Make Ahead Breakfast Rolls: Is there anything better than waking up to the aroma of freshly baked bread, knowing that all the hard work is already done? Imagine pulling warm, golden rolls from the oven, ready to be slathered with butter and enjoyed with a steaming cup of coffee. These aren’t just any breakfast rolls; they’re a testament to the beauty of planning and the joy of a stress-free morning.

The concept of preparing dough in advance has been around for centuries, a practical solution for busy households needing to feed a crowd. From peasant breads to elaborate pastries, cultures worldwide have embraced the art of make-ahead baking. These Make Ahead Breakfast Rolls are a modern take on that tradition, designed to fit seamlessly into your hectic schedule.

What makes these rolls so irresistible? It’s the perfect combination of a soft, pillowy texture, a subtle sweetness, and the undeniable convenience of having breakfast ready to go. People adore them because they eliminate the morning rush, allowing for more quality time with family or simply a more relaxed start to the day. Plus, the customizable fillings – from cinnamon sugar to savory herbs – make them a crowd-pleaser for any palate. So, let’s dive into this recipe and unlock the secret to effortless, delicious mornings!

Ingredients:

For the Dough:

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (60ml) water, warmed to 110-115°F (43-46°C)
¼ cup (60ml) unsalted butter, melted
1 large egg, lightly beaten

For the Filling:

½ cup (1 stick) unsalted butter, softened
½ cup (100g) packed light brown sugar
2 tablespoons ground cinnamon
Optional: ½ cup chopped pecans or walnuts
Optional: ½ cup raisins or dried cranberries

For the Cream Cheese Frosting:

4 ounces (113g) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
2 cups (240g) powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Making the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure the yeast is fresh for the best rise!
Combine Wet Ingredients: In a separate bowl or measuring cup, combine the warm milk, warm water, melted butter, and lightly beaten egg. The temperature of the milk and water is crucial; too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. Aim for that sweet spot between 110-115°F.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. You can also use a stand mixer fitted with a dough hook. Knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! A warm environment helps the yeast do its job.

Preparing the Filling and Assembling the Rolls:

Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth and well combined. If you’re using nuts or dried fruit, stir them in now.
Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to get it all the way to the edges!
Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it closed.
Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. For even rolls, I like to cut the log in half, then cut each half into six slices.
Arrange in Baking Dish: Grease a 9×13 inch baking dish. Place the rolls cut-side up in the prepared dish, arranging them evenly. They can be close together, as they will expand during the second rise.
Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls have puffed up and are touching each other.

Baking the Rolls:

Preheat Oven: Preheat your oven to 350°F (175°C).
Bake: Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. To prevent the tops from browning too quickly, you can tent the baking dish with foil during the last 10 minutes of baking.
Cool Slightly: Let the rolls cool in the baking dish for about 10-15 minutes before frosting.

Making the Cream Cheese Frosting:

Cream Butter and Cream Cheese: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, cream together the softened cream cheese and butter until smooth and fluffy. It’s important that both are softened to avoid lumps in your frosting.
Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add it all at once, or you’ll end up with a cloud of powdered sugar!
Add Milk and Vanilla: Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
Frost the Rolls: Once the rolls have cooled slightly, spread the cream cheese frosting evenly over the top. Serve warm and enjoy!

Make-Ahead Instructions:

These breakfast rolls are perfect for making ahead of time! Here are a few options:

Option 1: Prepare the Dough Ahead

Follow steps 1-5 for making the dough.
After the first rise, punch down the dough and wrap it tightly in plastic wrap.
Refrigerate the dough for up to 24 hours.
When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.
Continue with steps 2-7 for preparing the filling and assembling the rolls.
Allow the rolls to rise for the second time, then bake as directed.

Option 2: Assemble the Rolls Ahead (Unbaked)

Follow all the steps for making the dough, preparing the filling, and assembling the rolls in the baking dish.
Cover the baking dish tightly with plastic wrap and refrigerate overnight.
In the morning, remove the baking dish from the refrigerator and let the rolls sit at room temperature for about 1 hour to allow them to rise slightly.
Bake as directed. You may need to add a few extra minutes to the baking time since the rolls will be cold.

