Overnight Cinnamon Rolls
Total TimePrep: 35 min. + rising Bake: 20 min.
- 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
- 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 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.
Test Kitchen Tips
Nutrition Facts1 roll: 278 calories, 9g fat (5g saturated fat), 39mg cholesterol, 262mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.
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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.
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.
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?
Nov 27, 2018
looks eIt did come out nice but just took more strength than I have.asier than it is.. You really need strength to cut through. Took more time for me than I wanted to spend.
Apr 26, 2018
I have tried other overnight recipes and the dough tasted too yeasty. This recipe turned out great. I only used 2 1/4 teaspoon of active dry yeast. I made up the cinnamon rolls before refrigerating overnight so all I had to do was let them raise in the morning before baking.
Dec 19, 2017
This recipe seems to be straight out of Betty Crocker. Have been making these for over 40 yrs.Instant yeast makes life easier. These are always very welcome. Diff in recipes is 1/2 c. more water & more flour & no milk in this one, which makes them even richer more tender.
Nov 29, 2017
This recipe makes the most wonderful dough to work with. Easy to make and easier to eat!!!!
Nov 23, 2017
These are amazing! I can't understand the negative reviews! I used "rapid rise" yeast, which you do NOT have to proof & does NOT require a double rise. I made it exactly as written, except I made the rolls and then refrigerated overnight. The dough was amazing to work with. The rolls turned out light and fluffy. Definitely a keeper!!
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.
Feb 17, 2017
Very good, light texture. Dough is easy to work with. I added raisins to the filling. Definitely making again!