These cinnamon rolls from frozen bread dough taste absolutely decadent, plus no kneading necessary! Just thaw, add the cinnamon sugar blend, roll, proof, and bake. In no time, these bread dough cinnamon rolls are ready to serve with a delicious homemade icing.
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The Easiest Cinnamon Rolls Recipe
We have made over a dozen recipes using frozen dough, but this is one of our favorites. Who doesn’t love a deliciously gooey cinnamon bun? They are warm, fluffy and tender rolls of pure delight. And using pre-made, frozen bread dough is such a great shortcut for frozen bread dough cinnamon rolls.
No need to worry that the dough won’t rise because you didn’t knead it long enough or that your yeast wasn’t fresh enough. You can even make ahead these cinnamon rolls so they’re ready to bake in the morning.
Why We Love Cinnamon Rolls From Frozen Bread Dough
- Simplified recipe.
These fabulously easy frozen bread dough cinnamon rolls save the day because almost all of the hard work is done for you! No worries about kneading the dough or using yeast properly. - Make ahead.
Save time in the morning, especially on a holiday! Prep the frozen dough cinnamon rolls the night before and bake them up fresh in the morning. - Easily double or triple the servings.
This recipe uses 1 loaf to make 12 rolls, but a bag of frozen bread dough comes with 3 loaves. Take out and thaw just 1 or 2 of the loaves as needed. Or you can use all three dough loaves to triple the recipe and make 36 rolls.
Ingredient Notes and Substitutions
- Frozen bread dough – We recommend Bridgford or Rhodes frozen dough.
- Granulated sugar – This adds a touch of sweetness to the rolls. For a different flavor profile, you can use brown or coconut sugar as a substitute.
- Ground cinnamon – This adds a warm, spicy flavor to the rolls. You can also swap it with apple pie spice or pumpkin pie spice.
- Butter – Makes the icing rich and creamy. You can use coconut oil if you need a substitute.
- Chopped nuts – Optional topping for more flavor and a bit of crunch. We recommend walnuts or pecans.
Butter Icing Ingredients
- Powdered sugar – It’s important to use this type of sugar as it combines easily to create a smooth, creamy texture.
- Butter – Makes the icing rich and creamy.
- Vanilla extract – Adds flavor to the icing. You can substitute almond or maple extract.
- Heavy cream – You can use half and half instead.
How to Thaw Frozen Bread Dough
- To make the same day, we recommend thawing the frozen dough on the countertop at room temperature for 1-2 hours.
Prepare a baking sheet and plastic wrap (the side touching the dough) by spraying both with cooking spray. Then lay the dough on top of the baking sheet and cover it with the plastic wrap.
- To prepare cinnamon rolls the night before, defrost dough in the fridge overnight.
Prepare a baking sheet and plastic wrap with cooking spray as above. Place the frozen loaf on the baking sheet and cover with plastic wrap.
If you are in a hurry, quickly thaw frozen bread loaves in the oven. Prepare a baking sheet by spraying it with cooking spray. Set the frozen bread loaf on top and place it in the oven to thaw at 85º to 100ºF for 30 to 60 minutes.
🎯 TFN Pro Tip
Use a sharp knife or waxed, unflavored dental floss to cut the log of dough into slices for the cinnamon rolls.
To use the floss, place the string under the dough log, pull up the ends of the floss, and cross them until the dough has been cut through.
Tips For Making Cinnamon Rolls Using Frozen Bread Dough
- When spreading the melted butter on the dough, leave a 1/2″ margin around the edges.
This helps the filling to stay inside the rolls. A pastry brush is best for evenly spreading butter across the surface of the dough. - Leave rising space in between the raw cinnamon rolls. While rising, the cinnamon rolls will double in size.
- Wait until the baked rolls have cooled (at least 15 minutes) to frost them. If the rolls are still warm, the icing will melt and spread.
Frequently Asked Questions
Cinnamon rolls can have a dense texture if they don’t have enough time to rise. Allow the dough to rise for 45-60 minutes. The cinnamon rolls will have doubled in size.
Yes, frozen dough needs to rise before baking. Whether you’re using it to make a loaf of bread or in these frozen bread dough cinnamon rolls, the dough must rise first.
If they are tightly sealed, cinnamon rolls can be stored for about 3 days at room temperature before they start to go stale. If stored in the fridge, they will last up to 7 days.
