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Freezer-Friendly Cinnamon Rolls Recipe (Make-Ahead & Easy)

Freezer-Friendly Cinnamon Rolls Recipe

Soft homemade cinnamon rolls filled with butter, brown sugar, and cinnamon, then finished with cream-cheese icing. Freeze the shaped rolls before the final rise for an easy make-ahead breakfast.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup Warm milk, 105–110°F
  • 2 1/4 teaspoons Active dry or instant yeast
  • 1/2 cup Granulated sugar
  • 1/3 cup Unsalted butter, melted
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs
  • 4 cups All-purpose flour
Cinnamon Filling
  • 1/2 cup Unsalted butter, softened
  • 1 cup Packed light brown sugar
  • 2 tablespoons Ground cinnamon
Cream-Cheese Icing
  • 4 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1–2 tablespoons Milk or cream, as needed

Method
 

Step-by-Step
  1. Warm the milk to 105–110°F. Stir in the yeast and a small amount of the sugar if using active dry yeast, then let it stand for about 5 minutes until foamy.
  2. Mix in the remaining sugar, melted butter, salt, and eggs. Add the flour gradually until a soft dough forms.
  3. Knead by hand for 5–8 minutes or with a dough hook for 4–5 minutes. The dough should be smooth and slightly tacky, not wet.
  4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled, about 60 minutes.
  5. Roll the dough into a 15-by-20-inch rectangle. Spread it with softened butter, then sprinkle evenly with brown sugar and cinnamon.
  6. Roll tightly from the long side and cut into 12 pieces. Arrange the rolls in a greased 9-by-13-inch baking dish.
  7. For immediate baking, cover and let the rolls rise for 30–60 minutes. For freezing, cover the shaped rolls tightly with plastic wrap followed by foil and freeze before this final rise.
  8. Thaw frozen rolls overnight in the refrigerator, then let them sit at room temperature for 45–90 minutes until puffy. Bake at 375°F for 20–25 minutes, until lightly golden and cooked through.
  9. Beat the cream cheese, softened butter, powdered sugar, vanilla, and milk or cream until smooth. Spread the icing over warm, not piping-hot, cinnamon rolls.

Notes

Freeze shaped rolls before the second rise for the best texture. Thaw overnight in the refrigerator, followed by 45–90 minutes at room temperature. Rolls baked from partially frozen condition may need an additional 10–15 minutes; cover loosely with foil if the tops brown too quickly. Freeze the icing separately or prepare it fresh after baking.