Want to make a lot of friends? Tell them you make homemade cinnamon rolls for Christmas. I started making this cinnamon roll recipe from Paula Deen about four years ago (Click here for the original recipe), and now they are expected every Christmas morning.
I think I am up to nine pans of cinnamon rolls. I pass them out to friends and family the day before Christmas Eve so they have them for Christmas morning. Yummy.
“How do they last?” You ask…
Well they freeze really well surprisingly. All you do is make the dough. Then spread the cinnamon filling all over it, and roll the dough up. Slice your rolls, and put them in an aluminum pan (I like the round ones). Wrap them up tight with plastic wrap. Place the pan in a freezer bag, and freeze for up to 3 months. What!?!
I’ll take this one.
When you are ready for cinnamon rolls (say it’s Christmas Eve), take the rolls out of the freezer. Let them thaw out overnight in the refrigerator. They should proof again (double in size) by morning. It might take 12-14 hours, so plan accordingly.
Then you pop these babies in the oven on Christmas morning! Don’t forget the glaze! It’s like Christmas magic.
I was jittery for about two hours after I ate this decadent rolls. Note to self, eat some protein with these sugar bombs…
You can also make these on Christmas Eve and skip the whole freezing process. Instead of putting the pans in the freezer, leave them in the fridge overnight. They will proof slowly and will be ready by morning.
Freezer Friendly Cinnamon Rolls
These cinnamon rolls are a Paula Deen recipe. However, the cream cheese icing is not from the original recipe.
- Category: Breakfast
- 1/4 ounce yeast package
- 1/2 cup warm water
- 1/2 cup milk scalded*
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 teaspoon salt
- 1 egg
- 3 1/2–4 cup all-purpose flour
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 Tablespoons ground cinnamon
Cream Cheese Glaze
- 1 package (8 oz) cream cheese, softened
- 1 Tablespoon vanilla extract
- 1 1/2 cup powdered sugar
- 2–3 Tablespoons warm water
- Start by prepping all of the ingredients.
- Scald a little more than 1/2 cup of milk (some of it will evaporate) by bringing it to a boil over medium high heat on the stove top.
- Melt the 1/3 cup of butter, and activate the package of yeast in the 1/2 cup warm water. Set aside.
- In a large bowl mix together the milk, sugar, melted butter, and salt. Then mix the egg in once the melted butter and milk have cooled a little (you don’t want to scramble it). Add 2 cups of flour and mix until smooth.
- Pour in the yeast and water mixture and combine. Add Add the remaining flour until a dough forms. knead the dough on a floured surface for 5 minutes. Put the dough in a lightly greased bowl and cover. Let the dough rise for 1-1 1/2 hours.
- Preheat the oven the 350 degrees. Mix together the filling ingredients (butter, sugar, and cinnamon) and set aside.
- Once the dough has doubled in size, punch it down, and place it on a lour surface. Roll the dough into a big rectangle about 1/4 ” thick. Spread the filling all over the rectangle of dough in an even layer. Roll the long side of the rectangle into a long log. Using a serrated knife, slice the rolls into around 1 1/4″ rolls. You should get about 12-15 rolls.
- Place the rolls close together in a baking pan of your choice. Let the rolls rise another 45 minutes*. Bake for 25-30 minutes or until slightly browned.
- While the rolls bake make the glaze. Mix together the cream cheese, vanilla, powdered sugar, and water. Set aside until the roll are finished, then pour the glaze all over the hot rolls.
*If you want to make these rolls a head, place them in the refrigerator at this step. They will rise slowly over night, and be ready to bake in the morning! If you are freezing the rolls, place the roll in a round aluminum pan. Wrap it tight with plastic wrap, and place in a plastic bag. Freeze for up to 3 months.