This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe loaded up with crispy tortillas, perfectly fried eggs, and tasty homemade salsa. The simplicity and flavors in this dish next level and not-too-mention it’s incredibly simple to prepare.

I am a huge fan of Mexican food, and the more I research it and make it, the more I love it. There are some amazing traditional recipes out there such as Tres Leches Cake or Baja Fish Tacos that I think you will enjoy and are guaranteed to impress guests.

Huevos Rancheros

Huevos Rancheros is Spanish for “rancher’s eggs,” although the more traditional translation would be “country-style eggs.” This dish consists of fried corn tortillas topped with fried eggs and salsa. It is a very simple dish to prepare and extremely traditional to serve daily in Mexican cuisine.

I’ve been making this dish for over 25 years and it’s still delicious every time I make it and eat it. You can get creative when making this dish and add accompaniments such as toppings and side dishes to further enhance it.

Ingredients You’ll Need

• Tomatoes – I like to use Roma tomatoes as they are great in the summer and decent in the off-season.
• Peppers – Use seeded serrano or jalapeño peppers for this.
• Onions – I prefer to use yellow onions, but feel free to substitute for white or sweet onions.
• Garlic – Use whole garlic cloves for roasting for the salsa.
• Oil – You will need a natural flavored oil to coat the vegetables as well as for frying the tortillas and eggs.
• Tortillas – Fried crispy corn tortillas are the only ones you will need.
• Eggs – Any size or brand of eggs will work.

How to Make Huevos Rancheros

Use these step-by-step instructions and images to make these delicious huevos rancheros from scratch:

Coat the tomatoes, peppers, onions, and garlic on a sheet tray and roast in the oven at 425 for 30 to 35 minutes or until lightly charred.

Remove the roasted veggies and pulse a few times in a blender so that it is still chunky but easy to pour. Transfer to a saucepot and keep warm on low heat.

In a saucepan of oil at 350° fry the corn tortillas until crispy. Place them on a rack over a sheet tray to drain.

In that same oil, fry eggs to your desired amount of doneness.

Serve the eggs on top of the crispy tortillas and top off with salsa. Some other things you can serve it with are refried beans and queso fresco cheese.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the ingredients separate for up to 30 minutes before assembling and serving.

How to Store: Keep the ingredients separate and covered in the refrigerator for 3 to 4 days. Be sure to keep the fried corn tortillas covered and at room temperature. These will not freeze well.

How to Reheat: Reheat the beans according to their reheating instructions, warm the tortillas, fry new eggs, and add on salsa.

Frequently Asked Questions

What do huevos rancheros contain?

• huevos rancheros plainly contain fried eggs, crispy fried corn tortillas, and salsa, but it can be expanded to add refried beans, cheese, and occasionally meat, or you can get creative with it.

What does rancheros mean in huevos rancheros?

• Rancheros translates to “ranchers” which brings the whole term to “rancher’s eggs.”

Does huevos rancheros have meat?

• Traditionally it does not have meat on it, however, I have seen things like bacon, chorizo, or pork belly added to it.

What is the difference between huevos rancheros and Shakshuka?

• These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Chef Notes + Tips

• While my recipe is very classic, please feel free to expand and add additional toppings and side dishes to accompany this.

More Mexican Recipes

• Birria Tacos
• Chicken Tinga
• Consome
• Chilaquiles
• Tortilla Soup

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

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Traditional Huevos Rancheros Recipe

This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe with crispy tortillas, fried eggs, and tasty homemade salsa.

Prep Time15 mins

Cook Time30 mins

Course: Breakfast

Cuisine: Mexican

Servings: 4

Calories: 446kcal

Author: Chef Billy Parisi

Ingredients

• 6 Roma tomatoes
• 2 seeded serrano peppers
• 1 peeled yellow onion cut into thick slices
• 4 garlic cloves
• 3 tablespoons neutral flavored oil + more for frying
• 8 corn tortillas
• 8 eggs
• 2 cups refried beans
• queso fresco for garnish
• chopped fresh cilantro for garnish
• salt and pepper to taste

Instructions

• Preheat the oven to 425°.
• Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.
• Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
• While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.
• Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.
• In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.
• Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.

Video

Notes

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the ingredients separate for up to 30 minutes before assembling and serving.

