Instructions: Given a passage and a query based on the passage, generate an unambiguous, concise and simple answer to the query from information in the passage. Note that the answer may not be present in exact form.
Input: Directions: 1 Make the dough: Heat milk to about 95F (35C)-- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Or if they're already sliced into rolls--thaw and let rise in a dish until puffy, then bake. **Letting the dough rise in the fridge for 2+ days will likely cause it to overproof, which will result in deflated or otherwise unhappy rolls in the end.**. Reply. Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by 18 inches. Smear your softened butter all over the dough. Then sprinkle sugar and cinnamon over the butter, taking care to go to the edges. Starting with a long edge of the rectangle, roll the dough up. Using a sharp serrated knife or dental floss, cut the rolled up dough in half. Cut each half in half again. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Step 3. Place the sealed package or bag in the refrigerator for a maximum of 2 hours. After two hours, the dough will start to lose its leavening power and deteriorate. Bake the unbaked rolls within the 2-hour time period. You can also refrigerate and freeze dough before shaping it into rolls. The dough must be punched down immediately after removing it from the refrigerator or after thawing. Refrigerated dough that hasn't been kneaded or shaped will keep for up to three days in the refrigerator. The dough must be punched down about once every hour for the first three hours in the fridge and again once every 24 hours of refrigeration. Refrigerate or freeze no-yeast rolls in the same way as you would with yeast rolls. The main difference is no-yeast rolls don't require punching or rising before baking. If you try this, you should generally be prepared to de-gas and shape the dough after the long rise, doing your final rise right before baking. (Otherwise, an overproofed dough could collapse during baking.) If you're just adding an extra hour or something to the rise time, this is unlikely to cause problems. (Anytime is cinnamon roll time.) The dough is made the night before. Allow it to rise, roll it up tightly, slice into rolls, cover tightly, and pop in the refrigerator. The next morning, remove the rolls from the cold air and let rise for 1-2 hours before baking. Your family and guests will wake up to warm, fluffy, fresh, ooey gooey cinnamon rolls. And BONUS! The smell of cinnamon rolls baking. Sift sugar into bowl. Stir in vanilla and enough half and half to make a medium-thick glaze. Use immediately. Glaze can be applied to hot rolls; it will melt and add a translucent sheen to the rolls. Or apply to warm rolls for a glazed appearance. For 6 giant rolls. Preparation time: 5 minutes. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375F (191C). Cool completely, then cover tightly and freeze. Query: how long can you refrigerate fresh cinnamon roll dough
Output:
You refrigerate fresh cinnamon roll dough for overnight.