Ever wondered how to make cinnamon rolls ahead of time? This simple and quick tutorial is for you!
By and large, one of the most frequent questions I get (especially around the holidays!) is:
Can I make these {insert name of favorite cinnamon roll recipe here} ahead of time?
Overnight? Months ahead of time?
And if so, WHAT THE HECK DO I DO AND HOW DO I DO IT?
As in, give me all the details to ensure fluffy, perfect cinnamon rolls the morning of, please and thank you.
Well, today, I have your back! I’m giving you the down low on how to make cinnamon rolls ahead of time. The simplicity of this process might surprise you.
Keep in mind that this overnight/make-ahead method I’m showing you today can be used for most any yeasted roll recipe – sweet or not.
Monkey Bread. Divine Breadsticks. Dinner Rolls.
There are just a few little key tricks/tips to keep in mind, and before you know it, you’ll be pulling out piping hot, fluffy, cinnamon rolls and other baked goods in the morning without having to stay up all night…AND looking like a rock star doing it.
Step One: make your cinnamon roll recipe of choice.
Here are just a few of my favorite cinnamon roll recipes. Many of them have step-by-step photos on the post for making the dough, shaping, etc.
The Best Cinnamon Rolls {Cheryl’s Famous Recipe} – with step-by-step tutorial and tons of tips
Perfect Small Batch Cinnamon Rolls
Yukon Gold Cinnamon Rolls with Perfect Icing {Step-by-Step Tutorial}
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
Step Two: place the shaped rolls on the pan specified in the recipe.
I almost always use large, rimmed baking sheetslined with parchment paper and lightly greased with cooking spray.
For average-sized cinnamon rolls, I place about 12 rolls per pan with enough space in between the rolls for rising (but close enough that they’ll bake up with sides touching).
And like I mention in many of my cinnamon roll posts, you can see from the picture below that I usually grab the end of the cinnamon roll and tuck it under the roll so they stay nice and tight while baking.
Now here’s an important step: If you are making them ahead of time, don’t let them rise at room temperature right now like you normally would for the recipe!
They can stay in the refrigerator for up to 24 hours (the longer they are refrigerated, the more the filling might liquify and seep out of the rolls – that may happen to a minor extent anyway, so don’t panic).
You’ll probably notice that when you take the rolls out of the refrigerator to bake, they’ll look puffier and more risen than when they went in.
That’s normal! And good.
Sometimes they’ll rise a lot, sometimes hardly at all. Varying factors: recipe used, warmth of the dough, time in the refrigerator, temperature of the fridge, etc.
Step Four: take the cinnamon rolls out in time to come to room temperature and fully rise before baking.
Usually that means the rolls need to have time to double in size from theoriginal shape(for most recipes) before they go in the oven.
In my kitchen, that generally takes about 2-3 hours after they come out of the refrigerator, give or take.
Once they’re ready, remove the plastic wrap and bake them according to the recipe!
You know, for those mornings when cinnamon rolls need to be baked, frosted and edible by 7:30 or 8:00 a.m.
Sometimes, instead of taking them out 2-3 hours in advance, I take them straight out of the fridge, take off the plastic wrap, and pop them in the cold oven so they can do a “quick come to room temperature and rise” while the oven preheats.
I still bake them for about the same amount of time in the recipe (starting the time after the oven has preheated), but if you’re new to this method, I’d recommend checking on them a minute or two early, because each oven operates a little differently temperature-wise.
This lazy method isn’t completely foolproof. A lot depends on your oven, if it preheats in a standard way or if it has a “rapid preheat” function (that won’t work quite as well).
It also doesn’t produce maybe the same degree of light and fluffy cinnamon roll that the slow rise will do, but I might be the only one to notice the negligible differences. My family has never noticed a thing (shocker!).
For true, I-need-to-look-like-a-rockstar-occasions, I employ the ol’ set my alarm and drag myself out of bed early plan (or just make sure I don’t have to have cinnamon rolls ready by 8 a.m!). Sometimes the ultimate sacrifice of sleep is worth it, but I’m not going to lie, this easy hack has saved me a couple times, too.
