Over the years I’ve learned a thing or two about baking, and one of them is how to make a boatload of food ahead of time so I can sleep in on the weekends. {I’m really kind of lazy that way.} 
So lets talk about cinnamon rolls. Who doesn’t like to wake up, make a cup of tea, grab a few cinnamon rolls out of the freezer, put them in a pan {to rise} and then crawl back in bed? Weirdos that’s who.
If you have never made a batch or two {okay FOUR} of cinnamon rolls and then tucked them away in the freezer for a day {or twenty} when you don’t feel like cooking, here is my super easy instructions for the best way to freeze cinnamon rolls. Recipe included of course!
Ingredients for the Dough
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Ingredients for the Filling
1/2 cup melted butter, plus more for pan if not using a baking liner
3/4 cup sugar
2 tablespoons ground cinnamon
1/2 chopped nuts or raisins {totally optional}
Ingredients for the Icing
4 tablespoons butter, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons warm water
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions
Dissolve the yeast in warm water in a small bowl and set aside.
In a large bowl combine the milk, sugar, melted butter, salt and egg. Add in 2 cups of flour and mix {I use my hands} until nice and smooth. Add yeast mixture and then mix in remaining flour until dough is easy to work with. Knead dough on lightly floured surface for around 5 minutes. Place in a large bowl that’s been greased bowl with a we bit of vegetable oil then cover and let rise until doubled in size {usually about 1 hour}.
Once the dough has doubled in size, punch down it down and roll it out on to a floured surface. Ideally you want to shape the dough in to a 15 by 9-inch rectangle. Using a pastry brush, spread the melted butter all over dough.
Then sprinkle cinnamon and sugar over the buttered dough and then sprinkle a few nuts, or raisins if you like {we used pecans and raisins}. Next roll the cinnamon roll dough up into a tight log and seal the ends with a little melted butter. The cut into {12} 2 inch slices {I use unflavored floss to cut my dough}.
STOP. HOLD EVERYTHING.
Place your cinnamon rolls on a baking sheet and pop them in the freezer until they are frozen solid {a couple of hours}. Then, place cinnamon rolls in freezer bags, seal them up, and store them flat in the freezer for up to 3 months {like they are really going to last that long, right?}.
When you are ready to enjoy some homemade cinnamon rolls, simply place the desired amount in a buttered pan {leaving about 2-inches all around for them to expand}, and let the frozen cinnamon rolls come to room temperature and double in size.
Then bake at 350 degrees for 30 minutes or until nice and brown.
While the cinnamon rolls are baking, mix the butter, cream cheese powdered sugar, salt and vanilla. Add warm water as needed. Spread over warm rolls.
Mama Mia! That is the best way to freeze cinnamon rolls!
~ Mavis
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Comments
You can also make a really big batch of frosting and freeze it ... by Rhonda
How long do they take to thaw and rise? I saw someone mentioned ... by Athena
Thanks for helping Marianne. by Mavis Butterfield
Ye, this icing recipe is for 12 rolls. We typically mak4 4-6 ... by Mavis Butterfield
Thanks for helping out. I just got home. by Mavis Butterfield
Plus 5 more...
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