Homemade Overnight cinnamon rolls are easy to prepare for the mornings you want a special breakfast. Prepare them the night before and let them rise in the refrigerator while you sleep. The next morning you bake them and enjoy them!
Do you have a favorite recipe to make for Christmas morning? Many years ago I made homemade overnight cinnamon rolls for our breakfast on Christmas morning every year. I had this great recipe where you put the rolls together on Christmas Eve and then the rolls would rise overnight in the refrigerator.
On Christmas morning, I would take the risen rolls out of the refrigerator and pop them into the oven while we opened our gifts and we would have these amazing overnight cinnamon rolls for breakfast. 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 homemade overnight cinnamon roll recipes and have searched online but have not been able to find a recipe that came close to the one I used when my children were really little. This year I went on a search and found a recipe that came really close.
Overnight Cinnamon Rolls Recipe
On a lightly floured surface, roll out the dough into a large circle.
- 1 TBS. active dry yeast
- 1/2 cup warm water 105 - 115 degrees
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1/4 cup sugar
- 1/2 cup 1 stick butter at room temperature.
- 1/2 cup 1 stick butter, melted
- 3/4 cup packed brown sugar
- 1 TBS. cinnamon
- 1 cup powdered sugar
- 2 TBS. butter melted
- 2 TBS. milk or cream
- 1 teaspoon vanilla extract
In the bowl of a stand mixer, combine the yeast with the warm water and let sit for a few minutes. Then add in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Using the dough hook, knead on medium speed until smooth 10-12 minutes. Add more flour as needed to reduce stickiness.
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. Set the bowl in a warm spot and let rise for two hours or until it is doubled in size.
After the dough has doubled in size, transfer it to a floured surface. 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. Spread the cinnamon/brown sugar mixture on top of the melted butter.
Beginning at one end, start rolling the dough up. Slice the dough into 12 pieces, or smaller if you prefer. Place the cinnamon rolls in a buttered 9 X 13 baking dish. Cover with plastic wrap and refrigerate overnight.
Bake in a 350 degree preheated oven for about 30 minutes or until slightly brown.
While the cinnamon rolls are baking, prepare your glaze by mixing together all the glaze ingredients in a bowl.