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The Best Overnight Cinnamon Rolls

November 23, 2021 | Bread

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Overnight Cinnamon Rolls are the perfect breakfast for Christmas morning! These heaven-like light and fluffy rolls are filled with cinnamon & sugar and covered in a sweet creamy icing.

Frosted overnight cinnamon rolls on a baking sheet.

It wouldn’t be Christmas without Overnight Cinnamon Rolls for breakfast! Nothing beats a joyous morning gathered with family, opening presents, and then enjoying the best ever breakfast treat together. For more delicious breakfasts for Christmas morning, try Ham and Cheese Breakfast Casserole, German Pancakes, and Bacon Veggie Quiche.

Close up shot of the interior of a cinnamon roll.

Cinnamon Rolls

Our family has the tradition of having these Overnight Cinnamon Rolls for breakfast on holidays like Christmas, Thanksgiving, and Easter. Not only are these the best tasting cinnamon rolls, but the ability to make them in advance is game changing!

These rolls are made with the exact same dough as my Light and Fluffy Crescent Rolls. For holidays, I double the dough so we can have rolls for dinner and cinnamon rolls for breakfast!

Frosted Cinnamon Roll partially unwound with a piece cut off and on a fork.

Ingredients for Cinnamon Rolls:

  • Active Dry Yeast– This type of yeast needs to be reactivated by proofing with warm water. If this isn’t done the bread will not rise properly.
  • Water– The water adds moisture to the rolls as well as allows the yeast to activate. The water needs to be at around 110-115°F for the yeast to activate. If the water is too hot, it will kill the yeast.
  • Granulated Sugar– This gives the dough a sweet flavor as well as helps make it more tender. A little of the sugar is added when proofing to help activate the yeast.
  • Butter– Butter adds flavor, tenderness, and moisture of the roll. This is used in the dough, on the dough so the cinnamon and sugar stick, AND in the icing. Butter is so good!!!
  • Eggs– Eggs add flavor, moisture, and give structure to the bread.
  • Salt– Salt accentuates the other flavors in the roll. Without salt your rolls will taste flat.
  • All-Purpose Flour– This is the best kind of dough for this roll.
  • Cinnamon & Sugar– This is used for the inside spiral of the cinnamon roll. I measured it one time when I made them but honestly, I usually just shake it on from the containers because it’s easier to apply that way. You do you!
Ingredients on a marble surface- water, butter, sugar, eggs, yeast, flour, and salt.

Ingredients for Cinnamon Roll Icing:

  • Heavy Whipping Cream– This is what makes the topping more of an icing than a frosting.
  • Butter– I like to use salted butter. Butter makes everything better!
  • Vanilla Extract– The icing is very simple so it’s important to use pure extract.
  • Powdered Sugar– To eliminate lumps, I highly recommend running the sugar through a sifter.

How to make Cinnamon Rolls:

Time needed: 4 hours and 25 minutes.

  1. Proof the Yeast

    In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5-10 minutes until it begins to foam. Diptych- Yeast and water mixed together in a bowl; yeast bubbly and activated with a towel covering half the bowl.

  2. Make the Dough

    Whisk in the remaining sugar, eggs, and melted butter.
    Mix in the salt and 2 cups of flour. (If not using a Danish whisk, you’ll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky). Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).Diptych- Mixing flour into a bowl yeast, butter, and water with a danish whisk; more flour added to the bowl to create a dough.

  3. Prep Pan

    Grease 1 large half-sheet baking pan (13″x18″) with butter.

  4. Roll out the Dough

    Sprinkle a little flour on the dough and roll into a 12″x16″ rectangle about 1/4″ thick . (Make sure you still have enough flour underneath as you are rolling!)
    Brush the surface of the dough with 3 tablespoons melted butter. Diptych- Dough rolled out into a rectangle with a rolling pin on it; Brushing the rolled out dough with melted butter.

  5. Add Cinnamon & Sugar

    Sprinkle with sugar and cinnamon. Roll the long end of the dough. Adjust the roll so the seam is down. Diptych- Rolled out dough with sugar sprinkled over the top; Cinnamon added and two hands rolling the dough up into a log.

  6. Cut the Log of Dough

    Use a long piece of thread (I like to double it up) to cut the dough into 1 inch rounds by sliding the string under the log, hold the strings up, cross them, and then pull the strings to cut through the dough. Place on the the baking sheet evenly spaced. Cover with plastic wrap and place in the fridge overnight.Diptych- Using string to slice the log of cinnamon roll dough; close up shot of uncooked cinnamon roll.

  7. Get Ready to Bake

    Remove pan from fridge and allow rolls to sit for 45-60 minutes before baking.
    Preheat oven to 400°F. Uncooked cinnamon rolls on a baking sheet covered in plastic wrap; Rolls after being refrigerated and covered halfway with a white tea towel.

  8. Bake

    Bake for 10 minutes until light golden brown. Let cool 5-10 minutes before icing.Diptych-Baked cinnamon rolls on a pan; cinnamon rolls covered in icing on a pan.

  9. Make the Icing:

    Place butter and cream together and heat in microwave for about 30-40 seconds. Combine all icing ingredients in a bowl and mixing with a whisk until smooth. Spoon and spread over each roll.Diptych- A mixing bowl of powdered sugar, cream, melted butter, and vanilla; icing in a bowl with a whisk.

Spreading icing over cinnamon rolls on a sheet pan.

FAQs

How long will dough last in the fridge?

Once the rolls are cut and put on the pan, I recommend pulling them out to bake within 24 hours. If desired, after mixing the dough and letting it have that first rise, you can save the dough covered tightly in the fridge up to 48 hours before rolling out into cinnamon rolls or crescent rolls.

