This is my old Make Ahead Cinnamon Rolls recipe which is adapted from one that appeared on the side of a sugar box. I've used it successfully for years, making the dough the night before, then rolling, cutting, and baking the next morning. This worked out well, but I wanted to add an option of making the dough and assembling the day before, so that the next morning's task would only be to take the pans out of the oven and bake.
Option Two -- Assembling Day Before
So here's a new improved version with a second option -- doing everything on day 1 and just rising and baking on day 2. To prevent the shaped rolls from over-proofing during their all night rise, cut the yeast amount down to 1 ½ teaspoons. If you are going with the original option you can still use the 2 ¼ teaspoons of yeast.
Half Batch Make Ahead Cinnamon Rolls
The recipe below makes 12 large rolls, but it also halves well if you don't need so many. If you want to make a half batch, just halve all the ingredients, chill overnight, and make a narrower rectangle of about 6x14. You'll fill, roll, and cut into 6 rolls instead of 12. The cold dough is extremely easy to work with.
Pan Size
When making cinnamon rolls, you can make them in any size pan, but they should rise up and touch each other as they bake. The original recipe for baking all 12 at once just calls for a sheet pan -- something around 15x10 inches. I prefer using two 7x11 inch pans. And for a half batch, just one 7x11 inch pan. Also, the only reason the pan in this photo has foil on it is because it's a messy old pan. If you have a nicer pan, just grease it real well with butter.
Recipe
Make Ahead Cinnamon Rolls
Ingredients
- ¾ cup warm water (110 degrees F)
- 2 ¼ teaspoons active dry yeast
- 3 ½ cups all-purpose flour or 3 cups bread flour (440 grams)
- 1 teaspoon salt
- 2 tablespoons granulated sugar (25 grams)
- 1 stick unsalted butter, cut into chunks (114 grams)
- 2 large eggs
Filling
- 4 tablespoons unsalted butter, softened so it's squishy (84 grams)
- ⅔ cup brown sugar (200 grams)
- 1 pinch salt
- 1 tablespoon cinnamon (can use more if you like)
Icing
- 2 teaspoons butter (10 grams)
- ¾ cup confectioners' sugar (80 grams)
- 3 tablespoons milk
Instructions
- Combine the warm water and yeast and let proof for about 5 minutes.
- Reserve ½ cup of the flour. In a large bowl, mix the remaining flour, salt, and sugar. Grate in the cold butter and toss until the mixture is coarse and crumbly.
- Make a well in the center and pour in the yeast mixture. Stir briefly, then add the eggs and mix until a loose, sticky dough forms.
- Gradually add the reserved flour as needed (you will likely use all of it).
- Knead until smooth and elastic, about 2 minutes. Dough should be very soft but not sticky.
- Form into a ball and place in a lightly greased bowl.
Overnight Option 1: Chill the Dough, Shape the Next Day
- Cover the bowl and refrigerate the dough for at least 2 hours or overnight.
- Once chilled (or next day) roll the cold dough into a 12×14-inch rectangle.
- Spread butter over the dough, sprinkle with the sugar mixture, roll up, and cut into 1-inch slices.
- Place rolls in greased pans, cover, and let rise in a warm place for about 30 minutes.
- Bake at 350°F for 25-30 minutes. then let cool slightly before icing.
Option 2: Refrigerating Shaped Rolls Overnight
- For this method, reduce the yeast to 1½ teaspoons and use active dry yeast.
- After kneading, cover the dough and let rise at room temperature for about 45 minutes, just until slightly puffy (not doubled).
- Roll the dough into a 12×14-inch rectangle.
- Spread with butter, sprinkle with the sugar mixture, roll up, and cut into 1-inch slices.
- Arrange rolls in greased pans. Cover tightly with greased plastic wrap.
- Refrigerate overnight (12 hours)
- The next morning, remove rolls from the refrigerator and let stand at room temperature 20-40 minutes, until slightly puffy.
- Bake at 350°F for 25-30 minutes.
Icing
- Melt the butter in a small saucepan.
- Stir in the confectioners' sugar, then add milk until the icing is thin enough to drizzle.
- Drizzle over warm rolls and serve.
Anna says
Kim, thanks! Yes, moving was stressful. On top of that we had to deal with some criminal activity at the apartment complex which wasn't very pleasant.
Shannon, I was hoping someone else who saw the recipe on the Domino box might appreciate the review. LOL. I kept seeing the recipe and wondering how the rolls were.
Shannon says
I'm so glad to see you posted this recipe! I bought a box of Domino dark brown sugar the other day and, once
again, noticed this recipe on the back. Every time I have a box, I look at this recipe and wonder how good it is, but have never tried making it. Now that I have some feedback on it, I think I might give it a try.
Kim Fluck says
Your life sure sounded hectic over the past several months. Glad to hear you are enjoying your new home. I've always heard the Texas hill country is really beautiful. I love the freezer tip for the cinnamon rolls. Yum!
Carole Resnick says
Glad you are setteling into your new home. Sounds like everyone has their personal space as well as the common areas.
It takes time to get setteled but I am sure that you will do it in half the time as most.
CookieMama says
I love the tip about freezing the spirals! I've frozen the dough before, but then have to wait for it to come to room temp to roll it, fill it, cut it, wait while it rises again...It still requires getting up early if you want breakfast before noon. Do you let your frozen rolls rise over night in the fridge or on the counter?
Michele says
Mmmmmm. They look delicious!
Sue says
You sound really pleased with your new home. I'm very happy for you and your family!
The smell of cinnamon rolls must have been a really nice way for the rest of your family to wake up!
Amanda says
They look marvelous, so glad you are settling in and happy!