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Make these delicious, easy cinnamon rolls at night (20 minutes) and wake your guests to a heavenly aroma no one will be able to resist!
This recipe for Overnight Easy Cinnamon Rolls is a little treasure, one of those super delicious, super easy recipes no one will believe takes 20 minutes to throw together. Perfect for overnight guests and special family breakfasts. Serve these rolls warm and expect lots of sighs, moans and other expressions of delight. See what I mean, a treasure!
Really? Fast cinnamon rolls?
Cinnamon rolls are generally a bit complicated to make. You need to: prepare the pan, pull out the mixer, combine yeast with perfect temperature liquid, proof the yeast, combine yeast with the wet ingredients, combine the dry and wet ingredients, knead the dough (at least 5 minutes), allow time for rising, make the filling, roll out the dough, spread the filling, pull out a rolling pin, roll up the dough, cut the rolls, arrange in the pan, allow time for rising, bake the rolls, cool, make the glaze, glaze the rolls. Whew! Makes me tired just writing all that.
How about this instead? Prepare the pan, combine dry and wet ingredients in a bowl, knead the dough for 30 seconds, stir together the filling, pat out the dough, spread the filling, roll up the dough, cut the rolls, arrange in the pan, then pop the whole thing in the fridge. The next morning bake the rolls, make the glaze and glaze the rolls. WAY easier! See what I mean? A treasure!
A dependable recipe source
The recipe is from the super-smart cooks over at Cook's Illustrated. They test and tweak and re-test and re-tweak until a recipe is near perfect. That makes my job easy although, I have to admit, I did tweak their tweaks a bit. Just a few things to make the recipe easier, prettier, more delicious and little less time-consuming.
It's interesting to me that, though these easy cinnamon rolls are not made with yeast, they have a similar texture to a classic sweet yeast roll. I expected them to be more biscuit-like in texture but I was pleasantly surprised! Don't get me wrong, I love biscuits - just not when I'm expecting cinnamon rolls. Thanks, Cook's Illustrated!
Great taste testers
We had some workers from a nearby landscape company cleaning up our yard this past week. One of the days they were here, I was testing these easy cinnamon rolls. It was cold and damp outside and the guys were working super hard. Scott offered them coffee and warm cinnamon rolls to enjoy on their break. Between the three guys, they gobbled up most of the pan of rolls. They all raved about them and one of the guys commented on how he "loved how the outer edges are crisp and sweet and the interiors so soft and tender". We decided he must be a "foodie" because that's what we love about these rolls too!
I had a few cute little helpers the last time I made these easy cinnamon rolls. This is a perfect recipe to make with little ones as it's simple and failproof. Our granddaughter, Emmy is 5 and her brother, Hayes recently turned 3. They were my wonderful little sous chefs and they took their job very seriously!
When cooking with younger children it works well to have all the ingredients pre-measured. Being organized ahead of time allows them to feel like they're really helping and, at the same time, ensures successful results.
So whip up a batch of these easy cinnamon rolls. You might just find that some of your partakers get so excited they forget their manners!
Well, maybe your guests will have a little more restraint. Either way, I'm quite certain they'll find this wonderful treasure from your kitchen irresistible!
Café Tips for making these Overnight Easy Cinnamon Rolls
- Do they have to be made the night before? Nope! I call them Overnight Easy Cinnamon Rolls only because it's such a nice option to prep in advance and eliminate the mess right before guests arrive but you can just as easily make the rolls and pop them right into the oven.
- When patting out the dough, make sure your counter is well floured. Otherwise, the dough will stick to the work surface. I like to flip the dough over several times while I'm patting it out to ensure the surfaces stay floured.
- Feel free to add raisins, craisins, currants, etc. to these rolls for delicious variations!
- I like to wrap the bottom of my pan with foil to prevent the outer crust from getting too brown. Otherwise, the edges will brown quicker than the top.