Love baking & trying out new cinnamon roll recipes? Check out our Cinnamon Rolls with Apple Pie Filling, featuring the easiest way to make this breakfast treat! And another of our cinnamon roll recipes uses sourdough discard to make fully, perfect cinnamon rolls. No kneading needed!
Frozen Dough Cinnamon Rolls Serving Suggestions
These sweet cinnamon rolls go deliciously with savory breakfast casseroles, like this Ham and Tater Tot Casserole or this Easy Hash Brown Breakfast Casserole Recipe. Both are easy dishes that feed a crowd!
For a lighter option, prepare Cottage Cheese and Fruit Bowls or Turkey Bacon to serve alongside the bread dough cinnamon rolls.
Cinnamon Rolls From Frozen Bread Dough
Equipment
- rimmed baking sheet
- pastry brush
Ingredients
- 1 pound frozen bread dough thawed *See Notes
- 4 tablespoons butter melted and cooled
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Icing
- 2 cups powdered sugar
- 2 tablespoons butter melted
- 2 teaspoons vanilla extract
- 4 tablespoons heavy cream half and half, or whole milk
- chopped nuts for topping (optional)
Instructions
- Thawed bread dough should be cool but pliable. *See Notes for thawing instructions.On a lightly floured surface, roll out the dough into the shape of a rectangle, about 18 inches long, 12 inches wide, and 1/2-inch thick. **If the cinnamon roll dough is difficult to roll, use your finger tips to dimple the dough, then let it rest for 15-30 minutes to warm. Then lightly smooth the dough with the rolling pin, keeping the rectangular size of 18" by 12" and 1/2" thick.
- Using a pastry brush, spread the melted butter evenly over the dough, leaving a 1/2-inch margin around the edges. To a small bowl, add granulated sugar and cinnamon; stir to combine. Sprinkle mixture evenly over the butter. **If needed, use the back of a spoon or spatula to level out the sugar mixture.
- Start at the longest edge closest to you, slowly roll up the dough into a log shape. Starting in the center of the dough, use a sharp knife or piece of unflavored dental floss to cut the dough into two equal sized pieces. Cut each of those into 6 equally sized pieces. You should now have 12 equally sized slices of dough.
- Arrange the cinnamon roll dough pieces into a greased casserole dish, leaving about 1 inch of space between each.
- To make now: Cover the dish with a clean kitchen towel and let the dough rise in a warm, draft-free area for 45 to 60 minutes, or until doubled in size (the rolls should be almost touching).For make-ahead cinnamon rolls: Let the rolls rise overnight in the refrigerator, then skip to the next step in the morning. Be sure to use a tempered baking dish that is safe to use from refrigerator to oven.
- When ready to bake, preheat oven to 350°F. Bake for 15-20 minutes, until cinnamon buns are deep golden in color. Remove from the oven and allow the rolls to cool in the dish while you prepare the icing.
Cinnamon Roll Icing
- Using an electric hand mixer and a large mixing bowl, or a stand mixer fitted with the paddle attachment, cream together the powdered sugar and butter on medium speed for 30-45 seconds.
- Add the vanilla extract and cream to the bowl and continue mixing at medium speed until icing is smooth and creamy.
- When the rolls have cooled for 15 minutes, use an icing spatula or butter knife to spread the icing over the top of the rolls. Serve while warm.
PREVIOUS
Monica Warren says
What is the dough recipe you use to be able to freeze it?
Gianne - TFN Team Member says
You may check our ingredient notes: We use Bridgford
Corinne says
Can these be made ahead and then put in the freezer until ready to bake? Or bake and then freeze?
Gianne - TFN Team Member says
That’s possible.
Trish says
What size baking sheet do you use, it just says a rimmed sheet?
Gianne - TFN Team Member says
Hi! Renae linked her baking sheet to the post. But here it is, in case you missed it: https://rstyle.me/+i-Y_XTGoN9jP1dxFiSQlHw
Terry says
I was wondering if I could substitute brown sugar for granulated sugar, or use half brown sugar and half granulated sugar?
Renae says
Yes, you should be able to use all brown sugar or half and half with this recipe. Remember that brown sugar is a little more dense in weight than granulated sugar. So, use a little less brown sugar than called for.