Overnight Cinnamon Rolls

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Overnight Cinnamon Rolls

Wake up to the sweet smell of freshly baked cinnamon rolls—without all the morning prep! These easy overnight cinnamon rolls are soft, gooey, and topped with a delicious vanilla glaze. Make the dough the night before, let it rise in the fridge, and just pop them in the oven the next morning for a warm and comforting breakfast treat.

Prep Time20

Cook Time30

rising + overnight rest1 40

Total Time2 30

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: easy cinnamon rolls, holiday brunch, make-ahead breakfast, Overnight cinnamon rolls

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 404kcal

Author: MelanieCooks.com

Equipment

Saucepan
Mixing bowls
Measuring Cups
Wooden spoon or spatula
Rolling Pin
Baking dish 9x13 inch
Plastic Wrap
Oven

Ingredients

For the Dough

1 cup Milk
⅓ cup Butter
0.25 oz Active dry yeast 1 packet
½ cup White sugar
4 ½ cups All-purpose flour
1 tsp Salt
3 Large eggs

For the Filling

¾ cup Brown sugar
1 tbsp Ground cinnamon
½ cup Raisins optional

For the Glaze

1 tsp Light corn syrup
½ tsp Vanilla extract
1 ¼ cups Powdered sugar sifted
2 tbsp Half-and-half cream

Instructions

In a small saucepan, heat the milk over medium heat until it starts to steam (don’t let it boil). Remove from heat, add the butter, and stir until melted. Let cool until warm to the touch (100–110°F).
Pour the milk mixture into a large bowl and sprinkle the yeast on top. Let it sit for 5 minutes until it gets foamy.
Add the sugar, salt, eggs, and 3 cups of flour. Mix well, then gradually add the remaining flour ½ cup at a time until a dough forms.
Knead the dough on a lightly floured surface for about 8 minutes, until smooth and elastic. Place the dough into a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
Punch down the dough and roll it out into a 10x14-inch rectangle. In a small bowl, mix brown sugar and cinnamon, then sprinkle it over the dough. Add raisins if desired.
Roll up the dough into a log, pinch the seam to seal, then slice into 12 equal rolls. Arrange them in a greased 9x13 baking dish, cover with plastic wrap, and refrigerate overnight.
The next morning, take the rolls out of the fridge and let them sit at room temperature for 30 minutes while you preheat the oven to 375°F.
Bake for 25–30 minutes, or until the rolls are golden brown. While they bake, whisk together the glaze ingredients until smooth.
Drizzle glaze over warm cinnamon rolls before serving.

Notes

For same-day rolls, let rise for 45 minutes at room temperature instead of refrigerating overnight.
You can substitute the glaze with cream cheese frosting for an even richer flavor.

Nutrition