- You need a 9-inch round or square pan for these Overnight Easy Cinnamon Rolls. Don't try to make them in an 8-inch pan. There won't be enough space for the rolls to rise nicely. I really like these non-stick, heavy-duty 9-inch cake pans.
- Spraying the pan with baking spray and lining it with parchment paper will keep the rolls from sticking to the pan. I love these pre-cut parchment paper rounds. They're not expensive and a package will last a long time. These would make a well-appreciated gift for any baker friends or family members.
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter
- 2 ½ cups all-purpose flour plus additional flour for work surface
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups buttermilk
- 6 tablespoons melted butter divided
- 1 cup powdered sugar
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 1 ½-2 tablespoons hot water
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Adjust oven rack to upper-middle position and heat oven to 400˚F degrees. Spray a 9-inch non-stick cake pan with baking spray and line with parchment paper. Wrap a piece of aluminum foil around the outside of the pan (this will prevent over browning). Set aside.
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Combine brown sugar, granulated sugar and cinnamon in small bowl. Add the melted butter (1 tablespoon) and stir with a fork until mixture resembles wet sand; set filling mixture aside.
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Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl.
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Combine buttermilk and 3 tablespoons of the melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon or sturdy spatula until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 30 seconds.
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Flour the work surface again and pat dough with hands into an approximately 12 x 9-inch rectangle. Flip dough to opposite side several times while patting to keep the surfaces lightly covered with flour. Use more flour as needed.
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Brush rectangle with 2 tablespoons of melted butter. Sprinkle evenly with filling, leaving a ½-inch border of plain dough around edges. Press filling firmly into dough. Loosen dough from work surface at one long side (use a bench scraper or metal spatula if needed to get it started). Roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Place log seam-side down and cut evenly into 8 slices. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
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Place one roll in center of the prepared nonstick pan, then place remaining seven rolls around the perimeter of the pan. Brush tops with the 1 tablespoon remaining butter.
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Cover and place in refrigerator for up to 12 hours (or you can bake right away). The next day, bake until edges are golden brown, 23 to 25 minutes. Cool for 10 minutes. Use a small metal knife, if needed, to loosen buns from sides of the pan. Place a dinner size plate over the pan and invert rolls onto a plate then invert again onto a cooling rack.
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11. While buns are cooling, line rimmed baking sheet with foil or parchment paper (for easy cleanup) and set rack with buns over a baking sheet. Whisk powdered sugar, butter (1 tablespoon), vanilla and water together in a small bowl until smooth. Add more water if needed to make a thick but pourable icing. Drizzle icing evenly over buns and serve warm.
See Café Tips above for further instructions.
There is a total of 8 tablespoons melted butter in this recipe, including the icing. I like to melt it all at once to make things easier.
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Martine says
Will these stay soft or must you eat them right away, I love soft cinnamon buns, the BONUS here is the amount is small, so great stuff!
Chris Scheuer says
Hi Martine, since there are no preservatives in this recipe, these rolls are best eaten the day they are baked.
Martine says
Ok, sounds doable, and since its only two cups that is perfect, thank you, will aspire to make these, you got my confidence...with ingredients being so expensive now, just don't want to toss them out.
but you are correct, make them the day and eat them, that is not a problem with my family.
P.S. your recipes are the best!!
Chris Scheuer says
Thanks, Martine!
Molly says
I love these cinnamon rolls and was thinking through how to make a whole bunch for a bridal shower in June. Do you think I could make and freeze several batches before baking? Would a double batch bake in a 9x13 pan? I’m tempted to just “experiment” before the party and have 16 cinnamon rolls to share 🙂
Chris Scheuer says
Hi Molly, these rolls will definitely freeze well. You could either freeze them unbaked or baked. If you freeze before baking, let them thaw and rise before baking.
If you freeze them after baking would wait to add the icing until the day of the shower.
