Overnight Cinnamon Rolls I

Overnight Cinnamon Rolls I

286 Reviews 40 Pics
  • Prep

    1 h 20 m
  • Cook

    30 m
  • Ready In

    2 h
DENDES5238
Recipe by  DENDES5238

“Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 12 rolls

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Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
  2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
  5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
  6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  7. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

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Reviews (286)

Rate This Recipe
Italiana
275

Italiana

I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect!

Jacqui
212

Jacqui

to avoid flattening the rolls when cutting, use a length of thread, place under the roll where you want to cut it holding the ends. Tie a knot... easy as pie.

JENNIFER62
212

JENNIFER62

Very good recipe-the dough is easy to work with and they raised very nicely.I save my tuna fish cans and use them as pans instead of a muffin tin.They form perfectly shaped rolls every time. My yield(with the tuna cans) was 18 for this recipe. I also use the tuna cans for making large muffins.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 73.2 g
  • 24%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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