Freezing cinnamon rolls is my favorite kitchen hack for winter months! These easy make ahead cinnamon rolls will make hosting guests a breeze and create happy tummies on special Sunday mornings!
The Best Frozen Cinnamon Rolls
Having homemade cinnamon rolls in my freezer at all times is one of my favorite life hacks.
Special occasion breakfast? Check. Lazy Sunday morning treat? Check. Hosting family and need to make multiple recipes at once? No problem, the cinnamon rolls are ready to go.
Not only is this recipe delicious but it makes a ton, so for a minimal amount of effort you can have homemade cinnamon rolls at your beck and call.
Best Frozen Cinnamon Rolls ingredients
- Fresh Yeast
- Sugar
- Water
- Butter
- Eggs
- Salt
- Flour
- Cinnamon
- Brown Sugar
Cream Cheese Frosting Ingredients
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla
- Milk
How to make Cinnamon Rolls from Scratch
Make Ahead Cinnamon Rolls
The great thing about this recipe is it works great if you want to bake your cinnamon rolls fresh right then, or if you want to freeze them! So the steps are basically the same for either method up until it is time to either freeze or bake!
Below I have step by step photos of the cinnamon roll making process to make things super clear and easy.
- Mix your yeast, 2 Tablespoons of sugar and 2 cups of warm water and let it rest. Combine your melted butter, beaten eggs, salt and sugar. Then stir in flour.
- Do not knead your dough. Cover it and let it rise until double in size. Push air out with your firsts and let it rise again until double in size. It is best to spray the bowl with cooking spray first so dough doesn't stick!
- Divide dough into four equal parts. Roll each section of dough into a rectangle. Then brush a good layer of butter on the rolled out dough with a pastry brush.
- Sprinkle dough with as much cinnamon and brown sugar as you like. I like to be generous on this layer ;).
5. Start at the widest side of your rectangle and roll it into a log. try to pinch the seam shut. Take a piece of thread and cut dough into generous one inch slices.
6. If freezing your cinnamon rolls, cover a baking sheet with wax paper and line with cinnamon rolls. Flash freeze in the freezer for 45 minutes. After rolls are flash frozen they can be stored in freezer zip lock bags until you are ready to use them!
7. If baking immediately bake at 400 degrees for 5-6 minutes or until golden brown. Watch carefully as they can brown quickly.
8. Cover with frosting and enjoy!
How to Freeze Cinnamon Rolls
Yes! Bonus, you can also freeze the cinnamon roll frosting!
How to bake Frozen Cinnamon Rolls
- Arrange frozen rolls two inches apart on a greased baking sheet or 9x13 cake pan. Cover with plastic wrap coated with cooking spray (don't wrap tightly, just lay lightly over the top of your rolls).
- Pull out your frozen frosting to start thawing.
- Place pan in a warm place and let the rolls rise until double in size. Bake at 375 degrees for seven to twelve minutes or until barely golden brown.
- Frost rolls after they have cooled just slightly.
Note: I recommend pulling out your rolls and sticking them in the fridge over night to decrease your rising time.
Freezing Cinnamon Rolls FAQs
Freezing Process: If the cinnamon rolls were not properly prepared for freezing, the texture can suffer. To freeze cinnamon rolls effectively, they should be fully cooled after baking, then tightly wrapped or sealed in an airtight container to prevent freezer burn. If they were frozen with too much exposure to air or moisture, it can affect the texture when they are thawed and baked.
Thawing Process: Thawing cinnamon rolls properly is crucial. If they were thawed at room temperature for an extended period or in a warm environment, the yeast in the dough may have become overly active, leading to a dense texture. To thaw frozen cinnamon rolls, it's best to place them in the refrigerator overnight. This slow thawing process helps preserve the dough's structure.
Quality of Ingredients: The quality of the ingredients used to make this recipe can also affect the final texture. Ensure that you're using fresh and high-quality ingredients, especially yeast and flour, for the best results.
Handling Techniques: Be gentle when handling the dough. Overworking the dough during shaping can cause it to become tough and lose its fluffiness.
When making cinnamon rolls, it's generally a good practice to roll them moderately tight, but not excessively tight. Rolling them too tightly can lead to a few potential issues:
Difficulty Rolling: If you roll the dough too tightly, it can be challenging to maintain an even and consistent roll throughout the entire length of the dough. This can result in an uneven distribution of filling and a less uniform appearance.
Overly Dense Texture: Rolling the dough too tightly can compress the layers, causing the rolls to be denser when baked. Cinnamon rolls are known for their soft and fluffy texture, and rolling them too tightly can compromise this quality.
Filling Spillage: If the filling is spread too thickly or unevenly and the dough is rolled too tightly, it can cause the filling to ooze out of the rolls during baking, potentially making a mess in your baking dish.
