Make Ahead Cinnamon Rolls
User Reviews
5
Make Ahead Cinnamon Rolls
Description
This recipe starts by blending butter, sugar, salt, and egg before adding yeast, flour, and warm water to create a smooth, soft dough. After rising briefly, the dough is rolled out into a rectangle and brushed with butter for the filling. A mixture of sugar, cornstarch, and cinnamon is sprinkled evenly over the buttered surface before the dough is rolled tightly and sliced into twelve rolls.
These rolls are placed in a pan to rise again, and the recipe includes an option to refrigerate them overnight for a make-ahead approach. Baking at 325°F yields soft, tender rolls with a classic cinnamon-sugar swirl. The included cream cheese frosting combines softened cream cheese and butter with vanilla, milk, powdered sugar, and a bit of salt for a smooth and sweet topping.
These cinnamon rolls make a rich breakfast or sweet treat and can be prepared ahead to save time on the day they are served. Allowing refrigerated dough to come to room temperature before baking ensures proper rising and baking outcomes.
Ingredients
Rolls
- 1/2 cup butter , softened
- 1/4 cup sugar
- 1 teaspoons salt
- 1 egg
- 2 Rapid Rise Yeast envelopes
- 3 3/4 cups all-purpose flour
- 1 cup water 120° to 130°F, 2 tbsp, warm
Filling
- 5 tablespoons butter , melted
- 1/2 cup sugar
- 1 tsp cornstarch
- 1-2 tablespoons ground cinnamon
Frosting
- 4 oz cream cheese frosting softened, Philadelphia brand
- 4 tbsp butter , softened
- 1 tsp vanilla extract
- 2-3 tbsp milk
- 2 cups powdered sugar
- 1/4 tsp salt
Instructions
Rolls
- Mix 1/2 cup butter, sugar and salt in a large bowl. Add egg. In a separate bowl, combine yeast flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add warm water. Mix well and until soft smooth dough forms. Turn out on lightly floured surface. Knead until smooth. Cover and let dough rise for 15-30 minutes in a warm, draft free location.
- Punch down dough and let rest for five minutes. Roll into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush each with softened butter for filling. Combine cup sugar, cornstarch and cinnamon. Sprinkle over buttered dough. Roll up from long side. Cut into 12 cinnamon rolls.
- Place cinnamon rolls in 13x9 inch pan that has been lightly brushed with butter. At this point you can place rolls in the fridge to bake the following morning. Or, preheat your oven to 325 degrees F and let the dough rise for 30 minutes, then bake.
- If placing rolls in the fridge, remove from fridge ONE HOUR prior to the time you will start baking them. Let them rest in a warm, draft free location for 40 minutes, then start preheating oven to 325 F.. Once oven is heated, bake rolls for approximately 20 minutes (or until lightly browned).
Frosting
- Beat softened cream cheese and butter with mixer until fluffy. Add in vanilla, salt and milk and mix until well combined. Add in powdered sugar and slowly beat with mixer until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time and mix well, until desired consistency is reached.
- Once rolls are removed from oven, you can frost immediately or allow to cool slightly, then frost. Store any leftover rolls in refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 423mg | 18% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 645IU | 13% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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