Worlds Best Cinnamon Rolls Overnight Recipes

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OVERNIGHT CINNAMON ROLLS I



Overnight Cinnamon Rolls I image

Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!

Provided by DENDES5238

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 14

1 cup milk
⅓ cup butter
1 (.25 ounce) package active dry yeast
½ cup white sugar
4 ½ cups all-purpose flour
1 teaspoon salt
3 eggs
¾ cup brown sugar
1 tablespoon ground cinnamon
½ cup raisins
1 teaspoon light corn syrup
½ teaspoon vanilla extract
1 ¼ cups sifted confectioners' sugar
2 tablespoons half-and-half cream

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
  • In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
  • Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
  • The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  • Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 73.2 g, Cholesterol 62.6 mg, Fat 7.6 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 262 mg, Sugar 34.8 g

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. -Chris O'Connell, San Antonio, Texas

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 large eggs, room temperature
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
CINNAMON FILLING:
1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided
GLAZE:
2 cups confectioners' sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 262mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

Delicious cinnamon roll recipe that rises in the fridge overnight.

Provided by Jeniflower

Categories     Cinnamon Rolls

Time 10h5m

Yield 12

Number Of Ingredients 13

2 cups lukewarm water
1 (.25 ounce) package active dry yeast
½ cup white sugar
¼ cup shortening
1 ½ teaspoons salt
1 large egg
6 cups all-purpose flour, sifted
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
½ cup white sugar
4 tablespoons ground cinnamon
1 pinch ground cloves
½ cup cream cheese frosting, or to taste

Steps:

  • Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
  • Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
  • Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
  • Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 82.6 g, Cholesterol 35.8 mg, Fat 15.9 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 7.2 g, Sodium 331.6 mg, Sugar 32.2 g

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

For a sweet treat, bake Alton Brown's Overnight Cinnamon Rolls; let the dough rest overnight so they become plump, fluffy and perfect with cream cheese icing.

Provided by Alton Brown

Time 11h45m

Yield 12 rolls

Number Of Ingredients 16

4 large egg yolks, room temperature
1 large whole 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 or cooking spray
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

Steps:

  • For the dough: 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.

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