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You are here: Home / Recipes / Homemade Overnight Cinnamon Rolls

Bread Breakfast Recipes
Published: February 24, 2014 | Last Updated: January 15, 2021 | Author: Lois

Homemade Overnight Cinnamon Rolls

Homemade overnight cinnamon rolls are perfect for celebrating not only holidays, but also birthdays or any special occasion in your life. Let me show you another one of our Best Cinnamon Roll Recipes that’s prepared the night before and then rises in the refrigerator while you sleep.  

Homemade Overnight Cinnamon Rolls with icing in casserole dish

Another delicious Christmas Breakfast Recipe that’s perfect all year long. It’s even great if you want to make something special for the weekend for your family. Maybe you’re celebrating a birthday or family is coming over to visit.

Many years ago I started making homemade overnight cinnamon rolls for breakfast for holidays, Easter, Christmas morning; or anytime we were going to celebrate something special.

I had this great recipe where you put the rolls together the night before and the rolls would rise overnight in the refrigerator. And then we moved.

Need I say anymore?  This was BEFORE computers.  This was before everyone had the internet in their home.  But more importantly, this was way before my blog started.

My recipe was clipped from a magazine and I lost it in our move to a bigger home. Over the years I tried a few other overnight recipes, but none came close to the one I used when my children were really little.

I tried other recipes like my Cinnamon Roll French Toast Recipe or the Easy Cinnamon Roll Casserole, both recipes my family loves, but to me I really wanted to prepare an overnight cinnamon roll recipe for holiday breakfast.

Overnight Cinnamon Roll Recipe

This year I decided to take a very traditional cinnamon roll recipe and adapt it into an overnight recipe.

With a few changes, this recipe I’m sharing with you today comes very close to the original overnight cinnamon buns recipe from so many years ago. This icing used for this recipe is very similar to my Homemade Cream Cheese Frosting.

cinnamon rolls on baking tray ready for oven.

Reviews from one reader recently said: 

I prepped these yesterday and made them this morning. They are delicious. This recipe is a keeper. I will make them a couple times a year”

– Terri Blattenberg Becktel

Helpful Kitchen Tools

Affiliate Disclosure:  This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.

  • Rolling pin – I like this style of rolling pin.
  • Digital Meat Thermometer – to help you check the temperature of the water for the yeast.
  • 9X13 glass baking dish – this is the size dish I used for the cinnamon rolls to rise and bake in. I like the ones that have a cover, but plastic wrap works great too!

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Ingredients

Make sure you print out the recipe below and save it for later!

Depending on how big you slice the cinnamon rolls, you should get 12 to 15 rolls. 

For the Dough

  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1/2 cup warm water, 105 to 110 degrees. Use a Digital Meat Thermometer to help you with the water temperature. 
  • 1/2 cup scalded milk
  • 1/4 cup white sugar
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

For the Filling

  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

For the Icing

  • 4 tablespoons softened butter’
  • 2 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 2 tablespoons warm water
  • 1/2 teaspoon vanilla extract

Directions

In a small bowl, dissolve the yeast in 1/2 cup warm water. Add 1 teaspoon sugar. Cover the bowl with a small plate and set aside for the yeast to proof; about 5 minutes. You’ll know the yeast has proofed when there are bubbles on top and it has grown.

In the bowl of a KitchenAid mixer with the dough hook attachment, combine the  scalded milk (see note below), white sugar, melted butter, salt and 1 egg. Add in 2 cups of flour and on low speed mix until combined.

Proofed yeast for Homemade Cinnamon Rolls

Add the yeast mixture and then the remaining flour until dough does not stick to bottom or sides of bowl. Turn the machine to low speed and allow the mixer to knead the dough for you for about 5 minutes adding a little additional flour as needed. You’ll know you need to add more flour if the dough starts to stick again to the sides of the bowl.

Homemade cinnamon rolls yeast dough rising in bowl

Once the dough has doubled in size, punch it down and remove from the bowl onto a lightly floured surface.

Turn the dough out on to a floured board and knead a few times by hand to make it smooth. Place the dough into a greased bowl and cover with plastic wrap.  Cover and let rise until doubled in size; about one hour.

How to Roll out the Yeast Dough

Using a rolling pin, roll out the dough until it is about 15 X 10 inches in length. Brush the melted butter over the entire surface of the dough. 

