Storing Cinnamon Buns

Our answer

Nigella's Norwegian Cinnamon Buns (from HOW TO BE A DOMESTIC GODDESS) are at their best when freshly baked and served warm. The buns can be eaten cold but they will be slightly harder on top and after a day or so they will start to stale. You can store the buns in an airtight container for up to 2 days. You could warm the buns in an oven preheated to 180°C/160°C Fan/350°F before serving. Put the buns on a baking sheet and cover loosely with foil, then put in the oven for 15-20 minutes until warmed though.

It is also possible to prepare the buns up to step 3 of the recipe (but before you brush them with egg wash) the day before. Cover with clingfilm (plastic wrap) and store in the fridge overnight. You will need to prove the rolls the following morning and it is difficult to say exactly how long this will take as the dough needs to come to room temperature and then prove, but we suggest allowing 1½ - 2 hours in a warm place. Brush the rolls with egg wash before baking.