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    Home » Recipes

    Freezer Friendly Cinnamon Rolls

    Published: Dec 4, 2019 · Modified: Nov 30, 2021 by Leanna Myers · This post may contain affiliate links · 32 Comments

    Jump to Recipe·★★★★★5 from 4 reviews
    Freezer Friendly Cinnamon Rolls this Recipe!

    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 have modified the recipe slightly because some year they didn't turn out. What I realized is the order you add the ingredients really matter. Why? Because salt will kill your yeast, and hot melted butter will scramble your egg. I found waiting until the end to add these ingredients has made this recipe foolproof.

    These cinnamon rolls freeze really well! 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 8x8 pans because they fit easily into a freezer bag). Let them rise another 30 minutes, place the pan in a freezer bag, and freeze for up to 2 months. What!?!

    Cinnamon Rolls in a freezer bag

    When you are ready for cinnamon rolls Christmas morning, take the rolls out of the freezer. Then pop these babies into the oven at 350 degrees for 35-40 minutes! Whip up the glaze while they bake and done!

    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.

    Print
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    Freezer Friendly Cinnamon Rolls


    ★★★★★

    5 from 4 reviews

    • Author: The Hungry Waitress
    • Total Time: 2 hours 30 minutes
    • Yield: 18-20 1x
    Print Recipe
    Pin Recipe

    Description

    This recipe is freezer friendly so you can make a big batch ahead of time and pop them in the oven whenever you want! 


    Ingredients

    Units Scale

    Dough

    • 1/4 ounce yeast packet (2 1/4 teaspoons)
    • 1/2 cup warm water
    • 1/2 cup milk
    • 1/4 cup sugar
    • 1 egg
    • 3 1/2-4 cup all-purpose flour (start with 3 1/2 and add more if the dough is to sticky to handle)
    • 1/3 cup butter, melted
    • 1 teaspoon salt

    Filling

    • 1/2 cup butter, softened (softened butter is not a messy as melted butter when you roll it up!)
    • 3/4 cup sugar
    • 2 Tablespoons ground cinnamon

    Glaze

    • 1 teaspoon vanilla extract
    • 2 cup powdered sugar
    • 5 Tablespoons warm water

    Instructions

    1. Activate the package of yeast in the 1/2 cup warm water in a large bowl (or mixing bowl if you have a standing mixer) and let the yeast bloom for 2-3 minutes.
    2. Add the milk, sugar, egg, and flour to the bowl and mix together until a tacky dough forms.
    3. Add the melted butter and salt and mix again until the dough comes together. Transfer to a floured cutting board to knead for 5 minutes (If you're using a standing mixture, just add your dough hook attachment and knead on low for 5 minutes).
    4. Put the dough back into the bowl, cover with a kitchen towel, and let the dough rise for 1-1 1/2 hours (If you are using a standing mixer just leave the dough in the bowl to rise).
    5. Mix together the filling ingredients (butter, sugar, and cinnamon) and set aside.
    6. Once the dough has doubled in size, punch it down, and place it on a flour surface.
    7. Roll the dough into a big rectangle about 1/4 " thick.
    8. Spread the filling all over the dough in an even layer.
    9. 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 15-20 rolls.
    10. Place the rolls in a baking pan of your choice. (If you plan on freezing them I like using an 8x8 aluminum pan).
    11. Let the rolls rise another 30 minutes*.
    12. When you are ready to bake the rolls preheat the oven to 350 degrees (even if the rolls have been frozen)
    13. Bake for 35-40 minutes until golden brown on top.
    14. While the rolls bake make the glaze by mixing together the vanilla, powdered sugar, and water.
    15. Pour the glaze all over the hot rolls, and serve!

    Equipment

    Image of 9" Cake Pan

    9" Cake Pan

    Buy Now →

    Notes

    *If you want to make these rolls the night before you bake them, 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, after you let them rise the 30 minutes place the rolls in a freezer bag/container and freeze for up to 2 months. When your ready to make them preheat your oven to 350 and bake for 30-35 minutes (don't forget to make your glaze!)!?