Roll out dough and spread melted butter on top for Homemade Cinnamon Rolls

How to Spread the Cinnamon/Sugar Mixture

Spread the cinnamon/brown sugar mixture on top of the melted butter. Beginning at one end, start rolling the dough up to form one long roll. Slice the dough into 12 to 15 pieces or smaller if you prefer. 

Spread cinnamon sugar on dough for Cinnamon Rolls

Depending on how big you slice the cinnamon rolls, you should get 12 to 15 rolls. 

Homemade Cinnamon Rolls Sliced on Parchment Paper from WOS

How to Bake Cinnamon Rolls

Place the cinnamon rolls in a greased 9 X 13 Pyrex Glass Baking Dish, cover with plastic wrap and refrigerate overnight. The next morning, take the baking dish out of the refrigerator and allow the rolls to sit on the counter for about an hour. 

You want the cinnamon rolls to come to room temperature before baking.  They will even begin to rise a bit more.

Bake in a preheated 350 degree oven for 30 minutes.

While the cinnamon rolls are baking, prepare the homemade icing by combining the ingredients together in the bowl of your KitchenAid mixer. Allow the cinnamon rolls to cool for about 15 minutes before spreading your glaze on top. If you spread the glaze too soon, it will melt and not be the proper consistency.

Overnight Cinnamon Rolls before and after baking

Tips for Making Overnight Cinnamon Rolls

  • It’s really important that you allow the casserole dish to sit out on the counter for at least 30 to 60 minutes to come to room temperature the next day before baking in the oven.
  • This is especially important if you’re using a glass baking dish. You should never put a glass baking dish directly from the refrigerator into the oven.
  • You need to allow the contents of the casserole dish to come to room temperature so there’s no chance of the glass casserole dish shattering when it’s suddenly exposed to high heat from an oven. 
  • Allow the cinnamon rolls to cool for about 15 minutes before spreading your glaze on top. If you spread the glaze too soon, it will melt and not be the proper consistency.

Give Homemade Cinnamon Rolls as a Gift: 

For printable gift labels and tags to give these Homemade Cinnamon Rolls as gifts, check out this post: 

Looking for MORE Cinnamon Roll Breakfast Ideas? 

  • Freezer Friendly Cinnamon Rolls – I gave these as gifts a few years ago to family and friends. Free printables available too! 
  • Frozen Bread Dough Cinnamon Rolls made using frozen bread dough – when you think you don’t have enough time for a traditional yeast bread recipe, try this one! 
  • Cinnamon Roll Breakfast Casserole – uses refrigerator cinnamon rolls to create a delicious casserole that’s easy to put together! 

Tried this recipe? Let me know in the comments and don’t forget to rate it!

Homemade Cinnamon Rolls Sliced on Parchment Paper from WOS

Homemade Cinnamon Rolls

Yield: 12 - 14 cinnamon rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time: 1 hour
Total Time: 2 hours

Homemade overnight cinnamon rolls are perfect for celebrating holidays, birthdays or anything special in your life. Let me show you how this recipe is prepared the night before and then rises in the refrigerator while you sleep. 

Ingredients

Ingredients for the Dough

  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup white sugar
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

Ingredients for the Filling

  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

Ingredients for the Icing

  • 4 tablespoons softened butter
  • 2 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 2 tablespoons warm water
  • 1/2 teaspoon vanilla extract

Instructions

How to Make the Dough

  1. In a small bowl, dissolve the yeast in 1/2 cup warm water. Add 1 teaspoon sugar. Cover the bowl with a small plate and set aside for the yeast to proof.
  2. In the bowl of a KitchenAid mixer with the dough hook attachment, combine the 1/2 cup scalded milk (see note below), 1/4 cup white sugar, 1/3 cup melted butter, salt and 1 egg.
  3. Add in 2 cups of flour and on low speed mix until combined.
  4. Add the yeast mixture and then the remaining flour until dough does not stick to bottom or sides of bowl.
  5. Turn the machine to low speed and allow the mixer to knead the dough for you for about 5 minutes adding a little additional flour as needed. You'll know you need to add more flour if the dough starts to stick again to the sides of the bowl.
  6. Turn the dough out on to a floured board and knead a few times by hand to make it smooth. Place the dough into a greased bowl and cover with plastic wrap.
  7. Cover and let rise until doubled in size; about one hour.

