Classic overnight cinnamon rolls that will put a smile on everyone who tries one! They are a perfect addition to any holiday but especially Christmas!
It’s Christmas Eve!! I can’t believe it!
I also can’t believe I am actually getting a post out on Christmas Eve?! Now that’s something! I feel like I haven’t left the kitchen lately. We have been making cookies, cookies, and more cookies and there’s not a tract of any of them to show for it. These kids looove cookies! Oh and you know who else loves cookies? My husband. Like a lot. I don’t make them very often except this time of year for that very reason. They are half gone before I am even done baking them. It’s nuts!
And so here I go and make some homemade cinnamon rolls!
I have had this recipe around for awhile. And by awhile I mean I got it from my foods teacher in high school! I remember everyone loved these cinnamon rolls so much even the boys were excited to cook when it meant they got to eat these!
Since then I have made these at least a dozen times and they are by far still my favorite cinnamon rolls! So I had to share them with all of you!
If you can manage to set your alarm four hours earlier than usual and get up and set these rolls out to rise then I think you will be fine! It might seem like a pain but all you have to do is set them on the counter and let them rise for 4 hours and then bake for 20-30 minutes at 375℉ and you can go back to bed!
It’s a small sacrifice really for what you get out of it. Promise guys!! I mean it’s Christmas! You deserve these.
I hope you have a very Merry Christmas and Happy New Year!!!!
Classic Overnight Cinnamon Rolls
Ingredients
- 1.5 cups water
- 2 pkg active dry yeast
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup milk
- 1/2 cup butter softened + more for brushing on dough
- 6-7 cups all-purpose flour divided
- 2 each eggs
- 2 tablespoons canola oil
Cinnamon/Sugar Mixture
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Frosting
- 3 tablespoons butter softened
- 1 dash kosher salt
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup milk
Instructions
- Combine yeast with water that has been warmed to 105-115℉ and let yeast dissolve for 5 minutes.
- Add yeast water to bowl of stand up mixer. Add sugar, salt, milk, 1/2 cup softened butter to mixer and mix well. Gradually add 3 cups flour and eggs one at a time. Continue mixing until mixture is well combined.
- Mix in remaining 3 cups flour gradually until mixture pulls away from the sides of the bowl.
- Knead dough 3-4 minutes on a floured board. Add additional flour at this time as needed if sticky.
- Mix cinnamon and sugar together in a small bowl. Set aside
- Roll out dough on a floured surface into an oblong rectangle. Spread with softened butter leaving a 1/2 inch around the border. Sprinkle cinnamon and sugar mixture over the buttered dough areas.
- Roll up the dough the long way. Using thread or string cut rolls 1 inch thick and place in greased pan 3/4-1 inch apart. Brush tops with oil and cover loosely with plastic wrap and place in refrigerator.
Next Day
- Remove from refrigerator 4 hours ahead of baking time. Rolls should double in size.
- Preheat oven to 375℉. Bake 20-30 minutes or until rolls are golden brown around the edges.
- While rolls are baking, make frosting. Combine all ingredients in a medium bowl and mix well. Frost rolls while hot.
