Overnight Cinnamon Rolls

Make-Ahead Overnight Cinnamon Rolls – A Christmas Morning Game-Changer

This make-ahead overnight cinnamon roll recipe is an absolute lifesaver, especially during the holiday season! You prep everything the night before, then simply bake them fresh on Christmas morning – minimal effort, maximum reward.

This post is a little different from my usual content for two reasons:

1. It’s a detailed step-by-step tutorial, and

2. It’s a couple of months behind schedule.

I originally made these cinnamon rolls back in December as part of our Christmas breakfast spread—hence the festive tree in the background of the photos. (And no, the tree isn’t still up!)

Growing up, cinnamon rolls weren’t part of our holiday tradition, but ever since meeting Ryan, it’s become a non-negotiable Christmas morning treat.

After several disappointing years with store-bought Pilsbury rolls that were always dry—no matter how much glaze we added—I finally decided to take the plunge and make them from scratch.

Don’t Be Intimidated by Yeast Dough

While these rolls do have a few steps, each one is simple. Working with yeast can seem tricky, but the key is activating it properly. As long as your yeast is alive and bubbly, you’re golden.

Using Yeast Correctly:
This recipe calls for active dry yeast (not instant!). Start by dissolving the yeast in warm water with a little sugar, and let it sit for about 10 minutes. It should get nice and frothy—if not, toss it and try again with a fresh packet. I learned this the hard way the first time by using water that wasn’t warm enough. Now I use a thermometer to get it just right (around 25–38°C / 77–100°F).

While the yeast is proofing, warm the milk, butter, and sugar until melted, then let that mixture cool until lukewarm. Combine it with the yeast mixture, flour, and eggs, and your dough is ready to knead.

Knead the dough for about 8 minutes until smooth and elastic, then let it rise for an hour until it doubles in size.

Step-by-Step: How to Make Cinnamon Rolls

1. While the dough rises, prepare the brown butter caramel. Pour it into a greased 9×13″ baking dish and sprinkle half of your chopped nuts over the top.

   
   
   

2. Once the dough has risen, roll it into an 18×14″ rectangle on a floured surface. Spread softened butter all over, leaving a 1″ border.
   
   
   

3. Sprinkle the cinnamon sugar mixture and remaining nuts evenly over the buttered surface.

   
   
   

4. Roll up the dough tightly (I prefer rolling toward myself to better control the filling).

   
   
   

5. Pinch the seam closed and place the roll seam-side down. Brush with more butter.

   
   
   

6. Slice the roll into 15 even pieces. I used a tape measure for accuracy, but you can eyeball it if you’re not as precise.

   
   
   

7. Arrange the rolls cut side down over the caramel in the baking dish.

   
   
   
   
   
   

8. Cover tightly with plastic wrap and refrigerate overnight.

   
   
   

If you prefer to bake them the same day: Let the rolls rise at room temperature for about an hour until they’ve doubled in size.

In the Morning

1. Remove the rolls from the fridge and let them rest at room temperature for about an hour—they should rise noticeably during this time.

   
   
   

2. Preheat your oven to 375°F (190°C). Bake for 25–30 minutes, until golden brown.

   
   
   

3. Let the rolls cool in the pan for 3 minutes, then carefully flip them onto a serving dish—the caramel will be hot and gooey, so watch out!

   
   
   
   
   
   

Serve immediately and enjoy every warm, sticky bite.

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Why I Keep Coming Back to This Recipe

I’ve made these overnight cinnamon rolls five years in a row, and they’ve become a family favorite. Being able to prep everything in advance makes Christmas morning so much more relaxed. Just pop them in the oven and go!

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Tips for Perfect Overnight Cinnamon Rolls

• Only use active dry yeast. If you must use instant yeast, reduce the amount by 25%. (I haven’t tested it with instant myself.)

• Customize the nuts. Use walnuts, pecans, or skip them entirely if you prefer.

• For same-day baking: Let the rolls rise for an hour at room temp before baking.

• Caramel lovers: You can increase the caramel glaze by 1.5x, but doubling it is too much!

• Frosting fans: Add a cream cheese frosting if you want an even sweeter version.

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Ingredients

Yeast Mixture:

• 1 tsp granulated sugar

• 10 ml active dry yeast (1 package, 0.25 oz)

• 1/2 cup warm water (110°F/45°C)

Milk Mixture:

• 1/2 cup milk

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, cubed

• 1 tsp salt

Dough:

• 2 large eggs, room temperature, lightly beaten

• 4 cups all-purpose flour

Caramel Glaze:

• 3/4 cup unsalted butter

• 3/4 cup light brown sugar, packed

• 1/2 cup chopped walnuts or pecans

Filling:

• 3/4 cup light brown sugar, packed

• 1 Tbsp ground cinnamon

• 1/4 cup unsalted butter, very soft (not melted)

• 1/2 cup chopped walnuts or pecans

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Instructions

Yeast Mixture:

1. In a small bowl, mix sugar and yeast into warm water. Let sit until frothy (approx. 10 minutes). If not frothy, try again with fresh yeast and warmer water.

Milk Mixture:

1. Warm milk in a small saucepan until it just starts to bubble. Remove from heat and stir in sugar, butter, and salt until melted. Let cool until lukewarm.

Dough:

1. In a large bowl, mix together the yeast mixture, milk mixture, eggs, and 1 1/2 cups of flour. Stir with a wooden spoon until well combined. Gradually add remaining flour, 1/2 cup at a time.

2. Knead on a floured surface for 7–8 minutes until smooth.

3. Transfer to a lightly oiled bowl, turn to coat, and cover with a damp towel. Let rise for 1 hour in a warm place.

Caramel Glaze:

1. While the dough rises, melt butter in a saucepan, stir in brown sugar, and whisk until smooth. Pour into a greased 9×13″ pan and sprinkle with half the nuts.

Filling:

1. Mix brown sugar, cinnamon, and remaining nuts in a bowl. Set aside.

Assembly:

1. Roll the dough into an 18×14″ rectangle on a floured surface.

2. Spread 2 Tbsp of softened butter over the surface, leaving a 1″ border.

3. Sprinkle with cinnamon sugar mixture.

4. Roll tightly from the long side and pinch the seam.

5. Brush the top with remaining butter and slice into 15 pieces.

6. Place rolls into the prepared pan over the caramel glaze.

7. Cover tightly and refrigerate overnight.
   (For same-day baking: let rolls rise at room temp for 1 hour instead.)

In the Morning:

1. Take rolls out of the fridge and bring to room temperature (45 mins–1 hour).

2. Bake at 375°F for 25–30 minutes until golden brown.

3. Let rest for 3 minutes, then carefully invert onto a serving plate. Serve immediately—careful, the caramel is hot!