At this point, you can freeze the unbaked rolls instead of refrigerating.
You can freeze them right on the tray and a) keep them on the tray in the freezer OR pop them off the tray once frozen and store them in a ziploc bag in the freezer.
I also find that sometimes the yeast flavor can be more pronounced after freezing and then thawing and baking. I don’t recommend keeping them in the freezer any longer than 3-4 weeks.
Pro Tip: I hardly ever freeze unbaked sweet breads or rolls because of a hack my Aunt Marilyn taught me that I’ve mentioned before. Bake and frost the cinnamon rolls per the recipe and then place individual cooled rolls in a quart-sized freezer bag. Close the bag (yes, it’s a little messy) and freeze.
When ready to eat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes. Hot, fresh, single-serve cinnamon rolls whenever you like.Dangerous!
I know all this info about how to make cinnamon rolls ahead of time isn’t really rocket science type stuff. Most of you probably already follow a similar method.
But I thought it would be handy to have a placeholder tutorial like this so that when I get questions…or when you wonder about the meaning of life and cinnamon rolls…I have a easy, helpful place to point you.
Now what are you waiting for!
And as always, leave any additional questions or comments below. I’ll add to this tutorial, if needed, as questions come up!
And one more time, in case you missed it, here’s that handy dandy list of my favorite sweet roll recipes:
Apple Pie Cinnamon Rolls
Buttermilk Cinnamon Rolls with Cream Cheese Glaze
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
Giant Cinnamon Rolls {with step-by-step photos}
Lemon Sticky Buns with Lemony Cream Cheese Glaze
Light and Fluffy Pumpkin Cinnamon Rolls
Overnight Cinnamon and Sugar Sweet Rolls
Overnight Strawberry Cream Cheese Sweet Rolls
Homemade Orange Sweet Rolls {New and Improved}
The Best Cinnamon Rolls {Cheryl’s Famous Recipe} – with step-by-step tutorial and tons of tips
The Perfect Cinnamon Rolls {Gloria’s Famous Recipe}
The Best Monkey Bread
Yukon Gold Cinnamon Rolls with Perfect Icing {Step-by-Step Tutorial}
Perfect Small Batch Cinnamon Rolls
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
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They can stay in the refrigerator for up to 24 hours (the longer they are refrigerated, the more the filling might liquify and seep out of the rolls – that may happen to a minor extent anyway, so don't panic). What is this?
But if you have already opened them, just keep them tightly sealed in the package they came in and place them in the refrigerator. Unbaked rolls will last for at least 6 weeks and possibly more. Note that Pillsbury doesn't recommend putting the dough in the freezer since the rolls won't rise properly while baking.
You can prep the rolls and freeze them ahead of time so they still taste fresh. Here's how: Bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw.
If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
Can cinnamon roll dough rise too long? You can leave these in your refrigerator for up to 24 hours without baking. As long as they are in the refrigerator they shouldn't rise too long.
It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.
The best way to store bread is at room temperature in a dark, dry, cool location such as a pantry, drawer, or bread box. We also recommend keeping our bread sealed in its original packaging, as this will help retain its moisture.
Store them at room temperature for 2-3 days. Move to the refrigerator for up to 7 days. If you need to store them for more than 7 days, you should move them to the freezer using the same preservation tips for wrapping airtight. They can stay in the freezer for up to 4 months.
HOW DO YOU KEEP CINNAMON ROLLS MOIST? The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well.
Cinnamon rolls can be frozen for up to 8 weeks. It is best to freeze them unbaked and then bake once you have thawed. Freezing them this way means you will never know the difference between fresh and frozen cinnamon rolls.
Cool completely: Remove from the oven and let the rolls cool completely in the pan. Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks.
Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.
