The Hungry Waitress

Eating Well on a Budget

  • HOME
  • About
  • RECIPES

Breakfast Vegetarian

Freezer Friendly Cinnamon Rolls

Skip to Recipe|Print Recipe

Freezer Friendly Cinnamon Rolls

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 8×8 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

Freezer Friendly Cinnamon Rolls

★★★★★

5 from 2 reviews

It’s very important to add the ingredients in the order listed!

  • Author: The Hungry Waitress
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 18–20 1x
  • Category: Breakfast
Scale

Ingredients

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 8×8 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!

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!)! 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


26 Comments

« Winter Kale Salad
Keto Stuffed Mushrooms »

Comments

  1. Jennifer says

    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 says

      December 19, 2016 at 4:28 pm

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

      Reply
  2. Kate says

    June 23, 2017 at 1:46 pm

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

    Reply
    • thehungrywaitress says

      June 23, 2017 at 6:22 pm

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

      Reply
    • TS says

      April 22, 2020 at 11:52 am

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

      Reply
      • thehungrywaitress says

        April 24, 2020 at 2:35 pm

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

        Reply
    • Asfandyar says

      November 5, 2020 at 8:01 am

      Can you freeze frosting separately.

      Reply
  3. Jaien Gore says

    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 says

      August 5, 2019 at 7:55 pm

      Awesome! I used unsalted butter.

      Reply
  4. Zoe says

    December 5, 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 says

      December 5, 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 8×8 aluminum pans or one big 9×13 pan.

      Reply
  5. Katie says

    December 9, 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 says

      December 9, 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 says

    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 says

      December 15, 2019 at 10:04 am

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

      Reply
  7. Deb says

    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 says

      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 says

    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 says

      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 says

    November 2, 2020 at 4:17 pm

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

    Reply
    • Bee says

      November 28, 2020 at 9:44 pm

      Made these and froze half for me and sent a frozen 8×8 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 says

        November 29, 2020 at 1:40 pm

        You’re welcome! Thank you for making it!

        Reply
  10. Nancy says

    December 11, 2020 at 10:27 am

    Do I need to grease my pans?

    Reply
    • thehungrywaitress says

      December 12, 2020 at 10:41 am

      Yes. I smear around melted butter in the pans.

      Reply
  11. Kristy says

    December 24, 2020 at 3:29 pm

    Can I make with gluten free flour?

    Reply
    • thehungrywaitress says

      January 10, 2021 at 9:52 am

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

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Leanna Myers

Get Some Cooking Inspiration!

Leanna here, and I love simple, straight forward recipes using practical everyday ingredients! Take a look around for some inspiration.

Want to work together? Shoot me an email at hungrywaitress@gmail.com

Want more recipes?

Subcribe to stay updated on the latest tips, tricks, and recipes!

  • Privacy Policy

Copyright © 2021 · Divine theme by Restored 316

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.