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Make Ahead Cinnamon Roll Breakfast Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 115 reviews

These Make Ahead Breakfast Rolls are the ultimate easy morning treats featuring a soft, tender dough rolled with a rich cinnamon-sugar filling, perfect for quick breakfasts or brunch. The rolls are fluffy, baked golden brown, and topped with a luscious cream cheese frosting for a sweet finish. This recipe guides you through mixing, rising, assembling, and freezing options so you can prepare ahead and enjoy fresh, warm rolls 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. Ensure the yeast is fresh to achieve the best rise of your dough.
  2. Combine Wet Ingredients: In a separate bowl or measuring cup, mix the warm milk, warm water, melted butter, and lightly beaten egg. Keep the liquids between 110-115°F to properly activate the yeast without killing it.
  3. Form Dough: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes on medium speed. The dough should be tacky but not sticky; add flour sparingly if needed.
  5. First Rise: Place dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Prepare Filling: In a medium bowl, cream the softened butter with brown sugar and cinnamon until smooth. Stir in nuts or dried fruits if using.
  7. Shape Dough: Punch down the risen dough and turn it onto a floured surface. Roll into a 12×18 inch rectangle.
  8. Spread Filling: Evenly spread the cinnamon sugar mixture over the dough surface, right to the edges.
  9. Roll Dough: Starting from a long edge, tightly roll up the dough into a log and pinch the seam to seal.
  10. Cut Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices, preferably by halving and then cutting each half into six pieces.
  11. Arrange Rolls for Second Rise: Grease a 9×13 inch baking dish and place rolls cut-side up, close but not squished, as they will expand.
  12. Second Rise: Cover the dish and let the rolls rise in a warm place for 30-45 minutes until puffed and touching.
  13. Preheat Oven: Set oven temperature to 350°F (175°C).
  14. Bake Rolls: Bake for 25-30 minutes until golden on top and fully cooked, tenting with foil last 10 minutes to prevent excess browning if needed.
  15. Cool Slightly: Let rolls cool in the baking dish for 10-15 minutes before frosting.
  16. Prepare Frosting: Beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and then milk until desired consistency, stirring in vanilla extract at the end.
  17. Frost Rolls: Spread cream cheese frosting evenly over warm rolls and serve.
  18. Make Ahead Dough: After first rise, punch dough down, wrap tightly, and refrigerate up to 24 hours.
  19. Rest Dough Before Baking: Remove dough from fridge, let sit at room temp for 30 minutes before shaping and filling.
  20. Prepare and Assemble Rolls: Follow filling and rolling steps from above with rested dough, then allow second rise and bake as directed.
  21. Refrigerate Assembled Rolls: Cover rolls after shaping and let rise overnight in the fridge.
  22. Bring to Room Temp Before Baking: Remove from fridge, let rolls sit at room temp for 1 hour to rise slightly.
  23. Bake from Cold: Bake as usual, adding a few minutes if needed for rolls chilled from fridge.
  24. Freeze Baked Rolls: After cooling to room temperature, wrap tightly in plastic wrap and foil and freeze for up to 2 months.
  25. Thaw and Reheat: Thaw rolls overnight in refrigerator, then warm in a 350°F (175°C) oven for 10-15 minutes before frosting and serving.

Notes

  • Keep liquids between 110-115°F to properly activate yeast without killing it.
  • Knead dough until smooth and elastic, dough should be tacky but not sticky.
  • Optional additions like nuts and dried fruit add texture and flavor.
  • Tenting with foil during baking prevents over-browning.
  • Dough and shaped rolls can be made ahead and refrigerated or frozen for convenience.
  • Allow refrigerated dough to come to room temperature before baking to promote proper second rise.
  • Warm the rolls slightly before frosting for best spreading.
  • Store leftover rolls wrapped tightly to maintain freshness.

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

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