"Cinnamon bun" and "cinnamon roll" are terms that are often used interchangeably, and in many regions, they refer to the same type of sweet, cinnamon-flavored pastry. However, there can be some regional variations in how these terms are used, and some people may make subtle distinctions between the two. Here's a general explanation of the differences and similarities:
Cinnamon Roll: This term is often associated with rolls that are individual and have distinct, separate portions. Cinnamon rolls may have cream cheese icing, glaze, or frosting on top.
Cinnamon Bun: Some people use "bun" to describe a style where the cinnamon rolls are baked together with a sticky syrup or caramel sauce at the bottom of the pan. This style can result in a stickier, gooier texture.
You ready for this easy recipe? Let's do this!
If you try this recipe and like it we would love for you to leave us a positive comment or review! They mean the world.
More Favorites from Pretty Providence
Make Ahead Cinnamon Rolls (Frozen Cinnamon Rolls)
Video
Ingredients
Instructions
- Mix and let rest: 2 Tablespoons fresh yeast, 2 Tablespoons sugar and 2 cups warm water.
- Add: 1 cup melted butter, 6 beaten eggs (not ice cold eggs), 1 ½ teaspoons salt, and 1 cup sugar.
- Stir in: 9 cups flour (best if done by hand and not with a mixer. DO NOT KNEAD. Cover and let rise until double in size. Push air out with fists, and again let rise until double in size. *It is a good idea to coat the bowl lightly with cooking spray first to avoid dough sticking to the sides.
- Divide dough into four equal parts.
- Roll each part into a rectangle. Try not to work your dough too much or it will get tough.
- Once dough is rolled out, brush dough with soft butter and a pastry brush.
- Sprinkle generously with cinnamon and brown sugar to cover the butter layer.
- Start at the wide side of your rectangle and roll into a log. Try to pinch the seam shut.
- Take a piece of thread and cut dough into generous one inch slices.
- Cover a baking sheet with wax paper. Lay out your cinnamon rolls and flash freeze. (It only takes about 30-60 minutes.)
- Once rolls are flash frozen you can take them off your baking sheet and store in freezer ziplock bags!
- If not freezing your rolls and wanting to cook them right away, let rolls rise until double in size, then cook at 375 for 7-10 minutes or until barely golden.
Notes
How to Bake the Rolls from Frozen:
- Arrange frozen rolls two inches apart on a greased baking sheet or 9x13 cake pan. Cover with plastic wrap coated with cooking spray (don't wrap tightly, just lay lightly over the top of your rolls).
- Pull out your frozen frosting to start thawing.
- Place pan in a warm place and let the rolls rise until double in size. Bake at 375 degrees for seven to ten minutes or until barely golden brown.
- Frost rolls after they have cooled just slightly.
Nutrition
Cream Cheese Frosting
We all know the best part of the cinnamon roll is the frosting! If freezing my cinnamon rolls I like to make the frosting ahead of time as well and store in freezer ziplock baggies until ready to use!
You ready for this easy recipe?
Cream Cheese Frosting
Ingredients
- 16 oz cream cheese softened
- ½ cup butter softened
- 10 cups powdered sugar
- 2 teaspoon vanilla
- 2 tablespoon milk
Instructions
- Combine cream cheese with butter and vanilla and blend well in a mixer.
- Add in powdered sugar a little at a time until desired consistency is reached. You can use up to 2 T. of milk as needed to wet sugar.
Notes
Nutrition
Now you will have fresh tasting cinnamon rolls for many months to come, I hope you enjoy them!
This recipe was originally published February 21st, 2013 and has been updated with new photos, video and more detailed text.
Denise Mancini
I love gow easy these cinnamon rolls are to make. The dough is so easy to work with as well. I have made many other recipes. Will make them again.
However, there is some confusion on the different baking times and temperatures. Along with after you bake then freeze, then thaw (pre cooked ) the rolls. Do you just heat in a warm oven, microwave. More information on this would be great. The order of the tips are confusing. Kind of jumping around. Love the rolls.
Anita Fairchild
Exactly what do you mean by “fresh” yeas?
Jessica
Like not super old or near to expiring.
Cathleen Gough
I am having alot of issues with the frozen rolls rising. I followed directions and the rolls are not rising. Any hints? I even tried putting some rolls in the oven on proofing. Others I put on the counter in the room sun. The sugar is wet and melting out but the dough is not rising. The ones I baked right away worked great. Thanks for your help.
Jessica
That is frustrating, I am so sorry. When you originally made the recipe did you use fresh yeast? Also, how long have they been in the freezer? When they have been in the freezer longer than 9 ish months sometimes this problem occurs because the frozen yeast loses efficiency over time. They should still bake and taste great they will just be smaller and a little more dense. As I said though this is typically only after the yeast loses effectiveness.
Tami
These turned out pretty good but I think if I had more info they would have been even better. About how long do you let the dough raise? How much brown sugar and cinnamon do you use in the filling? And how long do you thaw them before baking? Thanks for an easy and tasty recipe!
