• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Home
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
Home » Christmas » Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

By Chula King · December 8, 2019 · Updated July 1, 2020 Leave a Comment

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
Overnight Cinnamon Rolls

‘Twas the night before Christmas when visions of cinnamon rolls were twirling in everyone’s head. Could Santa load some on his sleigh for a perfect ooey gooey wake up treat? Of course with Overnight Cinnamon Rolls! They are the perfect make ahead breakfast when your sweet tooth is craving a sugary start to the day.

Overnight Cinnamon Rolls

I make the cinnamon rolls the night before with the bread machine doing most of the work, and allow for the partial rise in the refrigerator. The next morning, I pull the cinnamon rolls from the refrigerator, allow the soft, fluffy rolls to rise for an additional hour or two and bake them to perfection. I finish the cinnamon rolls off with a creamy dreamy cream cheese frosting that always brings a smile to everyone’s face.

Ingredients for Overnight Cinnamon Rolls

I used the following ingredients for the dough: Milk, unsalted butter, egg, instant vanilla pudding, sugar, salt, all-purpose flour and instant yeast. For the filling, I used unsalted butter, light brown sugar and ground cinnamon. I made the frosting with cream cheese, unsalted butter, vanilla extract and confectioners’ sugar.

Ingredients for Cinnamon Roll DoughYou might think that adding pudding to the cinnamon roll dough is a bit odd. However, when pudding is added to cake mixes, it greatly enhances the moistness of the cake. It does the same thing to the cinnamon rolls – helps produce a soft and moist dough that stays fresh longer.

Making the Cinnamon Roll Dough

As is generally the case with me, I let my bread machine do most of the work when making a yeasted dough. It’s not that I’m lazy – well maybe a little lazy! However, really don’t like to actually knead the dough!

Anyway, I started by adding the dough ingredients to the pan of my bread machine, ending with the yeast. I placed the pan in the bread machine, pressed the dough cycle and walked away. After a little under two hours, the dough was perfectly kneaded and ready for the next step.

Forming the Cinnamon Rolls

I turned the dough onto a floured surface and rolled it into an 18 x 12-inch rectangle. The dough was a dream to work with. It offered very little resistance to the rolling.

Once I had rolled the dough, I spread some unsalted butter on it. Then I sprinkled on the brown sugar and cinnamon.

Sprinkling Brown Sugar on DoughStarting at one of the long ends, I tightly rolled the dough to form an 18-inch log. Before finishing the rolling, I brushed the other long end with some water and pinched the log shut. I cut off an inch on either end, and cut the rest of the log into 16 1-inch rolls with a bread knife.

Slicing the Cinnamon RollsI divided the rolls between two 9-inch round cake pans. I covered both pans and placed one in the refrigerator and the other in the freezer for a later date.

Rolls Ready to RiseThe Next Morning

The next morning, I removed the pan of rolls from the refrigerator and set it on the counter for the remaining rise. This took about 1 1/2 hours.

Rolls Ready for OvenI popped the cinnamon rolls into a preheated 350°F oven for about 25 minutes. The smell in the house was amazing!

While the rolls were baking, I made the cream cheese frosting. I started by beating together the room temperature cream cheese and butter. Then I beat in the vanilla extract. Next, I added the confectioners’ sugar and beat everything together until the frosting was nice and creamy. I thought that it was a bit too thick, so I beat in several teaspoons of milk to produce the perfect consistency.

After 25 minutes, the rolls were nicely browned and perfectly cooked. I removed them from the oven and let them rest for about 10 minutes before removing them from the pan onto a wire rack and spreading on the frosting.

Frosting Cinnamon RollsOh my – the Overnight Cinnamon Roll were amazing. They were tender and fluffy with each bite oozing of sugared cinnamon and cream cheese frosting. Just imagine the smile on your family’s faces when you serve these awesome cinnamon rolls after opening presents on Christmas Day. Yum!

