Calling all bakers!! HELP!

[HollyBearsMom]

preface that I am novice when it comes to yeast dough. I can make kick ass focaccia, pizza dough, crusty rolls and french bread. All very easy and hard to to screw up.......


So I attemped cinn rolls this today. A yummy butter rich dough that is will be done rising in the next 20 minutes or so. The plan was roll out, fill, roll, slice and then let rise again for an hour before baking. I would reheat in the AM and ice them while still warm

Well just got an "emergency" call from a friend and now will be gone for hours! I have just enough time to roll/fill/slice.

So do I:

-roll out, fill, slice and let them rise in a warm place until I get back? 6-8 hours? Stick in fridge overnight and then bake?

- leave dough in bowl and stick in fridge. roll out/fill/slice tomorrow AM and then bake?

- roll out/fill but NOT slice and put in fridge till the AM

Any other ideas???

Help! My husband is counting on them. they are his favorite and in past I just got bakery bought.....

[cristeen]

Roll, fill, slice, pop in fridge and then pull them out when you get home to let them rise overnight.

[Penelope]

You could even leave them in the fridge overnight to rise. That's my usual m.o. with cinnamon rolls - I think if you leave them on the counter they might get too huge overnight.

[HollyBearsMom]

Awesome, thank you thank you!!

the time just went off so i am going to rollout, fill, roll up, slice and stick in fridge. Maybe even my mudroom!! Brrrrrr it is is COLD out there.

You guys are the best!!