Bake Now or Make Ahead Cinnamon Rolls
These cinnamon rolls are great for a holiday breakfast or brunch or whenever you want a delicious cinnamon roll. They can be made ahead of time and refrigerated until ready to bake. I made these cinnamon rolls this past weekend and they turned out perfectly. Using rapid rise yeast simplifies the recipe. The dough is soft and easy to work with. Watkins Cinnamon makes these rolls super delicious.Rolls
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 teaspoons salt
- 1 egg
- 2 envelopes rapid rise yeast
- 3 3/4 cups all purpose flour
- 1 cup plus 2 TBSP warm water (120° to 130°F)
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 teaspoons salt
- 1 egg
- 2 envelopes rapid rise yeast
- 3 3/4 cups all purpose flour
- 1 cup plus 2 TBSP warm water (120° to 130°F)
Filling
- 5 tablespoons butter, softened
- 1/2 cup sugar
- 1 tsp cornstarch
- 1-2 tablespoons Watkins Ground Cinnamon
- 5 tablespoons butter, softened
- 1/2 cup sugar
- 1 tsp cornstarch
- 1-2 tablespoons Watkins Ground Cinnamon
Frosting
- 4 oz Philadelphia Cream Cheese Frosting, softened
- 4 tbsp butter, softened
- 1 tsp Watkins Baking Vanilla Extract
- 2-3 tbsp milk
- 2 cups powdered sugar
- 1/4 tsp salt
Rolls
Mix 1/2 cup butter, sugar and salt in bowl of a stand mixer. Add egg and mix. In a separate bowl, combine yeast and flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add warm water. Mix well until soft smooth dough forms. Dough does not form a ball. (I added an additional 1/4 cup flour because the dough seemed wet. Different kinds of flour have different moisture levels and moisture levels vary according to season. Use your best judgement.) Turn out on lightly floured surface. Dough is sticky. Knead until smooth. Cover and let dough rise for 15-30 minutes in a warm, draft free location.
Punch down dough and let rest for five minutes. Roll into a 14 x 8-inch or larger rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine 1/2 sugar, cornstarch and cinnamon. Sprinkle over buttered dough. Roll up from long side. Cut into 12 cinnamon rolls.
Place cinnamon rolls in 13 x 9-inch pan that has been lightly brushed with butter. At this point you can cover rolls and place in the refrigerator to bake the following morning. Or, preheat your oven to 350 degrees F and let the dough rise for 30 minutes; then bake.
If placing rolls in the refrigerator, remove from refrigerator ONE HOUR prior to the time you will start baking them. Let them rest in a warm, draft free location for 40-60 minutes, then preheat oven to 350 F. Once oven is heated, bake rolls for approximately 20 minutes (or until lightly browned).
Frosting
Beat softened cream cheese and butter with mixer until fluffy. Add in vanilla, salt and milk and mix until well combined. Add in powdered sugar and slowly beat with mixer until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time and mix well, until desired consistency is reached.
Once rolls are removed from oven, frost immediately or allow to cool slightly, then frost. Store any leftover rolls in refrigerator.
I found the original recipe at Love from the Oven. Image courtesy of Love from the Oven.
- 4 oz Philadelphia Cream Cheese Frosting, softened
- 4 tbsp butter, softened
- 1 tsp Watkins Baking Vanilla Extract
- 2-3 tbsp milk
- 2 cups powdered sugar
- 1/4 tsp salt
Rolls
Mix 1/2 cup butter, sugar and salt in bowl of a stand mixer. Add egg and mix. In a separate bowl, combine yeast and flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add warm water. Mix well until soft smooth dough forms. Dough does not form a ball. (I added an additional 1/4 cup flour because the dough seemed wet. Different kinds of flour have different moisture levels and moisture levels vary according to season. Use your best judgement.) Turn out on lightly floured surface. Dough is sticky. Knead until smooth. Cover and let dough rise for 15-30 minutes in a warm, draft free location.
Punch down dough and let rest for five minutes. Roll into a 14 x 8-inch or larger rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine 1/2 sugar, cornstarch and cinnamon. Sprinkle over buttered dough. Roll up from long side. Cut into 12 cinnamon rolls.
Place cinnamon rolls in 13 x 9-inch pan that has been lightly brushed with butter. At this point you can cover rolls and place in the refrigerator to bake the following morning. Or, preheat your oven to 350 degrees F and let the dough rise for 30 minutes; then bake.
If placing rolls in the refrigerator, remove from refrigerator ONE HOUR prior to the time you will start baking them. Let them rest in a warm, draft free location for 40-60 minutes, then preheat oven to 350 F. Once oven is heated, bake rolls for approximately 20 minutes (or until lightly browned).
Frosting
Beat softened cream cheese and butter with mixer until fluffy. Add in vanilla, salt and milk and mix until well combined. Add in powdered sugar and slowly beat with mixer until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time and mix well, until desired consistency is reached.
Once rolls are removed from oven, frost immediately or allow to cool slightly, then frost. Store any leftover rolls in refrigerator.
I found the original recipe at Love from the Oven. Image courtesy of Love from the Oven.
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