This Overnight Cinnamon Rolls Recipe saves time and are super easy to prepare making it the perfect breakfast for any occasion.
We have a few food traditions in this family.
We do some really easy chocolate peanut butter balls on Christmas eve, and this year we made overnight cinnamon rolls our thanksgiving morning tradition.
I know, as if we need any more food that day haha. It’s more about me waking up early to wash the brine off the turkey and get the smoker ready.
I just figure while I’m already busy getting to work why not roll up the overnight cinnamon rolls, wait an hour for them to rise and then boom pop them in the oven.
When everyone woke up that morning, we had the most delicious overnight cinnamon rolls you could ever imagine.
I’ll have to check with the boss, a.k.a. Lindsay, to see if she’s cool with making these overnight cinnamon rolls a new family traditions.
How to Make Cinnamon Roll Dough:
Cinnamon rolls are actually super easy to make, they just require some time so that the yeast can work and help make the dough rise.
The first thing you need to make cinnamon roll dough is a standing mixer. If you don’t have that then you better get those hands ready!
Add the yeast, a bit of the sugar and warm milk to the standing mixer bowl give it a quick whisk and let it sit for about 5 to 7 minutes. You’ll notice there will kind of be a foamy raft at the top, that means you’re good.
Really the next thing you do to finish off the dough is adding in the flour, eggs and butter and let it knead until well it becomes a dough and that’ll do it!
From here you can either let it rise and finish off the recipe or wrap it and chill it.
Making Overnight Cinnamon Rolls:
So, you’ve just finished up your dough but it’s 8 o’clock at night so no way you’re going to make and eat cinnamon rolls. What now?
All you need to do is simply wrap the dough with plastic wrap and chill it in the refrigerator overnight.
Doing this will sort of make the yeast go dormant until its temperature rises again when you pull it out. All I’m saying is don’t worry it will rise again.
In the morning time you simply pull the dough out, and you’ll notice it has risen just a tad, and then roll it out.
Rolling Out Overnight Cinnamon Rolls:
Once the dough is taken out of the refrigerator you just roll out the dough on a clean surface lightly dusted with flour.
I try to roll this overnight cinnamon roll dough out to about 24” inches by 18” inches which allows me to get 12 cinnamon rolls, which is perfect for our family.
There are a lot of big cutting boards out there that are exactly that size, just in case you need a reference.
After the dough is rolled out load it up by evenly adding on butter, brown sugar and cinnamon. I mean COVER THE DOUGH!!!
Roll it up and slice them every 2” inches giving you 12 overnight cinnamon rolls.
Now place them in a prepared casserole dish, cover them with plastic and let them sit for 60-90 minutes or until they’ve doubled in size.
Here’s a little trick, just put the dang casserole dish onto your floor vent. You’re welcome!
Cinnamon Roll Icing:
I don’t know what it is, but I just love my cinnamon roll icing recipe.
it’s easy, it’s delicious and incredibly complimenting to my overnight cinnamon rolls.
Simply add your butter, cream cheese, a bit of milk and powdered sugar to a standing mixer and mix on high speed with the whisk attachment until it’s smooth.
Serving Overnight Cinnamon Rolls:
As soon as the overnight cinnamon rolls are done in the oven, I like to immediately pour the icing all over the top and oh my gosh does it look amazing.
From there do everything you can to not eat the entire casserole dish of overnight cinnamon rolls.
Yes, it’s that delicious.
My Favorite Breakfast Recipes:
Here’s a quick list of some of my favorite breakfast recipes!
- Huevos Rancheros
- Homemade Brioche
- Strawberry Blueberry and Banana Oat Smoothie
- Chilaquiles Eggs and Chicken for Breakfast
- Avocado Toast Recipes
- Gravlax Recipe
Overnight Cinnamon Rolls Recipe
For the Cinnamon Rolls:
- 1/3 cup of sugar
- 1 cup of warm whole milk 115°
- 1 tablespoon of yeast
- 4 cups of all-purpose flour
- 2 eggs
- ¼ cup of melted unsalted butter + 1 stick chilled cut up
- ½ cup of packed light brown sugar
- 1 tablespoon of ground cinnamon
For the Icing:
- ½ cup of softened unsalted butter
- ½ cup of softened cream cheese
- 2 cups of powdered sugar
- 2 tablespoons of whole milk
For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
Add in 1 egg at a time until combined and then add in the ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
Wrap the bowl with plastic wrap and chill overnight.
In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly sprinkle on the cut up butter, brown sugar, and cinnamon covering all of the surface area.
Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
Once the cinnamon rolls are done pour the icing all over the top and serve warm