    • Prep Time: 2 hours
    • Cook Time: 30 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: cinnamon rolls, breakfast recipe, sweet roll, freezer friendly

    Check out more breakfast recipes:

    • Breakfast Crunchwrap
    • No-Bake Chocolate Peanut Butter Energy Balls
    • pan of 12 pumpkin spice pop tarts topped with cinnamon
      Pumpkin Spice Pop Tarts
    • Croissant Breakfast Casserole with Ham, Cheese and Spinach

    More All Recipes

    • Simple Refried Bean Quesadillas
    • bowl of fried gnocchi in butter
      Pan Fried Gnocchi
    • Pasta with Peas
    • Easy Broccoli Cheese Rice

    Reader Interactions

    Comments

    1. Jennifer

      December 18, 2016 at 5:32 pm

      Hello! If you are freezing it do you put the cream cheese icing on before you put it in the freezer or when you bake it?

      Reply
      • thehungrywaitress

        December 19, 2016 at 4:28 pm

        Hey Jennifer! Wait for the icing until after you bake them!

        Reply
    2. Kate

      June 23, 2017 at 1:46 pm

      14 cups of sugar? That must mean 1/4, no?

      Reply
      • thehungrywaitress

        June 23, 2017 at 6:22 pm

        Oh wow! Yes Kate! I am going to fix that now. Haha! Thank you!

        Reply
        • Jeff

          June 04, 2022 at 5:23 pm

          We made some then froze them. We let one batch thaw in the fridge overnight, then tried to bake them… the cinnamon filling leaked out of the rolls and the yeast failed to properly rise. Tried to thaw another batch at room temperature but had the same affect. What are we doing wrong?
          Note, is the 30 minute rise before freezing important? My fiancé’s family told us not to do that, so we didn’t.

          Please help! We are trying to make these to sell to help with wedding cost.

          Reply
          • Leanna Myers

            June 05, 2022 at 8:11 am

            Hey Jeff, let me test it again to see if it's the recipe. I did some research to to try and troubleshoot what's going on. Your fiancé's family is correct, they don't need to rise before freezing (I will update the recipe!). Another note I saw is to not keep them frozen longer than two weeks. Also, check to make sure your yeast isn't old. I've run into that as well. I've also killed my yeast by adding the salt too early to the recipe. Did you try baking them without freezing first to see if they are rising properly?

            I hope that helps, and I'll be in touch about my results. In the meantime I found this really good recipe abut freezing dinner rolls that might provide further advice! https://www.kingarthurbaking.com/blog/2015/10/05/freeze-bake-rolls

            Reply
      • TS

        April 22, 2020 at 11:52 am

        No wonder you were jittery. ??. Making these now!!!

        Reply
        • thehungrywaitress

          April 24, 2020 at 2:35 pm

          Haha! These are no joke when it comes to sugar!

          Reply
      • Asfandyar

        November 05, 2020 at 8:01 am

        Can you freeze frosting separately.

        Reply
    3. Jaien Gore

      July 30, 2019 at 11:01 am

      I am definitely going to make some of these. But I do have a question. Is the butter salted or unsalted?

      ★★★★★

      Reply
      • thehungrywaitress

        August 05, 2019 at 7:55 pm

        Awesome! I used unsalted butter.

        Reply
    4. Zoe

      December 05, 2019 at 7:08 am

      Wow thanks for this! I love this recipe too, but I didn't want to have to spend ages making them at Christmas. Now I can make them ahead and simply bake them in the morning! Can't wait!
      So you don't even have to defrost them before baking?! x

      Reply
      • thehungrywaitress

        December 05, 2019 at 9:20 am

        No! You can pop them in the oven frozen and they only take about 30 minutes! I meant to add to the instructions you will probably need 2 8x8 aluminum pans or one big 9x13 pan.

