{The Best!} Cinnamon Rolls Made with Frozen Bread Dough

{The Best!} Cinnamon Rolls Made with Frozen Bread Dough

This Cinnamon Rolls recipe is, hands down, one of the best I’ve ever tasted. To top it off, it’s made from frozen bread dough. Now, that’s a huge time saver. Because the dough is already made for you, this cinnamon roll recipe would be a great recipe for the holidays.  Come on in and I’ll share the Best Cinnamon Rolls Made with Frozen Bread Dough…

cinnamon rolls made with frozen bread dough

Cinnamon Rolls (Shortcut Recipe):

Seriously, though. Just look at those fluffy Cinnamon Rolls just waiting to be eaten.

Easy Cinnamon Rolls

I’m not sure that any other food gets me more excited than a truly delicious cinnamon roll with the perfect balance of bread and gooey caramelized cinnamon.


This was actually my second attempt at creating really good cinnamon rolls using the shortcut of frozen bread dough. The first attempt failed miserably. They were too sweet and there was absolutely no caramelization. I know that everyone’s tastes are different, but if I don’t like it, it doesn’t make the cut for sharing with you.

easy cinnamon rolls

Thank goodness, I pressed on with another recipe. This one is definitely share-worthy!

Cinnamon Roll Recipe

I’ll even share a simple recipe for a delicious Cream Cheese Frosting. However, I prefer them without the frosting.

Make ahead cinnamon rolls

These can technically be considered “Make-Ahead Cinnamon Rolls” which are great for the holidays. Just thaw the dough in the refrigerator overnight. You’ll want about 1 hour for rising plus prepping (about 15 minutes) and baking, in the morning.

What is the difference between Cinnamon Rolls and Cinnamon Buns?

  • Cinnamon Rolls require a double rise and are more of a flavored bread. Cinnamon buns are less doughy and have more brown sugar.

How do you keep Cinnamon Rolls from Sticking to the pan?

  • Prepare the pan with grease or butter. Parchment paper is also a great way to avoid anything sticking to the pan.

Tips on getting your bread dough to rise and double

  1. Let the dough rise in a warm place. The room temperature should be fine if it’s warm enough. However, you can also set the dough on a baking sheet that is placed on top of a preheated oven. The warmth from the oven should help the rising process along. You can also turn the oven on low, turn it off after just two minutes and let the dough rise, covered in the oven
  2. Cover the dough with a towel – A towel covers the dough from drafts, but also allows air to get in. If you are using a clear wrap, wrap it loosely so air can get in

Here are my top Amazon Picks for this delicious recipe…

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Here’s a quick video to show you how I made these delicious cinnamon rolls… 

Finally, here’s the recipe for The Best Cinnamon Rolls – Ever (in my opinion)!


{The Best!} Cinnamon Rolls Made with Frozen Bread Dough | Kid Friendly Things To Do

The best Cinnamon Rolls made with Frozen Bread Dough.

  • Author: Melissa
  • Prep Time: 15 minutes plus rising time
  • Cook Time: 20-25 minutes
  • Total Time: 4+ hours - plus baking
  • Yield: 14-16 rolls 1x


  • 1 frozen white bread loaf
  • Flour – about 1/4 cup
  • 2 Tbsp. of melted butter
  • 1 cup of brown sugar
  • 1/2 cup of walnuts – use more if you love walnuts – up to 1 cup
  • 1 Tbsp. of cinnamon
  • 1/2 cup of heavy cream

Optional Frosting:

  • 2 Tbsp. of softened butter
  • 8 oz. of cream cheese
  • 1 cup of powdered sugar
  • 1 tsp. of vanilla extract
  • 1 Tbsp. of milk

Extra Equipment:

  • wax paper
  • baking sheet
  • mixer
  • mixing bowl


  • Prepare a baking sheet lined with wax paper and scattered flour over the wax paper
  • Place the frozen bread loaf in the center of the baking sheet and let it thaw
  • *It will take roughly 3 hours if left out at room temperature, or overnight in the refrigerator – see instructions on your package for thawing
  • When the dough has thawed, you can leave it right on the baking sheet to roll
  • Roll it out to approximately an 18×6 inch oblong piece
  • Brush melted butter over the rolled out dough
  • In a medium sized mixing bowl, mix the sugar, cinnamon and walnuts
  • Spread it out over the rolled out dough
  • Roll the dough up like a jelly roll, taking the longest side and rolling it unto a tight curl and continuing until it is completely rolled
  • Slice the dough into 14-16 (1/2 in.) pieces
  • Spread the sliced rolls around the baking sheet – leaving room in-between for rising, cover and let rise for an hour or until the dough has doubled in size
  • Place the dough that has risen into 2 buttered round cake pans or a large iron skillet, like I used (it was 12 inches wide)
  • Pour the heavy cream over the cinnamon rolls – really get it in all of the nooks and crannies
  • Preheat the oven to 350 degrees
  • Bake rolls for 20-25 minutes


  • Mix the ingredients into a mixing bowl and mix until well blended


  • I know it’s a little weird to pour milk over rolls, but the heavy cream will mix with the sugar to form the delicious caramel

~ Melissa – Kid Friendly Things To Do

Overnight Cinnamon Rolls

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This Post Has 4 Comments

  1. Ash

    I just made these using sourdough bread dough. They look and smell amazing.

    1. Melissa

      I’m so excited! I hope they taste as good as they look. 🙂

  2. Clarice

    I cannot wait to try this, and thanks for explaining what the cream is for! Does not seem like much though for what I would think is going to end up being several cinnamon rolls or does it work out? Thanks!

    1. Melissa

      Hi Clarice! I am so excited that you are giving this recipe a try. I know you won’t be disappointed. I did in fact only use 1/2 cup of heavy cream, but I believe you’d be just fine adding a little more – as needed. If you didn’t make it to one of your rolls then grab some more. You don’t want to leave any untouched by the cream. It really does make a big difference in the sugary caramel gooey goodness! As a matter of fact, I went digging through my videos and found the one I made when I baked these rolls. I put a quick video together to show you the cream and how I poured it out. I’ll add part one – the dough portion ASAP. Until then, I hope it provides you with a better idea of the cream portion. Darn…I wish I wasn’t cutting back on carbs right now. I’ll have to live vicariously through you. Enjoy and please do come back and tell me what you thought.

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