It's easy to make frozen cinnamon buns! I use this recipe to make about 12 dozen cinnamon buns for my church Christmas Bazaar. After rolling out the dough, spreading the butter and cinnamon/sugar on, and rolling it up, I wrap up the whole roll in plastic wrap and freeze it. A half-pipe shaped bread pan works well for holding the shape while it is freezing (so it won't be flat on the bottom). Once frozen and wrapped tightly, the cinnamon bun dough will keep in the freezer for quite a while; at least a month. When ready to make the buns, I measure and mark the frozen roll in 1-1/4" increments, cut the frozen dough with a very heavy knife, and place the individual rolls into a prepared pan. THen I spray them lightly with Pam and cover them with wax paper. It takes about 8 hours for the rolls to thaw and rise. Then they can be baked in accordance with the directions in the recipe. As a variation, I use caramel icing to frost them. I like to keep a roll of frozen dough in my freezer so I can take them out and make them on short notice as needed.
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It's easy to make frozen cinnamon buns! I use this recipe to make about 12 dozen cinnamon...