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Overnight cinnamon rolls (buns)

April 12, 2013 by Roxana 45 Comments

The BEST cinnamon rolls – Soft and buttery sweet rolls with swirls of brown sugar and cinnamon and topped with cream cheese icing

The BEST cinnamon rolls - Soft and buttery sweet rolls with swirls of brown sugar and cinnamon and topped with cream cheese icing

Close your eyes and imagine waking up to the smell of freshly baked cinnamon rolls coming from your kitchen. The smell is so powerful you can’t resist it. Quickly you jump out of the bed and run into the kitchen. Right there, on the counter top lays a pan of cinnamon rolls. You can hear the coffee machine brewing. You smile, taking all the aromas in. Life it’s good.

Cinnamon rolls, cinnamon buns, cinnabons – however you want to call them, are one of the best thing to wake up to. There’s nothing better than seeing my family rushing down the stairs as soon as I pull the pan full of rich, buttery, sweet, cinnamon rolls out of the oven. Their ohhs and ahhhs make my day.

The BEST cinnamon rolls - Soft and buttery sweet rolls with swirls of brown sugar and cinnamon and topped with cream cheese icing

Cinnamon rolls may seem a little intimidating. But it’s not and you should not be afraid. This recipe it’s totally fool-proof. I’ve made it countless time and every time the results were out of this world good.

Just like any other yeast dough, you start by proofing the yeast. Here’s an article I wrote about proofing yeast: Bread Baking 101 – baking with yeast.

Once you know the yeast it’s alive. The mixing and kneading process starts. Slowly add the wet ingredients (for this recipe that would be sugar, eggs and Greek yogurt) followed slowly by all-purpose flour until the dough forms a ball around the dough hook.

I said earlier that I’ve made this recipe lots of times but every time I’ve made it I used my stand-up mixer.  I HIGHLY recommend using one for this recipe. You can definitely make the dough by hand to the point where all the flour it’s added but once you start adding the butter I doubt there’s a person here who can knead that fast since the mixer has to be on its highest speed for around 10 minutes.

The BEST cinnamon rolls from Roxanashomebaking.com

Once the dough is made your worries are over. It’s time to leave the yeast do its job. Since it’s a rich dough, the first time will take around 2-3 hours, so don’t panic if it doesn’t double in volume in less than one hour. The second rise it’s done in the fridge over night. It will take around 6-7 hours.

A couple of times I’ve made the dough in the morning, put the dough in the fridge for the first rise (takes around 12-14 hours) took the dough out, rolled in into a rectangle, brushed with soft butter and sprinkled generous amounts of brown sugar and cinnamon, rolled it, cut into 8 buns and place it back into the fridge overnight for the second rise.

Next morning, take the pan out, leave it at room temperature while the oven it’s heated and bake until golden. Pour some frosting on top and enjoy!

Overnight cinnamon rolls recipe

Yields 8 cinnamon rolls

The BEST cinnamon rolls - Soft and buttery sweet rolls with swirls of brown sugar and cinnamon and topped with cream cheese icing

30 minPrep Time

30 minCook Time

24 hrTotal Time

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Ingredients

    Dough
  • 1/3 cup (40 grams) all purpose flour
  • 1 tsp dry yeast (I used Red Star Active dry yeast)
  • 1/4 cup water
  • 1/4 cup (50 grams) sugar
  • 1/2 cup Greek yogurt (I used Chobani plain)
  • 2 eggs
  • 1/2 tsp salt
  • 2 1/2 cups (300 grams) all purpose flour
  • 4 tbsp (57 grams) soft butter (mayo consistency)
  • Filling
  • 2-3 tbsp room temperature butter
  • brown sugar (about 1/4 cup)
  • ground cinnamon (2-3 tbsp)
  • Icing
  • 4 oz room temperature cream cheese
  • 3 tbsp room temperature butter
  • 1 cup powder sugar
  • few drops of milk

