Cinnamon Rolls are a favorite in our house. We seem to always get the cravings on Sunday afternoons, so after church when we’re all home being lazy, I’ll often whip up a batch. There have been lots of times where I would have loved to make them for breakfast, but who wants to get up at the crack of dawn so they’ll actually be ready in time for breakfast?? Even if you don’t mind, by the time they’re ready to eat, you’ve got a kitchen full of dirty dishes. I’ve tried putting my everyday cinnamon roll recipe in the fridge over night and I haven’t had any luck. Actually, I’ve tried a few different recipes and none of them really turn out all that well. So when I saw a recipe for overnight cinnamon rolls in my new favorite cookbook, it instantly caught my attention. I tweaked the dough just a little and then used my own filling recipe. The cinnamon rolls were were just as I imagined they would be: soft, fluffy, full of flavor, and mouthwateringly delicious. The dough takes a bit longer than my other recipes, but it works out perfectly since you can whip them up up after dinner and pop them in the fridge before bed. In the morning, they just need to sit out for about an hour (so you can either sleep in some more or take a shower and get dressed!) and then pop them in the oven.
Overnight Cinnamon Rolls
Recipe from Family Meals, Williams-Sonoma
Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp
Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon
Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.
Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.
Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.
Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.
First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.
You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.
Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.
The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.
While rising mix glaze ingredients until combined.
Preheat the oven to 350. Bake until golden brown, about 30 minutes.
Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.
Then spread the glaze over them and serve.
Don’t have time for overnight cinnamon rolls? Try my “every day” quicker version instead!
Questions & Reviews
I've just made this recipe for the second time and I can assure you…these are some seriously yummy cinnamon rolls. My family likes a cream cheese frosting instead of the traditional glaze, and I would compare these cinnamon rolls to anything you can buy in the mall. Better than Cinnabon any day.
Excellent recipe ladies! I have NEVER had a better cinnamon roll. They were fluffy, not too sweet, and they came out just as I'd hoped. I made them for a get together and everyone loved them (not a piece was left on their plate!) Thanks again for sharing this amazing recipe.
Foster Clan- Sure you could bake them the same day. The fridge slows the rising process so I'm sure you could leave them out until they rise enough to bake. Although if you're looking for something quicker- I suggest trying this recipe: https://fit-over50.news/2010/06/everyday-cinnamon-rolls.html%3C/a%3E%3C/p%3E
can I bake these the same day?? Do I have to stick them in the fridge??
These are truly THE BEST cinnamon rolls I have EVER had (and I've had a lot in my short 24 years)!!!
I've never been much into making bread, pizza dough, cinnamon rolls, etc because I always get afraid of adding too much flour or not enough, etc. But I decided to try my luck on these guys and they were FABULOUS! And my hubby (who said he had never "had a homemade cinnamon roll that was sweet enough")LOVED these!!!:) So, ya, that made me super happy and what also made me happy was how EASY these were to assemble and make!! The dough was SO SO easy to roll out and work with and even though I had to use my hands to knead it (I don't have a mixer), I was surprised and delighted at how pliable it was. 🙂
I passed this recipe onto my mom and a friend and they were both really excited to try it. My friend has made them and said that I was right~they are the best cinnamon rolls ever! 🙂 My mom hasn't made them yet, but I know she is going to~especially after all my 'raving.' 🙂 Thanks for such a delicious and easy recipe! You guys are great!! 🙂
Ok, thanks for responding Sara! I was in disbelief last night as I was trying to make these for Father's Day, and I ended up just using 1 cup of water and 3 eggs because I was in egg-rationing mode. You know how it is when you get to Sunday and don't want to run out of eggs and milk 😉
Yup, correct Jen. It also has 4 large eggs and a stick of butter, so that makes up for the low water content.
Am I reading this recipe right? Only 1/2 cup of water? Surely that can't be right.
I made these Cinnamon rolls and they are great. I will make them again, and again. I added raisins to my second batch and both with and with out the raisins was great.
haha, good Lisa! I'm glad that did the trick!