Introduction

These make-ahead breakfast rolls are the perfect easy morning treat to start your day with a warm, cinnamon-spiced delight. Soft, fluffy, and topped with creamy frosting, they can be prepared in advance for busy mornings or special occasions.

Make Ahead Cinnamon Roll Breakfast Buns with Cream Cheese Frosting Recipe - Recipe Image

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
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
¼ cup (½ stick) unsalted butter, softened
2 cups (240g) powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast. Ensure the yeast is fresh for the best rise.
Step 2: In a separate bowl or measuring cup, combine the warm milk, warm water, melted butter, and lightly beaten egg. Keep the temperature between 110-115°F to activate the yeast properly.
Step 3: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4: Turn the dough onto a lightly 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. Add flour if the dough is too sticky, one tablespoon at a time.
Step 5: Place the 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 place for 1-1.5 hours until doubled in size.
Step 6: While the dough rises, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth. Stir in nuts or dried fruit if using.
Step 7: After the dough has doubled, punch it down and roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the cinnamon-sugar filling evenly over the dough, reaching all edges.
Step 9: Starting from a long edge, tightly roll the dough into a log and pinch the seam to seal.
Step 10: Cut the log into 12 equal slices using a serrated knife or dental floss for clean cuts.
Step 11: Grease a 9×13 inch baking dish and arrange the rolls cut-side up, close but not overcrowded.
Step 12: Cover and let the rolls rise for 30-45 minutes until puffed and touching.
Step 13: Preheat oven to 350°F (175°C).
Step 14: Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly during the last 10 minutes.
Step 15: Cool rolls for 10-15 minutes in the pan before frosting.
Step 16: For frosting, beat softened cream cheese and butter until smooth and fluffy.
Step 17: Gradually add powdered sugar on low speed, avoiding a sugar cloud.
Step 18: Add milk one tablespoon at a time until desired frosting consistency is reached. Stir in vanilla extract.
Step 19: Spread frosting over warm rolls and serve immediately.
Step 20: For make-ahead dough, after the first rise, punch down and wrap tightly in plastic wrap. Refrigerate up to 24 hours.
Step 21: When ready to bake, remove dough from fridge and let rest at room temperature for 30 minutes before continuing with filling, assembling, rising, and baking.
Step 22: For overnight rise, assemble rolls and place in baking dish. Cover tightly and refrigerate.
Step 23: In the morning, let rolls sit at room temperature for 1 hour before baking as directed. Add extra baking time if rolls are cold.
Step 24: To freeze baked rolls, cool completely, wrap tightly in plastic wrap and aluminum foil. Freeze up to 2 months.
Step 25: To reheat, thaw overnight in the fridge and warm in a 350°F oven for 10-15 minutes.
Step 26: Frost before serving warm.

Tips & Variations

Use a stand mixer with a dough hook to save time and effort when kneading.
Swap pecans or walnuts for your favorite nuts, or omit for a nut-free version.
Add raisins or dried cranberries for a fruity touch in the filling.
Make the dough ahead and freeze unbaked rolls after the second rise for easy future breakfasts.
Guard the temperature of milk and water carefully; yeast activation depends on it.
If the dough feels too sticky, add flour gradually; too dry, add a teaspoon of water at a time.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled rolls tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven for 10-15 minutes until warm. Frost after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

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

How do I prevent my cinnamon rolls from drying out?

Make sure to cover the dough and rolls during rising to retain moisture. Baking covered loosely with foil toward the end helps prevent over-browning and drying. Store leftover rolls in an airtight container or wrap tightly before freezing.

Make Ahead Cinnamon Roll Breakfast Buns with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Delicious and easy make-ahead breakfast rolls filled with cinnamon sugar, nuts, and dried fruit, then topped with a creamy vanilla cream cheese frosting. Perfect for busy mornings or special occasions, these soft and tender rolls can be refrigerated or frozen for convenient baking later.

Author: Elias
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes (including rises)
Yield: 12 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

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

Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, and yeast to ensure the yeast is evenly distributed for the best rise.
Combine Wet Ingredients: In a separate container, mix warm milk, warm water, melted butter, and beaten egg, maintaining the temperature between 110-115°F to properly activate the yeast without killing it.
Form Dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: On a lightly floured surface, knead the dough for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 5 minutes on medium speed. Add flour sparingly if the dough is too sticky.
First Rise: Place dough in a greased bowl, cover, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
Prepare Filling: While the dough rises, cream together softened butter, brown sugar, and cinnamon until smooth; fold in nuts and dried fruit if using.
Shape Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
Spread Filling: Evenly spread the cinnamon sugar filling over the dough, reaching the edges.
Roll Up Dough: From a long edge, tightly roll the dough into a log and pinch the seam closed to seal.
Cut into Rolls: Using a serrated knife or unflavored floss, cut the log into 12 equal slices, cutting first in half then each half into six pieces for even sizes.
Arrange Rolls: Grease a 9×13 inch baking dish and place rolls cut-side up, close together to allow expansion during the second rise.
Second Rise: Cover the dish and let rolls rise in a warm place for 30-45 minutes until puffed and touching.
Preheat Oven: Set oven to 350°F (175°C).
Bake Rolls: Bake for 25-30 minutes until golden and cooked through. Tent with foil for the last 10 minutes if browning too quickly.
Cool Rolls: Let rolls cool in the pan for 10-15 minutes before frosting.
Make Frosting: Cream softened cream cheese and butter until fluffy, then gradually beat in powdered sugar, milk (1 tablespoon at a time), and vanilla until smooth.
Frost Rolls: Spread the cream cheese frosting evenly over the warm rolls.
Make Ahead – Dough Refrigeration: After the first rise, punch down dough, wrap in plastic, and refrigerate up to 24 hours. Let thaw at room temperature for 30 minutes before continuing.
Make Ahead – Assembly Refrigeration: Assemble rolls in the baking dish, cover, and refrigerate overnight. Remove and let rise for 1 hour before baking, adding a few extra minutes to baking time if cold.
Freezing Rolls: After baking and cooling, wrap tightly in plastic and foil, freeze up to 2 months. Thaw overnight in fridge and reheat at 350°F (175°C) for 10-15 minutes before frosting.

Notes

Ensure yeast is fresh and milk/water temperatures are accurate for optimal rise.
Add flour gradually during kneading if dough is too sticky; it should be tacky but not sticky.
Tent rolls with foil during baking to prevent excessive browning.
Optional nuts and dried fruits add texture and flavor but can be omitted for a classic version.
Make-ahead methods provide flexibility for busy mornings or entertaining—refrigerate dough, assembled rolls, or freeze baked rolls.
Reheat frozen rolls gently to retain moisture before frosting.
Use unflavored dental floss for clean, even cuts without squishing the rolls.

Keywords: make ahead breakfast rolls, cinnamon rolls, cream cheese frosting, easy breakfast recipe, cinnamon sugar rolls, overnight breakfast rolls, breakfast pastry