Overnight Cinnamon and Sugar Sweet Rolls
Cinnamon and sugar sweet rolls have never been easier. This overnight recipe is simple and absolutely amazing!
I’m happy to report, my sentiments from last week are still just as strong: I’m not sure I’ve been this excited for a recipe in a long time.
Not to play favorites or anything. I mean, I love all my recipes equally (just like my children) but sometimes I’m enveloped with a bit more excitement (like when one particular child clean his or her bedroom without being asked and I almost faint with happiness).
And that’s the case with these beautiful twisty cinnamon rolls.
My dear friend Deb brought our family her Aunt Joan’s sweet rolls a few weeks ago and we were smitten.
Flaky and buttery and perfectly sweet and cinnamony with a yummy, creamy glaze – wow, they were incredible.
When she shared the recipe, I was delighted to find these incredibly delicious rolls are some of the easiest ever, especially for newbies to yeast breads.
No kneading, no electric mixer, no fussy directions (other than the shape which doesn’t take much to pick up on especially with the pictures below).
The dough is old-fashionedly mixed up with a bowl and spoon the night before and refrigerated.
It’s a much softer, wetter dough than most cinnamon roll doughs (so easy to stir together!) but magic happens overnight as the dough sturdies up a bit and is perfectly manageable in the morning.
The rolls are unconventionally twisted…and then twisted some more into a circle which not only gives them a lovely, unique look but it creates a flaky, buttery texture to the golden baked cinnamon and sugar rolls with lots and lots of pull-apart potential.
I literally cannot stop making these. They are absolute perfection and will be very welcome on Christmas morning (to be served to all of my perfect children, of course).
One Year Ago: Soft and Chewy Ginger Molasses Cookies
Two Years Ago: Salty Sweet Granola and Coconut Yogurt
Three Years Ago: Killer Crunch Brownies
Overnight Cinnamon and Sugar Sweet Rolls
- 4 ½ cups (625 g) all-purpose flour
- 2 tablespoons instant yeast
- ⅓ cup (71 g) granulated sugar
- 1 ½ teaspoons salt
- 4 large eggs
- 1 ¼ cup hot water
- 8 tablespoons (113 g) salted butter, melted
- 4 tablespoons (57 g) salted butter, melted
- ½ cup (106 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup (114 g) powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons milk, plus more if needed
- Splash of vanilla extract
- In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
- In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough; it will be much softer and it’s ok if it looks a bit lumpy. Magic happens overnight, I promise.
- Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
- Using about 1/4 – 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
- Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
- Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures below for a visual). Place on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray).
- Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
- Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don’t overbake or they’ll be dry).
- For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.
Recipe Source: adapted slightly from my friend Deb (a recipe she got from her sis-in-law, Karen, from Karen’s Aunt Joan)
120 Comments on “Overnight Cinnamon and Sugar Sweet Rolls”
Does it really use 2 TABLESPOONS of yeast?
Amazing! I’m making these for my 4 year old’s birthday party today. I must admit I was a little nervous after seeing the dough last night, but I’m a sucker for recipes that promise miracles. I wasn’t disappointed! The dough this morning was beautiful, soft and workable, and the twists are SO cute- they’re rising beautifully right now, and my little guy is so excited and delighted. Can’t wait to enjoy them later! We’ll be adding some sprinkles. 🙂
Love these twists – I’ve been praying the recipe on to many friends! Had anyone tried using the dough for a braided breakfast bread – filling with cream cheese, lemon curd, etc? Curious about raising/baking something like that!
These are so delicious and easy to make! Thank you, Mel!
I always include these when I send supper to a mother after a baby, and they’re always polished off. The make-ahead method is very helpful because it divides the process, so you don’t have to do the whole thing (from start to finish) in one day.
So good! One of the few “fancy” baked goods I’ve tried that turn out exactly like the picture. I cut the recipe in half and it fit one sheet pan perfectly. They held shape in the fridge overnight and baked beautifully this morning. Will be making this again, maybe the jam version next!