Instructions

  1. In a mixing bowl add 1/3 cup flour, yeast and water. Stir to combine and leave at room temperature until bubbles appear and the mixture it's doubled in volume.
  2. Add the sugar, yogurt, eggs and salt and start mixing.
  3. With the dough hook on, on medium speed, add the 2 1/2 cups of flour. When all the flour is added the dough should form a ball around the dough hook.
  4. Increase the mixer's speed to medium and add the butter, one tablespoon at a time, waiting until the butter is incorporated before adding more.
  5. At first the douh will look like it's falling apart, but don't panic, keep mixing slowly increasing the mixer's speed to max once all the butter it's added.
  6. Knead for 2-3 minutes at its highest speed. Turn the mixer off and with a steady spatula or a wooden spoon scrape the sides of the bowl and the hook.
  7. Turn the mixer back on the highest speed and knead for 2-3 more minutes. Scrape the bowl and the hook again.
  8. Continue mixing until the dough starts to come clean from the sides of the bowl and makes a slapping sound.
  9. At this point the dough sound be soft and elastic.
  10. Place the dough into a buttered bowl, cover with platic wrap and let at room temperature for 2-3 hours until doubled in volume. Or you can place the dough bowl in the fridge for 12-14 hours until doubled in volume.
  11. Once the dough is well rested, sprinkle your work area and rolling pin with flour and roll out the dough into a 10X6" rectangle.
  12. Brush with soft butter and sprinkle with brown sugar and ground cinnamon (how much or how little it's up to you).
  13. Roll the dough from the wide side into a log, pinching the ends.
  14. With a piece of thread or dental floss cut the log into 8 rolls, placing them into an 11X7" baking pan lined with parchment paper.
  15. Cover the rolls with plastic wrap and place the baking pan in the fridge for 6-7 hours overnight.
  16. In the morning, take the baking pan out, leave it at room temperature for about 15 minutes or until the oven it' heated to 375F.
  17. Bake the cinnamon rolls for about 27 minutes or until golden brown.
  18. Remove from the oven, let cool for 5 minutes and frost them.
  19. To make the frosting, combine all the ingredients in a bowl, adding milk to reach the desired consistency.
  20. Enjoy!
7.6.8
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http://atreatsaffair.com/overnight-cinnamon-rolls-buns-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

The BEST cinnamon rolls

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Cranberry Chocolate Brioche Rolls #recipe #chocolate Roxanashomebaking.com

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Chocolate-Rolls-with-Coffee-Icing-Roxanashomebaking

Pumpkin cinnamon rolls – shreded pumpkin added to the dough and to the filling makes these sweet soft rolls irresistible.

pumpkin cinnamon rolls | Roxanashomebaking.com

Carrot cake cinnamon rolls at Crazy for crust

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Pumpkin cinnamon rolls at Recipe Girl

Cinnamon Buns at Simply Recipes

 

Sending love your way,

Roxana

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Filed Under: Breakfast treats, Recipe, Rolls and Buns Tagged With: brioche, buns, cinnamon, Cinnamon Buns, Cinnamon Roll, Cinnamon Rolls, Cinnamon Rolls Recipe, cream cheese, Cream Cheese Icing, Greek yogurt, icing, Overnight Cinnamon Rolls, Roll Recipes, rolls, yeast

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Obsessive Compulsive Baking Disorder says

    April 12, 2013 at 12:40 pm

    Mmmm I love cinnamon rolls, and these look so simple that I might just have to give them a try! Thanks for the recipe. Leah x
    Reply
  2. Laura (Tutti Dolci) says

    April 12, 2013 at 12:43 pm

    Cinnamon rolls are my ultimate weakness and these are beauties!
    Reply
  3. zerrin says

    April 12, 2013 at 1:05 pm

    These rolls are calling my name! Soft, rich and buttery; so tempting! I can die for the smell filling the house! How I wish I see these on the counter tomorrow morning!
    Reply
  4. Anita at Hungry Couple says

    April 12, 2013 at 1:25 pm

    OMG, I love cinnamon rolls! I want to come live with you! :)
    Reply
  5. Tracy | Peanut Butter and Onion says

    April 12, 2013 at 1:33 pm

    I've been looking for a good cinnamon roll recipe!
    Reply
  6. Susan says

    April 12, 2013 at 2:02 pm

    I like the overnight part of these cinnamon rolls and these look so pillowy and tender!
    Reply
  7. Danae says

    April 12, 2013 at 3:03 pm

    These look wonderful and I'm loving that they don't use a ton of butter! Can't wait to try them out!
    Reply
  8. Nicole @ Young, Broke and Hungry says

    April 12, 2013 at 4:59 pm

    I had the weirdest craving for cinnamon rolls last night so this recipe was posted in the nick of time. I'll have to make these cinnamon rolls tonight for tomorrow morning.
    Reply
  9. Carla says

    April 12, 2013 at 7:01 pm

    I love making cinnamon rolls overnight so I can have some for breakfast! I am so not a morning person, so I would never get up early to make them haha p.s. thanks for the link!
    Reply
  10. All That's Left Are The Crumbs says

