How Baking in Bulk and Freezing Changed My Home Bakery

If you’ve followed my bakery journey for any amount of time, you know I’ve become “small-town famous” for my cinnamon rolls.

I’ve sold them at farmers’ markets, pop-up shops, retail coffee shops, for personal and corporate orders, and delivered them to countless homes and businesses. Cinnamon rolls are what people know me for now—but funny enough, they weren’t even on my radar when I first started my home bakery 17 years ago.

Back then, my plan was simple: ride the cupcake trend. Cupcakes were everything, and cupcakes were all I made. What I didn’t account for was the weather.

Here in Southeast Missouri, spring, summer, and fall are hot—sometimes brutally hot. Outdoor markets and buttercream frosting don’t mix well, and my cupcake sales were constantly limited by the heat. I needed something sturdier, something that fit my style better.

That’s when cinnamon rolls entered the picture.

I experimented with cookies and breads, but cinnamon rolls felt like the right fit. I’ve always specialized in comfort-food desserts, and cinnamon rolls checked every box. The first market I brought them to, they sold out. Then they sold out again. And again. Word spread quickly!

Soon, repeat customers were lining up for them, and no matter how many I brought, I sold out every single time. I sold them in singles, doubles, or in a quarter-sheet pan of six.

Cinnamon rolls do get easier to make the more you make them—but one thing never got easier for me: waking up before daylight to bake them. I hated it.

And when a local businessman asked me to supply cinnamon rolls for a coffee shop he was opening, I knew something had to change. There was no way I could wake up at 4:00 a.m. every morning and sustain that long-term. At that point in my bakery, I didn’t freeze anything. Ever.

Freezing baked goods felt wrong to me. It brought back memories of freezer-burned desserts from childhood church potlucks, and I was convinced freezing meant sacrificing quality.

But I also knew I didn’t have another option. So I did some research, tested a few methods, and decided to try freezing cinnamon rolls. And that decision changed everything.

I learned that I could make the rolls, bake them, and freeze them—then deliver them frozen to the coffee shop along with a pre-portioned bag of icing for each pan of six. The coffee shop simply reheated the rolls and iced them fresh each morning. Problem solved!

Instead of baking every single day, I could bake in bulk. I stocked my freezer with cinnamon rolls and pulled what I needed as orders came in. If my freezer was full, I could skip baking cinnamon rolls for a week or two entirely. That kind of flexibility was life-changing.

Freezing cinnamon rolls didn’t just solve the coffee shop problem—it transformed my entire business. It allowed me to prepare weeks ahead for holiday pop-ups, large orders, and busy seasons. I could bake on my schedule instead of constantly reacting to demand.

Bulk baking saved me time, energy, and burnout.

Over the years, I’ve made and frozen thousands and thousands of cinnamon rolls this way. My recipe is adapted from The Pioneer Woman, and people absolutely love it. If you’re looking for a great cinnamon roll recipe, hers is a wonderful place to start.

As I shared more of my process online, I realized I wasn’t alone. So many home bakers were struggling with the same issues I had—early mornings, burnout, and the feeling that baking from scratch every single time was the only option.

That’s why I created my step-by-step Cinnamon Roll Mastery course.

In the course, I walk you through my entire process from start to finish:

• Making cinnamon rolls in bulk
  
• Baking and freezing them properly
  
• Reheating and preparing them for sale
  
• Plus all the tools, products, and time-saving tips I’ve learned along the way
  
  

The results speak for themselves:

“I want to send you a personal thank you for the cinnamon roll class! They turned out perfect. My husband ate three in one day. I did a trial run at our market and a small local event. They sold out both days! The class already paid for itself!”

“I bought your cinnamon roll course and made half a batch today. They are absolutely the best cinnamon rolls I’ve ever made or tasted. Your course is very easy to follow. You are an excellent teacher and baker!”

“We made three batches of cinnamon rolls for our church camp this week. Froze them the week before and followed your directions for reheating. They were a hit! Multiple comments that they were the best they have ever had!”

The course also includes six bonus cinnamon roll flavors you can use for holidays, special occasions, or everyday sales:

• Strawberries & Cream
  
• Butter Pecan
  
• Lemon Blueberry
  
• Caramel Apple Cheesecake
  
• Funfetti
  
• Cookies & Cream
   

If there’s one thing I hope you take away from my story, it’s this:
You don’t have to bake everything the morning of your event. 

Learning to bake in bulk and freeze properly can give you back your time, your energy, and your joy for baking. Whether you’re selling at markets, supplying a coffee shop, or just trying to stay ahead during busy seasons, freezing is not cutting corners—it’s working smarter.

I hope my story encourages you to try freezing cinnamon rolls—or even other baked goods—and see what’s possible when you stop baking in survival mode and start baking with a plan.

Hundreds of home bakers have used my method to bake, freeze, and sell cinnamon rolls successfully—and many of them sold out the very first time.

If you want to learn the same system I’ve used for years, my Cinnamon Roll Mastery course lays it all out step by step.

Click here to join Cinnamon Roll Mastery today