Overnight Cinnamon Rolls I


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

close up view of Overnight Cinnamon Rolls in a white baking dish, and a Cinnamon Roll on a plate
Prep Time:
1 hrs 20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
2 hrs
12 rolls


  • 1 cup milk

  • cup butter

  • 1 (.25 ounce) package active dry yeast

  • ½ cup white sugar

  • 4 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 3 eggs


  • ¾ cup brown sugar

  • 1 tablespoon ground cinnamon

  • ½ cup raisins


  • 1 teaspoon light corn syrup

  • ½ teaspoon vanilla extract

  • 1 ¼ cups sifted confectioners' sugar

  • 2 tablespoons half-and-half cream


  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.

Nutrition Facts (per serving)

388 Calories
8g Fat
73g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 388
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 63mg 21%
Sodium 262mg 11%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 7%
Total Sugars 35g
Protein 8g
Vitamin C 0mg 1%
Calcium 59mg 5%
Iron 3mg 16%
Potassium 181mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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