Overnight Cinnamon Rolls Recipe

4.5 21 20
Overnight Cinnamon Rolls Recipe
Overnight Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Overnight Cinnamon Rolls Recipe

Read Reviews
4.5 21 20
Publisher Photo
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • CINNAMON FILLING:
  • 1 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup softened butter, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup half-and-half cream
  • 2 teaspoons vanilla extract

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Yield: 2 dozen.
Dark Chocolate Filling: Finely grate one 4-oz. bittersweet chocolate baking bar; gently stir in 1/2 cup sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture. Orange-Spice Filling: Mix 1 cup packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture.
Originally published as Overnight Cinnamon Rolls in Taste of Home November 2013

Nutritional Facts

1 roll: 278 calories, 9g fat (5g saturated fat), 39mg cholesterol, 262mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • CINNAMON FILLING:
  • 1 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup softened butter, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup half-and-half cream
  • 2 teaspoons vanilla extract
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
  2. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
  4. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  5. Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Yield: 2 dozen.
Dark Chocolate Filling: Finely grate one 4-oz. bittersweet chocolate baking bar; gently stir in 1/2 cup sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture. Orange-Spice Filling: Mix 1 cup packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture.
Originally published as Overnight Cinnamon Rolls in Taste of Home November 2013

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Reviews forOvernight Cinnamon Rolls

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MY REVIEW
angela32 User ID: 3084463 276017
Reviewed Oct. 8, 2017

"These turned out great! I rolled, cut and place into a 9x13 then covered and chilled overnight in the pan to save a step in the morning. I removed the pan of cinnamon rolls about an hour before baking so they could finish rising and come to room temp before baking. Then I baked as directed and frosted."

MY REVIEW
lettuceleaf User ID: 6561007 261441
Reviewed Feb. 17, 2017

"Very good, light texture. Dough is easy to work with. I added raisins to the filling. Definitely making again!"

MY REVIEW
dcscake_OH User ID: 228890 258745
Reviewed Dec. 28, 2016

"I wish I could give these more then a 5, my family loved these on Christmas morning. I made the dough on Christmas Eve ( so easy) and put it all together Christmas Morning. My husband loved them so much."

MY REVIEW
wreiter User ID: 5469177 258721
Reviewed Dec. 27, 2016

"Delicious recipe and so easy to make! Nice light, fluffy rolls. Will definitely make again."

MY REVIEW
teryn69 User ID: 6818421 257427
Reviewed Nov. 29, 2016

"@melel1717, there is no kneading, no rising, no punching down in this recipe. I'm not sure why you'd want to. There's plenty of recipes that are no knead, meaning not every yeast recipe has to rise, has to be punched down. I make some pretty fabulous hamburger buns that are no rise. They're soft and oh so delicious. Make sure to use the right amount of yeast, the right kind of yeast, and mix as directed. I make a delicious bread that is no knead, no punching down....just follow the recipe. Happy baking!"

MY REVIEW
melel1717 User ID: 8768688 257398
Reviewed Nov. 28, 2016

"Will punching down and letting the dough rise make the dough softer??? And how about kneading it??? Please explain for I am confused between kneading and punching down and rise and how many time should it be done..."

MY REVIEW
GirishKatta User ID: 7329112 244033
Reviewed Feb. 18, 2016

"Nice recipe"

MY REVIEW
lkleditz User ID: 828589 240231
Reviewed Dec. 25, 2015

"I made these for Christmas morning and they were delicious. Light and fluffy just the way a cinnamon roll should be. I will definitely make these again."

MY REVIEW
vrgnhur1 User ID: 6977674 240125
Reviewed Dec. 24, 2015

"I was disappointed in the texture of these rolls. I'm a long-time bread maker, and am used to such breads or rolls being a much different texture, usually a soft, light texture. These, when made exactly by the recipe, turned out to be the texture of cornbread. I had made them for a special breakfast treat for overnight guests and after eating one each, I threw out an almost-full pan. I suggest that any yeast breads must be punched down and risen at least twice before making into the finished shape."

MY REVIEW
karenhamm User ID: 1179611 240022
Reviewed Dec. 23, 2015

"Love this recipe. I no longer have to get up 2 hours earlier than my family for us to have hot cinnamon rolls on Christmas morning! Nancy, add what every you like to the filling. That's what makes the recipe your own. Enjoy!"

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