How to Store: Keep the ingredients separate and covered in the refrigerator for 3 to 4 days. Be sure to keep the fried corn tortillas covered and at room temperature. These will not freeze well.

How to Reheat: Reheat the beans according to their reheating instructions, warm the tortillas, fry new eggs, and add on salsa.

While my recipe is very classic, please feel free to expand and add additional toppings and side dishes to accompany this.

Nutrition

Calories: 446kcal | Carbohydrates: 44g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 845mg | Potassium: 500mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1379IU | Vitamin C: 17mg | Calcium: 152mg | Iron: 4mg

You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.

I just love breakfast, but I don’t always eat it.  When I do decide to make it, I usually try and make something epic.  If you’re similar and want to check out some new ideas, then for sure make my chilaquiles or frittata.  

Belgian Waffles

Belgian waffles are a breakfast food consisting of a cooked yeast-leavened batter in a hot waffle pattern iron (here is an affiliate link which allows me to make a few bucks on the sale to the waffle maker I used: https://amzn.to/3vxI9nr).  It is a common breakfast menu item in restaurants across the globe.  Waffles are also very popular when serving them with fried chicken.  
There are two different types of Belgian waffles, Brussels style, and Liege waffles.  Here are the main differences:

• Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
• Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.

The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast.  Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed.  You do however miss out on flavor if you go the regular waffle route.

How to Make Belgian Waffles from Scratch

Be sure to follow these step-by-step instructions for how to make Belgian waffles from scratch:

Add warm milk, sugar, and yeast to the bowl of a stand mixer and whisk until combined.  Let stand for 10 minutes.

Next, add in the egg yolks, vanilla, and melted butter and mix on medium speed using the whisk attachment until well combined, which takes about 3 to 4 minutes.

Slowly pour in the sifted flour and salt until it is completely combined into the wet ingredients.  There should be no lumps.

Set the batter to the side and then whisk the egg whites in the stand mixer with the whisk attachment on medium-high speed until stiff peaks have been formed, which takes about 3-4 minutes.

Fold the egg whites into the batter until completely combined, and then cover and set in a warm area for 1 hour or until doubled in size.

Fill up a hot waffle iron with the batter and cook until golden brown.

Serve the waffles with powdered sugar and berries.

Recipe Chef Notes +Tips

Make-Ahead: These are meant to be eaten as soon as they are done cooking.  You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.

How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp.  You can heat in the microwave until warm, but they will not be crispy.

How to Store: Cover and place in the refrigerator for up to 4 days.  They will freeze covered for up to 3 months.  You can reheat them straight from the freezer.

When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.

I prefer to use whole milk in this recipe.

If you are using instant yeast you can skip the yeast activation at the beginning.

More Breakfast Recipes

• Hoe Cakes
• Omelette
• Corned Beef Hash
• Biscuits and Gravy
• Buttermilk Pancakes

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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5 from 3 votes

Homemade Belgian Waffles Recipe (Brussels Style)

You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.

Prep Time20 mins

Cook Time5 mins

Proofing Time1 hr

Course: Breakfast

Cuisine: Belgian, belgium

Servings: 8 Large Waffles

Calories: 263kcal

Author: Chef Billy Parisi

Ingredients

• 3 cups of whole milk in between 115° and 118° F
• 2 tablespoons sugar
• 1 packet active yeast
• 3 eggs separate the yolks from the whites
• 1 teaspoon vanilla extract
• 1 stick melted unsalted butter
• 3 cups sifted all-purpose flour
• pinch of sea salt
• powdered sugar and berries for garnish

Instructions

• Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
• Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
• Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
• Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
• Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
• Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
• While the batter is proofing, heat waffle iron.
• Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
• Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.

Video

Notes

Chef Notes:

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.

How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.

How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.

When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.

I prefer to use whole milk in this recipe.

If you are using instant yeast you can skip the yeast activation at the beginning.

Nutrition

Calories: 263kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 63mg | Potassium: 192mg | Fiber: 1g | Sugar: 8g | Vitamin A: 236IU | Calcium: 117mg | Iron: 2mg

After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.

We make pretty epic breakfasts every morning to start off the day.  I often make omelettes and almost always have bacon on the menu as well.

