Make-Ahead Freezer Cinnamon Rolls

A wooden spatula lifting a make-ahead freezer cinnamon roll covered in cream cheese frosting.

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These Make-Ahead Freezer Cinnamon Rolls are soft, fluffy, and just as convenient as the pop-open, store-bought kind. Bake one, a few, or a whole dozen straight from the freezer—no thawing or extra rise required. Even the homemade cream cheese frosting thaws while the rolls bake!

Prep Time30

Cook Time30

Rising and Freezing Time2 30

Total Time3 30

Course: Bread, Breakfast, Brunch

Cuisine: American

Servings: Rolls

Calories: 560kcal

Author: Spencer Klickman

Equipment

Stand Mixer
Rolling Pin
Parchment Paper
Baking Sheet
Freezer Bags
Baking Dish or Cake Pan Choose a size based on how many rolls you're baking (see Step 10).
Unflavored Dental Floss Or sharp serrated knife
Instant Read Digital Thermometer Optional, but recommended

Ingredients

Cinnamon Roll Dough

1 ¼ Cups Whole Milk Warmed to 90–100°F
2 Tablespoons Honey
4 ½ Cups Bread Flour
2 ¼ Teaspoons Instant Yeast Or one packet
1 ½ Teaspoons Baking Powder
1 ½ Teaspoon Fine Sea Salt
2 Eggs Beaten
1 Tablespoon Vanilla Extract
8 Tablespoons Unsalted Butter Softened - Plus more for greasing

Brown Sugar Cinnamon Filling

8 Tablespoons Unsalted Butter Softened
¾ Cup Light Brown Sugar Packed
3 Tablespoons Ground Cinnamon
¼ Teaspoon Fine Sea Salt

For Baking

¼ Cup Heavy Cream For pouring between the rolls before baking (see Step 10 for batch specific amounts)

Cream Cheese Frosting

6 oz. Cream Cheese Softened, full-fat block-style preferred
4 Tablespoons Unsalted Butter Softened
1 ⅓ Cups Powdered Sugar
1 Teaspoon Vanilla Extract
⅛ Teaspoon Fine Sea Salt

US Customary - Metric

Instructions

Cinnamon Rolls: Warm the milk and honey in a small saucepan to 90–100°F, stirring until the honey dissolves. Combine the bread flour, instant yeast, baking powder, and salt in a stand mixer fitted with the dough hook. Add the milk mixture, beaten eggs, vanilla, and softened butter. Mix on low until combined, about 1–2 minutes, then knead on medium-low for 8–10 minutes until smooth, elastic, and beginning to pull away from the bowl.
Shape the dough into a ball on a lightly floured work surface, place in a covered bowl, and let rise at room temperature for about 1 hour, or until doubled in size.
While the dough rises, mix the softened butter, brown sugar, cinnamon, and salt until smooth.
Roll the risen dough into a 12 × 18-inch rectangle (about ¼–½ inch thick) on a lightly floured surface, trimming the edges square if desired. Spread the filling evenly over the dough, leaving a 1-inch border along the top edge. Roll the dough into a snug log from the long edge closest to you, without squeezing out the filling.
Cut into 12 even rolls with unflavored dental floss or a sharp serrated knife. Space the rolls apart on a parchment-lined baking sheet. Cover and let rise at room temperature for 30 minutes.
Immediately freeze the rolls on the baking sheet until solid (about 1 hour). Transfer to freezer-safe bags or an airtight container, removing as much air as possible.
Cream Cheese Frosting: While the rolls are freezing, beat the softened cream cheese and butter with the paddle attachment until smooth. Add the powdered sugar, vanilla, and salt. Mix on low until combined, then beat until smooth and fluffy, about 2 minutes.
Divide the frosting into freezer-safe bags according to your preferred batch sizes (I like to split it in two, typically). Press out excess air, seal, flatten, and freeze separately.
Baking & Serving: Preheat the oven to 350°F. Arrange the frozen rolls in a greased or parchment-lined, room-temperature baking dish or pan (see Step 10 for sizing). Do not thaw or proof again. Set the frosting packet on the counter to thaw while the rolls bake. Pour heavy cream between the rolls for larger batches, or add a splash or two underneath for smaller batches, just before baking (see Step 10 for amounts).
Bake until lightly golden and the centers reach 195–200°F:
1 roll (20–22 minutes): Small oven-safe ramekin or baking dish; a splash of heavy cream.
2–3 rolls (20–23 minutes): Small baking dish or cake pan; 2–3 teaspoons heavy cream.
6 rolls (25–30 minutes): 8- or 9-inch round cake pan or 7 × 11-inch baking dish; 2 tablespoons heavy cream.
12 rolls (30–32 minutes): 9 × 13-inch baking dish; ¼ cup heavy cream.
Baking times may vary slightly depending on pan size and material.
Cool for 10–15 minutes. Knead the thawed frosting bag if needed, snip off a corner, and squeeze over the warm rolls. Spread evenly and serve.

Notes

Do not bake the rolls in a ceramic or glass pan that has been in the freezer. Freeze the rolls in a bag, then prepare a room-temperature dish for baking.
Instant Yeast: Use instant yeast and mix it directly into the dry ingredients; no separate proofing needed. For an active dry yeast or overnight refrigerator method, use my Cinnamon Rolls with Cream Cheese Frosting recipe.
Freezing & Baking: Give the shaped rolls a 30-minute second rise, then freeze individually until solid before bagging. Bake straight from frozen without thawing or another rise.
Freezer Storage: For best quality, use frozen rolls within about 2 months.
Frosting: Use fully softened cream cheese and butter for a smooth, lump-free frosting.

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