How To Make Frozen Cinnamon Rolls Taste Homemade | GB's Kitchen (2024)

FAQs

Do I need to thaw frozen cinnamon rolls before baking? ›

Place your cinnamon rolls on a baking sheet, about 2-3″ apart. If you are proofing them while frozen, you will proof for 1 1/2-2 hours. If you are baking the following day, thaw your cinnamon rolls in the refrigerator over night (covered with plastic wrap), then proof next morning.

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

The decision to freeze cinnamon rolls before or after baking depends on your schedule and preference. Freezing the unbaked rolls keeps the dough fresh and ready to rise, perfect for that fresh-baked aroma on busy mornings. This gives the best results for enjoying fresh cinnamon rolls in a time crunch.

Once frozen, bag them airtight and stash in the freezer. The day you want to serve them, take as many rolls as you want out of the freezer; place them in a pan; and let them thaw/rise for 4 to 5 hours or so. Bake.

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

Too much flour in your dough will give you dry, dense rolls. You can always add a bit more flour after it has kneaded if it's too sticky to work with.

Keep the rolls covered tightly with foil so they don't dry out. Some ovens have a “bread proof” setting and this works great!

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

What are the directions for baking frozen cinnamon rolls? ›

BAKING DIRECTIONS

Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.

That can be difficult to do when it takes 3 hours (or longer if you're using natural yeast) to make/rise/fill/shape/rise/bake cinnamon rolls. Freezing cinnamon roll dough lets you prepare a large batch of rolls ahead of time. Then they can rise overnight and bake right when you wake up.

Spray pan with cooking spray. Place frozen dough on pan and cover with sprayed plastic wrap to keep it from sticking to the dough while rising. Boil 2 quarts water in a pan then place pan on lowest oven rack.

BAKING DIRECTIONS

Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.

Here is a speed rise method if you want them fast! Preheat oven to 200°F, then turn off. Boil 2 quarts (8 cups) of water. Place frozen rolls in pan and cover with sprayed plastic wrap. Place frozen rolls in oven.

A: Freezing unbaked cinnamon rolls is not recommended as freezing may cause them to lose their leavening power and they may not rise as expected. You can freeze fully baked cinnamon rolls. After completely cooling, tightly wrap each in plastic wrap and place in an air tight container. Label and enjoy within 30 days.