These soft and fluffy Overnight Cinnamon Buns topped with creamy vanilla icing are the perfect make-ahead treat for Christmas morning brunch!
I'm all about having some kind of delicious homemade breakfast-type treat with brunch on Christmas morning. However, I am not interested in making anything time-consuming and complicated when you want to be enjoying time spent with family.
These cinnamon buns are not only crazy easy and simple to prepare, but all the work is done the day before! All you need to do on Christmas morning is pull them out of the fridge to rise for 1 hour, bake for 15-20 minutes, and then top with a simple icing while they are still hot for gooey and delightful homemade cinnamon rolls without too much fuss at all! Yes, please!
Here are some more simple and yummy ideas for Christmas brunch!
- Lemon Cream Cheese Turnovers -- This recipe I posted last Christmas is so easy yet impressive.
- Easy Homemade Waffles -- Homemade waffles would be a great breakfast for Christmas morning.
- Cranberry Lemon Pound Cake Muffins -- Cranberry and lemon are such a tasty combination.
- Banana Gingerbread Muffins -- These banana muffins are so Christmassy and delicious.
- and more!
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Overnight Cinnamon Buns
- muffin tin(s) or large baking pan
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- rolling pin
- sharp knife
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup + 2 tablespoons warm whole milk (110℉)
- 2 tablespoons granulated (white) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 1 tablespoon quick-rise yeast (instant yeast)
For the Filling:
- ¼ cup salted butter, softened
- ¾ cup brown sugar
- 4 teaspoons ground cinnamon
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- ½ teaspoon vanilla extract
- 3-4 tablespoons whipping cream
To Prepare the Cinnamon Buns:
- Combine the flour and salt in a mixing bowl. Whisk together the warm milk (no hotter than 110℉), sugar, vanilla extract, oil, and yeast in another bowl. Add the wet ingredients into the flour mixture while mixing to form a loose dough. Turn onto a lightly floured counter and knead until a smooth dough forms - about 5 minutes of kneading. Shape into a smooth ball and let rise covered in a well-oiled bowl in a warm place for 1 hour - the dough should double in size.
- Prepare muffin tin(s) or a large baking pan with non-stick cooking spray.
- After 1 hour of rising, punch the dough down and roll out into a large rectangle, approximately 18 inches wide and 12 inches tall. Spread the softened butter all over the dough, avoiding the very top edge. Combine the brown sugar and cinnamon and sprinkle evenly over the buttered dough.
- Roll the dough up tightly, starting from the long side of the rectangle. When you get to the end, pull the loose flap up over the roll and pinch the dough together to create a seam.
- Slice into 18 rolls with a sharp knife. Place the rolls in the prepared muffin tin(s) or baking pan and cover with plastic wrap before refrigerating for 8-16 hours or overnight.
- Remove the cinnamon buns from the refrigerator and let rise in a warm place for 1 hour or until doubled in size. Preheat the oven to 350℉. Bake the risen cinnamon rolls in the preheated oven for 15-20 minutes or until golden. Let cool slightly for about 10 minutes before topping with the icing.
To Make the Icing:
- Whisk together the powdered sugar, vanilla, and 3-4 tablespoons of whipping cream. Drizzle over the slightly cooled cinnamon rolls. Serve immediately. Enjoy!
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