    April 12, 2013 at 7:28 pm

    Who wouldn't love waking up to one of these beauties in the morning? Whenever I have a cinnamon roll I always want to be a lady and take dainty bites but the reality is that I just rip into them because I can't help myself.
    Reply
  11. Sarah @ SimplyScrumptiousBySarah says

    April 12, 2013 at 8:57 pm

    I love that you used yogurt in these!! Awesome Idea!
    Reply
  12. Averie @ Averie Cooks says

    April 13, 2013 at 1:36 am

    I have an overnight cinn roll recipe that I love b/c who wants to get up at the crack of dawn and make rolls! Not me :) Love that these have the make-ahead option!
    Reply
  13. Emily @ Life on Food says

    April 13, 2013 at 6:49 am

    Oh man I would be in heaven waking up to one of these. Cinnamon rolls are my biggest weakness. These look fantastic.
    Reply
  14. carol | a cup of mascarpone says

    April 13, 2013 at 8:17 am

    Roxana, these are beautiful! My daughter is visiting for the weekend, and I so wish I had seen these soon so she could have woke up to them! LOVELY!
    Reply
  15. Kayle (The Cooking Actress) says

    April 13, 2013 at 3:48 pm

    Mmmmm I can almost smell these. So perfect, so cinnamon-y, so gooood
    Reply
  16. Elizabeth @ Confessions of a Baking Queen says

    April 13, 2013 at 10:36 pm

    Nothing like waking up to cinnamon rolls, my only wish is someone else would bake them- so I could wake up to the smell! LOL
    Reply
  17. ghadeer says

    April 14, 2013 at 4:40 am

    Its looks nice & yumme thinks Roxana
    Reply
  18. The Contessa (Linda) says

    April 14, 2013 at 8:09 pm

    These would be perfect for a monring meeting at work. Thanks for sharing. We're having a party tomorrow morning - What'd You Do This Weekend? I'd love it if you would share this recipe there. www.tumbleweedcontessa.com/blog It goes live at midnight. Hope to see you there, Linda
    Reply
  19. Rosie @ Blueberry Kitchen says

    April 15, 2013 at 6:41 am

    Your cinnamon rolls look so delicious, thank you for this recipe!
    Reply
  20. Kathy says

    April 15, 2013 at 8:33 am

    Good morning, this morning woke up to MORE snow. Just a few things, I was really surprised that this recipe did not call for sugar to be added to the proofing stage, also recipe reads makes eight, yet the instructions say cut into six. A lot of work for 6 buns, but I will assess after they are baked. Also remind all to be sure the yogurt and eggs are at room temp before adding to dough, I had a minor delay as I caught myself in time. 12 more minutes til the timer buzzes, can't wait!!
    Reply
    • Roxana says

      April 16, 2013 at 10:06 am

      Hi Kathy, Thanks for catching my type. The recipe yields 8 rolls not 6. As I mentioned I've made this recipe couple of times and used both room temperature and cold eggs and yogurt, and didn't see a significant difference. Hope you'll come back and tell me how yours turned out. Roxana
      Reply
      • Kathy says

        April 16, 2013 at 12:16 pm

        These buns were awesome, they were gobbled up instantly, one even got the chance to cool . I will be making these again, many times. Definetly should be made as 8 tho. Can't wait for more of your recipes. Thanks for caring and sharing!!
        Reply
  21. The Café Sucre Farine says

    April 15, 2013 at 3:18 pm

    Roxana, I can only imagine the incredible fragrance while these are baking, I'm surprised half your neighborhood was not standing at your door, they look WONDERFUL!!
    Reply
  22. Erin @ Dinners, Dishes and Desserts says

    April 16, 2013 at 3:13 pm

    Oh man, I am a serious cinnamon roll craving now!!
    Reply
  23. Chris says

    April 18, 2013 at 8:03 am

    I made these yesterday and baked them this morning for my nephew's birthday. They turned out perfectly and tasted delicious! Thanks for the recipe.
    Reply
  24. Jen L | Tartine and Apron Strings says

    April 18, 2013 at 8:26 am

    Now, this is what I want to wake up to! The smell of cinnamon and yeast bread in the morning...what else can be so perfectly homey?
    Reply
  25. Kiran @ KiranTarun.com says

    April 18, 2013 at 5:00 pm

    oh my gosh! I love cinnamon rolls! They are my ultimate comfort dessert!
    Reply
  26. Lisa {AuthenticSuburbanGourmet} says

