Freezing homemade cinnamon rolls is a helpful way to prep ahead for a special breakfast or brunch. Here I’m sharing 3 reliable methods to freeze the pan at different stages—after shaping, after par-baking, or after fully baking—so you can choose what works best for your schedule. No matter which method you use, you’ll have warm, fresh-tasting rolls with minimal effort when it’s time to serve.
Today I’m walking you through the best ways to freeze homemade cinnamon rolls. Because nothing beats the smell (and taste!!) of freshly baked sweet rolls, especially when most of the work is already done for you.
Whether you’re prepping for a holiday morning, brunch with family and/or friends, or just indulging in a weekend treat, having cinnamon rolls ready in the freezer means less stress and scrambling at breakfast time. My team and I have tested several methods, and today I’m sharing the 3 most reliable ways to freeze cinnamon rolls at different points in the process.
These methods work for any of my homemade sweet roll recipes including classic homemade cinnamon rolls, chocolate sweet rolls, orange rolls, and more.
6 Min. Video: How to Freeze Cinnamon Rolls
These Are The 3 Methods:
- Method 1: Freeze after shaping, before second rise.
- Method 2: Par-bake the rolls then freeze.
- Method 3: Freeze fully baked rolls.
Whichever method you use, the maximum time to freeze cinnamon rolls is 3 months. Any longer than that, and you may begin to taste a difference. Additionally, make the icing fresh. You can absolutely taste the difference between fresh and frozen icing.
Before I walk you through the steps, let’s talk about the supplies you need.
Method 1: Freeze After Shaping (Before 2nd Rise)
This is my preferred method because the rolls rise right before baking, which will always give you the softest, fluffiest rolls. If time allows, choose this method.
- Prepare the dough, let it rise, and shape the rolls per your recipe.
- Instead of letting the shaped rolls rise, cover tightly with plastic wrap.
- Label a piece of aluminum foil with the date (I usually put the use-by date 3 months from now), and some brief baking instructions for yourself.
- Freeze for up to 3 months.
- After freezing, thaw in fridge overnight, rise at room temp for 1.5–2 hours. Bake at 350°F until cooked through, around 25–30 minutes depending on your recipe.
This method produces the best results because the rolls rise right before baking.
Method 2: Par-Baking the Cinnamon Rolls Before Freezing
The second method requires you to par-bake the cinnamon rolls before freezing. This method saves you time on baking day since the rises are already done.
- Shape the rolls per your recipe, let them rise per your recipe, and then bake for just 10 minutes. They should look set on top, but not browned yet. (See image next.)
- Cool completely, and then cover with a layer of plastic wrap.
- Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself.
- Freeze for up to 3 months.
- After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then finish baking at 350°F cooked through, around 15-20 minutes depending on your recipe.
This is what par-baked cinnamon rolls looks like:
How Do I Know When Cinnamon Rolls Are Done?
Tip: Since these freezing methods work for a variety of cinnamon roll and sweet roll recipes, your baking instructions may be different. I find that baking previously frozen cinnamon rolls, no matter which method you freeze them, a 350°F oven is ideal. To determine doneness, use an instant-read thermometer. Rolls are done when the center of the pan reads as 195°F (90°C).
Method 3: Fully Bake, Then Freeze the Cinnamon Rolls
This method requires the most time upfront, but is the quickest when it’s time to serve.
- Fully prepare and bake cinnamon rolls as instructed in your recipe. However your recipe says to prepare, shape, and bake the cinnamon rolls, follow it.
- Cool completely, then cover with a layer of plastic wrap.
- Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself.
- Freeze for up to 3 months.
- After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then loosely re-cover with a fresh layer of foil, and bake at 350°F until warmed through, about 20 minutes.
No Matter Which Method You Choose…
My most important tip is to make the icing fresh the day you plan to serve them. It tastes SO much better fresh than frozen/thawed.
Now that you have 3 tried-and-true methods to freeze cinnamon rolls, you can plan ahead with confidence and enjoy fresh, warm cinnamon rolls!
Description
Choose between the 3 methods below, depending on what your schedule allows. Method 1 requires the least amount of time up front and the rolls have a rise after thawing. Method 2 requires par-baking the rolls, so there is more time upfront and less after freezing. Method 3 requires the most amount of time upfront, but the least after freezing. Follow your cinnamon roll recipe for preparation and initial rises, but use the freezing instructions below.
- Method 1: This is my preferred method because the rolls rise right before baking, which will always give you the softest, fluffiest rolls. If time allows, choose this method. Prepare the dough per your recipe, let it rise, and shape the rolls as your recipe instructs. Place them in a freezer-safe dish. Instead of letting the shaped rolls rise, cover tightly with plastic wrap. Label a piece of aluminum foil with the date (I usually put the use-by date 3 months from now), and some brief baking instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight, rise at room temp for 1.5–2 hours. Bake at 350°F until cooked through, around 25–30 minutes depending on your recipe.
- Method 2: The second method requires you to par-bake the cinnamon rolls before freezing. This method saves you time on baking day since the rises are already done. Shape the rolls per your recipe, place them in a freezer-safe dish, let them rise per your recipe, and then bake for just 10 minutes. They should look set on top, but not browned yet. Cool completely, and then cover with a layer of plastic wrap. Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then finish baking at 350°F cooked through, around 15-20 minutes depending on your recipe.
- Method 3: This method requires the most time upfront, but is the quickest when it’s time to serve. Fully prepare and bake cinnamon rolls as instructed in your recipe, using a freezer-safe baking dish. However your recipe says to prepare, shape, and bake the cinnamon rolls, follow it. Cool completely, then cover with a layer of plastic wrap. Label a piece of foil with the date or use-by date 3 months from now, and some brief instructions for yourself. Freeze for up to 3 months. After freezing, thaw in the refrigerator overnight. Let rise/come to room temperature for around 30 minutes, then loosely re-cover with a fresh layer of foil, and bake at 350°F until warmed through, about 20 minutes.
- Whichever method you choose, make the icing/topping fresh. You can absolutely taste the difference between fresh and frozen icing.
Notes
- Whichever method you use, the maximum time to freeze cinnamon rolls is 3 months. Any longer than that, and you may begin to taste a difference. The minimum time to freeze is a few days.
