Do you love homemade cinnamon rolls as much as I do?? Oh my, homemade cinnamon rolls are the best! If calories didn’t count I would eat one everyday for breakfast. And if they didn’t take 2 hours to make. I don’t usually have the motivation to get up at 5 am to make cinnamon rolls.
But now I don’t have too! Thanks to my ingenious mom. She showed me how you can freeze cinnamon rolls, before they are baked.
Step 1: You make a big batch of homemade cinnamon rolls.
Make the dough one Saturday, and fill with cinnamon & sugar. Roll up and slice.
Wrap each cinnamon roll in a piece of plastic wrap. I wrapped up two at a time, you could do more or less.
Place cinnamon rolls in a freezer safe bag. And into the freezer.
The night before pull out as many cinnamon rolls as you want and put them in the fridge. The next morning, set the rolls on the counter while the oven preheats to 400 degrees.
Bake! Don’t they look amazing!! They were just as good after being frozen as they were fresh.
I want another one right now…
Oh yeah, don’t forget to ice them! That’s the best part!
Below is the recipe I used, but you could use whatever is your family favorite. I got about 14-16 rolls out of the recipe. Which is enough for us to have about 4 times for breakfast. You could easily double the recipe for more. Since there is only two of us, this little freezer tip is amazing. And I think it will be even more amazing once I start school. I just wish I had a bigger freezer…
- 1 package of yeast
- 1 cup warm milk (not too warm or you will kill the yeast)
- ½ cup sugar
- ⅓ cup butter, softened
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1 cup brown sugar
- 2½ tbsp cinnamon (Vietnamese cinnamon is the best, but regular will work too)
- ⅓ cup butter, softened
- 4 tbsp of butter
- 1½ cups powdered sugar
- ¼ cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
- milk as needed
- 2 cups powdered sugar
- 1-3 tbsp of half and half
- dash of salt
- 1 tsp vanilla (orange or lemon extract are good too)
- In the bowl of a stand mixer, dissolve yeast in warm milk.
- Add sugar, butter, eggs and flour. Mix together.
- Knead until dough forms a cohesive ball.
- Cover and let rise until double in size. (1-2 hours)
- Roll dough out into a large rectangle, about ¼ in thick.
- Spread butter over the surface of the dough and sprinkle the brown sugar and cinnamon over the top.
- Roll dough into a log (starting with the long side). Slice every inch.
- Wrap slices in plastic wrap and place in a freezer safe bag. Freeze.
- When ready to bake, take out the desired number of cinnamon rolls and place in the fridge overnight.
- Set cinnamon rolls on the counter, while the oven preheats to 400 degrees.
- Bake in a greased pan for 12-14 minutes.
- Prepare icing while rolls are baking, by combining all of the ingredients. Adding more milk as needed to reach desired consistency.
- Ice warm rolls and serve. Enjoy!
Recipe adapted from: Clone of a Cinnabon
See where I am linking up to here!
UPDATE: If you forget to put the cinnamon rolls in the fridge over night, you can thaw them in the oven. I forgot this morning and this tricked worked like a charm. Pull rolls out of the freezer, unwrap and place in greased pan. Preheat oven to 225 degrees. (I actually set the rolls in a pan of cool water while the oven preheated). Once preheated turn oven off, place a small dish of water on the bottom rack and the cinnamon rolls on the middle rack. Let sit in warm oven for 10-15 minutes. Once thawed remove cinnamon rolls and preheat oven to 400 degrees to bake.