Hoe Cakes

Hoe Cakes are a classic southern staple and essentially their version of the pancake.  In its simplest form they consist of the following ingredients:

• Cornmeal
• Salt
• Hot Water

Just like any classic recipe, hoe cakes are considered peasant food.  They were created based on what ingredients were readily available, and what they could afford.  If you fast forward to current times, hoe cakes are often made with the addition of butter, eggs, flour, and sugar to further enhance the flavor.

Is It the Same as a Johnny Cake

Hoe cakes are the exact same as a Johnny Cake.  Johnny Cakes were founded in the Northeast portion of the United States, and to be more exact, New England.  In fact, Johnny Cakes were around before hoe cakes as they are dated back to the 18^th century.

They were later adopted by the south and given their own name.

How to Make Them

Follow these easy instructions to make this recipe:

In a large bowl mix together the flour, cornmeal, baking powder, sugar, and salt.

In a separate bowl whisk the eggs, buttermilk, melted butter, and water until combined.

Add the wet ingredients to the dry ingredients and gently whisk just until combined.

Add a ½ cup to ¾ cup of batter to a griddle, frying pan or cast-iron skillet in oil or melted butter and cook for 3-4 minutes per side or until light and fluffy and cooked throughout.

What to Serve them With

Just like any typical breakfast recipe, here are a few things these would go great with:

• Bacon
• Chia Seed Pudding
• Granola

Recipe Chef Notes + Tips

Make-Ahead: You can make these up to 1 hour ahead of time.  Keep warm wrapped in foil and in the oven at 175° before serving.

How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot.  You can also heat in the microwave.

How to Store: Place covered in the refrigerator for up to 4 days.  Cover and freeze for up to 2 months.  Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.

It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.

To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.

You can absolutely use milk in place of the buttermilk.

If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.

You can also cook the hoe cakes in butter instead of oil.

More Breakfast Recipes

• Omelette
• Cinnamon Rolls
• Gravlax
• Quiche
• Corned Beef Hash
• French Toast

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Print Recipe

5 from 3 votes

Easy Hoe Cakes Recipe (Johnny Cakes)

After you taste one these easy to make cornmeal Hoe Cakes with syrup, you’ll forget all about ever wanting to eat pancakes again.

Prep Time5 mins

Cook Time15 mins

Course: Breakfast

Cuisine: American

Servings: 8

Calories: 306kcal

Author: Chef Billy Parisi

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking

Instructions

• In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
• In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
• Add the wet ingredients to the dry ingredients in gently whisk just until combined.
• Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
• Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
• Serve with fresh berries, butter, and maple syrup.

Video

Notes

Chef Notes:

• Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.

 

• How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.

 

• How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.

 

• It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.

 

• To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.

 

• You can absolutely use milk in place of the buttermilk.

 

• If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.

 

• You can also cook the hoe cakes in butter instead of oil.

Nutrition

Calories: 306kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 255mg | Potassium: 336mg | Fiber: 3g | Sugar: 5g | Vitamin A: 316IU | Calcium: 116mg | Iron: 2mg

This is how you use up all that leftover holiday ham and shredded cheese, you put it into a delicious easy to make omelette recipe.

I’ve spent a portion of my professional chef career making and serving up omelettes at brunches.  Everyone in the biz has worked this station before.  While I was annoyed back then, I certainly learned this classic French technique to perfection, so now it’s your turn and you won’t believe just how easy it is.

What Is It

An omelette is simply eggs with salt and pepper whisked together until combined and then cooked in some butter in a nonstick skillet.  You then fold it over and it becomes long and narrow in shape that is smooth on top and has a few layers of cooked eggs in the middle.  Often times they are cooked with meat, cheese, and vegetables.

Do You Need to Add Milk

In a classic recipe, there is no need to add any milk or cream, it is plainly whisked eggs.  With that being said, you can absolutely add some milk or cream if you’d like to enhance the flavor and to extend the amount of your recipe.

Omelette Ingredients

There are so many different takes on this classic dish, just go to your local breakfast joint or diner to see all the variations.  However, below are my favorite ingredients to add in addition to an egg, salt, and pepper omelet.

• Ham
• Cheese (seriously any kind)
• Borsin Cream
• Onions
• Garlic
• Mushrooms
• Asparagus
• bell Peppers
• Herbs
• Spinach

Do not limit yourself to this list, once you perfect the technique of making it feel free to add in your favorites!

