Overnight Cinnamon Rolls
These overnight cinnamon rolls are so easy to whip up the night before and bake in the morning. I’ve always avoided cinnamon rolls because of the time it takes to make them. Not anymore!
Not only are these easy to make, but they are also heavenly! So soft, fluffy, and full of cinnamon flavor. My favorite part is the super-soft center. I’m pretty sure that’s everyone’s favorite, right?
The Night Before
In the large bowl of a stand mixer fitted with a dough hook, pour in water, yeast, and 1 tablespoon of the granulated sugar. Stir and proof for 5 to 10 minutes.
Once the mixture looks bubbly and frothy, pour in the remaining sugar and salt. Mix on low to combine.
In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until combined. Pour contents into the water and yeast mixture. Mix another 20 seconds in the mixer.
Pour 2 cups of all-purpose flour into the mixer and mix on low until incorporated. Sprinkle flour in 1/4 cup increments until dough cleans the sides and bottom of the bowl.
The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, knead the dough with the mixer on for 5 minutes.
Place dough in a greased bowl and cover with plastic wrap or a dishtowel. Allow rising for 1-2 hours or until the dough has doubled in size.
In a medium-sized bowl, stir brown sugar, cinnamon, nutmeg, and cornstarch together until combined. Set aside.
Punch down the dough. Flour a large clean board or counter liberally with flour. Lightly flour dough as well.
Roll dough out to a 20×30 rectangle (or as close to that as possible) while moving the dough around to ensure it’s not sticking to your work surface.
Spread softened butter over the dough, being sure to go right to the edges, leaving a 1-inch strip untouched on one of the longer sides of the dough.
Sprinkle the brown sugar mixture onto the dough and spread, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
Lightly press the sugar mixture into the butter using a rolling pin.
Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the seams together.
Cut the log in half, then cut those halves in half again, cut off the uneven ends to even out the log, and cut each quarter into 3 pieces.
Place into a buttered 9×13 pan. Cover tightly with plastic wrap and place in the refrigerator overnight.
The Next Morning
Remove the baking dish from the refrigerator and allow the rolls to rise in a warm place for 1-2 hours or until they are touching and have risen almost double.
Preheat the oven to 350 degrees F.
Remove the icing from the refrigerator and bring it to room temperature while the rolls rise.
Bake for 17 minutes or until the tops start turning golden brown. Watch carefully you don’t want them to brown too much.
I made the icing the night before. While they were rising in the morning, I allowed the icing to come to room temperature.
Beat the cream cheese and butter together. Stir in vanilla. Scrape sides. Pour in powdered sugar (confectioners sugar) and stir slowly until it is incorporated.
Then mix on high for 5 minutes or until the frosting lightens in color.
When done baking, slather that yummy cream cheese frosting on thick and evenly.
Perfection! Warm, fresh cinnamon rolls right in your own kitchen.
Has anyone ever said no to a freshly baked cinnamon for breakfast? I’m gonna say no to that.
These things are amazing. Warm, sweet, creamy goodness! And with a pan of these, you have more than enough for the whole family.
Give this recipe a whirl. You won’t be sorry!
Other Breakfast Sweets
- Morning Buns Recipe
- Overnight Maple Bacon Baked French Toast
- Easy One-Hour Orange Rolls Recipe
- Easy Maple Bacon Cinnamon Rolls
- The Best Ever Pancakes
Overnight Cinnamon Rolls Recipe
Ingredients
Dough:
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk, at room temperature
- 1 large egg
- 1/3 cup canola or vegetable oil
- 4 1/2-5 cups all purpose flour
Filling:
- 1/2 cup butter, softened
- 1 1/4 cups packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
Icing:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Dough
- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 to 10 minutes. Once the mixture looks bubbly and frothy, pour in remaining sugar and salt. Mix on low to combine.
- In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until combined. Pour contents into the water and yeast mixture. Mix another 20 seconds in the mixer.
- Pour 2 cups of flour into mixer and mix on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, knead with the mixer on for 5 minutes.
- Place dough in a greased bowl and cover with plastic wrap or a dish towel. Allow to rise 1-2 hours or until the dough has doubled in size.
Rolling & filling the dough-
- In a medium-size bowl, stir brown sugar, cinnamon, nutmeg, and cornstarch together until combined. Set aside.
- Punch down dough. Flour a large clean board or counter liberally with flour. Lightly flour dough as well. Roll dough out to a 20×30 rectangle (or as close to that as possible) while moving the dough around to ensure it’s not sticking to your work surface.
- Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
- Sprinkle the brown sugar mixture onto the dough and spread, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
- Lightly press the sugar mixture into the butter using a rolling pin.
- Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the seams together.
- Cut the log in half, then cut those halves in half again, cut off the uneven ends to even out the log and then cut each quarter into 3 pieces.
- Place into a buttered 9×13 pan. Cover pan with plastic wrap and place in the refrigerator overnight.
The Next Morning
- Allow the rolls to rise in a warm place 1-2 hours or until they are touching and have risen almost double.
- Remove the icing from the refrigerator to come to room temperature while the rolls are rising.
- Bake in a preheated 350F degree oven for 17 minutes or until the tops just start to brown. Watch carefully you don’t want them to brown too much.
Icing
- Beat the cream cheese and butter together. Stir in vanilla. Scrape sides. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color.
- Immediately generously spread the icing over the rolls and serve warm.
Notes
These are best the day they are baked, but if you have leftovers store in an air-tight container. I suggest heating leftover rolls in the microwave just briefly to soften and warm.
Hello, Cinnamon rolls…so yummy! What a perfect treat for a special weekend breakfast!
thanks
Oh I have never heard of overnight cinnamon rolls I love anything you can prepare the night before. Yum. #sharewithme
Nothing better that a warm cinnamon roll!! Thanks for sharing on My 2 Favorite Things on Thursday! I’m excited to start the party back up this week…hope you can come join me! Happy New Year! Pinned!
These would be perfect on Christmas morning! Thank you for sharing your recipe; pinning!
Thank you Amy!
Oh wow, these look delicious! Can’t wait to try them. Thanks for sharing with SYC.
hugs,
Jann
Oh my goodness, what a lovely holiday breakfast! Your Overnight Cinnamon Rolls look scrumptious. Thank you for sharing this recipe with us at the Hearth and Soul Hop. Sharing!
Yum!! Thank you for sharing your recipe with us at Mommy Monday Blog Hop. We’ve pinned your recipe to our board on Pinterest.
XOXO
These look so good, they would be perfect for Christmas morning! Thanks for sharing at What’d You Do This Weekend?!
This is downright indulgent. You make it seem so simple . Pinning this for later use.
Cheers!
Found you on #What’sCookingWednesdays
Thank you for stopping by Shreyashi!
These look amazing. We served these yummies every Christmas morning. Nothing better than warm cinnamon rolls on Christmas morning with a cup of coffee. Thanks for sharing these on Tuesday Talk this week.
These look amazing and delicious! I greatly enjoy baking and have never tried an overnight cinnamon recipe. I’ll have to try this out! Thank you so much for sharing.
~Haley
Thank you, Haley!
Oh, this is not something I should read when I’m hungry! I saw this picture and had to read the recipe. I love cinnamon rolls and don’t eat them nearly enough. I need these in my life. I’m going to pin this recipe to save for later. I can’t wait to make it. Also, I love that it’s an overnight recipe so you can do most of the prep work the night before! I never want to do a ton of prep work in the morning. 😉
Gina, thanks for stopping by! I too love being able to make them the night before. I’m never awake enough in the morning to prep a ton of breakfast.
You make it look so easy! These will be a real treat, I think I’ll surprise my kids with these over Christmas break! Pinning!
Thanks, Chellie! I know they will love them.
Mmm these look delicious, slightly different to recipe I use (I do mine in the bread machine), Mine always taste lovely but I can’t seem to get the topping to spread as evenly as yours (the topping on mine always looks a bit patchy).
Ah, the bread machine sounds easy too! Are your rolls hot when you spread the topping? Mine, are right out of the oven hot and my icing is room temperature. I hope that helps. Thanks for stopping by Sam.
These look delicious! Will be trying this out very soon!
Thank you Cara!
These look amazing!
Thank you Michele!
These look delicious! Love that you can make them up the night before! #SmallVictories
I remember my aunt used to make these. These were oh so good. Now Cinnabon sells them and makes a nice profit I am sure.
Yes, I’m sure they do Betty! They are always better homemade, right? Thanks for stopping by!
These look really good – a great Christmas treat, too!
Thank you Elizabeth!
You read my mind! Just last night I asked my son what sweet we should have for Christmas morning and he suggested cinnamon rolls. I knew I needed to find a recipe that I could prepare the day before and then refrigerate and BAM…here’s your recipe. Thanks! Pinning to make for Christmas.
Lynn
I hope you make and enjoy them. Thanks for stopping by Lynn!
These look amazing! I can’t wait to try them. Cinnamon rolls are my favorite and I rarely make them.
Thank you!
Pinned. These look so good!
Thank you Linda Sue!
Looks amazing. Pinned & can’t wait to try. Thanks for joining the Inspiration Spotlight party.