Cinnamon Rolls from Frozen Bread Dough

A fresh out of the oven cinnamon roll on a spatula that has been made with frozen bread dough.

Cinnamon Rolls from Frozen Bread Dough

These easy cinnamon rolls made with frozen bread dough are soft, gooey, and packed with warm cinnamon-sugar flavor. A simple homemade treat without the hassle of making dough from scratch!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 30

Resting 6

Total Time 7

Servings rolls

Calories 544kcal

Author Deb Clark

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.
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

Notes

A 9x13 baking pan will fit about 9 rolls. You'll have 3-4 additional rolls and I will usually bake those in a seperate dish, either an 8x8 size dish or a bread loaf pan. Either will work depending on how many rolls you have.

Storage

Refrigerate - Store leftover cinnamon rolls in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 3 days. 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.

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