Store cinnamon rolls with cream cheese frosting in an airtight container in the fridge for 2-3 days. Reheat each roll in the microwave for about 15 seconds before serving. The rolls get fluffy again when reheated in the microwave but be careful not to microwave them for too long or they will get tough.
If dough is left to rise for too long it will cause issues with the taste and appearance of the bread. Excess fermentation occurring in either the first or second rise can lead to a sour, unpleasant taste if the dough gets left for a long time. Over-proofed loaves have a gummy or dense texture.
Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.
The cinnamon roll dough has to rise twice. Once after you form the dough and once after you cut the dough into cinnamon rolls. Find a warm place in your house so the dough can rise nicely and cover the dough with a clean kitchen towel.
Cinnamon rolls do not have to touch when they are baking. However, one reason people like for their cinnamon rolls to be touching when they bake is that it makes it easier to put the frosting on them when they're done.
You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
If kept in the refrigerator, bread dough can last for around 3 days. Any longer than this and it won't bake properly and it can begin to fall. To make sure you get the best out of your bread dough, try to bake it within 48 hours.
Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it's warm, putting yeasted dough in a refrigerator or chilling it slows the yeast's activity, which causes dough to rise at a slower rate.
It is important to wrap your rolls or buns inside of foil or a plastic storage bag. If you use foil, make sure it completely encases the bread you are storing as any exposed portions will be subject to drying or mold.
Place the rolls immediately on a cooling rack. The rolls should be pale in color and as they cool, they will get slightly wrinkly. Store the rolls in a food-safe plastic bag in the fridge for up to one week.
OVEN: Wrap dinner rolls in foil and place them on a baking sheet.Bake at 350 degrees F until warmed through, about 10 to 15 minutes. (The foil is necessary so they don't dry out.)
Too much flour and the rolls will be dry and tough. Not enough flour and the rolls won't have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.
While cinnamon rolls are removed and then glazed with cream cheese icing, cinnamon buns are flipped out of the pan upside down, allowing the butter-sugar mixture that leaks out of the pastry while baking to form a sweet crust on top. Cinnamon buns are then also usually glazed with a tangy cream cheese frosting.
I recommend cutting the rolls about 1 – 1.5 inches thick. Place them in a greased pan. I like glass pans the best as they don't brown them too quickly, but metal or foil will work too.
If the dough used in a cinnamon roll recipe hasn't doubled in size before being rolled around the sweet filling, too few air bubbles will form. The rolls won't have a light and fluffy texture without enough air bubbles.
With this in mind, I recommend storing homemade cinnamon rolls with cream cheese frosting in an airtight container at room temperature for up to two days. What is this? If you plan to store them for longer than that, place them in the fridge from the start and store them for up to a week.
* OR you can freeze the rolls completely iced and finished. Just allow them to cool, then cover with plastic wrap and foil. This is how I normally freeze them and they turn out just fine.
Soft, tender dough wrapped around a sweet cinnamon filling with a home-style flavor. Preparation instruction: Standard Prep: Place frozen cinnamon rolls on parchment lined full sheet pan. Bake time 20-24 minutes in 300 degrees F convection oven.
The first technique is to roll and cut the rolls normally, then wrap them tightly in plastic and freeze them before they rise. Then, the night before you want to bake them, transfer them to a sheet pan and let them thaw in the fridge overnight.
It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. When the bread cools, the steam disappears, and depending upon the stability of the dough, the bread will shrink some.
Cinnamon rolls don't have a particularly long storage time in the freezer. It is recommended that you eat them within 30 days. This is because they are highly susceptible to freezer burn and drying out when frozen. We're sure you won't have any problems eating them in this timeframe though!
Place frozen dough on your pan. Cover with sprayed plastic wrap to keep from sticking to dough while rising. Place your pan in the refrigerator overnight or all day long.
Standard Prep: Place frozen cinnamon rolls on parchment lined full sheet pan. Thaw (covered) in cooler overnight, then proof in proof box at 70- 95% humidity and 95-100 degrees F until dough doubles in size. Bake time 12-16 minutes in 300 degrees F convection oven. See package for complete baking instructions.
