Easy Overnight Cinnamon Rolls

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Craving warm, gooey cinnamon rolls but don’t want to wake up at dawn to make them? Easy overnight cinnamon rolls are the answer! You can prep these delicious treats the night before and bake them fresh in the morning with minimal effort. This recipe takes just 10 minutes to prep and 30 minutes to bake, yielding 8 mouthwatering rolls at 382 calories each.

With simple ingredients like milk, sugar, yeast, and flour, you’ll create a soft dough that rises overnight in the fridge. In the morning, you’ll roll it out, spread a buttery cinnamon-sugar filling, and bake to golden perfection. Your kitchen will smell amazing, and you’ll have a special breakfast ready in no time.

Exact Ingredients List

Here’s what you’ll need to make these delicious overnight cinnamon rolls. The ingredients are split into two parts – the rolls themselves and the tasty filling.

Rolls

For the rolls, you’ll need:

• 1 1/2 cups milk
• 1/2 cup sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 1 package active dry yeast (2 1/4 teaspoons)
• 1/2 cup warm water
• 1 egg
• 4 cups all-purpose flour

Mix these together to create your dough. The milk, sugar, shortening, and salt get heated first. Then you’ll add the yeast (mixed with warm water) and the egg. Finally, mix in the flour to make your dough.

Filling

For the gooey, cinnamon-y filling, gather these items:

• 2/3 cup dark brown sugar
• 1 1/2 tablespoons cinnamon
• 6 tablespoons butter or margarine

You’ll blend these ingredients together with an electric mixer. This creates a smooth, spreadable filling that gives your cinnamon rolls their classic flavor. Make sure your butter is soft for easy mixing.

Instructions

To prepare the dough:

1. Warm the whole milk, white sugar, shortening, and salt in a medium saucepan over medium-low heat.
2. Whisk until the sugar dissolves, then remove the saucepan from the heat. Don’t allow the milk to come to a simmer. 
3. Allow the milk mixture to cool slightly.
4. While the milk mixture is cooling, heat a half-cup of water to 110°F. Stir in the yeast and set aside. The water doesn’t have to be exactly 110°F, but it needs to be warm, not hot. 
5. Once the milk mixture is cooled, pour it into the bowl of a stand mixer with a dough hook attachment. A paddle attachment can work but is not recommended. You can mix with a wooden spoon if you don’t have a stand mixer.

6. Add the yeast and flour to the bowl and mix at medium speed until the dough pulls away from the sides of the bowl.
7. Transfer the dough to a lightly greased mixing bowl, cover it with plastic wrap, and put it in the fridge overnight.

To finish preparing the cinnamon rolls:

1. In the morning, take the bowl of dough out of the fridge and let the dough rise in the bowl covered in a warm place until the dough doubles in size.
2. While the dough is rising, mix together softened butter or margarine, dark brown sugar, and cinnamon and reserve for later. 
3. Preheat the oven to 300°F. 
4. Punch down the dough and turn it out onto a lightly floured surface. 
5. Roll the dough into a 12 x 18-inch rectangle that is a quarter-inch thick. 

6. Spread the butter mixture evenly on top of the dough. 
7. Starting from the bottom, roll the dough upwards into a tight log and have it seam side down before slicing.
8. Use unflavored dental floss (or a sharp serrated knife) to cut the log into one-inch thick pieces. 
9. Lightly grease a 9 x 13-inch baking dish with shortening or melted butter or line the pan with parchment paper. Place the rolls in the baking pan and bake for about 30 minutes. 
10. At this point, you can serve them warm without frosting.

To prepare the cream cheese frosting:

1. Take the cream cheese and butter out of the refrigerator when you take the dough out in order for them to soften at room temperature.
2. Place all the frosting ingredients in a mixing bowl.
3. Use a mixer to combine until smooth.
4. Spread the frosting on top of the cinnamon rolls. If they are warm, the frosting may melt a little.

Possible Substitutes List & Recipe Variations

You can easily swap out some ingredients in this cinnamon roll recipe. Try using whole wheat flour for a nuttier taste and extra fiber. Replace the shortening with butter for a richer flavor.

Don’t have dark brown sugar? Light brown sugar works too. For a dairy-free version, use plant-based milk and margarine instead of regular milk and butter.

Want to mix things up? Add chopped nuts or raisins to the filling. You could also try different spices like nutmeg or cardamom along with the cinnamon.

For a fruity twist, spread a thin layer of jam before adding the cinnamon filling. Orange zest in the dough gives a nice citrusy kick.

If you’re short on time, use instant yeast. It doesn’t need to be dissolved in water first. Just mix it right in with the dry ingredients.

Remember, these changes might affect the texture or baking time slightly. Keep an eye on your rolls as they bake to make sure they turn out just right.

Tips, Tricks & Storing

For the softest cinnamon rolls, use whole milk in the dough. It adds richness and flavor that can’t be matched by low-fat options.

Let the dough rise in a warm spot to speed up the process. Try placing it near a sunny window or on top of a warm oven.

Don’t overmix the dough or your rolls may turn out tough. Mix just until the ingredients are combined.

Use dental floss to cut the roll into pieces. It gives you cleaner cuts than a knife and won’t squish the dough.

To store leftover rolls, keep them in an airtight container at room temperature for 2-3 days. They’ll stay fresh and delicious.

For longer storage, wrap individual rolls in plastic wrap and foil before freezing. They’ll keep well for up to 3 months.

To reheat frozen rolls, pop them in a 350°F oven for about 10 minutes. They’ll taste like they’re fresh from the bakery!

Try adding chopped nuts or raisins to the filling for extra texture and flavor. Pecans and walnuts work great.