        Reply
      • Julia Finn

        April 27, 2021 at 9:39 am

        Can I use bread flour?

        ★★★★★

        Reply
        • Leanna Myers

          April 28, 2021 at 10:19 am

          Hi! Yes, you should be able to swap out bread flour.

          Reply
    5. Katie

      December 09, 2019 at 10:07 am

      I am making these as gifts for holiday parties we go to and would like to provide the glaze! Have you ever frozen mini containers of the glaze? Thank you!

      Reply
      • thehungrywaitress

        December 09, 2019 at 3:37 pm

        I have not ever tried freezing the glaze. I usually make it day of since it only takes a few minutes to trough together. If you try freezing it let me know how it goes!

        Reply
    6. Megan

      December 14, 2019 at 10:11 am

      Hi there! This sounds like a great recipe but I?m confused about the freezing part. After the cinnamon rolls are made and put in the pan do you let them rise for 30 mins before freezing them? Or, you put the just-made rolls straight into the freezer and then they automatically rise up once the pan of frozen rolls is put straight into the oven for baking for 35 mins?

      Reply
      • thehungrywaitress

        December 15, 2019 at 10:04 am

        I let mine sit another 30 minutes before putting them in the freezer.

        Reply
    7. Deb

      December 20, 2019 at 2:06 pm

      Are there really 176 grams of carbs per cinnamon roll? Maybe that's for the whole recipe? (I hope)

      Reply
      • thehungrywaitress

        December 20, 2019 at 2:18 pm

        Ha! I corrected the ingredients in the nutrition plugin I use. The new label makes a lot more sense! It?s showing ?only? 30.8 carbs now.

        Reply
    8. Maria J Barrios

      June 19, 2020 at 2:20 pm

      Hi! is this yeast measurement correct? My packet says 1/4oz = 2-1/4 teaspoons. So is the recipe 1/4ounce packet OR 1 1/2 tsp?

      Reply
      • thehungrywaitress

        June 24, 2020 at 4:07 pm

        So sorry ... it's 1 packet which is 2 1/4 teaspoons. I've updated the post! Thank you for letting me know.

        Reply
    9. Norma

      November 02, 2020 at 4:17 pm

      If I freeze them do the they need to thaw
      and rise before baking?

      Reply
      • Bee

        November 28, 2020 at 9:44 pm

        Made these and froze half for me and sent a frozen 8x8 tray to a friend. She lives about an hour away so they did thaw a bit on the way there. No worries though as she popped them right in the oven and drizzled the glaze I sent over them as soon as they were ready. ?
        Turned out great! Going to pop mine in Christmas morning. Can't wait!
        Thanks for the great recipe and freezing tip.

        ★★★★★

        Reply
        • thehungrywaitress

          November 29, 2020 at 1:40 pm

          You're welcome! Thank you for making it!

          Reply
    10. Nancy

      December 11, 2020 at 10:27 am

      Do I need to grease my pans?

      Reply
      • thehungrywaitress

        December 12, 2020 at 10:41 am

        Yes. I smear around melted butter in the pans.

        Reply
    11. Kristy

      December 24, 2020 at 3:29 pm

      Can I make with gluten free flour?

      Reply
      • thehungrywaitress

        January 10, 2021 at 9:52 am

        I have not tested this recipe with gluten free flour, so I would not recommend it.

        Reply
    12. Linda

      October 27, 2022 at 9:55 am

      I have always been afraid to make cinnamon rolls. You have perfected the recipe so o don’t have to….the pics are helpful. I have 8 people coming and will need breakfast and decided to give it a go. Thanks so much! Wanted to insert a pic but can’t figure out how.

      ★★★★★

      Reply
      • Linda

        October 27, 2022 at 10:04 am

        They turned out great! I put some in The fridge and made the next morning and the rest in the freezer.

        Reply

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