How to Make an Omelette

Making this recipe is more about watching it in the pan than it is about the prep or anything else.  You don’t want the pan to hot, but you don’t want it too cold either.  Here’s how you make it:

1. Start by whisking together some eggs, salt, and pepper, with a fork or whisk, until they are completely combined. The yolks and whites should be emulsified together.

2. Next, simply add in your small diced leftover ham and give it a quick mix together. Set aside.
3. Add some unsalted butter to a non-stick pan (aff link: This is the one I used) over low heat until it has melted. You may notice a few bubbles from the butter which is perfect!

4. Pour in your eggs and then immediately grab the handle with one hand and begin to move it back and forth while whisking the egg mixture with your other hand using either a fork or a rubber spatula. Honestly, it’s a lot like stir-frying.
5. You’ll notice that the eggs will form a cooked bottom layer while the top part is a little soft and undercooked. This is perfect, stop mixing  You do not want to break that that bottom cooked layer.

6. Sprinkle your cheddar cheese all over the top of the eggs.
7. 7. Starting from the top of the pan while tilting it down scrape under the bottom cooked layer and begin to gently fold over the

Super simple and dang delicious, not-too-mention a great way to use up leftover ham!

Recipe Chef Notes + Tips

How to Reheat: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave

How to Store: The omelette can be stored in the refrigerator covered in plastic for up to 2 days.  This will not freeze well.

You have to use a non-stick skillet to make this recipe and preferably it should be 10”.

Do not limit yourself to the ham and cheese, once you perfect the technique of making it feel free to add in your favorites vegetables, proteins or cheeses.

More Breakfast Recipes

If you’re looking for some more great breakfast recipes, then check out some of these favorites:

• Lemon Blueberry Muffins
• Whole Wheat Pancake
• Currant and Honey Cinnamon Rolls
• Biscuits and Gravy
• Eggs Benedict

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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5 from 3 votes

How to Make an Omelette with Ham and Cheese

See how easy it is to make a classic French Omelette recipe that is loaded up with ham and shredded cheddar cheese for the perfect breakfast!

Prep Time5 mins

Cook Time2 mins

Course: breakast

Cuisine: American, French

Servings: 1

Calories: 468kcal

Author: Chef Billy Parisi

Ingredients

• 4 large eggs
• ¼ cup of small diced cooked ham
• 2 teaspoons unsalted butter
• ¼ cup shredded cheddar cheese
• sea salt and cracked pepper to taste

Instructions

• In a medium-sized bowl whisk together the eggs, salt, and pepper until completely combined. The yolks should be emulsified with the whites.
• Next, add in the ham and give it a quick mix.
• Add some butter to a non-stick skillet over low heat until melted.
• Pour in the egg mixture and move the pan back and forth with 1 hand while constantly mixing the eggs with your other hand using a fork or spatula.
• Cook it until a bottom layer of cooked eggs is formed and it is soft and slightly undercooked on top.
• Sprinkle on the cheese.
• Tilt the pan and gently fold the omelette over creating rolled up layers of cheesy eggs.
• Garnish with optional chopped parsley and chives.

Video

Notes

Chef Notes:

• You have to use a non-stick skillet to make this recipe and preferably it should be 10”.

• Do not limit yourself to the ham and cheese, once you perfect the technique of making it feel free to add in your favorites vegetables, proteins or cheeses.

• How to Reheat: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave

• How to Store: The omelette can be stored in the refrigerator covered in plastic for up to 2 days. This will not freeze well.

Nutrition

Calories: 468kcal | Carbohydrates: 2g | Protein: 34g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 721mg | Sodium: 798mg | Potassium: 243mg | Sugar: 1g | Vitamin A: 1483IU | Calcium: 302mg | Iron: 3mg

These cinnamon rolls are super easy to prepare and absolutely incredibly tasting.  Top them off with a homemade cream cheese frosting for the best breakfast in town! If you’re looking for more great breakfast ideas definitely check out my Italian Frittata recipe or my Buttermilk Pancakes.

We have a few food traditions in this family.

We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.

I know as if we need any more food on Thanksgiving haha.  It’s more about me waking up early to wash the brine off the turkey and get the smoker ready.

