HOME > Chowhound > Home Cooking >

Discussion

Overnight cinnamon rolls

Reading the latest Bon Appetit and knowing that I'll have a long night next Saturday, I'm in the mood to bake cinnamon rolls for next Sunday morning. They just sounds so sinfully, meltingly delicious! The thing is, I want them hot out of the oven, but I also don't want to have to wake up early to make them.

So, I'm wondering: does anyone have a recipe for cinnamon rolls that I can prepare at night and then just pop in the oven in the morning? (Resting a few minutes in the morning out of the fridge is okay.)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Check this recipe: http://www.foodnetwork.com/food/recip...
    I have to admit though that I prefer to have it cooked fresh.

    1 Reply
    1. re: Early Riser

      These are risen overnight and cooked fresh in the morning, but the problem is you have to do a 30-minute proof in the oven in the morning, over a pan of boiling water, then preheat the oven, then bake them--so it's about 90 minutes from putting the water on to boil to getting finished buns.

    2. Try this recipe:
      http://www.thepioneerwomancooks.com/2...

      It makes a LOT of cinnamon rolls, but you can even freeze a few pans to pull out and bake later!

      1 Reply
      1. re: ExercisetoEat

        I'd say you'd be perfectly safe to cut down on the ridiculous (sorry PW) amount of butter in this recipe. My rolls were greasy there was so much butter.

        But oh. so. good. and way easy. Basically no-knead. Good bread flavor. I do 1/2 a recipe to make 4 9" cake pans worth.

      2. You can do the longer rise in the refrigerator overnight for any recipe. I take it out and let it come to room temperature and then bake.

        1. Any cinnamon roll recipe will work. Basically, make the dough and filling, roll it up and slice. Place in pan then place in fridge overnight for the second rise.

          Take out of the fridge in the morning and let stand at room temp for a half hour then bake as usual.

          ETA: I see I just repeated what chowser said, just in different words. Great minds... :-)

          1. I've often made regular cinnamon/carmel rolls (Kichenaid Cookbook) and put the pan in the fridge right after cutting, and then pull out to bake in the a.m. The fridge slows rising, but they are risen in the morning, and have baked up really well. You can also make the dough, and either refrigerate, or leave in a covered container on the counter until a.m., then punch down, roll out, etc. At a boyscout camp this summer I'd make enough dough for about 300-400 rolls, and leave them in a big covered 15 gallon soup pot. Then make the rolls in the morning.