These overnight cinnamon rolls make the cinnamon roll making process more manageable for busy mornings and make super soft, melt in your mouth cinnamon rolls. You can also make these ahead of time and freeze the pre-risen cinnamon rolls so they can be baked whenever you need them.

What you need to make overnight cinnamon rolls:

Makes 8 giant cinnamon rolls

For the Dough:

• 1 1/4 cups warm water
• 1 tablespoon yeast
• 1/4 cup sugar
• 1/4 cup melted butter
• 3/4 teaspoon salt
• 1 egg
• 4.5 cups flour

For the filling

• 1/4 cup butter – softened
• 1 cup brown sugar
• 1 tablespoon cinnamon

For powder sugar glaze

• 2 tablespoons softened butter
• 1 cup powdered sugar
• 1 and 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract
• pinch of salt

For cream cheese glaze:

• 1 tablespoon softened butter
• 4 ounces cream cheese
• 1 and 1/2 tablespoon milk
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. In a mixing bowl, add warm water and yeast.
2. Let yeast activate for 3 minutes.
3. Add the sugar, melted butter, salt and eggs and mix together.
4. Add flour 1 cup at a time, mixing briefly after each cup.
5. Once the dough starts to come together slowly add the last few cups of flour until the dough is manageable and not longer super sticky, You may need slightly less than 4.5 cups or slightly more.
6. After all the flour has been added, knead the dough for 5 minutes or until dough feels smooth and elastic.
7. Let dough rest for 15 minutes.
8. While the dough is resting, mix together your brown sugar and cinnamon.
9. Prepare a large baking dish with cooking spray. I also always add a sprinkle of brown sugar and cinnamon along with a few dabs of butter on the bottom of each dish.
10. Once the dough has rested, on a lightly floured surface roll out the dough onto a large rectangle, so it is about 1/3 to 1/2 of an inch thick.
11. Now spread the softened butter on the dough and sprinkle a liberal amount of brown sugar and cinnamon mixture. pat the sugar gently on the dough with your hands.
12. Now starting on one end, begin rolling the dough into a long log.
13. Slice to rolls into about 1 1/2 inch thick rolls, you can go thicker if you want larger rolls.
14. Place the sliced rolls on the greased, sugared and buttered pan. leave space between each roll so they can rise. I like my rolls to touch each other because they end up softer but some people like un-touching rolls so adjust to how you like them.
15. If you are not freezing them for later then cover with plastic wrap and place in the refrigerator overnight.
16. ***If you are freezing the rolls for later- place sliced rolls on a parchment paper lined cookie sheet not touching each other. Freeze for a few hours then once frozen put into a zip lock bag. Pull them out whenever you want to bake them. When you pull them out of the freezer place in a warm oven for 1 hour to 1 hour and 20 minutes then bake for 20 minutes at 350 F.
17. If you want to bake them immediately, allow to raise for 45 minutes to an hour or until the dough is nearly doubled.
18. If you refrigerate over night, pull out in the morning and place still covered cinnamon rolls into a warmed oven, not above 120 degrees.
19. Allow to rise for 30 minutes.
20. Remove the plastic covering and leave the rolls in the oven while you turn the heat to 350 F.
21. Bake for 20 minutes or until the tops get golden brown and the dough feels baked.
22. In a small bowl. blend together the glaze ingredients.
23. Once the rolls have slightly cooled pour glaze over the top. Enjoy!

Below is the recipe for double the rolls in case you need to make a massive batch or want to freeze some to be risen and baked later.

What you need

Makes 16 giant cinnamon rolls

For the Dough:

2 1/2 cups warm water

1 1/2 tablespoons yeast

1/2 cup sugar

1 Stick or 1/2 cup melted butter

1 1/4 teaspoon salt

2 eggs

9 cups flour

For the filling

1/2 cup butter – softened

2 cups brown sugar

2 tablespoons cinnamon

For Glaze

1/4 cups softened butter

2 cups powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla extract

pinch of salt

Instructions:

