Cinnamon rolls - make ahead and freeze
Print Recipe
5 from 1 vote

Easy Cinnamon Roll Recipe {Freezer Friendly}

Save your money and leave the tube of cinnamon rolls on the shelf! These cinnamon rolls are light and gooey, and with a little planning can be baked up in half the time as store-bought!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls
Servings: 36
Calories: 294
Author: Karrie

Ingredients

Cinnamon Rolls

  • 1 cup Water
  • 1 cup butter
  • 3/4 cup sugar
  • 2 tsp salt
  • 1 cup cold water
  • 4 eggs slightly beaten
  • 2 packages yeast (or 4 1/2 teaspoons)
  • 7 1/2 cups flour
  • 1/2 cup butter softened
  • 1 1/2 cups brown sugar
  • 1/3 cup cinnamon

Cream Cheese Frosting

  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 3 cups powdered sugar
  • 2 tsp vanilla
  • 2-3 tbsp milk

Instructions

Cinnamon Rolls

  • Bring water to a boil in a large pot. Add butter, sugar, and salt. Heat through until sugar is dissolved.
  • Add the cold water to the mixture. Mix to cool it down slightly.
  • Take 1/2 cup of this water-sugar-butter mixture and add to a separate small bowl. When it's luke warm - or around 110 °F (not too hot or you'll kill your yeast) sprinkle yeast in and mix gently to combine. Let sit for 5 minutes until yeast is foamy.
    While waiting, beat eggs in a separate small bowl and add them to the main dough mixture.
  • Stir in yeast and then the flour and mix until gently combined
  • Cover the pan tightly and let rest in the fridge overnight.
  • When ready to roll out, divide dough into thirds. Flour surface and roll dough into a rectangle, about 1/2 inch thick. Spread each rectangle with softened butter.
  • In a separate bowl, combine brown sugar and cinnamon, and add it on top of the butter, being sure to leave enough to repeat with each section of dough.
  • Roll up like a jelly-roll and use floss to wrap around a 1 1/2 inch section, pull cross-wise to cut through the dough.
  • Place in a greased baking sheet and cover loosely with greased saran wrap. Let raise for 2-3 hours until doubled in size. Bake one sheet at a time at 375 degrees for 15 minutes, or until lightly browned.

Cream Cheese Frosting

  • Cream together softened butter and cream cheese on high for 2-3 minutes until light and fluffy.
  • Add remaining ingredients and beat on high again until soft and light. Spread over warm cinnamon rolls.

Notes

Freezer Directions
1. Follow all the steps and let the dough rise 2-3 hours. Bake at 375 degrees for 10 minutes. Remove from oven and let cool.
2. Lable a freezer bag with cooking directions. Place the cinnamon rolls one by one in a single layer. Add the frosting to a smaller ziplock and add to the bag. Freeze for up to 6 weeks.
3.The night before baking, individually place rolls onto a greased pan. Cover and place in the fridge to thaw along with the frosting.
4. In the morning bake pan at 350 degrees for 10 minutes or until lightly golden. Snip one edge of the frosting bag and pipe onto warm cinnamon rolls.

Nutrition

Serving: 1g | Calories: 294kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 240mg | Potassium: 53mg | Sugar: 23g | Vitamin A: 385IU | Calcium: 22mg | Iron: 1.4mg