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Overnight Cinnamon Rolls

Overnight Cinnamon Rolls
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Wake up to warm, irresistibly soft and flavorful Overnight Cinnamon Rolls with this easy make-ahead recipe. Prepare the dough the night before for slow fermentation, unlocking rich cinnamon sugar filling and buttery layers that bake to perfection in the morning—a perfect effortless indulgence for cozy breakfasts, weekend brunches, or special occasions.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour, sifted
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup whole milk, warmed to about 110°F
  • ⅓ cup granulated sugar
  • ½ tsp salt
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 2 tbsp sour cream or Greek yogurt (optional)

Filling Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tbsp ground cinnamon

Glaze Ingredients

  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 2–3 tbsp milk

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F to activate your yeast. Stir in 1 teaspoon of sugar and sprinkle the active dry yeast over the top. Let it bloom for 5-10 minutes until foamy. In a large mixing bowl, combine sifted all-purpose flour, salt, and granulated sugar. Add the yeast mixture, melted butter, egg, and optionally sour cream or Greek yogurt. Knead until the dough is smooth and elastic, about 8-10 minutes. Cover the dough tightly with plastic wrap or a damp towel and place it in the refrigerator overnight to ferment slowly and develop flavor.
  2. Make the Cinnamon Filling: While the dough rests overnight, prepare your filling by mixing softened butter with brown sugar and ground cinnamon until it forms a smooth, spreadable paste. This mixture provides the classic gooey cinnamon core of the rolls.
  3. Roll and Slice: In the morning, remove the dough from the fridge and let it sit at room temperature for 20-30 minutes to soften slightly. On a floured surface, roll the dough into a large rectangle. Spread the cinnamon filling evenly over the surface, ensuring every part is covered. Roll the dough tightly into a log and slice into equal rounds (about 12 rolls) using a sharp serrated knife or dental floss. Place the rolls cut-side up in a greased baking dish.
  4. Final Rise and Bake: Cover the rolls again and let them rise at room temperature for 45-60 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and bubbly. Once out of the oven, drizzle immediately with a glaze made from powdered sugar, vanilla, and milk to add silky sweetness while the rolls are still warm.

Notes

  • Use fresh active dry yeast and check expiration date for optimal rise and flavor.
  • Keep the dough covered with plastic wrap or a damp towel overnight to prevent drying out.
  • Allow dough to rest at room temperature before rolling to avoid cracking.
  • Use dental floss or a serrated knife for clean, even slices.
  • Apply glaze immediately after baking for better absorption and melt-in-the-mouth texture.

Nutrition

Keywords: overnight cinnamon rolls, make-ahead cinnamon rolls, cinnamon roll recipe, sweet rolls, breakfast pastries, brunch recipe

Find it online: https://lillysplate.com/overnight-cinnamon-rolls/