I love this recipe! These rolls are so incredibly light and fluffy (although mine don’t look as pretty as yours when I twist them 🙂 ). I made them a couple times as written, but then I tried a new take on them and the results were (I think) amazing. I substituted a cup of heated freshly squeezed orange juice for 1 cup of the hot water when mixing the dough, and I added fresh orange zest to the dough as well. The next day I did the normal cinnamon sugar filling, but after they baked I put an orange-vanilla glaze on them where I used orange juice instead of milk, and added orange zest to your glaze recipe. Orange and cinnamon together is amazing! Best of both worlds.
Wowsers Mel, what a winning recipe! Thought I had blown it several times. I made half the recipe and even with that, I discovered a bit too late that I only had half the yeast required and threw in some vital wheat gluten; had to grate frozen butter in order to measure (grr, messy), finally refrigerated dough overnight. Rolled out dough in the morning topped with brown sugar (ran out of white!) then was running late for doctor appointment so assembled rolls went back into the frig in a 9×9″ cake pan instead of baking sheet … short story long, pan out of the frig 1 1/2 hours later, let rolls continue rising on counter … 12 minutes in oven to perfection. Thanks! Will make again, but better prepared 🙂
Great recipe! Thanks you so much for the tip on baking time! I made a dozen and they went fast. I actually left out the glaze and they were still very good! I will experiment with pesto or cheddar cheese next.
Right out of the oven, they seemed a little… crumbly maybe? A little dry? Too airy? I might have left them in the fridge for 11 hours but I feel like they shouldn’t have risen too much due to that. Do you think I could use less yeast since it’s a longer rise? (Because honestly I’d rather have a 12 hour rise)
Yes, you could definitely try using less yeast.
I was craving a cinnamon roll but wanted something less fussy, and these fit the bill. I was worried about turning my beaten egg into scrambled eggs when adding the hot water. I weighed my flour but my dough was still a bit too sticky after the overnight proof. Added some extra flour, and they came out great! They were very pillowy and light. I appreciated how they weren’t too indulgent.
Hello Mel, Thanks for sharing the recipe. I want to try this recipe but I have a question please does the water has to be hot ? I’m afraid it will kill the yeast and dough won’t be able to to rise! Can I use warm water instead? Please answer my question? Thanks in advance.
Warm water should be fine.
Hi! Could I substitute active dry yeast instead? And if so, how do I do that? Thank you!
Yep! Details written up in this post: https://www.melskitchencafe.com/guide-to-baking-with-yeast/
So I’ve made these twice now, and they are so light and fluffy and delicious! My kids love them. The only change I made to the original recipe was to halve the butter and eggs. I substituted 2oz. cooked pureed squash (frozen from my garden last year) for 2oz. butter and 3.5oz squash for 3.5oz.eggs. I haven’t made the original recipe, but these were still really rich and delicious with the squash. Iused a hard winter squash, similar to a butternut squash, but yellow… So it looked just like butter anyway 🙂 Also, I added more cinnamon and used 1/2 white sugar and 1/2 brown and some cooked apple filling (placed on the top after the roll was shaped) on one batch, and strawberry cream cheese/Raspberry jam on the second batch. My kids couldn’t decide which one they liked better! Thanks from Twin Falls for all your great recipes!
Thanks so much for your thorough explanations. You inspire me to try things that have intimidated me. Your recipes never disappoint!
I have heard that some recipes should not be doubled. Can yeast breads be doubled?
That’s a good question, Jeanne! Yes, most yeast recipes can be doubled just fine!
Do you think I could make these into a heart shape? Fun Valentine’s breakfast!
Such a cute idea!
I’m prepping my Christmas food list and I had to come print off this recipe again because mine is very loved and messy. I’ve made these for our Christmas morning breakfast the last several years except I make them orange rolls instead of cinnamon sugar. They are delicious!!!
Orange rolls! Yum!
I was looking for this recipe, but it took me a while to find it since I couldn’t remember the name! I looked under recipes, then breads, then yeast breads, but I didn’t see it listed?
Thanks for the heads up! I just added it to “breads” and “yeast breads” – not sure how that got missed. Thanks!
Don’t you have your App anymore that I can down load to my new iPad? I can not find it. Rebecca
I’ve never had an app – sorry!
