Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 8 h 55 min
Yield: 12 serving
Ingredients: 4-1/2 to 5 cups all-purpose flour; 2 packets instant yeast; 3 tablespoons light brown sugar; 1 teaspoon salt; 1-1/2 cups water; 6 tablespoons butter; 1 egg; ⅓ cup light brown sugar; 1 tablespoon ground cinnamon; 3 tablespoons butter; 2-1/2 cups powdered sugar; 2 tablespoons butter; 2 to 3 tablespoons milk; 1 teaspoon vanilla extract

User Reviews

5

24 reviews

Excellent

Prep Time
30 mins
Cook Time
25 mins
Additional Time
8 hrs
Total Time
8 hrs 55 mins
Servings
12
Course
Breakfast

Overnight Cinnamon Rolls

Iris Warren

Report

Overnight Cinnamon Rolls combine a soft yeast dough with a cinnamon and brown sugar filling, topped with a sweet frosting. The dough is rested and rolled out before adding the spiced filling, then rolled up and refrigerated or left to rise overnight. This slow proofing enhances the dough's texture and flavor, resulting in tender, fluffy rolls with a generous swirl of cinnamon sugar. The frosting blends powdered sugar, butter, milk, and vanilla to finish the rolls with a creamy sweetness.

Description

Overnight Cinnamon Rolls start with a yeast dough made from flour, instant yeast, brown sugar, warm water, butter, and egg. After mixing and kneading until smooth and elastic, the dough rests briefly before being rolled out for the filling. The filling consists of brown sugar, ground cinnamon, and softened butter, which spreads evenly over the dough before it is rolled up into a log. This log is sliced into individual rolls and then refrigerated overnight or allowed to rise before baking. The slow rise creates a soft, airy crumb in the finished rolls.

The rolls are baked until golden and tender, then topped with a frosting made from powdered sugar, butter, milk, and vanilla extract for a creamy and sweet finish. The cinnamon filling adds warm spice notes that contrast with the creamy frosting, making these rolls a classic treat.

This approach suits those who want fresh cinnamon rolls with minimal morning preparation since the dough and filling can be prepared the night before. The recipe also notes that if the kitchen is warm, the rolls might need only 30 to 45 minutes to rise if baked the same day, offering some flexibility.

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Ingredients

Servings

For the Dough

4-1/2 to 5 cups all-purpose flour
2 packets instant yeast 4 ½ teaspoons
3 tablespoons light brown sugar
1 teaspoon salt fine sea salt
1-1/2 cups water
6 tablespoons butter cut into pieces, unsalted
1 egg

For the Filling

⅓ cup light brown sugar
1 tablespoon ground cinnamon
3 tablespoons butter room temperature, unsalted

For the Frosting

2-1/2 cups powdered sugar
2 tablespoons butter room temperature, unsalted
2 to 3 tablespoons milk
1 teaspoon vanilla extract or vanilla bean paste

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Instructions

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Make the dough:

In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt and stir until blended.
Place water and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch (approximately 120°F to 130°F - the butter won't melt completely). Add the wet ingredients to the flour mixture, followed by the egg.
Beat for 2 minutes at medium speed, scraping down the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead the dough on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Make the filling:

For the filling, combine brown sugar, and cinnamon in a small bowl. Stir together until well combined. Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons of softened butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with the cinnamon sugar mixture. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal.
Cut the roll into 12 equal pieces. Place the pieces, cut sides down, in a greased 13x9-inch baking pan.

For overnight rolls:

Cover the pan with plastic wrap and place in the refrigerator for 8 hours or overnight.
The next morning, remove the rolls from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats. Remove plastic wrap.
Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

To make the rolls the same day:

Cover the pan with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour.
Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

Frost the rolls:

Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over the rolls while they are still warm.