How to Shape the Dough

  1. Once the dough has doubled in size, punch it down and remove from the bowl onto a lightly floured surface.
  2. Using a rolling pin, roll the dough out into a rectangle about 15 inches by 10 inches.
  3. Brush the melted butter over the entire surface of the dough using a pastry brush.
  4. Combine the brown sugar and cinnamon in a small bowl. Then spread evenly over the entire surface of the dough.

How to Roll the Dough

  1. Beginning at one end, start rolling the dough up.
  2. Slice the dough into 12 to 14 pieces, or smaller if you prefer.
  3. Place the cinnamon rolls in a buttered 9 X 13 baking dish.
  4. Cover with plastic wrap and refrigerate overnight or see notes below to FREEZE THE CINNAMON ROLLS to use at a later date.

How to Bake the Cinnamon Rolls

  1. In the morning, remove the cinnamon rolls from the refrigerator and let come to room temperature, about another hour. They will rise again.
  2. Bake in a 350 degree preheated oven for about 30 minutes or until slightly brown.

How to Make the Icing

While the cinnamon rolls are baking, prepare your icing by combining together all the ingredients in the bowl of a KitchenAid mixer.

How to Spread the Icing on the Baked Cinnamon Rolls

  1. Allow the cinnamon rolls to cool for 15 minutes before pouring the glaze on top.
  2. If you add the glaze too soon, it will melt.

How to Freeze the Cinnamon Rolls

  1. Once you have the cinnamon rolls sliced, place them on a baking sheet that's been lined with parchment paper.
  2. Place the baking sheet in the freezer to flash freeze the rolls. This should take about an hour or two.
  3. Once the rolls are solid, remove and place then in a single layer in freezer safe plastic bags.
  4. Return to freezer for up to two to three months.

How to Bake Frozen Cinnamon Rolls

  1. When you're ready to enjoy the cinnamon rolls, remove the desired amount from the freezer and place them in a greased baking dish making sure to leave room for the cinnamon rolls to expand as they defrost.
  2. Allow them to double in size and come to room temperature.
  3. Bake and add icing as directed above.

Notes

How to Scald Milk:

  • Place the milk in a saucepan over medium heat.
  • Stir constantly.
  • When bubbles and steam start to appear remove from heat. You don't want the milk to boil, so watch it closely.
  • Allow to cool to 110 degrees before adding to yeast mixture. Use a digital thermometer to check the temperature. If you add the milk when it's too hot, it will destroy the yeast.

Very Important Note:

  • You need to allow the casserole dish to sit out on the counter for at least 60 minutes to come to room temperature the next day before baking in the oven.
  • This is especially important if you’re using a glass baking dish. You should never put a glass baking dish directly from the refrigerator into the oven.
  • You need to allow the contents of the casserole dish to come to room temperature so there’s no chance of the glass casserole dish shattering when it’s suddenly exposed to high heat from an oven.


Give Homemade Cinnamon Rolls as a Gift:

  • Free printable labels and gift tags HERE for you to use and give something yummy to friends and family.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Pyrex 2 Quart Glass Oblong Baking Dish
    Pyrex 2 Quart Glass Oblong Baking Dish
  •  Parchment Paper Baking Sheets
     Parchment Paper Baking Sheets
  • Digital Instant Read Meat Thermometer 
    Digital Instant Read Meat Thermometer 
Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 292mgCarbohydrates: 122gFiber: 4gSugar: 25gProtein: 14g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

© Lois
Cuisine: American / Category: Bread

This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them! 

Overnight Cinnamon Rolls are perfect for the mornings you want a special breakfast but don't want to wait forever to enjoy them from Walking on Sunshine.




51 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Marilyn Lesniak says

    November 19, 2020 at 3:36 pm

    ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

    Reply
  2. Erin says

    November 17, 2020 at 9:28 pm

    Could I turn these into caramel rolls instead? If so, how? 😁

    Reply
    • Lois says

      November 17, 2020 at 11:48 pm

      I’m not really sure how you would turn this recipe into a caramel rolls recipe. I hope you try this recipe and enjoy it!

      Reply
  3. Joanne says

    November 17, 2020 at 4:24 pm

    I can totally relate to your story! We made some overnight cinnamon rolls several years ago now for Christmas morning and we just loved them… then I lost my recipe. We have tried a few here and there and while they are good they just haven’t been AS good as we remembered that first recipe to be. I’ll have to give yours a try!

