Overnight Cinnamon Rolls that will become your family favorite recipe immediately! Make the homemade cinnamon rolls the night before, let them rise in the fridge during the night, then bake them to perfection in the morning. This recipe is what we use every Christmas morning. It’s that good!
Why I Love These Overnight Cinnamon Rolls
Overnight Cinnamon Rolls
Just an amazing cinnamon roll recipe that will knock your socks off!
- Total Time: 1 hour
- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Serving Size: 1 roll
- Calories: 400
- Sugar: 21g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 72mg
Keywords: overnight cinnamon rolls
These sound wonderful.
Oh my….I just ate lunch, but am all of the sudden HUNGRY! Those looks so good!
yummmmmmmm – these look amazing! I would like to try them right now, but it looks like I’ll have to start them today to eat them tomorrow… can’t wait!
Betsy Roesler says
I have made these twice so far and I must be doing something wrong….
the first time they turned out like hockey pucks and second time was better, but I the dough still didn’t double during the first rising session. I am wondering if I didn’t use the right yeast.
First of all, is active dry yeast the same as instant yeast? I went to County Fair to see if I there was such a thing. They have bread machine yeast. That was the only variation of dry yeast at least at that grocery store. The yeast doesn’t have to dissolve in the wet ingrediants, correct? I made sure the ingrediants were at room temp. Any suggestions?
Looking forward to your next blog. Can you tell I have time on my hands??? Betsy
You should be able to make either yeast work. Be sure your ingredients are truly room temperature, seal your bowl well and let it rise in a warm, draft free area. When it is this cold, I warm a glass of water in the microwave for a couple of minutes to make it warm and humid, then let my dough rise in there. It takes a long time for this dough to rise but that is for a reason (flavor and texture) so be patient and let me know if you have any better luck!