Can't say for sure if this is 'right,' and I have done it before. I would mix it, put it in the fridge to slowly rise overnight, and in the morning, let it warm up a bit, then shape and let it have its 2nd rise...Then bake.

Best wishes!

Cookie8 : Here is my Dough Recipe.
The " How to for Cinnamon Buns " will follow.
It can be made in the morning and ready to bake a couple hours later.
This may look like a lot of work but it should only take about 10 minutes to Make the dough.

Lou

Everyone has their own way to do this, which is better.
But! I like to cook and bake using easier ways,
long as the end results are the same.

I've used this recipe since I got out of the Army, a very long time ago
and converted it from Army Baking (Large amounts )to Home Baking.
It wasn't easy going from 4 Quarts to 4 cups , etc.
But I worked it out.
I got the results that I wanted and I'm passing it on to
everyone.

Here is the recipe:
Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc.
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
½ cup + of oil - -
½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total )
enough to knead into a soft ball that doesnÂt stick to your hands.
I now substitute a cup of WW Flour. Makes it more tender.
Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a soft Ball of dough that doesnÂt stick to your hands.
DonÂt make it stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.

Then place the dough bowl in the oven to rise.
When ( doubled ) deflate and put it out of the bowl onto a floured worktop.
Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .
Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.
Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional
This dough can also be used for Cinnamon Buns .
I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Lous Cinnamon Buns ------

SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish

3/4 stick of butter and 1 tablesp. Of Vegetable oil.

Drizzle Pancake syrup , Brown Sugar and a little granulated sugar
Cinnamon and Raisins

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)
Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.
Dribble some pancake syrup all around the pan , then a little gran. Sugar
Then lay in some brown sugar . Dont be chincey , leave some lumps.
Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,
If you want to. If you dont want to , dont do it but dont blame me , if you didnt
Do and wish you had done , etc.

Take half + of the recipe of the Braided Bread dough and roll it out to about
3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier.
Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup,
Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely,
Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way
and half again before cutting., into 8 pieces. Do the same to the other piece of dough
Place these pieces in the pan that you prepared ,
leaving spaces in between , because the dough will grow.
Push them around with your fingers, to fill the pan evenly.
When the dough is doubled , bake in a 320 degree oven , on a shelf
near the top, for about 25 to 35 minutes or golden brown.
You can Baste , with an egg milk mix, while baking.
When it is removed from the oven , place a piece of aluminum foil over it and
a large cutting board or cookie tin and then flip it over and remove the pan.
If some of the goodies stay in the pan take them out right away and patch
the Buns while the goo is still hot.
WARNING !!!! Get away from them until they cool. !!!!!!!!
You will burn your lips
Now you can see if you used enough brown sugar and gooey stuff.
.

Cookie8:
Here is some " Sinbuns " baked.
Lou

Usually you let the bread rise, form it into what ever shape you want, put it in the fridge, and the dough should be risen to double by morning; I'd take the pans out of the fridge, then turn on the oven to temp, which should allow the buns to warm-up a little before putting in the now-hot oven.

I make the dough....refrigerate it...it does it's first rise in the refrigerator....get it out in the morning and allow it to come to room temp, form the dough, let it rise and bake.
It will take an hour or more to come to room temp....to hurry the process, put it into a warmer bowl.

If your dough doesn't rise....perhaps the water is too warm and killing the yeast?
Linda C

Thanks. I fell asleep right after I posted this so I will rush it out this morning. I will try your dough Lou, I want to make pull aparts so I'm sure I can just put the topping at the bottom of my pan? Anyways, Linda, I don't usually put in too warm of water so I am wondering if there is defect with my breadmaker now? I do find when I do dough a lot of times in has a crust on on it. I guess it's possible it is just getting too hot and cooking the dough/yeast instead of proofing it? Grr, I have no receipt as it is about two years old now. My old lasted my about five years and I used it all the time. This one - I'm disappointed and I probably should have returned it the first time I tried making dough. I always figured it was me though.

I could use one of Lou's rolls right now.
I always make my dough, give it a first rise, form the rolls & put in the fridge overnight. They rise some, & I let them finish rising the next morning if needed before baking. From what everyone else is doing, sounds like you can do however you wish.

Cookie8: You can mix the dough in a Bowl , in a few minutes.
Put some oil on top and cover with a damp towel.
Put a pan of hot water on the bottom shelf.
When you turn the oven on , don't start doing other things.

I did this many times; to warm it, with the dough in the oven and forgot it.
Talk about a crust !!!!!

The Cinnamon Bunns are not pull aparts, they are cut aparts.
All that gooey, finger lickin, stuff.
They are made like an Upside down cake and flipped over and out of the pan.

Read the recipes over a couple of times .
It is really easy. Let me know how they turn out.
Save me one !!!
and don't bother me anymore. I'm making some myself.
THANKS A LOT !!! For making me think of Cinnamon Bunns.
Lou

They look awesome.
Is it okay to ask you what kind (brand)of pancake syrup you use? There are so many kinds & flavors out there, and I don't want to ruin them by using the wrong kind.
Thanks,
Rusty

Hi Rusty:
In the last batch I used Original Country. I also use Log Cabin.
They give a slight Maple Flavor.Some members use Honey.

I liked Karo brand the best ( Pancake and Waffle Syrup )
I think they stopped making it. At least I don't see it here anymore.
Also use it on Waffles ; LOL , Because it is a little thicker.

With the combo of Oil, Butter and Syrup and Sugar it makes a nice gooey mess.
I love it !!!!!

I think you can use any brand, if it has the flavor you like.

LOU

Thanks, Lou. This is definitely on my 'to try soon' list.
Rusty

Lou, those look so good!

Keep trying, the dough thickness and the amount of gooey stuff on top.
Until you get what you like !!!!!
Lou