Shasta says
Do you have to use a metal pan or do you think a quiche-type dish would work? Would the cook time change? Also, if we are to cut this into 8 pieces, how is it that the recipe serves 12? Can’t wait to try these…..I think it might mark the beginning of a new tradition.
Chris Scheuer says
Hi Shasta, yes you could use a quiche dish for this recipe. You're right! It should be 8 servings. I don't think anyone will want to share these! I have updated the recipe, thanks.
Laurel says
Thank you for a recipe I could make after putting the kids to bed and have ready when they woke up! Appreciated not having to wait for the dough to rise, or get up at 4 am to do the rest of the recipe. 🙂
Chris Scheuer says
I love that! Thanks, Laurel 😊
Claudia says
Maybe this site has great recipes but it's difficult to say. It has too many ads to enjoy the experience, at least on a mobile. That video popping up is just too.much to bear.
Chris Scheuer says
Hi Claudia, I'm sorry you are annoyed by the ads. It's very expensive to run a website and the ads are the way we're able to offer quality recipes to readers for free.
Kathy Parathyras says
Hi Chris,
I think the ads are a small price to pay for all the delicious recipes that you share. Thank you! And Merry Christmas!
Kathy
Christi Gillette says
Agreed 100% ! Your site is one of the first I turn to for recipes as the always turn out amazing! Cinnamon rolls and the Citrus Olive oil cake are I the menu for Christmas this year. Thanks you two! Merry Christmas from Scott and Christi 🙂
Mary C says
WOW another awesome recipe Chris! I love that there is no yeast and is on the table quick! Thanks Chris
Chris Scheuer says
Thanks so much, Mary! I'm so happy you enjoyed these rolls!
Marlene J Campbell says
I made these yesterday and they were delicious as were the leftovers I heated up this morning. One note - the dough is extremely sticky when kneading and shaping the rectangle. Make sure you have plenty of flour for sprinkling on the dough and keep your hands well coated. Also, a bread scraper came in handy to get the dough off the counter when I flipped it and when I rolled it.
Chris Scheuer says
Thanks for sharing your results Marlene!
Karen says
Hi Chris: I made these cinnamon buns and they were fabulous! I subbed in 1/2 cup oatbran for 1/2 cup flour to bump up the fiber and they were wonderful!
I love your site and have had success with every recipe I have tried! Thanks from the west coast of Canada.
Chris Scheuer says
Thanks so much, Karen and greetings all the way to west coast Canada! I appreciate your kind review!
Laura | Tutti Dolci says
There's nothing better than cinnamon rolls and these look perfect! Hope you had a very Merry Christmas!
Chris Scheuer says
Hi Claire, thanks for noticing that. The remaining butter gets brushed on top of the rolls. I added that.
Claire Van Allen says
Glad you replied I was going to add the 3TBSP butter in with buttermilk. So do I understand that 1 TBSP goes into the filling, 2 TBSP on the rectangle before adding filling which leaves 3 TBSP to be added on the rolls before baking?
Claire Van Allen says
ok so probably need to melt a little more butter. 1 for the filling, 3 for the dough an 2 for the rectangle = 6. Will 1 more be enough?
Karen (Back Road Journal) says
We get a lot of house guests each winter that are visiting us in Florida to escape the cold. They would love waking up to the smell of cinnamon rolls baking in the kitchen. I hope Christmas was everything you wanted it to be in your new home.
Madonna says
Oh my gosh. Your grands are soooo cute. You are just the best grandmother, and not to leave out Scott, you to Scott.
I am putting these on my list. Thanks so much for the cooks notes. I love the extra dos and don'ts. My Mom always said just mix it until it looks right. I did not find that very helpful. 🙂
Merry Christmas to you and your family
M.
Chris Scheuer says
Thanks so much, Madonna!
Shelby says
I am getting ready to make these as a dry run for Christmas morning. For the cinnamon-sugar mix how much granulated sugar should be used? In the ingredients it says divided but doesn't say how much to use for each section. Thanks!!
