Easy Cinnamon Rolls Using Frozen Bread Dough

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/20/20
Easy Cinnamon Rolls Using Frozen Bread Dough

The Spruce / Loren Runion
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Thaw and Proof: 6 hrs
  • Servings: 20 servings
  • Yields: 2 pans
Nutritional Guidelines (per serving)
94 Calories
5g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 20
Amount per serving
Calories 94
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 18mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Protein 1g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A loaf of frozen bread dough makes cinnamon rolls an easy and delicious treat you can bake for any occasion. The thawed dough is rolled and filled with a combination of brown sugar, cinnamon, finely chopped nuts, and butter. If you like lots of icing on your cinnamon rolls, feel free to double the icing ingredients.

Plan to start this recipe as early as the night before you will be baking and serving the cinnamon rolls. The bread dough has to thaw for at least four to five hours at room temperature or overnight in the refrigerator.

Ingredients

  • For the Rolls:
  • 1 loaf frozen bread dough
  • 2/3 cup brown sugar (packed)
  • 1/2 cup finely chopped pecans (or walnuts)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter (melted; plus more for the pans)
  • 6 tablespoons heavy cream
  • For the Icing:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy frozen bread dough cinnamon rolls.
    Diana Rattray

  2. Place the frozen bread loaf on a greased pan; grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or for about 4 to 5 hours at room temperature.

    bread dough in a greased pan covered in plastic

    The Spruce / Loren Runion

  3. Meanwhile, butter two 8-inch round cake pans.

    greased cake pans

    The Spruce / Loren Runion

  4. In a medium bowl, combine the brown sugar, finely chopped pecans or walnuts, and cinnamon; mix well to combine. Set aside.

    brown sugar, finely chopped pecans, and cinnamon in a bowl

    The Spruce / Loren Runion

  5. On a lightly floured surface, roll the thawed bread dough out into an 18-by-6-inch rectangle. Brush the melted butter evenly over the dough.

    melted butter brushed on the bread dough

    The Spruce / Loren Runion

  6. Sprinkle the brown sugar and cinnamon mixture over the buttered dough.

    cinnamon and pecan mixture spread on top of the bread dough

    The Spruce / Loren Runion

  7. Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.

    cinnamon roll log on a marble counter top

    The Spruce / Loren Runion

  8. Arrange the rolls in the buttered cake pans; move to a draft-free place, cover with a kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.

    cinnamon roll pieces inside greased cake pans

    The Spruce / Loren Runion

  9. When the rolls have nearly doubled in bulk, preheat the oven to 350 F.

    cinnamon rolls in cake pans, after rising

    The Spruce / Loren Runion

  10. Drizzle the cream evenly over the rolls—about 3 tablespoons for each pan—and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.

    cream drizzled over the cinnamon rolls

    The Spruce / Loren Runion

  11. Meanwhile, make the icing. Sift the powdered sugar into a medium bowl. Add the milk and vanilla and stir until well blended. For thinner icing, add more milk a few drops at a time. To thicken, add more powdered sugar.

    cinnamon roll icing, sugar, milk and vanilla mixture

    The Spruce / Loren Runion

  12. Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm.

    icing drizzled over the Easy Cinnamon Rolls Using Frozen Bread Dough

    The Spruce / Loren Runion

Tips

  • The dough is quite elastic, so have patience when rolling it out to the recommended size. Let the dough rest for a few minutes now and then, and it will relax and be easier to roll.
  • Serve the cinnamon rolls warm or at room temperature. Cover leftover cinnamon rolls with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
  • These cinnamon rolls freeze beautifully. If you don't need both pans or have leftovers, freeze them for another day. Freeze them without the icing and add it when they are defrosted and warmed.

 

Recipe Variations

  • Omit the nuts or replace them with chopped dried raisins or cranberries.
  • Orange Icing: Omit the milk and vanilla and mix the powdered sugar with about 1 1/2 tablespoons of freshly squeezed orange juice.

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