Freezer Cinnamon Fruit Rolls
Submitted by happyzhangbo
Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.
YIELD
24 servingsPREP
10 minCOOK
30 minREADY
1 5/6 hrsThese cinnamon rolls earn their make-ahead hero status. The dough, filling, and shaping all happen on one day, then unbaked rolls go into the freezer ready for any morning you want fresh bakery breakfast without the hours of work. Two minutes at room temperature and 20 in the oven is all you need from freezer to table.
The filling takes these well past basic cinnamon rolls. Golden raisins bring chewy sweetness, dried apricots add tang, and toasted pecans layer in buttery crunch. Brown sugar and cinnamon glue everything together and caramelize against the dough as it bakes. A full tablespoon of cinnamon is the right call here. Don’t skimp.
Using dental floss to cut the rolled log (instead of a knife) is the single best tip for clean slices. Slide a long piece under the dough, cross the ends over the top, and pull. No squishing, no misshapen rolls.
The glaze goes on while the rolls are still warm. It melts slightly into the grooves and drips down the sides, which makes them look as good as they taste.
Pro Tips
- Water temp for proofing yeast should be 100 to 110°F (38 to 43°C). Too hot kills the yeast, too cool and it won’t activate.
- Roll the dough into a rectangle longer on one side than the other. Rolling from the long side gives you tighter spirals with more layers.
- Let the rolls rise until truly doubled before baking. Underproofed rolls bake dense and tight.
- For freezer batches, thaw 30 minutes at room temperature before baking. Do not skip this or the centers won’t cook through.
Variations
- Swap pecans for walnuts or almonds.
- Add fresh orange zest to the filling for a citrus brightness.
- Use dried cranberries or dried cherries in place of raisins or apricots.
Ingredients
Directions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Stir in ½ cup milk and next 5 ingredients (½ cup milk through egg).
Lightly spoon flour into dry measuring cups; level with a knife.
Add 3½ cups flour to yeast mixture; stir until blended.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
(Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
Roll the dough into an 18 x 10-inch rectangle on a floured surface.
Brush 2 tablespoons melted butter over dough; sprinkle with 3½ cups filling, leaving a ½-inch border.
Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).
Place a long piece of dental floss under dough ¾ inch from end of roll.
Cross ends of floss over top of roll; slowly pull ends to cut through dough.
Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray.
Sprinkle ½ cup filling into bottom of each pan.
Place 12 rolls, cut sides up, in each pan.
Cover and let rise 3½ hours or until doubled in size.
Preheat oven to 350°.
Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth.
Drizzle over warm rolls.
To Freeze Unbaked Rolls:
Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size.
Cover with plastic wrap.
Wrap tightly with heavy-duty foil.
Store in freezer up to 2 months.
To Prepare Frozen Unbaked Rolls:
Remove rolls from freezer, and let stand at room temperature 30 minutes.
Uncover and bake at 350°for 20 minutes or until browned.
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