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Overnight Cinnamon Rolls

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
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    2 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 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


  • 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; refrigerate overnight.
  • In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 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.
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.

Test Kitchen Tips
  • Unwaxed unflavored dental floss can be used to cut these rolls. Loop a 10-inch piece around the log of dough and pull taut until the floss cuts through the dough.
  • Customizing these rolls is a breeze when you tweak the glaze ingredients. Try swapping maple or almond extract for the vanilla or adding a teaspoon of citrus zest.
  • Nutrition Facts
    1 roll: 278 calories, 9g fat (5g saturated fat), 39mg cholesterol, 262mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • gram1950
      May 3, 2020

      These were easy and good, but a little dry. I could have cooked them too long - have a convection oven!

    • Norma9147
      Apr 22, 2020

      These were the worst cinnamon rolls I’ve ever tasted! Like one reviewer stated, they had the texture of cornbread. Followed the recipe exactly. Had to throw the whole batch out! What a waste of time and ingredients!

    • Tonya
      Apr 18, 2020

      I really liked the recipe. I made a couple tweaks though. I used oat milk instead of water (that I warmed and dissolved the yeast in) as well as adding cup of starter. I added the starter to the mixing bowl then added the oat mild w/yeast and proceeding as directed on the directions. They were moist and a little tangy. Very good.

    • Orbs
      Mar 31, 2020

      I cut the recipe in half. Very easy way to prepare cinnamon rolls. Thank you, Chris, for sharing this recipe.

    • Earlyne
      Mar 23, 2020

      Hi Just thought I’d comment on your absolutely delicious and easy cinnamon rolls. I’ve NEVER made them before, too scared, didn’t have enough confidence in the outcome but not any more! Loved the recipe, tasted so good, nice and fluffy. Thank you for posting it, will make again. ?? p.s. one thing I did do after reading a review was make them the night before and then let rise in the morning before baking. Mmmgood!

    • Amethyst4292
      Jan 13, 2020

      Do you think these would turn out okay if I used Gluten Free Flour? I can't eat them as are,

    • doreen
      Dec 6, 2019

      Been making these for Christmas morning for a few years family loves them real easy to make

    • justmbeth
      Jan 7, 2019

      I took the other reviewers tips and made the rolls up then refrigerated overnight. In the morning, they needed a little longer than the 60 minutes to rise to temp.

    • LindaS_WI
      Dec 16, 2018

      Such a tasty recipe. I didn't need the second pan so I only par-baked them for 10 minutes, wrapped them up and froze them. We'll have those later. This is a great winter breakfast.

    • Donna
      Dec 10, 2018

      I put half of these in a glass baking dish and the other in a ceramic dish. The ones in the glass dish rose nicely and actually have a different texture than the ones in the ceramic dish. Since this was my first attempt at making cinnamon rolls I'm wondering if the difference is actually because of the type of baking dish?