Make-Ahead Cinnamon Rolls

Homemade, fresh-from-the-oven cinnamon rolls without having to set an alarm? I can't think of anything better!

If you love cinnamon rolls (does anyone not love cinnamon rolls?), this recipe hack is about to change your life. I've designed this recipe to be made entirely ahead of time by par-baking and freezing the rolls. When you're ready to enjoy them, simply defrost, bake, and smother with cream cheese icing.

This recipe is adapted from my small batch brioche cinnamon rolls recipe (doubled to make 12 rolls instead of 6), so you know they're perfectly soft and tender and packed with spiced cinnamon sugar filling! No one will ever know these beautifully squishy rolls came out of the freezer.

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Whole Milk - Whole milk helps to create a rich, pillowy-soft dough.

Instant Yeast - Yeast is key and is what makes the dough rise. You can substitute active dry yeast for instant yeast, but you will need to allow a bit of extra time for the dough to rise. Also, if using active dry yeast be sure to proof the yeast by letting it sit in the milk for 5 minutes. It should activate and become foamy. If it doesn't, the yeast is dead and you'll need to start over with a new batch of yeast.

Sugar & Brown Sugar - While the dough includes a little bit of white granulated sugar, the filling includes both white and brown sugar for a dose of molasses flavor.

Cinnamon, Nutmeg & Cloves - Ground cinnamon is a must in the filling, and a little bit of ground nutmeg and cloves (optional) elevates the spice flavor in the traditional cinnamon sugar filling.

Heavy Cream - You don't have to pour a bit of heavy cream over the rolls before baking, but if ooey-gooey cinnamon rolls is what you're after then don't skip this step!

Cream Cheese - Cream cheese icing is the classic cinnamon roll topping for a reason... it's delicious and pairs with the rich dough and cinnamon filling perfectly! Make sure yours is room temperature to avoid lumps in the icing.

Vanilla Extract (or Vanilla Bean Paste) - Vanilla adds a dose of flavor to the icing. I like to use vanilla bean paste so there's beautiful vanilla bean specks in the icing, but vanilla extract is perfectly fine as well.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

• An instant read thermometer, for checking the temperature of the milk.
• A stand mixer with dough hook attachment for mixing and kneading the brioche dough.
• A pizza cutter (or serrated knife or unflavored dental floss) for cutting the cinnamon roll dough.
• Electric hand mixer (or stand mixer with paddle attachment) for mixing the cream cheese icing.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Step 1: Make the brioche dough. Pour the warm (between 110ºF and 115ºF) milk into the bowl of a stand mixer and add the yeast.

Step 2: Add the eggs, melted butter, flour, sugar, and salt and mix until the ingredients are blended. Let the mixture stand for 5 minutes.

Step 3: Using the stand mixer's dough hook attachment, beat on medium speed until a sticky dough forms. Increase speed to medium-high and beat for another 5 minutes, or until the dough is soft and smooth.

Step 4: Knead the dough gently with your hands on a lightly floured surface for 1 minute before gently forming the dough into a ball. Transfer the ball of dough to a lightly greased bowl and cover the bowl with a clean dish towel.

Step 5: Place the dough in a warm spot and let it rise until doubled in size, about 45 to 60 minutes. Cover the bowl loosely with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight.

Step 6: Prep the cinnamon filling. In a small bowl, whisk together the sugars and spices. Set aside.

Step 7: Shape the cinnamon rolls. Place the dough onto a lightly floured surface and, using a rolling pin, roll the dough into a rectangle that's 12 inches x 18 inches.

Step 8: Use a small spatula to spread the softened butter over the rectangle of dough. Sprinkle the cinnamon sugar mixture evenly over the butter, covering the dough all the way to the edges.

Step 9: Beginning at the long (18 inch) end of the rectangle of dough, use the pizza cutter to cut dough into even strips that are 1.5 inches wide and strips that are 12 inches long. Roll up each strip of dough.

Step 10: Place the rolls cut side up into the parchment lined baking pan. Cover the pan with a clean dish towel and place it in a warm spot until the rolls have doubled in size, about 20 to 30 minutes.

Step 11: Par-bake the rolls. Once the rolls have risen, pour heavy cream over them immediately before baking.

Step 12: Par-bake the rolls at 350ºF for about 25 minutes, or until set but not yet golden. Let the rolls cool completely in the pan on a wire rack.

Step 13: Freeze the rolls. Once the rolls are completely cooled, seal them for freezing. They can be frozen in the pan sealed with a layer of plastic wrap or moved to another air-tight container and sealed before freezing for up to one month.

Step 14: Defrost the rolls. The night before you plan to bake the rolls, transfer them to fridge to defrost overnight.

Step 15: Finish baking the rolls. Finish baking the rolls at 350ºF for about 15 minutes, until lightly golden and heated throughout. Let the rolls cool slightly in the pan on a wire rack.

Step 16: Make the cream cheese icing. While the rolls are baking, make the cream cheese icing. Beat the butter and cream cheese until smooth and combined. Add the vanilla and salt and beat until combined. Add the confectioners' sugar slowly and continue to beat until blended and smooth.

Step 17: Frost the rolls. Five minutes after the cinnamon rolls come out of the oven, spread about a third of the icing over the rolls. Let the rolls cool for another 5 to 10 minutes, spread the remaining remaining icing over the rolls, and serve warm!

Storage Instructions

These rolls are so perfectly soft that leftovers will still taste fresh for days when stored and reheated properly. Here's how to do it.

Room Temperature: Any cinnamon rolls that have not yet been iced can be stored in an airtight container at room temperature for up to 3 days. Reheat the cinnamon rolls (see recommendation below) and cover with cream cheese icing before serving. Do not store iced cinnamon rolls at room temperature.

Refrigerator: Leftover cinnamon rolls that have already been iced should be stored in the fridge in an airtight container for up to 3 days. Reheat the cinnamon rolls (see recommendation below) before serving.

How to Reheat: The best way to reheat cinnamon rolls (either iced or not) is in the microwave to preserve the softness of dough. Heat the roll(s) on a plate in the microwave for about 20 seconds on full power. The roll should be warm and soft and the icing slightly melty.

Check out this article for absolutely everything you need to know about the best way to store and reheat cinnamon rolls so they stay soft and moist.

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