Chris Scheuer says
Hi Shelby, if you refresh your screen, the amounts will be in there.
angiesrecipes says
You have some gorgeous helpers there, Chris. These cinnamon rolls look heavenly with that glaze :-)) Happy Holidays to you and your beautiful family!
Liz says
Your helpers are precious!! I bet they love to stop by when you're baking something wonderful like these cinnamon rolls. These are on my shortlist for Christmas morning---"easy" sold me!! Merry Christmas to you and Scott! xo
Vivian says
Dear Scott and Chris...
The first thing I must say is that I adore your blog photo...have for years! It expresses so much love, trust and companionship. One can just see how you care for each other...your eyes appreciating each other, Scott's hands clasped and supporting of you, your gentle hand on his back. That kind of caring is so important, especially at this time of year. Thank you for sharing that love.
This is a recipe that I will try in the next few days. I also must commend you for that marvellous Ridiculously Easy Focaccia Bread!! No kidding...the BEST!
Chris Scheuer says
What a sweet comment, Vivian! Thanks so much for taking the time to write. Yes, I'm about to make a few batches of focaccia to store in the freezer. It's so wonderful to have on hand. Wishing you a very Merry and delicious Christmas!
Mary Dodge Bovaird says
We seem to have an abundance of eggnog just now. Can I use it instead of buttermilk and if so would I leave out the baking sofa?
Chris Scheuer says
Hi Mary Dodge, no, that would not work. It's the acid in the buttermilk that reacts with the baking soda to create the wonderful texture. If you don't have buttermilk you can make a substitute by adding 1 tablespoon vinegar to a cup and then measuring out the milk. It's not quite the same but you'll have similar results.
Rose says
Hi, me again. Question: you say the white sugar should be divided, but then in the method, you say to just combine both sugars. Am I missing something??
Cheryl says
Morning Chris - Does Sugar divide day mean 3 Tbls for filling and 3Tbls for dough?
Merry Christmas!!
Cheryl M.
Chris Scheuer says
Thanks, Cheryl! I've corrected the recipe to make that clear. Merry Christmas!
Rose says
Oh no! I just made it using all 6 tbsp of sugar combined with the brown sugar. Dang. These are going to be sweet!
Chris Scheuer says
I think you'll be fine Rose as the overall amount is the same.
Rose says
Thanks, Chris, they did turn out fine...but I think they would have been outstanding with the sugar in the dough. Next time. All the best for a wonderful 2019!
Jennifer @ Seasons and Suppers says
Just the thing for a delicious Christmas morning treat, without any fuss or muss 🙂 We are a cinnamon roll loving family!
Tricia | Saving Room for Dessert says
Aww they are so cute! So glad you're getting to spend time with your little ones during the holidays. I am a big fan of Cook's Illustrated and often swoon over their well tested recipes. Love these cinnamon rolls and wish I had one now! Merry Christmas Chris and a very Happy New Year!
Rose says
Hi Chris, can you use homemade buttermilk in this recipe? By putting vinegar or lemon juice into regular milk? I’d love to try these as my husband is a HUGE cinnamon roll fan, but I’ve never been keen on using yeast, so have never tried to make them. Your recipe sounds like it fits the bill deliciously. Thanks for all you do and happy holidays!!
Rose says
Well, I was too anxious to make these, so neglected to wait for a reply re the DIY buttermilk. I did indeed make my own buttermilk and I can’t tell you how impressed I am with the result of these rolls!! (Aside from not dividing the sugar before the correction was made to the recipe.) These have a really lovely texture. Would have been better with the sugar added to the dough, but still very good and will definitely make again. Hubby is happy! Thank you, Chris!!
Chris Scheuer says
So sorry Rose, we were at church and then out for lunch. So happy you enjoyed them despite my tardiness.
Chris Scheuer says
Hi Rose, yes you could definitely use homemade buttermilk. Enjoy!
Monique says
Beautiful children..and rolls:)
Merry Christmas to you all.