These Overnight Cinnamon Rolls are a staple in our house on Christmas mornings.
I’ve been using this recipe for years and wanted to share since most recipes that I have seen for cinnamon buns take a little longer to to prepare. And then you need to warm up the dough before you bake them in the morning. These are perfect for easy prep on a busy Christmas Eve (or any old day)! We love to share recipes that are perfect to get the kids cooking in the kitchen. This is a multi-step recipe that will work little minds. And, the cinnamon rolls are so gooey and delicious that the kids will want to make them every weekend!
Overnight Cinnamon Roll Recipe
The dough is prepared and rolled the night before…and in the am, just pull out of the fridge and pop them into the oven. The gooey-ness of these cinnamon rolls goes perfectly with snuggly blankets, hot coffee, and family 😉
1 cup milk
1/3 cup butter
1 package of yeast
1/2 cup sugar
4 1/2 cups flour
1/2 tsp salt
1 1/2 cups brown sugar (I used dark brown sugar, and it was perfect)
3 Tbsp cinnamon
3 Tbsp flour
1 stick of softened unsalted butter
2 cups confectioners sugar
2 Tbsp milk
1 tsp vanilla
Warm the milk in a saucepan until it begins to bubble. Remove from heat and add 1/3 cup of butter. Let the butter melt.
In a mixing bowl, combine flour, yeast, salt. Stir in the eggs and milk mixture. Beat well. Once it has pulled together, dump the dough out onto a flour dusted counter. Knead until smooth, adding flour as needed. Knead for about 5 minutes.
Cover the dough and let it rest while you prepare the filling. Mix brown sugar, cinnamon, flour and soft butter together in a bowl until crumbly.
Roll the dough into a large rectangle shape. Cover with filling mixture and roll lengthwise. Seal the edge of the dough with a little bit of water.
Use a long piece of dental floss (Not mint flavored!) to cut the roll. Slide the string under the roll and cross to cut the dough. This way, you will get nice cinnamon rolls that aren’t squashed.
Place them in a casserole and admire their gorgeousness.
Cover the uncooked cinnamon rolls and keep them overnight in the fridge. When you pull them out the next morning, let the dough warm up on the counter while you pre-heat the oven. Bake at 350 for about 20 min or until the house starts smelling cinnamon-y and golden.
The glaze is quick to mix together and pour over nice and bubbly brown cinnamon rolls.
These are so good the next day too, just warm up covered, in the oven.
This recipe was originally posted in 2012. I’ve updated the images to include in our Cooking with Kids series. We’re cooking our way through the alphabet and are up to letter X for Xmas Cooking (There really isn’t much to go on when you are cooking with “X” foods so X-mas it is!)
Stop by and see what the Cooking With Kids team have cooked up: