Overnight Cinnamon and Sugar Sweet Rolls
User Reviews
4.8
Overnight Cinnamon and Sugar Sweet Rolls
Description
These Overnight Cinnamon and Sugar Sweet Rolls start with a dough combining flour, instant yeast, sugar, eggs, hot water, and melted butter. The dough is wetter and softer than typical cinnamon roll dough and is refrigerated overnight, which enhances the flavor and texture. The next day, the dough is gently rolled out, spread with melted butter, and sprinkled with a cinnamon sugar mixture. Rolled into a log and sliced, the rolls are baked until golden. Finally, a glaze of powdered sugar, melted butter, milk, and vanilla is drizzled over the warm rolls to add sweetness and moisture.
The slow overnight rise allows the dough to develop a tender crumb and subtle yeast flavor, distinguishing these from quick-rise cinnamon rolls. The cinnamon-sugar filling lends a classic warmth, while the glaze adds a rich, sweet finish. The dough's wetness means it produces a soft, buttery roll rather than a dense one.
These sweet rolls are well suited for weekend breakfasts or any time a make-ahead pastry is desired. The recipe’s preparation flexibility lets you refrigerate shaped rolls for an additional rise before baking, simplifying timing. Serve fresh for best texture and flavor.
For easier prep, you can start the dough the day ahead. Also, keep the plastic wrap greased to prevent sticking during refrigeration. Adjust flour dusting lightly when rolling the chilled dough to avoid stiffness. Ensure the glaze consistency suits your preference by adjusting milk amount.
Ingredients
Dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons instant yeast
- ⅓ cup granulated sugar
- 1 ½ teaspoons salt
- 4 egg large
- 1 ¼ cup water hot
- 8 tablespoons butter melted, salted
Filling:
- 4 tablespoons butter melted, salted
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Glaze:
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 2 tablespoons milk plus more if needed
- vanilla extract splash
Instructions
- In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
- In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won't look like traditional cinnamon roll dough; it will be much softer and it's ok if it looks a bit lumpy. Magic happens overnight, I promise.
- Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
- Using about 1/4 - 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
- Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
- Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures below for a visual). Place on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray).
- Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
- Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don't overbake or they'll be dry).
- For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.
Notes
- Prepare the dough the evening before and refrigerate 8-10 hours for best flavor and texture development.
- You can shape the rolls ahead and refrigerate them, then allow to rise to room temperature before baking to save time in the morning.
- Use greased plastic wrap to cover dough containers and shaped rolls to prevent sticking during refrigeration.
- Lightly flour your countertop when rolling out the chilled dough to prevent sticking without toughening the dough.
- Adjust the glaze thickness with more milk if needed to suit your desired coating consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 198kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 212mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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