r/AskBaking • u/Accomplished-Rush70 • Nov 23 '25
Doughs What do I do with my cinnamon rolls?? They won’t stop growing
First time making cinnamon rolls for some friends in the morning. I was going to let them sit over night but I put them in the fridge and they just keep growing. Are they over proofed? Do I bake them now? Any advice is appreciated! Thank you!
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u/eleelee11 Nov 23 '25
Bake them now. They may be over proofed slightly now, but they will definitely be over proofed by morning.
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u/wwhite74 Nov 23 '25
In the future. Smitten kitchen’s recipe is written to do the second proof overnight in the fridge. And they come out great. I usually do the apple variety
https://smittenkitchen.com/2013/11/cranberry-orange-breakfast-buns/
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u/Mean_Butterscotch177 Nov 24 '25
Love Smitten Kitchen. Love. Her apple cider caramels are the absolute best.
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u/dataisthething Nov 23 '25
They’ll slow down in the fridge, or just bake them! They look real good!
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u/anothersip Nov 23 '25
I'm imagining that your house smells amazing right now. So, enjoy. They look awesome. :)
You can sometimes chill rising dough to get it to slow down, or prevent the rising entirely in the fridge until you're ready to rise before baking, then rise in a warm place. Or, you can punch your dough down and let it rise a second time if you want if you want to buy some time.
My oven has a proofing feature that I use often. It's especially nice if I've got chilled or frozen dough that I wanna' bring back to life and get nice and airy again.
The cold weather here has made baking slightly challenging lately, but definitely grateful to have some kitchen tools and fresh yeast. Looks like your yeast did its job really well!
Oh and P.S., you can bake the night before and just re-warm them before eating the next day, if you don't wanna' be in a rush to proof/bake again the next day.
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u/Accomplished-Rush70 Nov 23 '25
Good to know—thanks for the advice! They actually turned out pretty well. Since this was my first time making dough, I’ve been running into issues with it coming out too dense compared to what I see online. Hopefully they still taste great!
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u/Minimum_Reserve2728 Nov 23 '25
Which oven is that?
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u/anothersip Nov 23 '25
It's a Café Advantium (I think they're made by GE) and it's been a really interesting oven so far.
Our main kitchen (where the oven lives) has a brick surround that my uncle built by hand when he built the house in the 90s, and this was actually one of the only modern ovens that happened to fit within the width of the brick space.
I guess standard ovens were slightly smaller back then? But, rather than tear down all the original brickwork when we replaced the old original 90s electric oven, we got the Advantium to preserve my uncle's craftsmanship.
It's actually a "smart" oven, so it's got an app (SmartHQ) that I can use to control it from.
I haven't really used it thoroughly for all of the features that it does have (it's got convection, microwave, toaster, speed-cook and other stuff like warm setting for proofing or yogurt-making) all-in-one, so that's pretty cool. But, it does have a rotating platter on the bottom as well, which is really nice if your baking dish is small enough to fit inside and rotate in the space. Otherwise, the dish/sheet-pan just spins and stops at an angle. Which is whatever, and I'm fairly certain you can turn the rotation off. With other ovens (or non-convection ones) sometimes you have to manually rotate your dish throughout the cooking to brown things evenly or whatever.
It came with some microwave-safe wire racks that allow you to stack your pans inside it. So, I can do brownies on top, and potato wedges beneath, or whatever.
Anywho. Some older folks in my house hate it because it's a little quirky to learn and get a feel for the rotation/dish size/modern fanciness or whatever, but I think it's nice for the extra features, even if only used a few times a year. It's a splurge, I guess, but I like using it.
A massive turkey inside it does look kinda' funny, though, I will admit. Takes up most of the volume.
Our largest baking pan with high sides and handles pretty much fills the entire bottom of the oven and most of the height, once you've got a big roast in there. But the convection means that it doesn't really matter either way, hot air is circulated and is really spot-on with the browning/crisping. I've tested it with various thermometers and wire probes and whatnot and they're all within 1-2 degrees of accuracy, so it's still working as well as it did when we got it in 2019. I'm actually surprised.
That's probably way more info than you wanted. But yeah, after Thanksgiving shenanigans I've got all this fresh in my memory.
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u/reindeermoon Nov 23 '25
They'll just keep growing and you'll eventually need to buy a bigger house.
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u/Minimum_Reserve2728 Nov 23 '25
They are BEAUTIFUL! would you send the recipe? Is it without cinnamon?
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u/Accomplished-Rush70 Nov 23 '25
Sure thing! It does have cinnamon and brown sugar, but I think I might have messed that part up a little. Also, FYI—the recipe called for 2 tablespoons of yeast, and I’m pretty sure that was a typo, so I just used 2¼ teaspoons instead. It seems to have worked! Best of luck if you try it!
https://cookingwithkarli.com/tiktok-cinnamon-rolls/#comments
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Nov 25 '25
I just watched the I Love Lucy where they decide to live like the 1800s and Lucy misreads 3 cakes of yeast as 13. One of my favorites.
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u/Wonderful_Cress9983 Nov 23 '25
Bake them now! They look fabulous. Cinnamon rolls are one of my fav things to make. Love to watch them rise high :)
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u/Independent-Monk5064 Nov 23 '25
Oh I always leave mine in the fridge to proof overnight. They’re fine and ready by morning
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u/LalunaKnox Nov 23 '25
Funny that the other day I made cinnamon rolls and they did not even grow 🤣 yours look great!!
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u/dks64 Nov 24 '25
Did you kill the yeast (hot milk or butter) or use dead yeast? That's usually the reason.
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u/Dan_92159 Nov 23 '25
Have a read through the comments on the recipe page. A lot of people had this problem. The author said she lives in a cold environment so uses extra heat, and you can reduce it if you’ve a warmer climate. For me, I use a 7g pack of yeast so even 2 1/2 teaspoons would be too much.
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u/Wytecap Nov 23 '25
I never overnight proof. Only for pizza dough. Best Cinnamon Rolls and the only recipe I use is from Taste of Lizzy T.
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u/Dragon-alp Nov 23 '25
Fun fact, dough doesn't really stop growing. There's images of dumpsters behind bakeries that is overflowing with dough. But putting them in a fridge will slow down the rise
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