    Reply
    • Lois says

      November 17, 2020 at 11:49 pm

      I hope this recipe comes close to what you remember!!! It is so good! Thanks for visiting and sharing.

      Reply
  4. Lo says

    April 26, 2020 at 2:04 am

    I used a bread maker to prep the dough. After rolling it out there barely 9 of them. Oops? Has anyone tried to use a bread maker?

    Reply
    • Lois says

      April 29, 2020 at 9:40 pm

      I think it depends on how big you slice them. Next time make slice them smaller? You can see from the photos above I use a ruler and tried to get mine to all be close to two inches wide. Thank you for visiting!

      Reply
  5. Past says

    April 24, 2020 at 1:50 pm

    Very Effective Tips. Thanks for sharing

    Reply
  6. Barbara says

    December 27, 2019 at 4:03 pm

    My husband and I love this recipe and it looks just as beautiful as the magazine photo. Perfectly yummy! Will be using it again this evening for a small birthday dinner group.

    Reply
    • Lois says

      December 28, 2019 at 9:45 pm

      Thanks for the great comment! Glad you enjoyed the recipe.

      Reply
  7. Sarah @ The DIY Mommy says

    December 24, 2019 at 11:51 pm

    These look too good not to try! Yum!!!

    Reply
    • Lois says

      December 24, 2019 at 11:53 pm

      Thank you for visiting. I hope your family enjoys them!

      Reply
  8. Lisa notes says

    December 24, 2019 at 9:19 am

    Thanks for sharing your recipe. I used to be intimated to make cinnamon rolls from scratch but it’s not as hard as I thought! 🙂 And they’re so delicious.

    Reply
    • Lois says

      December 24, 2019 at 11:53 pm

      I hope the recipe turns out great for you! Thank you for visiting.

      Reply
  9. Lisa says

    March 26, 2019 at 5:45 pm

    Do they have to be refrigerated overnight?

    Reply
    • Lois says

      March 26, 2019 at 8:03 pm

      Yes, you need to refrigerate them overnight. They will rise in the refrigerator. Thanks for visiting.

      Reply
  10. Donitta says

    December 26, 2018 at 7:15 am

    Love this recipe so much! Made for Christmas morning! Perfect cause made night before .

    Reply
    • Lois says

      December 26, 2018 at 8:25 am

      Thank you for letting me know! Merry Christmas!

      Reply
  11. Jan says

    August 13, 2018 at 10:52 pm

    Do you use light or dark brown sugar? Can’t wait to make them. Thank you!

    Reply
    • Lois says

      August 14, 2018 at 9:36 am

      I always use light brown sugar. Would love to know how the recipe turns out for you. Thanks for visiting.

      Reply
  12. Cassie says

    May 31, 2018 at 11:42 pm

    The name on this recipe is a little misleading. I started them at 9pm and now I’m going to bed. I didn’t read these instructions all the way through…
    These look so yummy though!

    Reply
    • Lois says

      June 1, 2018 at 10:46 pm

      How did they turn out???

      Reply
  13. RonWill7 says

    December 24, 2017 at 7:52 pm

    How long can these be store in the fridge? Trying to plan all my preparing, cooking, and baking for tonight and I wonder if I can make these earlier rather than later.
    Thanks!

    Reply
  14. Cindy Lapp says

    December 21, 2017 at 6:21 pm

    Can you make them ahead, freeze before allowing to rise?

    Reply
  15. Andrea Lesovsky says

    November 30, 2017 at 8:02 pm

    Mix all the glaze ingredients together and then use a spoon or pastry brush and drizzle/brush over the cinnamon rolls. That’s it. Very easy 🙂

    Reply
  16. Farm girl says

    November 28, 2017 at 6:10 pm

    Would you please add the instructions on how to prepare the glaze? Thank you

    Reply
  17. Andrea Lesovsky says

    July 23, 2017 at 8:16 pm

    I just made these…WOW! What a great recipe! I have made many cinnamon rolls before, but these were just amazing! The dough was super fluffy and soft. Best yeast dough I have ever worked with. Thanks so much for this wonderful recipe. It's a definite keeper!

