Cinnamon Rolls From Frozen Bread Dough are a delicious treat that you can easily make at home. Using premade bread dough takes the hassle out of making cinnamon rolls from scratch. Which means they are perfect for an easy breakfast or even a sweet treat!
Jump to:
- Frozen bread dough cinnamon rolls
- What you’ll need: ingredients
- How to make Cinnamon rolls from frozen bread dough
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb's pro tips
- How to store leftovers
- Repurpose the no-knead cinnamon rolls
- More recipes you’ll love
- Perfect pairings: what to serve with
- Cinnamon Rolls from Frozen Bread Dough
Frozen bread dough cinnamon rolls
This is Mom’s recipe, and she’s been making these since I was a kid! Her genius shortcut—using frozen bread dough—makes homemade cinnamon rolls ridiculously easy.
They’re soft, fluffy, and packed with gooey cinnamon goodness. Pouring cream over the rolls before baking keeps them extra rich, and that frosting? It’s the finishing touch that makes them downright irresistible!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Frozen bread dough - I used Rhodes frozen bread dough.
- Flour - You need this to dust your work surface, so any type of white flour will do.
- Raisins, chopped walnuts, or pecans are always a great addition to these easy breakfast rolls!
How to make Cinnamon rolls from frozen bread dough
This is an overview; for detailed instructions, scroll down to the bottom!
Cinnamon roll steps
Roll out dough into a large rectangle.
Mix together brown sugar, white sugar and cinnamon.
Spread butter over the cinnamon roll dough.
Sprinkle with the cinnamon sugar mixture.
Roll, slice and finish for baking
Roll the dough tightly.
Slice into 1 inch rolls.
Sprinkle remaining cinnamon sugar over the top.
Pour the cream over the rolls and bake.
Prepare the frosting
Cream the butter until light and fluffy.
Add the powered sugar, vanilla, and heavy cream to the butter.
Whip together until light and fluffy.
Spread half over the rolls when they come out of the oven. Spread the remaining after cooled.
Watch and learn: recipe video
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Essential tools for this recipe
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- baking dish
- Lightweight clean kitchen towel - I like to use a flour sack towel.
- butter knife or rubber spatula
- stand mixer
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Frequently asked questions (FAQ’s)
Yes, you do need to thaw frozen bread dough before baking! It’s best to plan ahead and thaw the dough in the refrigerator overnight or for about 8-12 hours.
Absolutely! You can prepare the rolls the night before and refrigerate them overnight. After shaping the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate. When you’re ready to bake, take them out of the fridge and allow them to come to room temperature and rise, then bake.
Deb's pro tips
Be sure to allow the dough to rise properly. It should double in size. Be patient and allow for that to happen.
- I've found that the best way to get even cuts that don't smush the rolls is to just a sharp serrated knife. This will give you even cuts.
- I like to allow the cinnamon rolls to cool for 5-10 minutes before I frost them. This allows them to cool enough that the frosting doesn't melt off.
- If your house is on the cool side, place the rolls in the oven with the oven light on. It will help them rise more quickly. Just watch them so that they don't overproof.
- Many use unflavored dental floss to slice the cinnamon rolls as it doesn't squish the dough.
How to store leftovers
Refrigerate - Store leftover cinnamon rolls in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 3 days.
Freeze - You can also freeze leftover cinnamon rolls, either frosted or unfrosted. Wrap them tightly with plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before reheating.
Reheat - When it comes to reheating, I think the microwave works best. Microwave them for 10-15 seconds or until warm. You can also bake them in the oven at 350 degrees for 10-12 minutes. However, your icing will melt in the oven.
Repurpose the no-knead cinnamon rolls
If you manage to have leftovers, congratulations, that's an impossible feat at my house! Leftover Rhodes cinnamon rolls can be turned into waffles in a waffle maker, or you can also turn them into cinnamon roll bread pudding! Yum!
More recipes you’ll love
I don't know about you, but I think you can never have too many cinnamon roll recipes. So, I wanted to share with you some of my favorites. These Crescent Cinnamon Rolls, Apple Cobbler with Cinnamon Rolls, and Sticky Sweet Pull Apart Cinnamons Rolls are all great recipes to make for breakfast or dessert.
Perfect pairings: what to serve with
I love to serve these semi-homemade cinnamon rolls alongside for breakfast or brunch. So, I've got a few of my other favorite brunch recipes that I like to pair with these sweet treats!
I'd love for you to leave me a comment and let me know how long it takes for them to disappear at your house! There's no better reason to make another batch than to run out of the first batch in less than a day!
Cinnamon Rolls from Frozen Bread Dough
Equipment
- 1 9x13 casserole dish
Ingredients
- 2 loaves of frozen bread dough (I used Rhodes frozen bread dough.)
- 1 cup butter softened (divided into ⅔ cup for spreading and ⅓ cup for the frosting)
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
- For the Frosting
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 2-3 tablespoons heavy cream
- ¼ cup flour for flouring work surface
Instructions
- Remove two loaves and place them in a baking dish. Place it in the refrigerator overnight. In the morning, remove it from the refrigerator. Leave it on the counter covered with a clean towel until it’s more doubled in size. Approximately 4-5 hours.
- Lightly flour a large work surface.Combine both loaves into one large ball and evenly roll into a 12x18 rectangle. (Make sure the dough is evenly rolled out.)
- Spread ⅔ cup of softened butter evenly across the rolled-out dough.
- In a small bowl, mix together the brown sugar, white sugar and cinnamon.
- Remove a half cup of the sugar mixture and set aside. Sprinkle the remaining sugar mixture generously over the buttered surface of the dough.
- Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, slice 1 ½-inch rolls.
- Grease 9x13-inch baking dishes. Place the rolls in the pan.
- Sprinkle the remaining cinnamon sugar mixture over the top of the rolls.
- Cover the pan with a clean kitchen towel. Let the rolls rise in a warm place for about 1 ½ hours, or until they double in size.
- Before placing the cinnamon rolls in the oven. Evenly drizzle the cream over the rolls
- Preheat the oven to 350. Bake the cinnamon rolls for 30-35 minutes, or until golden brown on top.
- For the Frosting
- While the rolls are baking, beat ⅓ cup butter until light and fluffy, about 2 minutes. (I use a stand mixer.) Add the powdered sugar, 2 tablespoons of cream and vanilla extract. Adjust the consistency by adding more cream if necessary. Beat until light and fluffy.
- Remove the rolls from the oven and let them cool slightly. Spread half the frosting over the rolls while it is still warm. Allow the cinnamon rolls to cool completely. Spread the remaining frosting over the rolls. Serve and enjoy!
- Makes 12-14 cinnamon rolls
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