    April 18, 2013 at 10:42 pm

    Love the idea of the overnight cinnamon bun. These would be simply perfect for Sunday breakfast. Lovely!!!
    Reply
  27. C.C. says

    April 19, 2013 at 9:13 am

    Can you use a bread machine to make the Dough?
    Reply
    • Roxana says

      April 19, 2013 at 9:16 am

      Hi C.C I don't own a bread machine and have never worked with one. You may, but I don't know for sure. Roxana
      Reply
  28. Jocelyn @BruCrew Life says

    April 19, 2013 at 6:54 pm

    There is nothing better than a warm cinnamon roll first thing in the morning! These look great!!!
    Reply
  29. Mel says

    April 21, 2013 at 1:04 am

    Can this be made without the yogurt? Or is that the best part?
    Reply
    • Roxana says

      April 21, 2013 at 8:30 pm

      Hi Mel, If you skip the yogurt you'll have to add more butter and probably another egg. I haven't tried the recipe without yogurt, so I can't tell you the exact quantities. Roxana
      Reply
  30. Suzanne says

    April 23, 2013 at 6:10 pm

    These do look to die for, your really making me hungry! I like that you used Greek yogurt in these rolls, these are must try asap!
    Reply
  31. Lora @cakeduchess says

    April 24, 2013 at 9:51 pm

    I like that you use yogurt in the dough...that I must try. Cinnamon rolls are a weekend splurge *sometimes;)This is the recipe I'll do next!
    Reply
  32. Jean | Lemons & Anchovies says

    April 25, 2013 at 9:40 pm

    I've been dreaming about homemade cinnamon rolls for weeks. Now I seriously want some.
    Reply
  33. Tina From Pa says

    April 27, 2013 at 5:58 pm

    Just had to tell you, I made these this morning! Well ,we LOVED them!!!!!!!! The dough is sooo soft and light, they were beyond my exceptions! Thank You so much for sharing the recipe . I will be making them again & again. Tomorrow I'm making your white bread recipe, cann't wait to devour that baby! So happy I found your beautiful blog! Please keep up the good work.
    Reply
  34. Erin @ Texanerin Baking says

    April 28, 2013 at 2:13 pm

    Love the whole concept of overnight yeasted bread. When I want buns for breakfast, I don't want to wait hours for it all morning! These look amazing. I haven't had cinnamon rolls in ages and now I'm really craving them. My attempt at weight loss does not like you right now. ;)
    Reply
  35. Christy@SweetandSavoring says

    May 16, 2013 at 10:58 am

    Cinnamon rolls are intimidating, but I should just get over it already. Your photos are so appetizing and I love the links you posted for other variations.
    Reply
  36. Carole says

    June 21, 2013 at 6:21 pm

    Lovely work, Roxana! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers
    Reply
  37. Nina says

    September 13, 2013 at 5:10 pm

    I have just made a triple batch of these for the school carnival today. I made and froze them 4 days ago, popped them in the fridge last night and baked this morning. Worked out perfectly, and what a relaxed way to prepare for the carnival! Thanks for the recipe x
    Reply
  38. Susajn says

    May 31, 2014 at 8:32 am

    Has anyone tried these using a bread machine? I saw the question about using a bread machine but I'm hoping by now someone might have used one. I'm making them tonight and I don't have a powerful electric mixer so I'm not sure I can use it without burning up the motor. Thanks for sharing the recipe.
    Reply
    • Roxana says

      June 1, 2014 at 5:52 pm

      Hi Susan, I don't know if anyone tried the recipe using a bread machine, but if you give it a try, please come back and let us know how they turn out Roxana
      Reply
  39. Susan says

    February 1, 2016 at 9:37 pm

    I need to make several batches (4) at once. Could I double up the recipe in my Kitchen-Aid (4.5 quart bowl) or do you recommend doing it one at a time? I was also thinking of making the rolls ahead and freezing them until the day before. Any tips for this?
    Reply
    • Roxana says

      February 10, 2016 at 11:35 am

      Hi Susan, My recommendation would be to do one batch at a time, but you can probably do 2, definitely not 4. I have a 6qt mixer, I'm not sure how much you can add in a 4.5qt bowl. You can make the rolls ahead of time. Once you cut the rolls, instead of placing them to rise into the fridge overnight, put them in the freezer. Make sure they are cover tight so they don't get freezer burns. When ready to bake, take the rolls out of the freezer, leave them at room temperature for about 1 hour or so. Bake and enjoy!
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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