Today was a much better day than yesterday — and I’m so thankful for that!
Before I headed out to Aldi, the health food store, and Dillon’s with Kaitlynn (more on those shopping trips tomorrow!), I threw one batch of dough in the bread machine.
When I got back home, the dough was ready to be rolled out (have I mentioned how much I love my bread machine?!).
Once again, Silas helped me out.
He has the makings of being a really great chef!
We’ll see if his interest in cooking continues, but at the rate he’s going, he’ll soon be quite skilled in the kitchen — which I couldn’t be happier about!
Silas intently working on his “cinnamon rolls.” Notice how he rolled them up? It was so cute to see him try to do exactly what I did!
Freezer-Friendly Bread Machine Cinnamon Rolls
Makes 10-12 cinnamon rolls
- 1 cup plus 1 Tablespoon warm water
- 1 Tablespoon coconut oil
- 1 Tablespoon other oil (olive, canola, etc.)
- 2 Tablespoons honey
- 1 teaspoon salt
- 3 cups white whole wheat flour (or any combination of bread flour/whole wheat flour)
- 1 scant Tablespoon of instant active dry yeast
- 1/4 cup butter, melted
- 3/4 brown sugar or raw sugar + 1-2 teaspoons cinnamon
Icing (I usually just eyeball this, so feel free to adjust measurements. You can also omit the butter and add more milk if you want to lower the fat content — or make the icing a bit more frugal!):
- 1 teaspoon milk
- 1 1/2 cups confectioners sugar
- 4 tablespoons (or less) butter, softened
- 1 teaspoon vanilla
Put ingredients in bread machine in the order recommended by your bread machine model. Run the short dough cycle (45 minutes).
When dough is done, roll out into a rectangle and brush with melted butter. Sprinkle cinnamon/sugar mixture on top and spread around evenly.
Roll dough up and slice into cinnamon rolls.
To freeze: Put uncooked cinnamon rolls on a baking sheet and stick in the freezer for 1-2 hours.When rolls are frozen solid, remove from baking sheet and put in an airtight freezer bag.
To thaw: Place the desired number of frozen cinnamon rolls on a baking sheet and thaw overnight on the countertop. Bake at 350 degrees for about 30 minutes or until lightly browned. Spread with icing as soon as the rolls come out of the oven.
You can also bake the rolls, cool, and freeze.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Other posts in the 4 Weeks to Fill Your Freezer series
- 4 Weeks to Fill Your Freezer: Week #1 Breakfast Freezer Foods Plan + Shopping List
- Freezer-Friendly Banana Bread
- 4 Weeks to Fill Your Freezer: Cinnamon Rolls (Day 2)
- 4 Weeks to Fill Your Freezer: Waffles (Day 3)
- Freezer-Friendly Baked Oatmeal
- 4 Weeks to Fill Your Freezer: Week #2 Freezer-Friendly Lunch Recipes + Shopping List
- 4 Weeks to Fill Your Freezer: Homemade Baking Mix (Day 5)
- Freezer-Friendly Peanut Butter & Jelly Sandwiches
- 4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)
- 4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
- Freezer-Friendly Ham & Cheese Pockets
- 4 Weeks to Fill Your Freezer: Week #3 Freezer-Friendly Dinners + Shopping List
- 4 Weeks to Fill Your Freezer: Southwest Roll-ups (Day 10)
- Freezer-Friendly Barbecued Meatballs
- 4 Weeks to Fill Your Freezer: Lasagna Casserole (Day 12)
- Freezer-Friendly Homemade Pizza Dough
- Chicken Broccoli Rice Casserole
- 4 Weeks to Fill Your Freezer: Week #4 Freezer-Friendly Snacks & Desserts + Shopping List
- 4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)
- 4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)
- 4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)
- 4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)
- 4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)
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