Do You Put the Dough in the Fridge Overnight

This my friends is exactly what you should do in this recipe.  The rising process that will take place from the yeast happens after you roll them up, cut them and let them sit wrapped in plastic for about an hour in a warm dark place.

This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.

Can the Dough Rise Overnight at Room Temperature

You can absolutely let the dough set out at room temperature to rise overnight; However, I want to caution you a little bit.  The dough may start to sour up just a hair from some light fermentation that may happen overnight.

The flavor won’t be incredibly noticeable, but you may get a spark of it.  With that being said your dough will surely rise to at least 3 times the original size.

Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.

Can Cinnamon Rolls be Frozen Before Baking

Yes, you can absolutely take the cinnamon rolls straight from the freezer and place them into the oven.  My advice would be to not ice them with frosting before freezing them because the sugar content in the icing could cause it to caramelize a bit while in the oven.

The other option would be to thaw them in the refrigerator for 1 day before baking them.

How to Make the 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.

1. Add the yeast, 1 tablespoon of 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.

2. Next, you want to add the flour, the remaining sugar, and melted butter and let it knead on medium speed until it is completely combined.  It may look a little dry and that is ok.

3. While on medium speed add in the eggs 1 at a time until they are mixed into the dough and knead it for 4 to 5 minutes.

4. Cover with plastic and place the dough in the refrigerator overnight or you can simply let it rise until doubled in size and make it right away.

I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.

How to Make the Cinnamon Rolls

1. 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 it out to about 18” inches wide by 24” inches long which allow me to get 12 cinnamon rolls, which is perfect for serving to a group of folks.  There are a lot of big cutting boards out there that are exactly that size, just in case you need a reference.

2.: After the dough is rolled out load it up by evenly by adding on the melted unsalted butter, brown sugar and cinnamon.  I mean cover the dough.  Brush the melted butter with a pastry brush to make sure you cover the dough completely.

3. Starting from the bottom, roll up the dough to for a nice tight roll.

4. Slice the dough roll every 2” inches giving you 12 overnight cinnamon rolls.

5. Now place them 1 inch apart from each other in a prepared casserole dish sprayed with non-stick spray, 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!

6. Remove the plastic wrap and bake these in the oven at 375° for 25-30 minutes or until they are browned on top and cooked throughout.  The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.

Cream Cheese Butter Frosting

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 and cream cheese to a standing mixer with the paddle attachment and whip on high speed until it is light and fluffy, which takes about 5-7 minutes.
• Next, turn the speed down to low and add in the powdered sugar, and vanilla and whip until smooth.
• Sometimes the frosting is thick so thin it out by adding a bit over whole milk.  Simply set it aside until you’re ready to use it.

How to Serve

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.

Recipe Chef Notes + Tips

How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.

How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

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

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Print Recipe

5 from 9 votes

Overnight Cinnamon Rolls Recipe

This Overnight Cinnamon Rolls Recipe with cream cheese is super easy to prepare and super delicious making it the perfect breakfast!

Prep Time15 mins

Cook Time25 mins

rising time2 hrs

Total Time2 hrs 40 mins

Course: Breakfast

Cuisine: French

Servings: 12

Calories: 447kcal

Author: Chef Billy Parisi

Ingredients

For the Cinnamon Rolls:

• 1/3 cup sugar
• 1 cup + 2 tablespoons of warm whole milk 115°
• 1 tablespoon active yeast
• 4 cups all-purpose flour
• 1 1/2 stick melted unsalted butter
• 2 eggs
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Icing:

• 1 stick softened unsalted butter
• 4 ounces softened cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons whole milk

Instructions

• 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 flour, remainig sugar and 1/2 stick of melted butter and mix with the hook attachment until combined on medium speed.
• Add in 1 egg at a time until combined and then mix on low 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 drizzle on 1 stick of melted butter, brown sugar, and cinnamon covering all of the surface areas.
• 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 25 to 30 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

Video

Notes

Chef Notes:

• This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.

 

• Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.

 

• I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.

 

• Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.

 

• Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice.  You’re welcome!

 

• When the cinnamon rolls are done, The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.

 

• How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.

 

• How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

Nutrition

Calories: 447kcal | Carbohydrates: 69g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 113mg | Fiber: 2g | Sugar: 36g | Vitamin A: 554IU | Calcium: 63mg | Iron: 2mg