These overnight cinnamon rolls are the perfect decadent breakfast for holidays or the weekend. Better than Cinnabon, you’ll love these soft, fluffy rolls with just the right amount of sweetness. Pair with Crockpot Hot Chocolate for a cozy treat!
Don’t you think that cinnamon rolls are one of the best breakfasts on Earth!?! There are few things more comforting than this soft, gooey, and “cinnamon-y” indulgence. YUM!
I remember going to the mall as a teen and getting so excited as soon as I turned the corner and smelled that warm and sweet cinnamon roll fresh from the oven. You know the one I’m talking about, right?
The thing is, we don’t usually go to the mall for a Cinnabon anymore, and they are not exactly a frugal treat anyway.
So, after many requests from the hubs and kiddos to make homemade cinnamon rolls – since they’ve already had my homemade Cinnamon Oatmeal Waffles, Cinnamon Granola, and Apple Oatmeal Breakfast Bars – I’ve created a recipe that rivals any Cinnabon cinnamon roll you’ve ever tasted!
And you don’t even have to take a trip to the mall to enjoy this soft, fluffy treat!
OVERNIGHT CINNAMON ROLLS RECIPE
Not only are these overnight cinnamon rolls absolutely amazing for breakfast or a special treat for company or Christmas morning, but they are also:
- Healthier. By making our own cinnamon rolls from scratch, we’re lowering the sugar content, as well as eliminating the preservatives you usually find in cinnamon rolls from the store.
- Made with natural sugars. Rather than using refined granulated sugar or brown sugar, I’ve used natural coconut sugar or palm sugar, which are made from the sap of trees.
- Versatile. You can use whole wheat flour or spelt flour as a substitute for all or some of the all-purpose flour, or even make these gluten-free cinnamon rolls!
- Freezer-friendly. This easy cinnamon rolls recipe can be frozen and thawed for a yummy weekend breakfast, or anytime you want!
OVERNIGHT CINNAMON ROLL RECIPE INGREDIENTS
Dough
Filling
Optional Glaze
HOW TO MAKE OVERNIGHT CINNAMON BUNS
If this is the first time making cinnamon rolls, follow these easy instructions:
Step 1: Combine the yeast and warm water in the bowl of a stand mixer (or another large bowl). Allow the yeast to bloom. Whisk in ½ cup flour and cover with a towel. Allow to sit in a warm spot for 30 minutes.
Step 2: Add the eggs, sugar, salt, and remaining flour to the yeast mixture. Knead with a dough hook on medium speed for 4 minutes, or by hand. Add butter and continue to knead for 10-12 minutes, until the cinnamon roll dough is smooth.
Step 3: Cover with a clean kitchen towel and let the dough rise until doubled, approximately 2 hours. Meanwhile, mix the coconut or palm sugar, molasses, and ground cinnamon to make the filling. (Reserve the butter for the next step.)
Step 4: Butter a 9×13 baking dish. Transfer the dough to a lightly floured surface and use a rolling pin to roll out into a 10×15-inch rectangle. Brush with half of the melted butter. Sprinkle the cinnamon sugar filling over the butter.
Step 5: Starting at the long side, roll the dough into a log and pinch the seam. Slice into 10-12 equal pieces*. (See below for cutting instructions.) Brush the tops with the remaining melted butter. Cover with plastic wrap and let the rolls rise in the refrigerator overnight. (You can also freeze them at this point).
Step 6: The next morning, remove the cinnamon rolls from the refrigerator and let them rise again in a warm place for about 1 hour. Bake them at 350F until golden brown, about 30 minutes. Let cool in the baking pan for 15 minutes, before spreading optional glaze over the overnight cinnamon buns.
*Note: Dividing the dough into 10 rolls will make very large rolls in the end. Divide into 12 rolls to have a few more servings, which will still be plenty big!
Cover leftover rolls tightly and store them at room temperature for up to 2 days. Add the glaze just before serving.
HOW TO CUT CINNAMON ROLLS
Cutting cinnamon rolls can be a little tricky. You can use a sharp knife and simply cut them, but sometimes that ends up giving you smooshed rolls!
My favorite method is to use a long string of unflavored dental floss! Once the dough is rolled into a log, slide the floss under the end to the desired size. Pull the string in opposite directions, making sure it meets in the middle on top of the dough. Pull until the floss slices through the dough!
