Overnight Cinnamon Rolls

Overnight Cinnamon Rolls


Overnight Cinnamon Rolls

A Christmas tradition in the Watt household!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 11 hours 15 minutes
Servings 12 rolls
Calories 475kcal



  • 4 large egg yolk room temperature
  • 1 large egg room temperature
  • 2 ounces sugar approximately 1/4 cup
  • 3 ounces unsalted butter melted, approximately 6 tablespoons
  • 6 ounces buttermilk room temperature
  • 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • vegetable oil


  • 8 ounces light brown sugar approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • pinch salt
  • 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces Powdered Sugar approximately 1 1/2 cups



  • In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.
  • Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
  • Remove the whisk attachment and replace with a dough hook.
  • Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
  • Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
  • Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
  • Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
  • Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.


  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.


  • Butter a 9 by 13-inch glass baking dish.
  • Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you.
  • Roll into an 18 by 12-inch rectangle.
  • Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge.
  • Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough.
  • Beginning with the long edge nearest you, roll the dough into a tight cylinder.
  • Firmly pinch the seam to seal and roll the cylinder seam side down.
  • Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
  • Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.


  • Remove the rolls from the refrigerator and place in an oven that is turned off.
  • Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls.
  • Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
  • Preheat the oven to 350 degrees F.
  • When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  • While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.




Calories: 475kcal | Carbohydrates: 76g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 569mg | Potassium: 128mg | Fiber: 2g | Sugar: 37g | Vitamin A: 450IU | Calcium: 40mg | Iron: 2.9mg