How to Freeze Cinnamon Rolls (Video)
Choose between the 3 methods below, depending on what your schedule allows. Method 1 requires the least amount of time up front and the rolls have a rise after thawing. Method 2 requires par-baking the rolls, so there is more time upfront and less after freezing. Method 3 requires the most amount...
Foto: Sally's Baking Addiction — Sally McKenney
Ingredients
- 1 recipe cinnamon rolls (such as these homemade cinnamon rolls)
- Freezer-safe dish (such as this glass dish or a disposable pan)
- Plastic wrap
- Aluminum foil
- Marker to label
Steps
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This is my preferred method because the rolls rise right before baking, which will always give you the softest, fluffiest rolls. If time allows, choose this method. Prepare the dough per your recipe, let it rise, and shape the rolls as your recipe instructs. Place them in a freezer-safe dish. Instead of letting the shaped rolls rise, cover tightly with plastic wrap. Label a piece of aluminum foil with the date (I usually put the use-by date 3 months from now), and some brief baking instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight, rise at room temp for 1.5–2 hours. Bake at 350°F until cooked through, around 25–30 minutes depending on your recipe.
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The second method requires you to par-bake the cinnamon rolls before freezing. This method saves you time on baking day since the rises are already done. Shape the rolls per your recipe, place them in a freezer-safe dish, let them rise per your recipe, and then bake for just 10 minutes. They should look set on top, but not browned yet. Cool completely, and then cover with a layer of plastic wrap. Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then finish baking at 350°F cooked through, around 15-20 minutes depending on your recipe.
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This method requires the most time upfront, but is the quickest when it’s time to serve. Fully prepare and bake cinnamon rolls as instructed in your recipe, using a freezer-safe baking dish. However your recipe says to prepare, shape, and bake the cinnamon rolls, follow it. Cool completely, then cover with a layer of plastic wrap. Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then loosely re-cover with a fresh layer of foil, and bake at 350°F until warmed through, about 20 minutes.
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Whichever method you choose, make the icing/topping fresh. You can absolutely taste the difference between fresh and frozen icing.
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