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Make Ahead Cinnamon Roll Breakfast Rolls with Cream Cheese Frosting Recipe

★★★★★

4.9 from 72 reviews
  • Author: Ethan
  • Total Time: 2 hours 45 minutes (including rises)
  • Yield: 12 rolls 1x

Description

These Make Ahead Breakfast Rolls are the ultimate easy morning treat, featuring soft, fluffy cinnamon rolls filled with a rich cinnamon-sugar mixture, optional nuts and dried fruit, baked to golden perfection, and topped with a creamy homemade cream cheese frosting. Perfect for preparing in advance, refrigerating or freezing, and enjoying fresh baked anytime.

Ingredients

Scale

Dough

  • 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

Filling

  • ½ cup (1 stick) unsalted butter, softened
  • 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

Cream Cheese Frosting

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast ensuring fresh yeast for optimal rise.
  2. Combine wet ingredients: In a separate container, mix warm milk, warm water, melted butter, and lightly beaten egg, keeping temperatures between 110-115°F to activate yeast correctly.
  3. Form dough: Pour wet ingredients into dry and stir until a shaggy dough forms.
  4. Knead dough: Knead on a floured surface for 6-8 minutes until smooth and elastic or use a stand mixer with a dough hook for 5 minutes; dough should be tacky but not sticky.
  5. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Prepare filling: While dough rises, cream softened butter, brown sugar, and cinnamon until smooth; mix in nuts or dried fruit if using.
  7. Shape dough: Punch down dough, roll out to a 12×18 inch rectangle on a floured surface.
  8. Spread filling: Evenly spread cinnamon-sugar mixture over dough surface.
  9. Roll dough: Starting from a long edge, roll dough tightly into a log and pinch seam to seal.
  10. Slice rolls: Cut log into 12 equal slices using a serrated knife or dental floss for clean cuts.
  11. Arrange rolls: Grease a 9×13 inch baking dish and place rolls cut-side up, close but not squashed.
  12. Second rise: Cover dish and let rolls rise in a warm place for 30-45 minutes until puffed and touching.
  13. Preheat oven: Set oven to 350°F (175°C).
  14. Bake rolls: Bake rolls 25-30 minutes until golden brown; tent with foil last 10 minutes to prevent overbrowning.
  15. Cool rolls: Let rolls cool in baking dish 10-15 minutes before frosting.
  16. Make frosting: Beat together softened cream cheese and butter until smooth; gradually add powdered sugar, then milk and vanilla, mixing until creamy.
  17. Frost rolls: Spread cream cheese frosting evenly over warm rolls and serve.
  18. Make ahead dough: Follow steps 1 to 5, punch down dough after rising, wrap tightly and refrigerate up to 24 hours.
  19. Prepare rolls after refrigeration: Let dough sit 30 minutes at room temp, then proceed with filling, rolling, slicing, and assembling (steps 6 to 11).
  20. Second rise and bake rolls after refrigeration: Allow rolls to rise, then bake as usual (steps 12 to 14).
  21. Prepare refrigerator overnight rolls: Follow all dough, filling, and assembly steps, cover baking dish tightly with plastic wrap and refrigerate overnight.
  22. Bake next day: Remove dish, let rolls rise 1 hour at room temp, then bake, adding minutes if rolls are cold.
  23. Freeze baked rolls: Cool baked rolls completely, wrap tightly in plastic wrap and foil, freeze up to 2 months.
  24. Thaw and reheat frozen rolls: Thaw rolls overnight in fridge, reheat in oven at 350°F (175°C) for 10-15 minutes until warm, then frost before serving.

Notes

  • Warming milk and water to 110-115°F is critical for yeast activation; too hot will kill it.
  • You can add ½ cup nuts and/or dried fruit to the filling for extra texture and flavor.
  • For best results, refrigerate assembled rolls overnight to bake fresh in the morning.
  • To prevent overbrowning, tent rolls with foil during the last 10 minutes of baking if needed.
  • Roll dough tightly for consistent roll size and even baking.
  • Use softened cream cheese and butter for smooth, lump-free frosting.
  • Dough can be frozen before baking; thaw in fridge overnight and bake as directed.
  • These rolls keep well wrapped at room temperature for 2 days or refrigerated for up to 5 days.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast / Brunch
  • Method: Baking
  • Cuisine: American

Keywords: make ahead breakfast rolls, cinnamon rolls, easy cinnamon rolls, cream cheese frosting, make ahead dough, breakfast treats, cinnamon sugar rolls

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Find it online: https://theethankitchen.com/make-ahead-cinnamon-roll-breakfast-rolls-with-cream-cheese-frosting-recipe/