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Make Ahead Cinnamon Roll Breakfast Buns with Cream Cheese Frosting Recipe

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★★★★★

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.

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, granulated sugar, salt, and yeast to ensure the yeast is evenly distributed for the best rise.
  2. 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.
  3. Form Dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. 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.
  5. 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.
  6. Prepare Filling: While the dough rises, cream together softened butter, brown sugar, and cinnamon until smooth; fold in nuts and dried fruit if using.
  7. Shape Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
  8. Spread Filling: Evenly spread the cinnamon sugar filling over the dough, reaching the edges.
  9. Roll Up Dough: From a long edge, tightly roll the dough into a log and pinch the seam closed to seal.
  10. 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.
  11. Arrange Rolls: Grease a 9×13 inch baking dish and place rolls cut-side up, close together to allow expansion during the second rise.
  12. Second Rise: Cover the 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 for 25-30 minutes until golden and cooked through. Tent with foil for the last 10 minutes if browning too quickly.
  15. Cool Rolls: Let rolls cool in the pan for 10-15 minutes before frosting.
  16. 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.
  17. Frost Rolls: Spread the cream cheese frosting evenly over the warm rolls.
  18. 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.
  19. 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.
  20. 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

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