Making Cinnamon Rolls--Help needed-time sensitive

Discussion in 'Pastries & Baking' started by cinnamonbear, Dec 25, 2014.

  1. cinnamonbear

    cinnamonbear

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    Dough Question!!

    So, I'm making cinnamon rolls, a recipe I've made numerous times.

    I'm at my mother in laws, and she swore she had cinnamon, only, just after I got the dough finished, she realized she didn't have any after all. 

    The dough just finished rising, and I got a text from her saying she wasn't able to find a place open in the nearest town, and that they were going to another town to find some and wouldn't be home for about an hour. 

    I'm a little stressed about the dough--it's beautiful and fluffed right now, and I don't want the rolls to be too dense and chewy. What should I do with it? I let it rise for the hour, then I'm supposed to punch it down, wait 5 minutes, and then roll it out. Obviously, without cinnamon, I can't do that. I put it in the fridge for the time being. Advice? Should I be as worried as I am?

    Thank you!!
     
  2. chefwriter

    chefwriter

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    Relax. It's Christmas morning. In the fridge should help slow down the rising until your cinnamon arrives. When it does, finish the recipe. 

    And if you end up eating them  later in the day than expected, so what. It's Christmas. 

    Merry Christmas. 
     
  3. chefedb

    chefedb

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    You can always make orange swirls out of the same dough, or chocolate using cocoa powder. Do you have all spice in the house? You could try using that or apple pie spice.