    Reply
  18. Elizabeth Resovsky says

    May 22, 2017 at 10:30 pm

    I love these! I was just wondering if you think I. Pull put them together a day ahead of time? Thank you

    Reply
  19. Sheri says

    January 8, 2017 at 4:42 pm

    I made these yesterday and enjoyed them this morning!! They were so easy and AMAZING!! My family said that I better keep this recipe and not change a thing. I found your recipe on Pinterest and I'm so glad I did!! I am starting a blog and would love to make these on the blog but give the credit to you with a link to your blog. I'm just beginning to learn about blogging and wanted to make sure that you would be okay with this.

    Reply
  20. Edye Nicole says

    August 3, 2016 at 6:16 pm

    These look perfectly delicious! Thanks for sharing!

    Blessings,
    Edye |

    Reply
  21. Umberta says

    August 1, 2016 at 7:01 am

    Craving a cinnamon roll now! 😉
    xx
    Umberta

    Reply
  22. Shirley1212 says

    June 17, 2016 at 6:22 pm

    I have a brunch to go to tomorrow morning- I'm making these!

    Reply
  23. Angela Muir says

    October 2, 2014 at 8:17 pm

    Oh these look delicious! Thanks for linking up!

    Reply
  24. Kimberly Lewis says

    September 29, 2014 at 11:13 pm

    This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on!
    Happy Monday! Lou Lou Girls

    Reply
  25. Starla J. says

    September 24, 2014 at 5:46 pm

    These look so yummy!!!

    Reply
  26. Alexis AKA MOM says

    September 24, 2014 at 1:14 pm

    HOLY moly those look amazing. I'd eat them all before the family got up .. lol

    Reply
  27. Pam Smith says

    September 24, 2014 at 1:13 am

    My father-in-law makes these every time we visit and they are so much better than store bought! It's great to have the recipe for myself now!

    -Pam @ Pam's Life

    Reply
  28. Stacy says

    July 12, 2014 at 3:03 pm

    These were so good and worth every bit of extra effort! 🙂 I used fresh ground wheat berries and honey granules for the sugar, and sucanat for the brown sugar. I also added 1 tablespoon of lecithin and one tsp of vital wheat gluten to help with rise. SO GOOD! Thanks for the tip on waiting to ice them – my icing always melts because I'm too eager to wait. 🙂 This time I just made sure I had something else to do for those 15 minutes. Ha, ha! My children are HUGE fans. Thanks!

    Reply
  29. Sugar Cookies to Peterbilts says

    March 5, 2014 at 1:19 am

    Oh my goodness! These sound amazing!

    Reply
  30. Kim of Mo Betta says

    March 4, 2014 at 2:58 pm

    I'm drooling all over my keyboard! These look so yummy and SO much better than the canned version my kids had for breakfast this morning 😛

    Reply
  31. Cynthia Landrie says

    March 2, 2014 at 3:14 am

    I love cinnamon rolls in the morning. I'm always looking for new recipes. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.

    Reply
  32. Miz Helen says

    March 1, 2014 at 7:31 pm

    Oh my goodness,
    I would just love waking up to this special treat! Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

    Reply
  33. Kim@Snug Harbor says

    March 1, 2014 at 4:41 am

    Pinning this – thanks!!

    Reply
  34. Rachel Beach says

    March 1, 2014 at 4:22 am

    Definitely pinned! I have made a few recipes before and the best I found included 20 tbsp of butter (waaaay too much!) so I would like to find a better alternative. Thanks for sharing.

    Reply
  35. Lea says

    February 27, 2014 at 11:35 pm

    These look sooooo good!

    Reply
  36. Barbara Pendleton says

    February 26, 2014 at 3:54 pm

    Pinning and making! Thanks for sharing at the Fluster's Muster Linky Party!!

    Reply
  37. Savory Experiments says

    February 26, 2014 at 2:19 am

    I do love cinnamon rolls!

    Reply
  38. Cindy Jamieson says

    February 25, 2014 at 5:20 pm

    OMG these cinnamon rolls look SO GOOD!!! Thanks for sharing at Simple Supper.

    Reply
  39. Eric Pepple says

    February 25, 2014 at 12:40 am

    Mmmm these cinnamon rolls are making me hungry! Those look awesome 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply
  40. Joanne DiPalo says

    February 25, 2014 at 12:07 am

    These looks so delicious. I haven't attempted to make the yeast dough recipe but your rolls look so delicious I'll have to give it a try.

    Thanks so much for sharing,
    Joanne

    Reply
  41. Beth says

    February 24, 2014 at 10:57 pm

    Oh these look so good!! Thank you!

    Reply

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