Effortless Overnight Cinnamon Rolls: Wake Up to Fluffy, Homemade Breakfast Perfection
Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls, warm and gooey, without having to rush through a complex baking process first thing in the morning. This dream becomes a delicious reality with our incredible recipe for Overnight Cinnamon Rolls. For years, the thought of making cinnamon rolls from scratch felt daunting due to the lengthy preparation time. Not anymore! This recipe simplifies the entire process, allowing you to prepare the dough and filling the night before, then effortlessly bake them to perfection in the morning. It’s truly a game-changer for anyone who loves homemade pastries but needs a convenient solution for busy mornings.
These aren’t just easy to make; they are absolutely heavenly! Each bite delivers a burst of warm cinnamon spice, enveloped in a soft, incredibly fluffy dough. The texture is divine, and the rich, buttery flavor is simply unforgettable. While every part of these rolls is a delight, my absolute favorite has always been that coveted, super-soft, gooey center. It’s the ultimate treat, and I’m fairly certain it’s a universal favorite for any cinnamon roll enthusiast, right? Prepare to impress your family and friends with these bakery-quality treats, all from the comfort of your own kitchen, with minimal morning effort.
Preparing Your Dough: The Night Before for Morning Magic
The beauty of these overnight cinnamon rolls lies in the strategic planning: most of the work happens the evening before. This allows the dough ample time to develop flavor and rise slowly in the refrigerator, resulting in a more complex taste and an incredibly tender texture. Let’s walk through the steps to get your dough perfectly prepped for its overnight slumber.
First, gather your ingredients and your trusty stand mixer. In the large bowl of your stand mixer, fitted with a dough hook, carefully pour in the warm water and sprinkle the active dry yeast over it. Add just 1 tablespoon of the granulated sugar to “feed” the yeast. Give it a gentle stir and let this mixture proof for 5 to 10 minutes. This crucial step activates the yeast; you’ll know it’s ready when the mixture transforms into a bubbly, frothy concoction, indicating the yeast is alive and ready to work its magic. If it doesn’t get bubbly, your yeast might be old or the water temperature was off, and it’s best to start over.
Once your yeast is happily proofing, pour in the remaining granulated sugar and the salt. Mix these ingredients on low speed, just enough to combine them evenly into the yeast mixture. In a separate small bowl, whisk together the buttermilk, oil, and egg until they are well combined. Ensure your buttermilk is at room temperature, as this helps it integrate better with the other ingredients and supports proper dough development. Add this liquid mixture to your stand mixer and continue mixing for another 20 seconds to fully incorporate everything.
Now, it’s time to add the flour. Begin by pouring 2 cups of all-purpose flour into the mixer. Mix on low speed until the flour is fully incorporated into the wet ingredients. The dough will be quite wet at this stage. Continue adding flour, a quarter cup at a time, mixing after each addition, until the dough starts to clean the sides and bottom of the bowl. The goal is a dough that is sticky but not so sticky that it clings stubbornly to your hands when lightly touched. This delicate balance is key for a tender cinnamon roll. Once you’ve achieved this consistency, increase the mixer speed slightly and knead the dough with the mixer for a full 5 minutes. This kneading develops the gluten, which is essential for that wonderfully chewy and fluffy texture.
After kneading, transfer the dough to a lightly greased bowl. You can use a bit of the canola or vegetable oil from the recipe, or a neutral cooking spray. Cover the bowl tightly with plastic wrap or a clean dishtowel. Let the dough rise in a warm place for 1-2 hours, or until it has visibly doubled in size. This initial rise is important for structure and flavor. After this first rise, it’s time to prepare the delicious filling.
Crafting the Filling and Rolling the Dough
While the dough is enjoying its first rise, you can prepare the aromatic filling. In a medium-sized bowl, combine the packed dark brown sugar, ground cinnamon, ground nutmeg, and cornstarch. Stir these ingredients together until they are thoroughly combined and no lumps of brown sugar remain. The cornstarch is a clever addition here, as it helps to thicken the filling slightly and prevent it from oozing out excessively during baking, keeping that sweet, spicy goodness right where it belongs: inside your rolls. Set this fragrant mixture aside.