Now you have perfectly sliced rolls, ready for baking.
VANILLA GLAZE FOR FLUFFY CINNAMON ROLLS
Glaze is, of course, an optional topping for cinnamon rolls. This recipe is still amazing without the glaze, but it does add a sweet, creamy yumminess! I opted to not make a cream cheese icing or cream cheese frosting, but rather a vanilla glaze. A super simple option is to just sprinkle a little powdered sugar on top!
Here is how to do it:
You’ll need:
- confectioners’ sugar
- salt
- unsalted butter, melted
- whole milk
- vanilla extract (make your own)
Instructions:
In a small bowl, sift sugar and salt. In a separate bowl, whisk butter, milk, and vanilla. Stir into the sugar to form a smooth paste. Spread over warm cinnamon rolls.
Store it in the refrigerator in an airtight container and drizzle on individual rolls as you serve them!
RECIPE – CINNAMON ROLLS FAQS
What is the difference between cinnamon rolls and cinnamon buns?
Whatever the recipe – cinnamon rolls or cinnamon buns, they’re the same thing! Both are made of dough, cinnamon, sugar, and butter.
Why are my cinnamon rolls hard?
Cinnamon rolls might turn out hard if:
• You’ve used too much flour…
• Or you did not allow the yeast to bloom before adding the flour.
• You did not allow the dough to rise (proof) long enough.
• You left the dough uncovered to proof, which can dry it out.
Do homemade cinnamon rolls freeze well?
Yes! They do freeze well. Follow the whole recipe, then slice them into individual rolls, and freeze them on a baking sheet. After they are frozen individually, you can place them in freezer bags or an airtight container.
Warm/thaw them in the oven. I’d also make a small amount of icing – maybe for 2 days’ worth of rolls – and keep it in the fridge, pulling it out while the rolls are in the oven. Then they’ll taste fresh AND be iced.
For more on freezing baked goods, check out the Ultimate Guide to Freezing Bread.
Can I make cinnamon rolls gluten-free?
Can I make cinnamon rolls quicker?
I have a delicious 1-Hour Cinnamon Roll recipe as well which comes together fast, but for the softest, fluffiest cinnamon rolls, you really want the extra rise time that these overnight cinnamon rolls have.
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Overnight Cinnamon Rolls
These overnight cinnamon rolls are the perfect decadent breakfast for holidays or the weekend. Better than Cinnabon, you’ll love these soft, fluffy rolls with just the right amount of sweetness. Pair with Crockpot Hot Chocolate for a cozy treat!
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Yield: 10 rolls 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Dough
Inside the Rolls
Vanilla Glaze
Instructions
- Combine yeast and warm water in a bowl (either from a mixer or large free-standing bowl). Allow to bloom for 5 minutes, then whisk until smooth. Whisk in ½ cup flour and cover with a towel. Allow to sit in a warm spot for 30 minutes.
- Add eggs, sugar, salt, and remaining 4 cups of flour to the yeast mixture. Knead with a dough hook on medium speed for 4 minutes, or until smooth if mixing by hand. Add room temperature butter and continue to knead for 10-12 minutes, or until the dough is smooth. Add a little flour to reduce stickiness, if needed. Cover with a towel and let rise in a warm spot until doubled in size, approximately 2 hours.
- Butter a 9×13 inch baking dish. Transfer the dough to a floured surface and, using a rolling pin, roll out into a 15×10 inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch wide strip unbrushed on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut dough into 10 equal pieces**. Place the pieces cut side up in the dish and brush the tops with the remaining butter. Cover with plastic wrap and let the rolls rise in the refrigerator overnight.
- The next morning, remove the cinnamon rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat the oven to 350 degrees. Bake until golden brown, about 30 minutes. Let cool in the baking pan for 15 minutes. Spread optional glaze over the warm rolls and enjoy!
Vanilla Glaze Instructions
Notes
*You can substitute whole wheat flour or spelt for some or all of the AP Flour.
** Dividing the dough into 10 rolls will make very large rolls in the end. Divide into 12 pieces to have a few more, yet still very ample, servings. Notice how big the half-batch is in the 8×8 glass pan above.
Adapted from Family Meals
Nutrition
- Serving Size: 1
- Calories: 577