Overnight Cinnamon RollsIf you’re not sure about a sweet make ahead holiday breakfast or brunch, you should check out some of my delicious savory recipes:

  • Make Ahead Sausage ‘n Cheese Breakfast Casserole
  • Sous Vide Bacon and Gruyère Egg Cups
  • Classic Eggs Benedict
  • Sausage Bread
  • Sausage and Cheese Crescent Ring
  • My Mother’s Southern Cheese Grits with a Modern Twist
Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

'Twas the night before Christmas when visions of cinnamon rolls were twirling in everyone's head. Could Santa load some on his sleigh for a perfect ooey gooey wake up treat? Of course with Overnight Cinnamon Rolls! They are the perfect make ahead breakfast when your sweet tooth is craving a sugary start to the day.
5 from 2 votes
Print Pin Rate
Course: Bread, Breakfast, Brunch
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Processing in Bread Machine/Overnight Rise: 8 hours 40 minutes
Total Time: 9 hours 35 minutes
Servings: 16 cinnamon rolls
Calories: 375kcal
Author: Chula King

Ingredients

Dough

  • 1 large egg
  • 1 1/4 cups (10 ounces) milk (or enough to equal 12 total ounces of liquid with egg)
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1 Tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 3 3/4 cups (18.75 ounces) all-purpose flour (See Tip 1)
  • 2 1/4 teaspoons instant yeast

Filling

  • 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 cup (7.5 ounces) light brown sugar
  • 4 teaspoons ground cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature (See Tip 2)
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (10 ounces) confectioners' sugar
  • 2 teaspoons milk (optional)

Instructions

  • Add dough ingredients to pan of bread machine in the order listed. Select dough cycle. Add additional flour or milk to desired consistency.
  • When dough cycle is completed, transfer dough to well floured surface. Roll to an 18 x 12-inch rectangle. Spread with 1/2 cup unsalted butter. Sprinkle on 1 cup of light brown sugar and 4 teaspoons of cinnamon.
  • Butter a 9-inch round cake pan or other dish.
  • Beginning with a long side, roll dough into a tight 18-inch log. Cut off 1 inch from each end and discard. Cut log into 16 1-inch slices. Place cut side down in prepared dish. Cover with plastic wrap and place in refrigerator overnight. (See Tip 3)
  • Preheat oven to 350°F.
  • The next morning, remove rolls from the refrigerator. Allow to continue rising for 1 1/2 to 2 hours. Bake in preheated oven for 25 to 30 minutes. Remove from oven; allow to cool for 10 minutes.
  • While rolls are baking, make the cream cheese frosting. Beat together the cream cheese and butter until smooth and fluffy. Add vanilla extract; beat well. Add confectioners' sugar; beat until creamy and smooth. If necessary, add 1 to 2 teaspoons of milk to desired consistency. Frost cinnamon rolls while still warm.
  • Yield: 16 Overnight Cinnamon Rolls.

Chula's Expert Tips

  1. I always weigh my ingredients to ensure consistent results every time.
  2. I used light cream cheese, but you could use full fat cream cheese if desired.
  3. Rather than putting the cinnamon rolls in the refrigerator, you can freeze them. When you are ready to bake them, remove from freezer. Turn on electric oven for 1 minute and 45 seconds or until you see the temperature start to rise. Place the frozen rolls in the warmed oven and allow to rise until double in size, around 2 hours. Bake as above.

Nutrition

Calories: 375kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 113mg | Fiber: 2g | Sugar: 34g | Vitamin A: 444IU | Calcium: 59mg | Iron: 2mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

 

Related

Filed Under: Breads, Breakfast, Christmas

Previous Post: « Make Ahead Sausage ‘n Cheese Breakfast Casserole (With Video)
Next Post: Christmas Surprise Lemon Bundt Cake (With Video) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

Sites Featured In

Subscribe to Pudge Factor By Entering Your Email Address

Categories

Amazing Treats and Dishes for Mardi Gras

Mardi Gras Munch

Mardi Gras Munch

Mardi Gras Salad

Mardi Gras Salad

Elegant Shrimp Newburg in Puff Pastry Shells

Elegant Shrimp Newburg in Puff Pastry Shells

Layered Shrimp Cocktail Spread

Layered Shrimp Cocktail Spread

Mardi Gras Swirled Lemon Bark (With Video)

Baked Pecan Chicken with Mardi Gras Rice

Baked Pecan Chicken with Mardi Gras Rice

More Posts from this Category

Most Popular Posts

Make Your Own Espresso Powder
Poffertjes (Dutch Mini Pancakes)
Tate's Bake Shop Chocolate Chip Cookies
Sausage & Cheese Crescent Ring (With Video)
Homemade Hamburger Buns (Bread Machine)
Chicken Schnitzel with Mustard Cream Sauce

Footer

© 2012–2021 · Pudge Factor®, LLC · Privacy Policy · Disclaimer