Jessica
Tami, so glad you liked them, and thank you for the input. As far as letting the dough raise, it depends on several factors but primarily how warm your house is and how big you want your rolls. The rolls pictured are pretty small which also means more dense, if you like them larger or fluffier you will let them raise for longer. I am very generous with my brown sugar and cinnamon, because that is my personal preference. Again, this is adaptable depending on how sweet you want your rolls. I've found they take about an hour to thaw before baking, but this will also depend on how warm your house is. I hope this helps!
Essen
You give two different baking temperatures and times: in the preamble, you said 400 degrees for 5-6 minutes, but in the recipe you say 375 degrees for 7-10 minutes. I can see how these could be roughly equivalent, but honestly, they both seem like far too short a time to cook the dough through properly. Other recipes I'm seeing are giving times like 30 or even 40 minute bake times. Why is there such a wide discrepancy in baking times?
Jessica
The roll size are pretty small, which is why the baking time is less. Thank you for noticing the discrepancy though, it should say 375 for 7-10 minutes, just watch them closely. If you decide to make your rolls larger then they will need to cook a little longer :)
Tammy Hodgson
Hi, so when using active dry yeast I should use 8 tablespoons?
Rena Robles
Where do the random 2 tbsp of butter go? They just get added to the second cup of butter for spreading in the dough?
Rena Robles
Never mind, I guess it’s 2 tbsp of butter divided to be spread on the four rectangles.
Kevin Wagnon
Hey there! I’d like to make these today. Is active dry yeast ok? If so how much should I use?
Jessica
Yes you can! To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry yeast must be hydrated in warm water before being incorporated into a dough.
Lessk O'Brandon
I also used the wrong yeast. I used instant yeast and then read the comments AFTER the dough was mixed. I was nervous because I was giving most of them away as Christmas gifts, but I decided to try it because the proportion of yeast was about the same as a different recipe I've used. Oh mylanta, these are quite possibly the BEST cinnamon rolls I've ever put in my mouth! Fluffy and delicious and gooey.... I took them out of the freezer late on Christmas Eve (I left them in the microwave to thaw and rise) and baked them maybe 5 or six hours later. They had risen a little overnight and became nice and fluffy while baking. I also want to note that the icing recipe was plenty for the entire batch of cinnamon rolls, even though it says it only makes 32 servings.
Jessica
That is wonderful news. So glad they worked for you! Thanks for taking the time to come back and let us know, we really appreciate it.
Josephine
My daughter made this recipe saying she added a lot more flower because of how sticky it was but, I’m never buying store cinnamon rolls again!
Jessica
I'm so glad you loved them! Adding flour a little at a time is just what to do if the dough is a little too sticky, well done.
Carisa Miller
Can you use dry yeast instead of fresh yeast for this recipe?
Jessica
Yes you can!
Aisha
Hi , how much instant yeast would I need to add
Jessica
For instant yeast you need to use 1/4 of the quantity of fresh yeast. Hope this helps!
Charlotte
I plan on making a batch of these for the freezer this week. In regards to freezing the icing, has anyone tried using ice cube trays and then bagging the cubes? I think if doing it this way, I can remove a cube or two if only baking up a few rolls. Anyone tried this?
Jessica
I've never tried it but that is genius! Thanks for sharing!
Rhonda
I have made this recipe several times now and it’s always a hit. I love that it makes so many and we can freeze them for an easy Sunday morning treat or make them all and share! The recipe is easy to follow and prepare.
Lynnette Beste
I used to have a big family and the tradition is to make cinnamon rolls and hot chocolate for Christmas morning. Now the children are gone, but I never know who will pop up on Christmas morning, (or any other morning) so this is my big save. I make a big batch, freeze, and then pull out and cook however many I need. They don't need to know I didn't slave over them the night before!
Kasi
Well just butchered this ???? obviously not a baker and didn't pay attention to type of yeast soooo I used 2tbs active dry yeast. Guess I'll try again!
Jessica
Oh no I am so sorry! Yes, definitely try again! A+ for effort! Haha.
Garee Geist
I froze unbaked cinn. Rolls and BIEROCKS before allowing them to raise. Couple weeks later, Pulled them out of freezer to thaw. But they never raised. Tasted GOOD...Just not raised. Suggestions?
Stephanie Festian
so I could make these now for Christmas Day and pull them out the night before and let thaw overnight?
Sarah + Jessica
Yes, absolutely!
Sarah + Jessica
If you want another option, I have since come to love this recipe ( https://prettyprovidence.com/best-cinnamon-rolls-ever/) even better! (They are what we are making for Christmas morning, haha!) I just do everything the night before and stick the trays in the fridge, and then Christmas morning I pull them out to warm first thing and as soon as they are room temperature I pop them in the oven to bake! Hope that helps :)
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