Option 3: Bake and Freeze

Bake the rolls completely and let them cool to room temperature.
Wrap the rolls tightly in plastic wrap, then wrap them again in aluminum foil.
Freeze for up to 2 months.
To thaw, remove the rolls from the freezer and let them thaw in the refrigerator overnight.
Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Frost with the cream cheese frosting before serving.

Tips and Variations:

Use a Thermometer: A digital thermometer is your best friend when working with yeast. Make sure your milk and water are between 110-115°F for optimal yeast activation.
Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly stiff.
Warm Place for Rising: A warm environment is essential for the dough to rise properly. You can place the bowl in a slightly warmed oven (turned off!), near a sunny window, or on top of the refrigerator.
Dental Floss for Cutting: Using unflavored dental floss to cut the rolls is a great trick for getting clean, even slices without squishing the dough.
Add-Ins: Get creative with your fillings! Try

Conclusion:

And there you have it! These Make Ahead Breakfast Rolls are truly a game-changer for busy mornings, lazy brunches, or even a delightful afternoon treat. I know what you’re thinking: “Another breakfast roll recipe?” But trust me, this one is different. The soft, pillowy texture, the customizable fillings, and the sheer convenience of preparing them in advance make them an absolute must-try. You’ll be thanking yourself all week long!

Why are these rolls a must-try? Because they offer the perfect blend of flavor, convenience, and versatility. Imagine waking up to the aroma of freshly baked bread without having to lift a finger in the morning. That’s the magic of these Make Ahead Breakfast Rolls. They’re also incredibly adaptable to your personal preferences. Don’t like sausage? Swap it out for bacon, ham, or even a vegetarian alternative like seasoned tofu or mushrooms. Feeling adventurous? Add a sprinkle of jalapenos for a spicy kick or some sun-dried tomatoes for a Mediterranean twist. The possibilities are endless!

But the real beauty of this recipe lies in its make-ahead nature. You can prepare the rolls completely the night before, or even a few days in advance, and simply pop them in the oven when you’re ready to bake. This is a lifesaver for busy families, holiday gatherings, or anyone who simply wants to enjoy a delicious breakfast without the hassle of early morning prep.

Serving Suggestions and Variations:

These rolls are fantastic on their own, but they also pair beautifully with a variety of accompaniments. Serve them with a side of fresh fruit, a dollop of yogurt, or a drizzle of maple syrup for a complete and satisfying breakfast. For a more savory option, try serving them with a side of scrambled eggs, crispy bacon, or a creamy cheese sauce.

Here are a few variations to get you started:

* Sweet Rolls: Omit the savory fillings and instead fill the rolls with cinnamon sugar, chopped apples, or a cream cheese filling. Drizzle with a simple glaze after baking.
* Pizza Rolls: Fill the rolls with pizza sauce, mozzarella cheese, and your favorite pizza toppings.
* Spinach and Feta Rolls: Combine spinach, feta cheese, and a touch of garlic for a Mediterranean-inspired filling.
* Ham and Cheese Rolls: A classic combination that’s always a crowd-pleaser.

Don’t be afraid to experiment and create your own unique variations! That’s part of the fun of cooking.

I truly believe that these Make Ahead Breakfast Rolls will become a staple in your kitchen. They’re easy to make, incredibly delicious, and perfect for any occasion. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the joy of homemade breakfast rolls without the early morning stress.

I’m so excited for you to try this recipe! And I would absolutely love to hear about your experience. Did you make any variations? What were your favorite fillings? Share your photos and stories in the comments below. Let’s inspire each other to create delicious and memorable meals! Happy baking! I can’t wait to see what you create.
Make Ahead Breakfast Rolls: The Ultimate Guide to Easy Morning Treats

Soft and fluffy homemade cinnamon rolls with a rich cinnamon-sugar filling and a tangy cream cheese frosting. Perfect for breakfast, brunch, or a special treat!

