake the rolls, ice them and then freeze them individually on a baking sheet before tumbling them into a zip-top bag. Thirty seconds to a minute in a microwave will give them a just-out-of-the-oven warmth. Sprinkle about ¼ cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic, about 5 minutes, adding up to ¼ cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1½ to 2 hours or until doubled in bulk.
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