Can I Take a Bowl of Dough on an Airplane?
Taking a bowl of dough on an airplane is generally not recommended due to TSA regulations. The Transportation Security Administration (TSA) restricts liquids and gels, typically defined as items over 3.4 ounces or 100 milliliters, from being carried in carry-on luggage. Dough can often fall into this category, especially if it is sticky or wet. Therefore, it's best to pack your dough in checked luggage or opt for pre-made baked goods.
Before your flight, it's essential to consult the specific airline and TSA guidelines to stay informed of any changes or updates. Every airline and their respective policies can vary, so it's best to be prepared for any unexpected situations.
TL/DR: Please put the dough in a checked bag. It'll be much easier, although the baggage hold implies potential altitude issues. You might consider taking the dough for assembly after arrival, or even better, freeze the assembled rolls solid to prevent any textural changes.
Rolling the Rolls and Chilling Them
If you do decide to bring the dough on board, rolling and cutting the rolls and assembling them in a baking pan are the first steps. Chilling these rolls well in advance is crucial. It might also be a good idea to pack them in a cooler with a couple of ice packs to retard the proofing process. Air travel often involves a lot of waiting, and without proper cooling, the yeast will remain active and consume more resources. Once you reach your friend's kitchen, you can let the rolls come to room temperature, give them a final rise, and then place them in the oven.
Person on Duty: A Variable Factor
The decision on whether the TSA will allow your dough to pass through security can depend on the person on duty. In the past, items such as hummus have been confiscated for various reasons, often related to safety concerns. There's no definitive list of prohibited items, and it's best to expect the unexpected when traveling with homemade dough.
Frozen Dough for the Best Results
A better strategy might be to freeze the dough solid. This should help prevent any textural changes during the journey, as cold temperatures slow down yeast activity. However, I must defer to the opinions of others regarding what the TSA will allow. Once the dough is set, it will be less likely to be confiscated or cause additional scrutiny during the screening process.
Altitude Issues and Longer Risen Dough
The altitude issue is particularly significant for cinnamon rolls. Taking the dough from sea level to 8,000 feet and then bringing it back down will result in inflated air bubbles in the dough. This means an extra rise, followed by shrinking and re-working the dough. As a result, you might lose some air, making the dough denser.
What will the extra rise and shrink do to your assembled roll? It could deform the rolls, mix cinnamon sugar and butter into adjacent dough pieces, or damage any wrappings. Will the rise/shrink cycle split the plastic wrap or extrude dough through a small opening in the wrapping?
After wrapping to maintain the desired shape, I suggest using a larger plastic bag that can accommodate the expanded dough and filling. This will help contain any potential mess during the journey.
Conclusion: Safe and Easy Options
Putting the cinnamon rolls in checked baggage will largely avoid the screening hassle. However, the baggage hold is less-pressurized than the passenger cabin, which means your dough will experience a higher altitude. This will intensify the effects on the dough and the assembled structure. Freezing the thing seems more useful than ever, as it will not only help with texture but also simplify the overall travel process.