Do I have to make these overnight?

Nope! If you want the rolls that day, after cutting and placing on a baking sheet, cover with a light towel and let rise for 1.5-2 hours and then bake and frost as directed.

How to cut cinnamon rolls?

The best way to cut cinnamon rolls is with a string/thread. Double up the piece of thread, shimmy it under the log of dough about an inch from the end. Grab each end of the string with the opposite hand so that when lifted up they are crossed. While holding the strings, move hands away from each other so the string continues to cross and cut through the dough.
If you don’t have string you can use plain dental floss, fishing line, or a knife.

My yeast isn’t activating! What is wrong?

Most likely, your water was too hot or too cold. Water needs to be between 110-115°F for the yeast to be activated. I highly recommend using a thermometer. Another reason could be that your yeast was old.
Also, if your melted butter was too hot, it could kill the yeast as well.

My rolls aren’t rising! Why?

See above! Also, dough needs a warm environment to rise. The rolls will not rise when in the fridge. The rolls need an hour (up to 2 hours) of sitting on the counter in at least a 70°F room before baking. The rolls photographed sat out for 1 hour and then were baked. They grow a lot when baking so don’t get too worried. As long as your yeast activated in the beginning and the dough doubled on the first rise, your rolls will turn out great!

What should I mix the dough with if I don’t have a Danish whisk?

Begin mixing ingredients with a regular balloon whisk. After adding half the flour, switch to mixing with a wooden spoon.
Danish whisks are quite cheap and makes bread making so much easier so I recommend investing in one.

How to store cinnamon rolls?

Once rolls have cooled completely, store in an airtight container (Tupperware or zip lock bag). I love these lids for my half sheet pans.

Close up shot of a iced sweet roll on a pan.

TOOLS USED TO MAKE THESE OVERNIGHT CINNAMON ROLLS:

  • Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (11 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
  • Glass Mixing Bowls with Lids– I like using the largest glass mixing bowl with lid to make bread dough so I can over the bowl with the lid while it rises.
  • Digital Instant Read Meat Thermometer– I wish I had gotten this sooner! This quick read thermometer not only helps you cook your meats to the adequate temperature but it’s great for making sure your water is just the right temperature for bread making.
  • Dutch Whisk– This funky looking whisk is meant for mixing dough. It is very affordable, sturdy, and makes bread making so much easier.
Close up shot of an Overnight Cinnamon Roll unwound and a piece on a fork.

LOOKING FOR MORE ROLLS? CHECK OUT THESE:

  • Orange Cinnamon Rolls
  • Glazed Monkey Bread
  • French Bread Rolls
  • Light and Fluffy Crescent Rolls
  • Honey Wheat Dinner Rolls
Frosted cinnamon rolls on a baking sheet.
Print Recipe

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls are the perfect breakfast for Christmas morning! These heaven-like light and fluffy rolls are filled with cinnamon & sugar and covered in a sweet creamy icing.
Prep Time25 mins
Rising Time4 hrs
Total Time4 hrs 25 mins
Servings: 12
Calories: 457kcal
Author: Garnish and Glaze

Ingredients

  • 1 package active dry yeast
  • 1 cup warm water, (110-115°F)
  • 1/2 cup granulated sugar , divided
  • 1/2 cup butter, melted and cooled (no hotter than 115°F)
  • 3 eggs
  • 3/4 teaspoon salt
  • 4 1/2 cups all-purpose flour

For the Filling:

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

For the Glaze:

  • 1/3 cup heavy whipping cream
  • 3 tablespoon butter
  • 3/4 teaspoon vanilla extract
  • 2-2.5 cups powdered sugar

Instructions

  • In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5 minutes until it begins to foam. 
  • Whisk in the remaining sugar, eggs, and melted butter.
  • Mix in the salt and 2 cups of flour. (If not using a Danish whisk, you'll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky). Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).
  • Grease 1 large half-sheet baking pan with butter.
  • Punch down the dough and place on a lightly floured work surface.
  • Sprinkle a little flour on the dough and roll into a 12"x16" rectangle about 1/4 inch thick. (Make sure you still have enough flour underneath as you are rolling.)
  • Brush the surface of the dough with 3 tablespoons melted butter and sprinkle with sugar and cinnamon.
  • Roll the long end of the dough. Adjust the roll so the seam is down.
  • Use a long piece of doubled up thread (of floss)  to cut the dough into 1 inch rounds by sliding the string under the log, hold the strings up, cross them and then pull the strings to cut through the dough. Place on the the baking sheet evenly spaced. Cover with plastic wrap and place in the fridge overnight.*
  • Remove pan from fridge and allow rolls to sit for 45-60 minutes before cooking. Preheat oven to 400 degrees F.
  • Bake for 10 minutes until light golden brown. Let cool 5-10 minutes before icing.

For the Icing:

  • Place butter and cream together and heat in microwave for about 30-40 seconds. Combine all icing ingredients in a bowl and mixing with a whisk until smooth. Spoon and spread over each roll.

Notes

*Rolls can be kept in the fridge up to 24 hours before baking.
Course: Breakfast
Cuisine: American
Keyword: Overnight Cinnamon Rolls
Nutrition Facts
Overnight Cinnamon Rolls
Amount Per Serving
Calories 457 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 50mg17%
Sodium 321mg14%
Potassium 85mg2%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 32g36%
Protein 7g14%
Vitamin A 746IU15%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Bread Breakfast Christmas Easter Featured Yeast Bread

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Hey There, I'm Melanie!

Thanks for stopping by!

I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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