Once your dough has doubled in size, gently punch it down to release the air. This step helps to create a finer, more even crumb in the final product. Liberally flour a large, clean work surface, such as a pastry board or a clean countertop. Lightly flour the top of your dough as well to prevent sticking. Now, using a rolling pin, roll the dough out into a large rectangle, aiming for dimensions of approximately 20×30 inches. As you roll, periodically lift and move the dough to ensure it isn’t sticking to your work surface, adding more flour underneath if necessary. A properly rolled dough will ensure evenly sized and beautifully swirled cinnamon rolls.
Next, spread the softened butter evenly over the entire surface of the rolled-out dough. Make sure to go right to the edges, creating a buttery base for your filling. However, leave a 1-inch strip untouched along one of the longer sides of the dough. This unbuttered strip will serve as the “seal” for your log, helping it stay together as it bakes.
Now, sprinkle the prepared brown sugar and spice mixture evenly over the buttered dough. Use your hands to gently spread it, creating an even layer over the butter, again leaving that 1-inch plain strip untouched. For a truly professional finish and to ensure the filling adheres well to the dough, lightly press the sugar mixture into the butter using your rolling pin. This small step prevents the filling from escaping as you roll and bake.
Carefully begin to roll the dough up into a tight log, starting from the long side opposite the unbuttered strip. The tighter you roll it, the more beautiful and defined your cinnamon spirals will be. Finish the roll with the plain, unbuttered dough strip on the bottom, gently pinching it to seal the seam together. This ensures your rolls maintain their shape.
Once you have a sealed log, it’s time to cut it into individual rolls. For consistent sizing, I recommend cutting the log in half first, then cutting each of those halves in half again. You can trim off any uneven ends to create a neat, uniform log. Finally, cut each of these four quarters into three equal pieces, yielding a total of 12 perfectly sized cinnamon rolls.
Arrange the cut cinnamon rolls in a buttered 9×13 inch baking pan. Don’t worry if they look a little sparse; they will expand significantly during the second rise. Once arranged, cover the pan tightly with plastic wrap. This is where the “overnight” magic happens: place the covered pan into the refrigerator. The cold temperature will slow down the yeast activity, allowing the dough to slowly ferment and develop deeper flavors while also making your morning much easier.
The Next Morning: Baking and Icing Your Sweet Treat
Waking up to the promise of homemade cinnamon rolls is a fantastic feeling! The morning process is incredibly simple and requires minimal effort, which is precisely why this overnight method is so beloved.
First, remove the baking dish from the refrigerator. While the rolls have been chilling, their rise has been slowed, but they still need to come to room temperature and have a final proof. Place the pan in a warm spot in your kitchen for 1-2 hours. During this time, the rolls will undergo their second rise, expanding beautifully until they are touching each other and have almost doubled in size again. This final rise is crucial for achieving that light, fluffy texture. As they rise, you can preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
While the rolls are completing their final rise, it’s the perfect time to prepare your decadent cream cheese frosting. If you made the icing the night before and stored it in the refrigerator (which is highly recommended for maximum morning convenience), remove it now and allow it to come to room temperature. This will make it much easier to beat to a smooth, spreadable consistency.
Once your oven is preheated and the rolls have beautifully risen, it’s time to bake! Place the baking dish into the preheated oven and bake for approximately 17 minutes. Keep a close eye on them; you want the tops to just start turning a beautiful golden brown. Overbaking can lead to dry rolls, so watch carefully and remove them as soon as they reach that perfect light golden hue.
Whipping Up the Perfect Cream Cheese Icing
As your cinnamon rolls are baking to perfection, you’ll want to finish preparing the luscious cream cheese frosting. This frosting is the crowning glory of any cinnamon roll, adding a tangy sweetness that perfectly complements the spiced dough.
In a mixing bowl, combine the softened cream cheese and softened butter. Beat them together with an electric mixer until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl to ensure everything is incorporated. Next, stir in the vanilla extract. Then, gradually add the powdered sugar (also known as confectioners’ sugar). Start by stirring slowly, especially if your mixer is powerful, to prevent a sugar cloud from engulfing your kitchen! Once the sugar is mostly incorporated, increase the mixer speed to high and beat for 5 minutes. This extended beating time is essential; it not only makes the frosting incredibly smooth and airy but also lightens its color, giving it that classic, inviting appearance.
As soon as the cinnamon rolls emerge from the oven, still warm and fragrant, generously slather that yummy cream cheese frosting over them. Spread it thick and evenly, allowing the warmth of the rolls to slightly melt the frosting, creating an irresistible glaze that seeps into every nook and cranny. The contrast between the warm, soft roll and the cool, creamy icing is pure perfection.