1. In a mixing bowl, add warm water and yeast. Let yeast activate for 3 minutes.
2. Add the sugar, melted butter, salt and eggs and mix together.
3. Add flour 1 cup at a time, mixing briefly after each cup. Once the dough starts to come together slowly add the last few cups of flour until the dough is manageable and not longer super sticky, You may need slightly less than 9 cups or slightly more.
4. After all the flour has been added, knead the dough for 5 minutes or until dough feels smooth and elastic.
5. Let dough rest for 15 minutes.
6. While the dough is resting. Mix together your Brown sugar and cinnamon.
7. Prepare 2 large baking dishes with cooking spray. I also always add a sprinkle of brown sugar and cinnamon along with a few dabs of butter on the bottom of each dish.
8. Once the dough has rested, Divide dough in half.
9. On a lightly floured surface roll out the dough onto a large rectangle, so it is about 1/3 to 1/2 of an inch thick.
10. Now spread the softened butter on the dough and sprinkle a liberal amount of brown sugar and cinnamon mixture. pat the sugar gently on the dough with your hands.
11. Now starting on one end, begin rolling the dough into a long log.
12. Slice to rolls into about 1 1/2 inch thick rolls, you can go thicker if you want larger rolls.
13. Place the sliced rolls on the greased, sugared and buttered pan. leave space between each roll so they can rise. I like my rolls to touch each other because they end up softer but some people like un-touching rolls so adjust to how you like them.
14. Repeat the same steps with the second piece of dough.
15. ***If you are freezing the rolls for later- place sliced rolls on a parchment paper lined cookie sheet not touching each other. Freeze for a few hours then once frozen put into a zip lock bag. Pull them out whenever you want to bake them. When you pull them out of the freezer place in a warm oven for 1 hour to 1 hour and 20 minutes then bake for 20 minutes at 350 F.
16. Cover and place in the refrigerator over night.
17. If you want to bake them immediately, allow to raise for 45 minutes to an hour or until the dough is nearly doubled.
18. If you refrigerate over night, pull out in the morning and place still covered cinnamon rolls into a warmed oven, not above 120 degrees. Allow to rise for 30 minutes, remove the plastic covering and leave the rolls in the oven while you turn the heat to 350 F. Bake for 20 minutes or until the tops get golden brown and the dough feels baked.
19. In a small bowl. blend together the glaze ingredients.
20. Once the rolls have slightly cooled pour glaze over the top. Enjoy!

Print

Overnight Cinnamon Rolls

These overnight cinnamon rolls make the process more manageable and can be frozen ahead of time!

Course Breakfast

Cuisine Baked goods, Breakfast, Dessert

Keyword bread, Breakfast, Cinnamon rolls, Easy Recipes, Kids Favorite

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 giant rolls

Ingredients

• For the dough:
• 1 1/4 cups warm water
• 1 tablespoon yeast
• 1/4 cup sugar
• 1/4 cup melted butter
• 3/4 teaspoon salt
• 1 egg
• 4 1/2 cups flour
• For the filling:
• 1/4 cup butter - softened
• 1 cup brown sugar
• 1 tablespoon cinnamon
• For the Glaze:
• 2 tablespoons softened butter
• 1 cup powdered sugar
• 1-1/2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

• In a mixing bowl, add warm water and yeast.
• Let yeast activate for 3 minutes.
• Add the sugar, melted butter, salt and eggs and mix together.
• Add flour 1 cup at a time, mixing briefly after each cup.
• Once the dough starts to come together slowly add the last little bit of flour until the dough is manageable and not longer super sticky, You may need slightly less than 4.5 cups or slightly more.
• After all the flour has been added, knead the dough for 5 minutes or until dough feels smooth and elastic.
• Let dough rest for 15 minutes.
• While the dough is resting, mix together your brown sugar and cinnamon.
• Prepare a large baking dish with cooking spray. I also always add a sprinkle of brown sugar and cinnamon along with a few dabs of butter on the bottom of each dish.
• Once the dough has rested, on a lightly floured surface roll out the dough onto a large rectangle, so it is about 1/3 to 1/2 of an inch thick.
• Now spread the softened butter on the dough and sprinkle a liberal amount of brown sugar and cinnamon mixture. pat the sugar gently on the dough with your hands.
• Now starting on one end, begin rolling the dough into a long log.
• Slice to rolls into about 1 1/2 inch thick rolls, you can go thicker if you want larger rolls.
• Place the sliced rolls on the greased, sugared and buttered pan. leave space between each roll so they can rise. I like my rolls to touch each other because they end up softer but some people like un-touching rolls so adjust to how you like them.
• If you are not freezing them for later then cover with plastic wrap and place in the refrigerator.
• ***If you are freezing the rolls for later- place sliced rolls on a parchment paper lined cookie sheet not touching each other. Freeze for a few hours then once frozen put into a zip lock bag. Pull them out whenever you want to bake them. When you pull them out of the freezer place in a warm oven for 1 hour to 1 hour and 20 minutes then bake for 20 minutes at 350 F.
• Cover and place in the refrigerator over night or if you want to bake them immediately, allow to raise for 45 minutes to an hour or until the dough is nearly doubled.
• If you refrigerate over night, pull out in the morning and place still covered cinnamon rolls into a warmed oven, not above 120 degrees.Allow to rise for 30 minutes.
• Remove the plastic covering and leave the rolls in the oven while you turn the heat to 350 F.
• Bake for 20 minutes or until the tops get golden brown and the dough feels baked.
• In a small bowl. blend together the glaze ingredients.
• Once the rolls have slightly cooled pour glaze over the top.
• Enjoy!