Fresh, warm cinnamon rolls are a special breakfast for the holidays (or any day), but who wants to wake up at 5 am to start the process of making them from scratch? Instead of reaching for canned rolls, try this technique from King Arthur Flour: parbake and freeze cinnamon rolls, then fully bake them just before serving. You'll have hot, homemade cinnamon rolls on the table in just 20 minutes.
This method has you prepare the rolls and bake them just until they set, then freeze them in the pan. When you're ready to bake them, the rolls are thawed overnight in the refrigerator and popped in the oven for about 15 minutes, until they are golden-brown and crusty. The only other work you need to do in the morning is whip up a quick glaze or icing to spread over the warm rolls after baking. And beyond the classic cinnamon roll, you can also try this method with other breakfast roll recipes, like those linked to below.
The rolls can be parbaked and frozen up to four weeks before you plan on eating them, so you could even make some now for a special start to your New Year's morning.
• Check it out: Cinnamon Buns in 20 Minutes at King Arthur Flour
Breakfast Roll Recipes on The Kitchn• Sticky Lemon Rolls with Lemon Cream Cheese Glaze
• No-Knead Pumpkin Rolls with Brown Sugar Glaze
• Kugelhopf Breakfast Rolls
Do you have any tips for making quicker cinnamon rolls in the morning?
(Image: Faith Durand)