And there you have it: perfection! Warm, fresh, incredibly delicious cinnamon rolls, baked right in your own kitchen, all thanks to a little bit of foresight the night before. There’s truly nothing quite like the taste and comfort of a homemade cinnamon roll, especially when it’s still warm from the oven. The rich cinnamon filling, the tender dough, and the sweet, tangy cream cheese frosting combine to create a breakfast experience that feels luxurious yet surprisingly easy to achieve.
Has anyone ever said no to a freshly baked cinnamon roll for breakfast? I’m going to confidently say no to that idea! These things are absolutely amazing. The combination of warm, sweet, and creamy goodness is simply irresistible. And with a generous pan of these, you’ll have more than enough to share with the whole family, making any morning feel like a special occasion. Whether it’s a weekend brunch or a holiday feast, these cinnamon rolls are guaranteed to be a hit.
So, what are you waiting for? Give this incredible overnight cinnamon roll recipe a whirl. You absolutely won’t be sorry! It’s a simple investment of time the night before for a huge payoff in morning delight and a kitchen filled with the most comforting aromas imaginable. Enjoy every soft, gooey, cinnamon-swirled bite!
Other Delightful Breakfast Sweets to Try
If you’ve fallen in love with the ease and deliciousness of these overnight cinnamon rolls, you might be eager to explore other tempting breakfast treats. Here are a few more recipes that promise to start your day on a sweet note:
- Morning Buns Recipe: A delightful pastry, often described as a cross between a croissant and a cinnamon roll, offering a flaky texture and citrusy sweetness.
- Overnight Maple Bacon Baked French Toast: A savory and sweet casserole that you prep the night before, featuring the unbeatable combination of maple syrup and crispy bacon.
- Easy One-Hour Orange Rolls Recipe: For those mornings when you need a quick burst of citrusy sweetness, these rolls come together in just an hour.
- Easy Maple Bacon Cinnamon Rolls: Take your cinnamon roll game up a notch with the irresistible addition of maple and savory bacon bits.
- The Best Ever Pancakes: A classic breakfast staple, perfect for a fluffy stack served with your favorite toppings.
Overnight Cinnamon Rolls Recipe
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Ingredients
Dough:
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk, at room temperature
- 1 large egg
- 1/3 cup canola or vegetable oil
- 4 1/2-5 cups all purpose flour
Filling:
- 1/2 cup butter, softened
- 1 1/4 cups packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
Icing:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Dough
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In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 to 10 minutes. Once the mixture looks bubbly and frothy, pour in remaining sugar and salt. Mix on low to combine.
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In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until combined. Pour contents into the water and yeast mixture. Mix another 20 seconds in the mixer.
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Pour 2 cups of flour into mixer and mix on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, knead with the mixer on for 5 minutes.
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Place dough in a greased bowl and cover with plastic wrap or a dish towel. Allow to rise 1-2 hours or until the dough has doubled in size.
Rolling & filling the dough-
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In a medium-size bowl, stir brown sugar, cinnamon, nutmeg, and cornstarch together until combined. Set aside.
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Punch down dough. Flour a large clean board or counter liberally with flour. Lightly flour dough as well. Roll dough out to a 20×30 rectangle (or as close to that as possible) while moving the dough around to ensure it’s not sticking to your work surface.
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Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
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Sprinkle the brown sugar mixture onto the dough and spread, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
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Lightly press the sugar mixture into the butter using a rolling pin.
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Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the seams together.
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Cut the log in half, then cut those halves in half again, cut off the uneven ends to even out the log and then cut each quarter into 3 pieces.
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Place into a buttered 9×13 pan. Cover pan with plastic wrap and place in the refrigerator overnight.
The Next Morning
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Allow the rolls to rise in a warm place 1-2 hours or until they are touching and have risen almost double.
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Remove the icing from the refrigerator to come to room temperature while the rolls are rising.
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Bake in a preheated 350F degree oven for 17 minutes or until the tops just start to brown. Watch carefully you don’t want them to brown too much.
Icing
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Beat the cream cheese and butter together. Stir in vanilla. Scrape sides. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color.
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Immediately generously spread the icing over the rolls and serve warm.
Notes
These are best the day they are baked, but if you have leftovers store in an air-tight container. I suggest heating leftover rolls in the microwave just briefly to soften and warm.