Breakfast Desserts Plates

The Best Overnight Cinnamon Rolls That Will Blow You Away

February 24, 2016
Overnight cinnamon rolls

Soft, warm, fluffy, gooey, chewy, creamy, EASY… these are just a few adjectives to describe these amazing overnight cinnamon rolls.

I know “easy” isn’t one that most people think of when referring to cinnamon rolls but I promise you there’s nothing difficult about these.

It does take a little bit more time because you need to let the dough rise, but as long as you plan in advance, there is no reason why these cinnamon rolls won’t turn out. And to take the guesswork out and make you more confident in the whole process, I’ve included step-by-step photos for every part.

I’ve had my share of failed cinnamon rolls in the past so I’m including all my tips that I’ve learned over the years to make sure your first batch is a success. If you’ve never had homemade cinnamon rolls before, you don’t know what you’re missing!

These are even better than Cinnabon.

You might have read about these cinnamon rolls in our Christmas traditions post and the Lake Chelan cabin getaway post, so I thought it was time I share my favorite overnight cinnamon rolls recipe with you.

You’ll love that these can be made the night before and you won’t have to worry about breakfast in the morning. Try these when you are expecting guests for breakfast or when you want to make something extra special just for yourself! (Treat yo’ self, right?!) You can also enjoy these as a dessert to any meal.

And if you don’t finish the whole batch right away, these taste as good as fresh when you microwave for 30 seconds. Mmmmm…..

pint.js

overnight cinnamon rolls

Ingredients for Overnight Cinnamon Rolls:

For the dough:

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup margarine, softened
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour

For the filling:

  • 1 cup packed brown sugar
  • 3 tablespoons cinnamon
  • 1/3 cup margarine, softened

For the cream cheese frosting:

  • 4 oz. cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon sour cream
  • 1 1/2 cups powdered sugar

Directions for Overnight Cinnamon Rolls:

Dissolve the yeast in the warm milk and set aside.

 

Overnight Cinnamon Rolls
In the bowl of a stand mixer, mix together sugar, margarine, salt, eggs and flour until mixture looks like fine grains of sand.

 

overnight cinnamon rolls
Add in milk/yeast mixture and mix again with a dough hook until dough comes together nicely, approximately 4 minutes. If dough is still very sticky and wet at this point, add in 1/4 cup more flour and mix until flour is incorporated. Don’t worry about it being a perfect ball of dough, if you mix in too much flour, your rolls will be tough. 

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls
Place dough in a large, well oiled (or sprayed with cooking spray) bowl, cover it with a clean towel, and let the dough rise in a warm place for an hour. I like to preheat my oven to about 100° and turn it off so the oven just gets a little warm.

 

Overnight Cinnamon Rolls

To make the rolls:

Dump the dough out onto a lightly floured surface and knead it in just until it forms a smooth ball. Roll the dough out into a rectangle that measures approximately 18″ by 12″.
Combine brown sugar and cinnamon in a small bowl.
Spread 1/3 cup of softened margarine all over the dough and then sprinkle with the brown sugar/cinnamon mixture. It may seem like a lot, but it’s just the perfect amount for gooey sweet rolls. Pat it down with your hands so it adheres to the margarine better.
Starting with the long side, begin rolling the dough up tightly. When you get to the edge, pinch the dough together to seal it, applying a little bit of water if necessary. This helps the cinnamon roll from unraveling during the rising and baking part and helps to really keep all the cinnamon goodness inside. 

 

Overnight Cinnamon Rolls
Mark the roll into 10 pieces with your knife first, then cut with a piece of string or floss (by far the easiest way to cut cinnamon rolls!).

Overnight Cinnamon Rolls
Place the cut rolls into a pan lined with parchment paper. PLEASE PLEASE PLEASE don’t forget to use the parchment paper!

Cleanup is 100 times easier when your pan is lined with parchment.

Once that cinnamon sugar leaks out onto your pan, you will be soaking and scrubbing that pan for FOREVER. If you are baking on the same day, cover the pan with a damp cloth and let them rise for about 30 minutes until they double in size or cover with plastic wrap and refrigerate if you are doing the overnight cinnamon rolls and baking the next morning.

