These soft and fluffy Overnight Cinnamon Buns topped with creamy vanilla icing are the perfect make-ahead treat for 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 I 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!
Like my Cinnamon Raisin Swirl Bread or Monkey Bread Muffins, this is another yummy and easy recipe for a gooey cinnamon sugar homemade yeast dough treat!
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Be sure to also check out my other brunch recipes such as tangy Lemon Cream Cheese Turnovers, flavorful Banana Gingerbread Muffins, Easy Homemade Waffles, or yummy Lemon Cranberry Muffins.
⭐️ Why You Need to Make This Recipe
- Flavor - All the goodness of a classic cinnamon roll is present in this simple recipe. Spicy cinnamon, sticky brown sugar on the bottom, and creamy vanilla icing on top.
- Texture - These cinnamon rolls are soft and fluffy with gooey cinnamon sugar inside.
- Method - The dough is super easy to whip up, assemble, and then they chill in the fridge overnight until you are ready for fresh cinnamon rolls. Take out and let rise for 1 hour before baking until golden.
🧈 Ingredients
Here are the ingredients needed to make these simple overnight cinnamon rolls.
Ingredient Notes
- Flour - Like my Classic Cinnamon Bun Recipe, this dough is made with all-purpose flour.
- Yeast - You will need instant yeast which is also called quick-rise yeast or rapid-rise yeast.
- Brown Sugar - Light or dark brown sugar may be used. The brown sugar melts into a delicious gooey caramel-like mixture on the bottom of the pan.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour and salt in a large mixing bowl.
Step 2: In a separate container, whisk together the warm milk, sugar, vanilla, oil, and yeast just until the yeast dissolves.
Step 3: Add to the combined flour and salt and stir until a loose dough forms.
Step 4: Knead for 2-3 minutes or until a smooth dough forms. Shape into a ball and place in a well-greased bowl.
Step 5: Cover and let rise for 1 hour or until doubled in size.
Step 6: Deflate the dough and roll out into a large rectangle about 18 inches wide and 12 inches tall. Spread the softened butter on evenly followed by sprinkling the brown sugar and cinnamon on.
Step 7: Roll up tightly starting from the wide edge and pinch the seam to seal.
Step 8: Slice into 18 rolls and place each roll into muffin tins that have been well-greased. Cover well and refrigerate until ready to bake.
Step 9: To bake, remove from the refrigerator and let the cinnamon rolls rise in a warm place for 1 hour before baking in a preheated oven for 15-20 minutes or until bubbly and golden on top.
Step 10: Whisk together the powdered sugar, vanilla, and enough cream to make an icing to drizzle over the cinnamon rolls once they have cooled slightly.
💡 Top Tip
You can bake these cinnamon rolls in 2 baking pans instead of a muffin tin for soft-edged rolls. Make sure the pan is well-greased and you might need to add a few minutes to the baking time.
❓ Recipe FAQs
These cinnamon rolls are best served warm out of the oven but you can store cooled-down leftovers in an airtight container at room temperature for up to 3 days.
Yes, in a pinch you could probably use white sugar for the filling but brown sugar is best.
Yes, you can definitely omit the icing or top these rolls with cream cheese icing if you would rather.
Yes! Simply let the rolls rise for 30-45 minutes or until doubled in size right after slicing the rolls. Bake in a 350℉ for 15-20 minutes.
❤️ More Cinnamon Recipes
Looking for other recipes like this? Try these:
If you tried these Overnight Cinnamon Rolls or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Overnight Cinnamon Buns
Equipment
- muffin tin(s) or large baking pan
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- rolling pin
- sharp knife
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup + 2 tablespoons warm whole milk (110℉)
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons neutral-flavored cooking 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)
- ¼ teaspoon vanilla extract
- 3-4 tablespoons whipping cream
Instructions
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 to the flour mixture while mixing to form a loose dough.
- Turn onto a lightly floured counter and knead until a smooth dough forms - about 2-3 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. *
To Bake:
- 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!
Notes
- You can also just let the rolls rise for 30-45 minutes or until doubled in size right after slicing the rolls and proceed with baking.
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