So you made a batch and you’ll polish them off in 1 to 2 days. Perfect. Here’s your simple strategy.
First, let those babies cool completely on a wire rack. I know, the anticipation is killing you, but wrapping warm bread is like putting a wet blanket on a campfire – all that steam will turn your buns into mush. Nobody wants a wet blanket bun.
Once they’re cool, wrap them tightly in plastic wrap or that fancy beeswax wrap you bought on a whim. Then pop them into an airtight container or a zip-top bag. Squeeze out as much air as you can.
Store them at room temperature – not in the fridge! The fridge is a moisture thief. It will suck the soul right out of your cinnamon buns, leaving them dry and sad. Room temp keeps them soft and happy for two glorious days.
Pro-Tip: The Paper Towel Trick
If you’re feeling fancy, tuck a paper towel into the container with the buns. It absorbs extra moisture without drying them out. Swap it out each day for extra freshness.
It’s like giving your buns a tiny, absorbent bodyguard.
Rolls Cinnamon Buns Store at Alexander Tisdale blog
