I’ve lost count of the number of times I’ve made these recently. Let me see….
For guests who’ve come to stay with us as a special brunch treat For birthday breakfasts (always requested!) To take to the beach as the perfect dessert to the cheesy chips from the local beach cafe (carb heaven) For photographing for this blog post (I love my job) For filming the recipe for YouTube (double love my job)
I like to make a little extra cream cheese frosting too. That goes in a tub, in the fridge, hidden underneath the bag of kale, so I’ve got extra to smother on if I’m feeling the need for double frosting. 👩🍳PRO TIP Don’t throw away the ends of the rolled up dough!Save the end pieces you cut off and bake them too. They’re your chefs treat!I place them on a small baking tray and bake them at the same time as the cinnamon rolls, on a shelf underneath. They’re smaller, so they’ll be a little darker at the end of cooking time, but still utterly delicious! Just look at that fluffy, soft, pillow-like texture 😍
Storing
Because the topping contains cream cheese, I prefer to store these cinnamon rolls in the fridge. Once the cinnamon rolls have cooled a little, after baking, frost them, then cover (with foil/clingfilm/wax-wrap) and let them cool completely. Once cool, place in the refrigerator and refrigerate for up to 3 days.They will firm up a little in the fridge, so I like to place individual cinnamon rolls in the microwave and heat for about 15-20 seconds to warm them through slightly and make them fluffy again.Don’t heat through for any longer, or the cream cheese frosting will melt. Ok last pic, I promise.
Making Ahead
You can make these cinnamon rolls ahead, so you can have them fresh for breakfast in the morning. Make the rolls, up to the point you add the rolls to the baking tray. Then rather then leaving them to prove, cover them and place in the refrigerator overnight.Take out of the refrigerator in the morning, and place in a warm room for about 45 minutes – they should rise a little during this time (preheat the oven during this time too).Then bake as per baking the instructions. The cream cheese frosting can be make up to three days ahead, then covered and refrigerated until ready to use (you can use it straight from the fridge).
Freezing
Freezing – unbaked
You can freeze the unbaked cinnamon rolls in the tray, covered. Defrost overnight in the refrigerator. Once defrosted, take out of the fridge and allow to come up to warm up at room temperature for 45 minutes (they’ll rise a little during this time), then bake as per the baking instructions. The cream cheese frosting can be make ahead and frozen in an airtight container too (it freezes well due to the high fat content, so don’t be tempted to use low fat).Defrost overnight in the refrigerator and it’s ready to use.
Freezing – baked
You can also freeze the cooked cinnamon rolls in an airtight container. They won’t be as good as freshly made, but they still hit the spot! Defrost overnight in the refrigerator then once defrosted, reheat individual cinnamon rolls in the microwave for about 15-20 seconds to heat through and fluff up. You can freeze the cooked cinnamon rolls without the cream cheese frosting or with the cream cheese frosting. If freezing with the cream cheese frosting, the frosting will absorb into the cinnamon rolls slightly. I like to make a little extra frosting when I’m making the cinnamon rolls (the frosting can be frozen too), so I can add to the defrosted and warmed cinnamon rolls just before eating, but that’s optional. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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