Buttercream frosting is known for being creamy and delicious, but there is some confusion about how to store it. The truth is, (most) buttercream frosting does not need to be refrigerated right away. It can be left at room temperature for up to three days. Hi!
Will cream cheese frosting harden in the fridge? Yes, cream cheese frosting will harden in the fridge. So if your frosting is too soft to pipe once beaten, you can pop it in the refrigerator for about 30 minutes to harden up.
Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated. The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month.
The second rise is shorter than the primary fermentation after the bread loaf has been shaped and panned; usually taking only about half the time of the first rise at room temperature, or shorter for smaller loaves and rolls.
To really save time in the morning, try refrigerating the dough after it has risen and is shaped. Cover the shaped dough tightly and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator, partially unwrap and let rise until doubled. Then bake according to recipe directions.
Either the rolls turn out under-proofed (not risen enough) or over-proofed (risen too much) after a cold overnight rise. Rarely, they are spot-on. While under-proofed cinnamon rolls might not puff up as nicely, over-proofed ones might collapse during the overnight rise or during baking.
Yes, you can bake dough straight from the refrigerator – it does not need to come to room temperature. The dough has no problems from being baked cold and will bake evenly when baked in a very hot oven. I've baked many loaves straight from the fridge with great results, and haven't noticed any problems.
After kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it's been in the fridge for 1 hour, then punch it down once every 24 hours after that. Dough will keep in the fridge for 3 days but it's best used within 48 hours.
—J.H., Swartz Creek, Michigan Yes, cinnamon roll dough can be refrigerated either after it is kneaded and before the first rise or after the dough has risen and is shaped. To refrigerate after kneading, place the dough in a tightly covered bowl or a resealable plastic bag and refrigerate.
Usually, Pillsbury cinnamon rolls are sold in an 8-count package and it is recommended to use them immediately upon opening. However, you can store unbaked cinnamon rolls in the refrigerator if you plan to use them later.
However, their shelf life reduces to three days at most if left out at room temperature. Unbaked cinnamon rolls may be wrapped in paper or plastic, frozen, and stored for as long as six weeks. Good storage should aim to preserve the moisture of the cinnamon rolls.
Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.
The best way to store bread is at room temperature in a dark, dry, cool location such as a pantry, drawer, or bread box. We also recommend keeping our bread sealed in its original packaging, as this will help retain its moisture.
Wrap your cinnamon rolls individually in saran wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight. Maybe saran wrap with foil over it pressed tightly to the pan.
Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks. Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator.
The refrigerator is the ideal way to store unbaked cinnamon roll dough and will allow you to keep it fresh for the longest time. Unbaked dough can be kept for up to 8 weeks after its best-by date, as long as it is still sealed in its original packaging.
Store cinnamon rolls with cream cheese frosting in an airtight container in the fridge for 2-3 days. Reheat each roll in the microwave for about 15 seconds before serving. The rolls get fluffy again when reheated in the microwave but be careful not to microwave them for too long or they will get tough.
Then there's the second rise, known as the “proof,” which lasts another hour or so. Proofing is instrumental in getting the right light and fluffy texture, says Chang, so leave time for that. “An over-proofed bun will bake off almost tight in texture.
Yes, you can bake dough straight from the refrigerator – it does not need to come to room temperature. The dough has no problems from being baked cold and will bake evenly when baked in a very hot oven. I've baked many loaves straight from the fridge with great results, and haven't noticed any problems.
Dough that's left to rise at room temperature typically takes between two and four hours to double in size. If left overnight, dough can rise so high it will likely collapse on the weight of itself, making the dough deflate. For best results always keep dough in the refrigerator when leaving it to rise overnight.
After kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it's been in the fridge for 1 hour, then punch it down once every 24 hours after that. Dough will keep in the fridge for 3 days but it's best used within 48 hours.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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