Overnight cinnamon rolls
Print Recipe

Overnight cinnamon rolls

Cinnamon rolls are great, but prepping them the night before is even better!
Prep Time40 mins
Cook Time25 mins
Resting time3 hrs 30 mins
Total Time1 hr 5 mins
Servings: 12
Author: Eva Bakes


  • 1 Tablespoons active dry yeast
  • 1/2 cup warm water 105°F
  • 4 and 1/2 cups all-purpose flour plus more as needed
  • 4 eggs
  • 1/4 cup granulated sugar
  • 2 teaspoon kosher salt
  • 8 Tablespoons (1 stick) unsalted butter at room temperature
  • 8 Tablespoons (1 stick) unsalted butter melted
  • 1/2 cup granulated sugar mixed with 1 Tablespoon ground cinnamon


  • In the bowl of a stand mixer, sprinkle the yeast over the water. Let it set for a few minutes until it gets frothy, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let it rest in a warm spot for about 30 minutes.
  • To the yeast mixture, add the eggs, granulated sugar, salt and the remaining 4 cups of flour. Using the dough hook, knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead for about 10-12 minutes or until the dough is smooth. You may need to add some extra flour to the dough so it isn't so sticky. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
  • Butter or grease a 9-by-13-inch baking dish. Transfer the dough to a lightly floured work surface. Roll the dough into a 15-by-10-inch rectangle. Brush the dough with half of the melted butter and be sure to leave a 2-inch-wide strip uncovered on one of the long sides. Sprinkle the cinnamon sugar mixture over the butter.
  • Starting at the long side that is fully buttered and covered with sugar, tightly roll up the rectangle into a log shape. Place the roll with the seam facing down and cut it into 10 or 12 equal pieces. Put the pieces cut side up in the prepared dish. Brush the tops of the rolls with the remaining butter. Cover with plastic wrap and let it cool in the refrigerator overnight.
  • The next morning, remove the rolls from the refrigerator and let them rise for 1 hour.
  • Preheat your oven to 350°F (I recommend baking at 325 degrees F).
  • Bake the rolls until the tops are golden brown, about 30 minutes (I recommend baking for 25 minutes in a 325 degree F oven). Let cool in the pan for 15 minutes. Serve warm.


If desired, you can top the rolls with a powdered sugar or cream cheese icing glaze. Head over to the Williams-Sonoma website for the powdered sugar glaze recipe.
Source: Williams-Sonoma; originally adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008)