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 stagesโafter shaping, after par-baking, or after fully bakingโso 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, letโs talk about the supplies you need.
- A dish that can safely go from freezer to fridge to oven, such as Pyrex glass or a disposable aluminum pan like this.
- Plastic wrap
- Foil
- Permanent marker or other black marker to label
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 1.5โ2 hours. Bake at 350ยฐF until cooked through, around 25โ30 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 350ยฐF 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 350ยฐF oven is ideal. To determine doneness, use an instant-read thermometer. Rolls are done when the center of the pan reads as 195ยฐF (90ยฐC).
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 350ยฐF 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!
How to Freeze Cinnamon Rolls (Video)
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 months
- Yield: 12 rolls
- Category: Breakfast
- Method: Freezing
- Cuisine: American
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.
Ingredients
- 1 recipe cinnamon rolls (such as these homemade cinnamon rolls)
- Freezer-safe dish (such as this glass dish or a disposable pan)
- Plastic wrap
- Aluminum foil
- Marker to label
Instructions
- Method 1:ย 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 1.5โ2 hours. Bake at 350ยฐF until cooked through, around 25โ30 minutes depending on your recipe.
- Method 2:ย 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 350ยฐF cooked through, around 15-20 minutes depending on your recipe.
- Method 3:ย 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 350ยฐF 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.
Reader Comments and Reviews
Can you freeze and bake cinnamon rolls in a 9 x 13 in cake pan?
Hi Jeanne, absolutely, depending on the exact recipe. This cinnamon roll recipe uses a 9×13-inch pan.
Hello I just made the pumpkin cinnamon roll recipe. I donโt need them until Saturday, but Iโm too busy to make them tomorrow. So I thought I would make them today, though some people let me know that I shouldnโt fully bake them today due to them being stale by Saturday. In this case, what would you recommend?
Hi Hailey! You could par-bake the rolls, then freeze, thaw, and fully bake Saturday morning (you can find all the details on this method above!).
I’m wondering if you can freeze individually wrapped cinnamon rolls to take out one at a time?
Absolutely!
Whatโs your preferred method/ the one you recommend the most?
Method 1 is our preferred method because the rolls rise right before baking, which will always give you the softest, fluffiest rolls. If time allows, choose this method.
I’ve been freezing half batches for a few years now & it works fine. I always do the freeze after shaping option. I put 6 on a tray or sometimes my plastic cutting board, keeping the rolls far enough apart to not touch each other. A short while later when they are frozen, i put them in a ziploc freezer bag. I’ve never kept them longer than a few weeks because I’m a cinnamon roll addict. I put the frozen rolls in a pan, cover & thaw in fridge overnight & then let rise at room temp & bake. I do freeze half of the frosting, also in a ziploc freezer bag. I thaw that in the fridge at the same time as the rolls & take it out when the rolls are almost risen & the oven is preheating. Then you can either cut a corner & squeeze like a piping bag to frost or just scoop it out & spread like normal. Tastes just as good as the first half did ๐
I am wondering if you have a recipe for cinnamon spread?
Hi Sharon, here is our recipe for homemade cinnamon butter.
Thanks for this info! I have some orange rolls I froze at Christmas — I see that you say that we should bake within 3 months. But now it’s June — 6 months since I froze the rolls. I was hoping to bake them off next week. Is there anything I should do to mitigate the length of time they’ve been frozen (add spices to the frosting, etc.)? I froze after shaping, but before the second rise. Thanks!
Hi AH, they’ll likely be fine, but may not taste as “fresh” as they would if they were enjoyed within 3 months. Nothing extra to do, maybe a few extra minutes of rise time. Extra icing would help, too!
I enjoyed this video; and see nothing seems to have changed since the last time I looked at your recipe for this information. However, I had hoped the video would have tackled not how to serve a whole recipe later b/c of the rising time….. but what to do when there’s only 2 of you around! How do you freeze the leftovers???
I’m not sure if it would be pointless because I would have already made the frosting for the batch.
This is one reason why I never make cinnamon rolls. Instead I buy the very lackluster tube because I can buy just 5 as opposed to making 12.
Thanks for all your help & everything you do! You are definitely one of my GO-TO sites!! Can’t wait for 101 to come!
Hi Mpotter, you can definitely freeze half a batch or more of leftover cinnamon rolls – just cover and wrap them tightly, and follow the instructions to freeze fully baked rolls.