 

Overnight Cinnamon Rolls

Just rolled, and after doubling in size the next morning

In the morning, if your rolls have not doubled in size, preheat your oven to 200° then turn it off. Place the overnight cinnamon rolls in the oven for about 30-40 minutes until they double in size, then bake at 350° for 22-25 minutes until the tops are golden brown (every oven is different so make sure you keep an eye on them and don’t over-bake them!).
While the overnight cinnamon rolls are baking, prepare your frosting. Beat cream cheese, vanilla, sour cream, lemon juice, and powdered sugar in a stand mixer with a whisk attachment for 5 minutes on high speed until very light and fluffy. Frost the overnight cinnamon rolls while still they are still hot.

overnight cinnamon rolls

 

Serve these for breakfast with coffee or milk, or as a wonderful dessert after any meal!

overnight cinnamon rolls

I loved making these overnight cinnamon rolls on our recent cabin trip for the New Years Holiday. I prepped them the night before and in the morning I just popped them in the oven and breakfast was done. The wonderful smell of cinnamon filled the house and brought everyone together around the table. Such a perfect treat to enjoy on any day, but especially on a cold, snowy day with all your friends gathered around you.

(If you love overnight recipes, check out my Perfectly Crunchy Overnight French Toast Bake.)

XOXO,

Irinaovernight Cinnamon Rolls

The Best Overnight Cinnamon Rolls That Will Blow You Away

Ingredients

    For the Dough:
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup margarine, softened
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour
    For the Filling:
  • 1 1/4 cup packed brown sugar
  • 3 tablespoons cinnamon
  • 1/3 cup margarine, softened
    Cream Cheese Icing:
  • 4 oz. cream cheese, softened
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream
  • 1 tablespoon lemon juice
  • 1 1/2 cups powdered sugar

Instructions

  1. Dissolve the yeast in the warm milk and set aside.
  2. In the bowl of a stand mixer, mix together sugar, margarine, salt, eggs and flour until mixture looks like fine grains of sand.
  3. Add in milk/yeast mixture and mix again with a dough hook until dough comes together nicely, approximately 4 minutes.
  4. Place dough in a large, well oiled bowl, cover and let rise in a warm place for an hour. I like to preheat my oven to about 100* and turn it off so the oven just gets a little warm.
  5. Dump the dough out onto a lightly floured surface and knead in with your hands just until it forms a smooth ball. Roll out into a rectangle that measures approximately 18" by 12".
  6. Combine brown sugar and cinnamon in a small bowl.
  7. Spread 1/3 cup softened margarine all over the dough and then sprinkle with the brown sugar/cinnamon mixture.
  8. Starting with the long side, begin rolling the dough up tightly. When you get to the edge, pinch the dough together to seal it, applying a little bit of water if necessary.
  9. Mark the roll into 10 pieces with your knife first, then cut with a piece of string or floss (by far the easiest way to cut cinnamon rolls!).
  10. Place the cut rolls into a pan lined with parchment paper. If you are baking same day, cover with damp cloth and let them rise for about 30 minutes until they double in size or cover with plastic wrap and refrigerate in you are baking in the morning.
  11. In the morning, if your rolls have not doubled in size, preheat your oven to 200° and turn it off. Place the rolls in the oven for about 30-40 minutes until they double and then bake at 350° for 30 minutes until the tops are golden brown.
  12. While the rolls are baking, prepare your frosting. Beat cream cheese, vanilla, sour cream, lemon juice, and powdered sugar in a stand mixer with a whisk attachment for 5 minutes on high speed until very light and fluffy. Spread on cinnamon rolls while still hot.
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4 Comments

  • Reply Susan December 31, 2016 at 7:00 am

    I love these rolls! Put them together last night and baked this morning. Sooooo yummy on my birthday! Thank you! 🙂

    • Reply Yuli & Irina January 18, 2017 at 1:03 pm

      Thank YOU Susan! So glad that they came out for you and Happy Birthday!!

  • Reply Sammie May 1, 2017 at 12:59 pm

    I’m going to make these this weekend! Curious- does it have to be margarine? or can I use regular butter?

    Thanks!

    • Reply Yuli & Irina May 5, 2017 at 1:32 pm

      You can use butter!

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