346 Ratings
  • 5 Rating Star 209
  • 4 Rating Star 99
  • 3 Rating Star 24
  • 1 Rating Star 9
  • 2 Rating Star 5

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

prep:
30 mins
cook:
20 mins
total:
1 hr 35 mins
additional:
45 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.

  • Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.

  • Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Nutrition Facts

185.13 calories; 4.24 g protein; 31.51 g carbohydrates; 4.76 g fat; 25.67 mg cholesterol; 181.03 mg sodium.Full Nutrition


Reviews (286)

Read All Reviews

Most helpful positive review

Snoopy498
03/15/2003
I almost passed this recipe up because I read that it is made the night before. I didn't like the ingredients in the other recipies (boxed cake mixes etc) so I came back to this one. I made them yesterday and am making them now as I write this. I didn't store them I made them the same day. I let the dough rise til doubled and then punched it down and rolled it out. I then let it rest and rolled it out again before continuing. The bread is tender. My old recipe came out as hard and that's why I was searching for a new recipe. This is it. I have no need to look for another cinnamon roll recipe. I did have to use a larger then 8 X 8 pan. Thanks Sharon for this recipe.
(220)

Most helpful critical review

Anonymous
09/04/2004
I bake a lot of sweets and had an excellent recipe for cinammon rolls but misplaced it. This one had wonderful reviews so I gave it a try. I followed this to the letter and the dough did NOT rise and it tasted like an old shoe. Will NOT be making again...
(2)
346 Ratings
  • 5 Rating Star 209
  • 4 Rating Star 99
  • 3 Rating Star 24
  • 1 Rating Star 9
  • 2 Rating Star 5
ZOPOOH
02/12/2006
I have made these and think their great however they are not for the person who wants a "Cinnabon" roll not enough butter and cinnamon sugar but thats why I like them. Also to avoid getting squished cinnamon rolls from trying to cut them if you use dental floss ( by placing floss under roll and crossing it over the top) you will get perfectly shaped rolls every time.
(363)
Snoopy498
03/15/2003
I almost passed this recipe up because I read that it is made the night before. I didn't like the ingredients in the other recipies (boxed cake mixes etc) so I came back to this one. I made them yesterday and am making them now as I write this. I didn't store them I made them the same day. I let the dough rise til doubled and then punched it down and rolled it out. I then let it rest and rolled it out again before continuing. The bread is tender. My old recipe came out as hard and that's why I was searching for a new recipe. This is it. I have no need to look for another cinnamon roll recipe. I did have to use a larger then 8 X 8 pan. Thanks Sharon for this recipe.
(220)
Melissa
03/22/2006
Best cinnamon roll recipe I've found so far. I doubled the recipe and added 1/4 cup melted crisco. I also made the filling x 4. I like it gooey. Frost with: Cream together 8 oz. cream cheese stick butter 1 tsp. vanilla powdered sugar to desired sweetness and milk to desired consistancey. Frost hot. mmmm! Good job Sharon!
(212)
Anonymous
10/05/2007
Mmmm...Now these cinnamon rolls are fabulous. Truthfully if I were to try these and the cinnamon rolls my mom buys from the Kroger bakery I wouldn't be able to tell the difference. They were very light and flaky. Now ladies... if your husband is like mine and his weakness is cinnamon rolls get ready for a fun night! Hint: I doubled the filling because I wanted a very sweet roll with a strong cinnamon flavor added about 1 tsp. vanilla (this addition gave it a wonderfully floral after taste) and used white sugar because I didn't have brown sugar then glazed the tops with 1/2 filling mix and a few Tbsps. of corn syrup. It was ooey-gooey sticky!!! Becareful not to overwork the dough...I came close but I was fine. Mmmmm...SO GOOD!
(66)
ERICA FIX
10/06/2003
MY HUSBAND FELL ASLEEP EARLY ON ME THE OTHER NIGHT SO I THOUGHT I WOULD MAKE THESE FOR THE NEXT MORNING. THEY DID NOT RISE VERY GOOD IN THE REFIGERATOR BUT AS SOON AS I LET THEM SIT ON THE COUNTER FOR ABOUT 45 MINS THEY RAISED RIGHT UP. THESE WERE THE BEST CINNAMIN ROLLS I HAVE EVERY MAD. I DON'T AGREE WITH SOME OTHER PEOPLE BY SAYING THEY ARE HEAVY. MINE CAME OUT PERFECT AND MY HUSBAND WANTS ME TO MAKE THESE FOR CHRISTMAS MORNING.
(61)
Samantha Li
10/07/2016
Bake this at 375 for about 15 minutes. 400 is WAY too hot! With that adjustment this smells looks and tastes wonderful. People RAVED. I used a lot more cinnamon than called for a sprinkling of nutmeg and cut the rolled log using thread. Also made a cream cheese frosting which I assume was implied. I had to wait longer than 45 minutes between setting to rise and baking so they were HUGE and really jammed in there! Next time I'll make "more" by slicing them thinner lying them loosely and letting them rise longer.
(52)
Anonymous
12/10/2004
Even though i am only an elementary student I love to bake. I thought these cinnamon rolls were so easy to make and really quick. I recommend this recipe to anyone who wants to make cinnamon rolls in one hour and a half. these are also really good taste just like Cinnabon. Matt miller
(47)
Anonymous
08/06/2003
I also changed the temperature to 350 and it worked great. I also added shortening (1/4 c.) to the recipe because most doughs have some sort of fat in them this also worked great. I wasn't sure if the shortening was mistakenly left out. These rolls seem softer than other recipes that I have used. This recipe is a keeper.
(32)
Maggie
11/19/2005
This recipe was a big hit with the coworkers. I found that the thinner the dough was rolled the better. The sweeter and more sugary the better!
(31)