Over Night Cinnamon Rolls

I used to live right outside of Chicago. I was born there, raised there, attended college there (Go Cats!) and after graduation I moved away to Washington, DC. I was promised when I moved that the weather was always warm, that I wouldn’t need my winter jacket, and that by March I would be back in shorts.


We experienced a (granted a much,much more mild) version of the polar vortex. It has snowed 3 times, and I have had to break out not only my winter jacket but my boots! Needless to say I am pretty over winter (although I am loving the Sochi Winter Olympics!) and it isn’t even Valentine’s Day.


Therefore this week seemed like the perfect time to share one of my many cinnamon roll recipes with you! This recipe is inspired by a recipe from Cook’s Illustrated and makes either 3 large cinnamon rolls or 6 cupcake cinnamon rolls. I choose to make the cupcake rolls because I wanted to eat them throughout the week. This recipe also freezes beautifully so if you choose to make the cupcake cinnamon rolls you can freeze them and then only bake up one or two at a time.


These rolls are fluffy, bursting with cinnamon flavor, and topped with a creamy glaze that you won’ be able to get enough of. What makes these even better is that they are made the night before! This means that you get all the benefits of making rolls with yeast without having to wake up 2-3 hours before breakfast. It is a real win-win situation.


Ingredients for Rolls

1 egg

2 tbs granulated sugar

1/4 cup buttermilk (I made some with 1/3 cup milk and 1 tsp of vinegar)

1/2 tsp salt

3/4 tsp yeast

2 tbs butter

1 1/2 cups of flour

2 tbs butter

Ingredients for Filling

2 tbs cinnamon

1/2 stick butter at room temperature

2 tbs-1/4 cup brown sugar

Ingredients for Frosting

2 tbs butter, partially melted

1 tsp vanilla

1 tbs heavy cream

3/4-1 cup powdered sugar


1. Melt butter and allow butter to cool to room temperature.

2. Whisk together all of the ingredients except for the flour in a small mixing bowl.

3. Whisk in flour and then once the dough comes together knead it with your hands for 1-2 minutes till the dough becomes an elastic ball. Allow the dough to rise in a warm area and cover the bowl with a towel or plastic wrap while it rises for 2 hours.


4. Roll the dough out into a rectangle about 10 inches by 6 inches but there is really no need to be exact here since you are going to be covering everything with frosting anyways!


5. Rub the dough with the room temperature butter, covering the whole rectangle.


6. Sprinkle on an even layer of cinnamon and follow with an even layer of sugar. The more cinnamon and sugar you add in this stage the more cinnamon sugar goo you will have so be as heavy or light handed as you like.

7. Roll the cinnamon rolls! Do this by rolling the dough the long way so that you end up with a roughly 10 inch tube of cinnamon rolls. You should try to roll as tightly as you can to ensure that your rolls have many layers of cinnamon-y goodness.

8. Then cut the cinnamon roll log into 6 rolls.


9. I find it is easiest to make a small amount of cinnamon rolls in a cupcake pan. Put 6 cupcake liners into your pan and then place a roll into each cupcake liner. If you are freezing the rolls, make them and put them in a plastic bag and then into the freezer. When you are ready to bake them I recommend bringing them to temperature by letting them thaw in the fridge overnight, the night before you want to bake them.


10. Put the cupcake pan in the refrigerator over night.

11. In the morning pre-heat your oven to 350 and while your oven is preheating, place your rolls to warm up in the warmest part of your kitchen OR fill a 9 by 13 inch baking dish 1/2 way up with boiling water and place your cupcake pan into this to act as a warm water bath. This will heat up the rolls quickly so they will be ready to go into the oven as soon as it is ready.

12. Bake the rolls for 20-25 minutes till the tops look golden brown.

13. Make frosting by partially melting 2 tbs of butter in the microwave and then add 1 tbs of heavy cream, 1 tsp vanilla, and 3/4 a cup of powdered sugar. Mix together till combined. The frosting may seem thick but it will melt when it hits the warm cinnamon rolls and enrobe them beautifully.

14. Top immediately with frosting! and enjoy!

What are your favorite breakfast treats?

Mine are without a doubt cinnamon rolls and when possible they come from Ann Sathers!

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