Overnight Cinnamon Rolls allow you to enjoy your coffee and family in the morning since the rolls have proofed in the refrigerator overnight. These are great for holidays and weekends.
Overnight Cinnamon rolls are something that we have for breakfast fairly often in our house. Often times I'll make them on a Friday evening and crawl out of bed to take them out of the fridge so they can come to room temperature before baking and then go lay back down in hopes of getting more sleep. These are perfect for Christmas morning since all the work and mess are already done but you still get to have a special breakfast for a special day. This recipe has a lot of steps involved but the outcome is well worth it.
What's in the overnight cinnamon rolls?
This recipe for cinnamon rolls does use yeast and make sure you're using active dry yeast. Instant yeast and active dry yeast are not created equal, but that's for another blog post.
Overnight Cinnamon Rolls
- 1 tbsp active dry yeast
- ½ cup warm water shouldn't be too hot to touch. About 105-110°F
- 4½ Cups All Purpose Flour
- 4 large eggs
- ¼ cup Sugar
- 2 tsp kosher salt
- ½ cup unsalted butter, room temperature
- ½ cup butter, melted
- ½ cup sugar
- 1 tbsp cinnamon add to the ½ cup sugar
- 1 cup confectioners' sugar
- ½ tsp kosher salt
- 2 tbsp unsalted butter, melted
- 2 tbsp whole milk
- 1 tsp vanilla extract
- In the bowl of a stand mixer add the warm water and sprinkle yeast over the top, allow to bloom for a few minutes, then whisk until smooth.
- Whisk in ½ cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
- Add the eggs, sugar, salt and the remaining 4 cups of flour to the yeast mixture and gently mix to combine. Using the dough hook knead the dough for 3-4 minutes on medium speed. Add the room temperature butter and continue to knead until dough in smooth, about 10-12 minutes, adding more flour if the dough is too sticky, about 1 tbsp at a time.
- Cover with plastic wrap and let rise until doubles, about 2 hours.
- Butter a 9"x13" baking dish. Transfer the dough to a floured work surface. Roll out into a 15x10inch rectangle. Brush the rectangle with half the melted butter, leaving a 2 inch wide strip uncovered 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 side down cut into 10 equal pieces, and place the pieces in the prepared dish with the cut side up. Brush with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
- In the morning, remove from refrigerator and let rise until half again as high, about 1 hour. Preheat oven to 350° Bake until golden brown, about 30 minutes. Let cool for 15 minutes and spread the glaze over the warm rolls.
- In a small bowl, sift together the confectioners' sugar and salt.
- In a separate bowl whisk together the butter, milk and vanilla and stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm cinnamon rolls.
These rolls are topped with a generous portion of vanilla glaze which takes them over the top.
I've got more cinnamon rolls on the blog. This is another recipe for traditional cinnamon rolls and these are apple cinnamon rolls.