These are the Father’s Day morning treat at our house today and are a big hit! Magic really does happen overnight! So impressed with these, especially given how easy they were to make. I am done looking at cinnamon roll recipes – I have found my favorite! Thanks for the recipe!
So happy they were a hit, Wendy! Thanks for letting me know!
I think this is a recipe that gets easier the more you make it. I split the dough in half in the morning & made half with the cinnamon & sugar & half with raspberry jam. I’m still waiting for the jam ones to come out of the oven but yes they are messy! I am thinking they will be worth it tho. One thing I will say is I think less is more with the jam 🙂 My hubby already ate 3 of the cinnamon ones so he is a fan! This is a total keeper Mel, Thanks!
Raspberry Cream Cheese rolls are out of the oven. Oh.My.Gosh. So good! They are worth every bit of the mess it took to make them, I can’t wait to make some strawberry freezer jam to use for these! Yum!
Thanks, Kathy – I agree that this recipe gets easier with time! Glad you loved it!
These are amazing!! They may even be better than cinnamon rolls!! Mine even turned out looking just like the picture! Thanks for the extra method pictures and the video!!
I made these for Christmas brunch this year and everyone agreed that they were the best ever!
I made these today without cinnamon but with almond paste, almond extract and sliced almonds on top….AHHHMAZING!
I want to try that combo! I love the Trader Joe’s almond Danish Kringle and a pastry called Jésuite (Central Market, San Antonio, TX) that are both amazing. Maybe the flavor will be similar.
I will be baking these AGAIN tomorrow, and I can hardly wait to do it! People–if you have printed this recipe and not made these yet, you absolutely Must do so! These are truly divine and far better than much more complex and difficult dough recipes, also. These are a joy to make, comparatively, and the results are everything you could possibly wish for in a cinnamon roll or pastry roll. You can make and shape these rolls exactly as specified, press a small well into their centers and top them with a cream cheese filling, a lemon pie filling, poppy seed filling, almond filling, or with blueberry, raspberry, or other fruit preserves of your choosing before baking, too. All work wonderfully with the cinnamon swirled throughout the rolls and the glaze. They freeze beautifully, also, and while it’s probably best to freeze them before glazing, I’ve frozen some glazed ones also, and that had worked out ok, too. You could flash freeze them covered on a tray, and then wrap them and bag them for the freezer, but I’ve wrapped them individually in plastic wrap and then foil without freezing them first, then stored them in a freezer bag and they did fine in the freezer that way for just a few weeks and had remained delicious. I cannot, with any confidence, say just how long beyond 3 or so weeks they can be frozen, because they’ve all been consumed by that time around here, being as irresistible as they are. They would be an excellent option for advance holiday or event baking, though, because they will be far better than what most commercial bakeries are able to produce anymore. These are quite special just as cinnamon rolls, but are versatile too, so don’t pass up the opportunity to make these very special rolls! And, be sure to make the strawberry recipe version, too!
Best idea! I’ve made these plenty of times, but not I’m totally trying these with a filling. Thank you for the suggestion.
These sweet rolls saved the day for my son’s birthday! He wanted cinnamon rolls and because of the snow storms we’ve been having (like in Idaho!) I didn’t want to go buy Rhodes rolls and I really didn’t want to get up at the crack of dawn to make them before school. So I went on your site and found this sweet recipe that wouldn’t take a lot of time and they were a big hit! These will definitely be my go-to for a special occasion breakfast. Thanks! Love your blog!
Love to hear that, Dorene! Happy birthday to your son! 🙂
Just wanted to share, I made these for Christmas morning, 2nd yr in a row, but this year I used half sugar and half brown sugar and rolled them out like regular cinnamon rolls. It made about 16 I think. I made up a cream cheese icing. They were amazing!! My mother in-law was impressed! Thanks
i made these the day after thanksgiving for a family reunion breakfast (at altitude!) and they came out perfectly!! one person said they were the best cinnamon rolls she had ever had. thank you!! i love your blog and recipes and self. 🙂
PS: we just published a ward cookbook and you are no stranger in it! 🙂
I love ward cookbooks! They are the best. 🙂
Love these rolls! If i want to make them orange flavored, should i exchange the whole amount of water for orange juice? Or just add orange zest to dough, filling and/or glaze?
