If you freeze Cinnabon cinnamon rolls before cooking, the yeast in the dough goes into hibernation. When you thaw the rolls, the yeast “wakes up” and continues the rising process. However, if frozen for too long, some yeast may die, affecting dough rise. Adding extra yeast helps if freezing for over two weeks.
Freezing the rolls puts the yeast to sleep, pausing the rising process. Upon thawing, the yeast resumes its work, making the dough rise as usual. This process ensures the rolls still bake properly, retaining their fluffy texture.
However, freezing for extended periods can harm the yeast. Dead yeast results in rolls that don’t rise well, leading to denser texture. This can alter the final baked product, making it less airy and soft.
To compensate for potential yeast loss, add extra yeast before freezing. This is especially helpful if you plan to keep the rolls frozen for more than two weeks. The added yeast boosts the dough’s rising ability, ensuring the rolls maintain their quality.
In summary, freezing Cinnabon cinnamon rolls before cooking is possible, but consider yeast’s role. Proper handling ensures delicious, fluffy rolls even after freezing.