Introduction

Make Ahead Breakfast Rolls are the perfect solution for busy mornings when you want a warm, delicious treat ready to enjoy. These soft, cinnamon-filled rolls topped with creamy frosting can be prepped in advance and baked fresh whenever you like.

A metal baking tray filled with twelve golden brown rolls arranged in three rows of four, each roll has a soft dough layer rolled in a spiral shape with a glossy finish. Inside each roll, there are bits of dark brown bacon and small pieces of orange cheese, evenly spread throughout the spirals. The tops of the rolls are sprinkled with small green herb leaves and a light sprinkling of seasoning. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (60ml) water, warmed to 110-115°F (43-46°C)
¼ cup (60ml) unsalted butter, melted
1 large egg, lightly beaten
½ cup (1 stick) unsalted butter, softened (for filling)
½ cup (100g) packed light brown sugar
2 tablespoons ground cinnamon
Optional: ½ cup chopped pecans or walnuts
Optional: ½ cup raisins or dried cranberries
4 ounces (113g) cream cheese, softened (for frosting)
¼ cup (½ stick) unsalted butter, softened (for frosting)
2 cups (240g) powdered sugar
2-3 tablespoons milk (for frosting)
½ teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast. Ensure your yeast is fresh for the best rise.
Step 2: In a separate bowl, combine the warm milk, warm water, melted butter, and lightly beaten egg. Make sure the liquids are between 110-115°F to activate the yeast properly.
Step 3: Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
Step 4: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.
Step 5: Place the dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
Step 6: While dough rises, mix softened butter, brown sugar, and cinnamon until smooth. Stir in nuts or dried fruit if using.
Step 7: Punch down the dough, roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the cinnamon-sugar filling evenly over the dough, covering all edges.
Step 9: Roll the dough tightly from a long edge into a log and pinch the seam closed.
Step 10: Cut the log into 12 equal slices using a sharp knife or dental floss.
Step 11: Grease a 9×13 inch baking dish and place the rolls cut-side up, close but not overcrowded.
Step 12: Cover and let the rolls rise in a warm spot for 30-45 minutes until puffed and touching.
Step 13: Preheat oven to 350°F (175°C).
Step 14: Bake the rolls for 25-30 minutes until golden brown. Tent with foil during the last 10 minutes if needed to prevent over-browning.
Step 15: Let the rolls cool in the dish for 10-15 minutes before frosting.
Step 16: To make frosting, beat softened cream cheese and butter until smooth.
Step 17: Gradually add powdered sugar, mixing on low to avoid powder clouds.
Step 18: Stir in milk one tablespoon at a time until desired consistency, then add vanilla extract.
Step 19: Spread frosting over slightly warm rolls. Serve and enjoy!
Step 20: For make-ahead dough, after the first rise, punch down and wrap tightly. Refrigerate for up to 24 hours.
Step 21: Remove dough from fridge and let sit 30 minutes before rolling and filling.
Step 22: Follow steps 7 through 19 to assemble, rise, bake, and frost the rolls.
Step 23: For make-ahead baked rolls, prepare dough and filling, assemble in baking dish, cover tightly, and refrigerate overnight.
Step 24: Remove refrigerated rolls in the morning, let rise 1 hour at room temperature, then bake as directed. Add a few minutes to baking time if rolls are cold.
Step 25: To freeze baked rolls, cool completely, wrap tightly in plastic wrap, then foil. Freeze for up to 2 months.
Step 26: To reheat frozen rolls, thaw overnight in the fridge, then warm in a 350°F (175°C) oven for 10-15 minutes before frosting.

Tips & Variations

Use fresh yeast and maintain correct liquid temperatures for a perfect rise every time.
Add nuts or dried fruits in the filling for extra texture and flavor.
For a dairy-free option, substitute milk and butter with plant-based alternatives.
To save time, prepare dough and filling the night before, then bake fresh in the morning.

Storage

Store baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped rolls for up to 2 months. Reheat thawed rolls in a 350°F (175°C) oven for 10-15 minutes until warmed through. Frost before serving for best flavor.

How to Serve

The image shows a metal baking tray filled with twelve golden-brown rolls arranged in three rows of four. Each roll has a spiral shape with soft, slightly shiny dough layers, and inside the spirals are small bits of crispy browned bacon and melted yellow cheese. The rolls are sprinkled with fresh green herbs on top, adding contrast to the warm colors. The tray is set on a white marbled surface, highlighting the warm tones of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the first rise, punch down the dough, wrap tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and baking.

How do I keep the rolls soft after baking?

Store them in an airtight container to retain moisture. Reheating briefly in the oven wrapped in foil can help restore softness.