Save This Recipe

Prep Time45 minutes

Cook Time10 minutes

Total Time180 minutes

Yield12 rolls

👨‍🍳By: Ava

📂Category: Breakfast

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 12 rolls

🥗Dietary: Vegetarian

Ingredients

013 ½ cups (420g) all-purpose flour, plus more for dusting

02¼ cup (50g) granulated sugar

031 teaspoon salt

041 packet (2 ¼ teaspoons) active dry yeast

051 cup (240ml) milk, warmed to 110-115°F (43-46°C)

06¼ cup (60ml) water, warmed to 110-115°F (43-46°C)

07¼ cup (60ml) unsalted butter, melted

081 large egg, lightly beaten

09½ cup (1 stick) unsalted butter, softened

10½ cup (100g) packed light brown sugar

112 tablespoons ground cinnamon

12Optional: ½ cup chopped pecans or walnuts

13Optional: ½ cup raisins or dried cranberries

144 ounces (113g) cream cheese, softened

15¼ cup (½ stick) unsalted butter, softened

162 cups (240g) powdered sugar

172-3 tablespoons milk

18½ teaspoon vanilla extract

Instructions

Step 01

In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure the yeast is fresh for the best rise!

Step 02

In a separate bowl or measuring cup, combine the warm milk, warm water, melted butter, and lightly beaten egg. The temperature of the milk and water is crucial; too hot, and you'll kill the yeast; too cold, and it won't activate properly. Aim for that sweet spot between 110-115°F.

Step 03

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.

Step 04

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. You can also use a stand mixer fitted with a dough hook. Knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Step 05

Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! A warm environment helps the yeast do its job.

Step 06

While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth and well combined. If you're using nuts or dried fruit, stir them in now.

Step 07

Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.

Step 08

Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to get it all the way to the edges!

Step 09

Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it closed.

Step 10

Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. For even rolls, I like to cut the log in half, then cut each half into six slices.

Step 11

Grease a 9×13 inch baking dish. Place the rolls cut-side up in the prepared dish, arranging them evenly. They can be close together, as they will expand during the second rise.

Step 12

Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls have puffed up and are touching each other.

Step 13

Preheat your oven to 350°F (175°C).

Step 14

Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. To prevent the tops from browning too quickly, you can tent the baking dish with foil during the last 10 minutes of baking.

Step 15

Let the rolls cool in the baking dish for about 10-15 minutes before frosting.

Step 16

While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, cream together the softened cream cheese and butter until smooth and fluffy. It's important that both are softened to avoid lumps in your frosting.

Step 17

Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add it all at once, or you'll end up with a cloud of powdered sugar!

Step 18

Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.

Step 19

Once the rolls have cooled slightly, spread the cream cheese frosting evenly over the top. Serve warm and enjoy!

Step 20

Follow steps 1-5 for making the dough.

Step 21

After the first rise, punch down the dough and wrap it tightly in plastic wrap.

Step 22

Refrigerate the dough for up to 24 hours.

Step 23

When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.

Step 24

Continue with steps 2-7 for preparing the filling and assembling the rolls.

Step 25

Allow the rolls to rise for the second time, then bake as directed.

Step 26

Follow all the steps for making the dough, preparing the filling, and assembling the rolls in the baking dish.

Step 27

Cover the baking dish tightly with plastic wrap and refrigerate overnight.

Step 28

In the morning, remove the baking dish from the refrigerator and let the rolls sit at room temperature for about 1 hour to allow them to rise slightly.

Step 29

Bake as directed. You may need to add a few extra minutes to the baking time since the rolls will be cold.

Step 30

Bake the rolls completely and let them cool to room temperature.

Step 31

Wrap the rolls tightly in plastic wrap, then wrap them again in aluminum foil.

Step 32

Freeze for up to 2 months.

Step 33

To thaw, remove the rolls from the freezer and let them thaw in the refrigerator overnight.

Step 34

Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Step 35

Frost with the cream cheese frosting before serving.
Recipe Notes
- Use a Thermometer: A digital thermometer is your best friend when working with yeast. Make sure your milk and water are between 110-115°F for optimal yeast activation.
- Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly stiff.
- Warm Place for Rising: A warm environment is essential for the dough to rise properly. You can place the bowl in a slightly warmed oven (turned off!), near a sunny window, or on top of the refrigerator.
- Dental Floss for Cutting: Using unflavored dental floss to cut the rolls is a great trick for getting clean, even slices without squishing the dough.
- Add-Ins: Get creative with your fillings! Try adding chopped apples, chocolate chips, or a sprinkle of sea salt.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Make Ahead Breakfast Rolls: The Ultimate Guide to Easy Morning Treats