Oooh yum! I love that idea. If it were me, I’d add orange zest to the dough and to the filling and then use orange juice in the glaze.
Thanks! I’ll try that and report
Happy Sunday Mel! I made these this weekend, instead of our traditional cinnamon rolls for general conference weekend, and my family and I LOVED them! I loved the simplicity of the recipe and because of it I didn’t have to wake up super early because most of the work happened the night before! Love that! We loved the tenderness of the dough and appreciated that it wasn’t overly sweet but still super fantastic and full of cinnamon/sugar flavor! Anywho, thanks as always for posting the best of the best recipes! And thank you a million times over for the picture tutorials! My twist would not have happened without the step by step pictures!
This came out to a sticky mess i followed the recipe and the dough was so tacky i couldn’t work with it at all i finally threw it in the oven and am hoping for the best. I won’t be making it again.
How to be a hero at work: make these rolls! They were delicious, even though I think I overbaked them slightly. I made them the day ahead, shaped them after almost 8 hours and left them overnight, got up 2 hours ahead of baking time and left them to rise on the counter (thanks to Nita’s comment for the timing help). I used cream in the icing just for the extra richness. The staff room smelled like a bakery, and I’m pretty sure people came running from all corners of the building!
Hi Mel, sorry to bother you, but could you pist a picture of the dough after being mixed. I would like to see how wet or thick is supposed to look :s
I made the rolls for this morning, and even though the dough didn’t rise, they turn out super soft and delicious. I even used 3 cups of whole wheat flour and the rest all purpose. Thanks Mel! It’ll be my new go to recipe!
I have to say that these turned out AMAZING! I needed a good, easy cinnamon rolls for my Niece’s Mission Farewell Brunch, and so I did what I always do, Googled Mel’s Kitchen Cafe and searched your site! You always have recipes that fit my family’s tastes! Although as a general rule I don’t bake new, untried recipes for a group gathering (I have had many disasters in the past), I knew that using one of your recipes was a safe bet. I had compliment after compliment on how soft and buttery the flavor was. My girls declared it the best cinnamon “roll” that I have made so far (I have made several different versions, including some of yours which they also love!)! Thank you so much for taking the time to put all these wonderful recipes and techniques together for all of us who don’t have the time to do it ourselves! You are awesome! And your family is beautiful!
That’s awesome, Rachel – so glad these were a hit!
OMG!! These are great rolls! Dough is beautiful. But seasoned baker that I am (and living in the mountains), I decided to let final rise be in oven that had been preheated to 150 degrees (and turned off). The result: ginormous rolls, the size of a pretzel! Family didn’t care, they still inhaled them!
Made these for an Easter egg hunt brunch and they were fantastic! Gobbled up in no time. Really liked how easy the recipe was and that I could do it ahead of time. Your pictures and instructions were very helpful. Thanks!
These were really good =)
These were both beautiful and delicious! My pastries almost never come out pretty, so this was a nice change for me! Particularly since I was pretty sure I’d end up with yet another tasty mess. I’m just about to make them again to take to the sweet neighbor who plowed me out after the big snow but only works for baked treats.
I have made these countless times and I still can’t believe how amazing they taste, especially bc they are so easy to make. Do you think they would work as many “mini” sweet rolls. I was thinking about making them for a baby showe?
Yes! I’ve made them very small before and they work great (but be sure and bake them a couple minutes less).
Hi Mel! I just wanted to tell you that I made these for our Christmas morning brunch, and they were absolutely amazingly delicious! My dad (who is not easily impressed) declared, “this is the best pastry I have ever eaten in my life!”…and he went on to eat 3 of them! 😉
Thanks for all of your awesome recipes! You ROCK!
Made these for Christmas breakfast following the instructions to speed them up by starting the morning before. Worked like a charm! Even though my husband would prefer a super-sweet cinnamon roll, I actually prefer something like this! I truly appreciate all your work in putting together pictures and the tutorial. Watched and looked at them carefully to make sure I was doing it right–and it made it so easy to pull it off! Thank you!
