Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is rated 4.7 out of 5 by 16.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 10

Prepare these ahead of time and let the rolls proof overnight in the refrigerator so you can relax with your coffee in the morning.


For the dough: 

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

For the vanilla glaze:  

  • 1 cup confectioners’ sugar 
  • 1/2 tsp. kosher salt 
  • 2 Tbs. unsalted butter, melted 
  • 2 Tbs. milk 
  • 1 tsp. vanilla extract  


To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.

Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.

Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.

The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.

Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.

While the rolls are baking, make the vanilla glaze: In a small bowl, sift together the confectioners’ sugar and salt. In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately. Makes 10 large rolls.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Rated 4 out of 5 by from Overall Good, Not Enough Filling/Icing My wife and I have a tradition of making a fun breakfast item every Saturday. We just completed these rolls and my overall feeling is that they are good. All of the instructions were clear, and the bake times perfect. My only complaints are that I think there should have been more filling in the middle and that there should be more icing. I think doubling up the cinnamon sugar mixture in the middle (or using brown sugar) could help increase the flavor. Similarly, doubling the icing could give a similar look as to what is seen on the recipe header. It is possible we put the icing on too early (about 5 minutes after taking out of oven), but I suspect we simply did not have enough. I think we will make these agains, and are hopeful that those slight additions will make this a phenomenal recipe!
Date published: 2019-04-20
Rated 5 out of 5 by from Perfect in every way Noticed this jus 2 days ago and since I hadn't made cinnamon rolls in ages, thought I must give it a go. Was very disconcerted to read the comments about the dough, as this dough is very, very soft and forgiving. With 4 eggs, 1/2 c water and 8 Tbs of unsalted butter, believe me, this is NOT a difficult dough. I used my Kitchen Aid Stand Mixer without issue. Started out with the paddle, then switched to the hook. No problem. I chose not to rest it over night, but made same day. Turned out great. Did not use granulated sugar with cinnamon. Chose my fav which is brown sugar and I used 1.5X that which was called for in the recipe. Next time will chop pecans and add. Also, don't forget to use dental floss to "cut" your pieces. My version yielded 12 good sized rolls, onto which I slathered the confectioner's glaze, which I also nearly doubled, as the one in the recipe was entirely too runny. This is so worth a bake. Hope you try it.
Date published: 2018-04-23
Rated 5 out of 5 by from Cinnamon rolls This is my first time making your cinnamon rolls they were easy to make and smell amazing I'm a diabetic so unfortunately I can't taste them
Date published: 2018-02-11
Rated 4 out of 5 by from Delicious and worth the effort .... but ... Made these for this morning's breakfast; followed the directions and incorporated some of the comments from other reviewers in terms of amount of filling. Couple of items here: 1) I have a KA 5 qt Artisan mixer. It couldn't handle the dough mixing even with the lock on, and me trying to hold the bowl in place w/two hands. I ended up dividing the dough, letting it knead, and then combined both halves. 2) Calls for rolling into a 10 x 15 rectangle, which I did, but something seemed a little off given the thickness of the dough. I will make these again, w/modifications (based on W-S "Essentials of Baking" recipe): punch down the dough, divide it in half and then roll each half into a 10 x 15 piece. This makes more sense to me as you have more "bun" than "roll". The bun's "rolls are a little thinner, but that's good because the cinnamon/sugar mixture taste is more prevalent. Worth the effort, best for a weekend; because you're going to need about 3 hours between initial prep work, the rise and then the actual rolling/filling.
Date published: 2017-02-12
Rated 5 out of 5 by from AMAZING!! The best cinnamon rolls ever, ever. Best cinnamon rolls ever. I've tried many recipes and this one is the best one by far. I will do this again and again and again
Date published: 2017-01-09
Rated 5 out of 5 by from Best cinnamon roll recipe! I tried many, many recipes before finding this piece of awesomeness. I start with putting all the ingredients in my bread machine and using the dough cycle. No kneading for this lady! After the dough cycle is finished I get the rolls all done according to the rest of the directions. I tried it overnight and I just cover up the rolls and pop them in the fridge. In the morning I let them rise for an hour then pop them in the oven. I also make my own cream cheese icing. I recommend doubling the cinnamon sugar mixture like others have done. I also tried baking them after just making the dough and letting it rise for an hour. Turns out great either way!
Date published: 2016-02-15
Rated 5 out of 5 by from A hit every time! I've made these about half a dozen times now and they are always a hit. I am more generous on the filling and add brown sugar. I also make my own cream cheese frosting- my husband says mine taste better than Cinnabon!
Date published: 2015-12-21
Rated 4 out of 5 by from Very Good, Not a Lot of Effort I recommend this recipe with a few caveats. I would double the cinnamon/sugar filling I also made 1 1/2x the glaze. Both of those suggestions came from comments and I highly agree. My KA Professional 7 quart mixer had a bit of trouble handling the dough before the butter was added. Interesting. After adding the butter I needed to add about a tablespoon of flour. The dough at that point was supple and easy to work with. The rolls came together in no time. Overnight instructions worked perfectly. When making the glaze I would keep the vanilla at 1 teaspoon, otherwise I found the vanilla flavor overwhelming. I made 12 rolls so I had 3 rows of 4 in my 13x9 pan.
Date published: 2014-10-25
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