Cinnamon Rolls – both Freezer and Overnight

Cinnamon Rolls After my last “woe-is-me-I am-sick-and-discouraged” post, I will endeavor to stop coughing long enough to write something a little more encouraging! 🙂

(And a special thank you for all the kind words and offers to take my children! They are good kids – but they do eat a lot!)

Okay – on to something encouraging – what about comfort food? And what’s more comforting than fresh hot cinnamon rolls!

My family loves these for Sunday breakfast – but I don’t love getting up before dawn to make them fresh.

I figured if  you could buy frozen cinnamon  rolls and thaw them to bake – surely there was a way to make them homemade? So we experimented.

First – here’s the basic recipe:

Cinnamon Rolls

2 cup lukewarm water
2 packages dry yeast
2/3 cup sugar
2/3 cup cooking oil
2 teaspoons salt
7 cups flour
softened butter or margarine
brown sugar

In a large mixing bowl, dissolve the yeast in warm water and let it sit for 10 minutes. The yeast should be bubbly.  Add the sugar, oil, and salt. Mix well.

Mix in the flour until a soft dough forms. Knead 4-6minutes. (I absolutely LOVE my Bosch Mixer for this – and all yeast breads. It’s paid for itself many times over!)

Put the dough in a large lightly greased bowl, cover with plastic wrap and let rise one hour.

Divide the dough into half and roll each half into a rectangle about 1/4 inch thick.  Spread with softened butter, layer thickly with brown sugar and sprinkle liberally with cinnamon. (I don’t have exact measurements for these – just pile on to taste!)

Roll the dough from the long side and cut into 1 inch rolls with a serrated knife.

Place the rolls in a greased baking dish. Each of the dough halves should fill one 9 x 13 inch pan – or 2 – 9 inch rounds. (So the recipe will make 2 – 9 x 13 pans or 4 – 9 inch rounds). Cover with a clean dry towel and let rise till double – about 1 hour.

Bake at 350 degrees for 20- 25 minutes or until lightly browned.

Let the rolls cool in the pan for about 5 minutes. Invert the hot rolls onto a serving plate and smother with frosting!

Overnight Version:

Make the rolls out and put in the baking dish the night before.  Do not let them rise! Just cover with plastic wrap and put in the refrigerator overnight. In the morning, let them sit at room temperature while you preheat the oven. Bake them and serve as usual.

Freezer version:

Make the rolls up and put them in a baking dish (metal cake pans or aluminum foil pans work very well). Do not let them rise! Just cover and freeze for up to one month. Remove from the freezer the night before and let thaw and raise on the counter. In the morning, preheat the oven and bake as normal.

The longer the rolls are in the freezer, the less the yeast works. Ideally – we try to use them up within 2 weeks. The ones we kept in the freezer for 3 months were hard and flat when we finally baked them!


I’ve linked this post up over at Beauty and Bedlam for Tasty Tuesday and Blessed With Grace’s Tempt My Tummy Tuesday!

Cinnamon Rolls with Squash

Nana is back with a delicious family favorite! These rolls are a great way to sneak a little more vegetables into your children!

Cinnamon RollsThe garden is done for the year – and the harvest is in. Now it was time to do some baking!

The fragrance of baking squash and cinnamon rolls linger around me as I write.

We made a tradition with the grandchildren to make Cinnamon Rolls when they came. We would roll out enough dough to cover the length of our dining room table and would have a contest to guess how many rolls we would be able to make!

We found a recipe that uses squash in the batter. It makes them extra moist & more heart healthy! It is a treat to serve when friends come for coffee so we keep a batch in the freezer ready to defrost in the microwave making them taste freshly baked!

To prepare the squash I sliced it in half and baked it in a 350 degree oven until soft.  Then I scooped it out and put it into bags for the freezer.

All except a cupful – that is what it takes to make a batch of these yummy cinnamon rolls!

Cinnamon Rolls with Squash
(From Nana Shirley’s Kitchen)

1 packet (1/4 oz) active dry yeast
2 Tablespoon warm water
1 cup mashed cooked butternut squash
1/3 cup warm milk
¼ cup oil
1 egg
3 Tablespoons brown sugar
¼ teaspoon salt
3 to 3 ½ cups all-purpose flour

In a small bowl, dissolve yeast in water.

In a mixing bowl, combine squash, milk, oil, egg, brown sugar, & salt; mix well.

Add yeast mixture and 1 ½ cups flour; mix well. Add enough remaining flour to form a soft dough. Turn out a floured surface; knead until smooth & elastic, about 6-8 minutes or use dough hook on mixer. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 1 hour. Punch dough down.

Roll our to about ½ inch thickness. Spread with softened butter or margarine. Spread with brown sugar. Sprinkle with cinnamon. Roll from long side. Cut into 1” to 1 ½” sections and turn on end as you place them into a greased sheet cake or cake pan.

Let rise until doubled. Bake 350° until done. (15-20 min?) They will be brown on top and will sound hollow when you “thump” them with your finger!

Take a spatula and loosen from pan while still warm in order to get all the “goodie” from the pan.

Let cool until just warm to touch. Frost with Powdered Sugar Frosting. (Recipe below or can use canned)

Powdered Sugar Frosting:

Mix together in a small bowl 2 cups powdered sugar, ¼ cup softened butter or margarine, 2 tsp. vanilla, (1 tsp. maple flavoring—optional) ¼ cup cold milk. Add more milk or sugar as needed to make the frosting of spreading consistency. It is best if you put it on the rolls while they are still warm.

Rolls can be frozen after they are cool. Defrost and/or warm in microwave before serving to give a fresh baked flavor!

Yield:  12-18 rolls

Until next time,

Nana Shirley