How to Make Cinnamon Buns From Frozen Bread Dough


Start to Finish: 1 1/2 hours
Servings: 20 rolls
Difficulty: Intermediate

Cinnamon buns can make a morning, but not if you're the baker who got up early to toil and prepare them. A can of rolls is faster, but it doesn't taste the same as homemade. Use frozen bread dough thawed overnight in the refrigerator to shorten the baking process and still turn out fresh-from-the-oven delicacies that impress and please.


  • 1 loaf frozen bread dough -- thawed
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 2 tablespoons ground cinnamon

Step 1: Make the Filling

Mix together the brown sugar and cinnamon in a small bowl. Set aside.

Step 2: Preheat

Heat the oven to 350 F. Grease a 9 by 13 inch pan with butter or cooking spray.

Step 3: Roll Out the Dough

On flat, clean surface, roll the thawed bread dough with a rolling pin into a large oval, about 1/4 inch thick.

Step 4: Butter and Fill

Brush the surface of the oval of dough with the butter. Top with an even sprinkling of the cinnamon mixture.

Step 5: Form a Cylinder

Starting from the fat end of the oval, roll the dough into a long cylinder. Cut the cylinder into 3/4-inch slices and place the slices in the greased pan. The slices can touch.

Step 6: Rise

Place the pan in a warm space and allow to rise for about 30 minutes.

Step 7: Bake

Place the rolls in the preheated oven for 30 minutes, or until golden brown and cooked through.


Allow the rolls to cool for about 10 minutes once they come out of the oven. Drizzle them with a simple glaze made with powdered sugar and a few tablespoons of milk. Pull or cut them apart and serve.


  • For an even easier morning, prepare the rolls through step 5 the night before you plan to eat them. Cover the rolls with plastic wrap and place in the refrigerator -- the yeast dough will rise slowly overnight in the cold. Finish them by completing step 7 the next morning.


Add raisins or chopped pecans or walnuts to the filling. To make these into sticky buns, prepare a topping before rolling out the cinnamon rolls. Mix toasted, chopped pecans, 1/2 cup butter, 1/2 cup cream, 1/3 cup honey, 3/4 cup brown sugar and a pinch of salt in a pot over low heat. Simmer and stir until the sugar is melted.

Pour about a cup of this glaze into the greased pan and then lay the cut rolls into the pan. Bake as directed at 350 F for 30 minutes. Once cool, turn the entire cluster of buns onto a serving platter, flipped to reveal the sticky topping. Top with any leftover glaze.

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