Mel I think 22.5oz flour is about 5.3 cups, so that is too much. I think it should be 19.125oz for 4.5 cups. My dough was way too stiff!
I am so excited because I think this is the secret recipe a neighbor of mine wouldn’t give out for her mother in law’s famous “cream rolls”. Can’t wait to try them again and see!
Hey Nikki – my weight measure for 4 1/2 cups is the 22.5 ounces (I use 5 ounces per cup of all-purpose flour for my measuring standard). I’ve made this recipe dozens of times using that weight measure so I’m not sure why your dough was so stiff. Good luck if you try them again!
It was not the presents under the tree or the smiling faces of my sweet children (although I always love this) that made my Christmas super exciting. It was the twisting, baking, glazing and devouring of these delicious twists!! Thanks so much for another great recipe. Merry Christmas!
Can bread flour be used with these, or will it change the measurements or texture? I sent my husband to the store for flour and he came home with bread flour I am actually making Gloria’s perfect cinnamon rolls too, so is bread flour okay for them too?
Bread flour works great in Gloria’s cinnamon rolls. I haven’t tried it with the cinnamon sweet rolls but I’d say go for it – better than making another trip to the store.
I made them with Gold Medal Better For Bread today. They were amazing! Thanks for posting this Mel. Glad I found your site
These were so delicious! I’ve made almost every cinnamon roll recipe on your site and these were a big hit! I will definitely be rotating between these rolls and Gloria’s roll recipe. I was surprised these turned out well because I wasn’t able to follow the instructions exactly. I made the dough and put it in the fridge at 9am yesterday. I had intended to shape them at around 6pm but I had a crazy day and didn’t get to pull them out of the fridge until 1am about 16 hours later! When I looked in the bowl the dough looked like it had risen and fallen. I decided to proceed with the next steps anyway. So I shaped them and refrigerated them. This morning I took them out and let them come to room temp for 2 hours and baked them as directed. They came out absolutely wonderful and oh so fluffy! My kids kept commenting on how fluffy and soft they were. I will be making these often! Thanks!
I just wanted to add that these rose beautifully after I shaped them.
Oh my Mel! These were so simple to make (first I wrote simple to “eat” instead of “make” because I think my brain couldn’t get past the eating part. Yum!). I adjusted the recipe and put orange zest instead of cinnamon and in the frosting I put orange juice instead of milk and orange flavoring instead of vanilla. I love how this dough holds up. I was honestly skeptical when I put the dough in the fridge last night because it looked so strange, but I should have trusted in your recipes. They always turn out great and this one did not disappoint. Thank you again!
Hi Mel, I wanted to make these as soon as you had posted them!, so I did! I’m an enthesiastic novice baker and this was my first time making them. I did the dough the evening before and then popped it in the fridge overnight. In the morning I was surprised that the dough had not risen as much I anticipated, I carried on despite this and found the dough indeed had become sturdy but was still soft. When I came to twisting the dough it was workable but my twisted rolls looked a bit flat after shaping them. I proofed them for second stage and instead of risen rolls they all but flattened out. I wasn’t detered and baked them all and they tasted lovely. Even though mine were not beautifully risen I take this first attempt as a learning curve and if there is any advice you could give to me for my second attempt I would be very grateful.
Great recipe and definalty going to try again : )
P.s. Thank you for all the visuals, they help a novice a lot!
Hi Faye – thanks for the detailed comment! A couple questions – what type of yeast did you use? Did you use warm water? Also, how do you measure your flour (scoop and shake to level? Scoop and flat edge to level?). It sounds as though the dough may have been overfloured – especially if it didn’t rise much (it should be noticeably risen) and seemed a bit too sturdier. Try adding less flour next time and see how it goes. Let me know if you have any other follow-up questions!
Thankyou for the hints, I used fast action dried yeast, with water I had just boiled in a pan and measured my flour with scales (I always use scales where I can). When making my dough it did cross my mind that using hot water as opposed to warm water might kill the yeast (done this before when making pizza dough!) but as the recipe states hot I didn’t question it until thinking about why it didn’t rise as I expected. I was making sure I didn’t make scrambled eggs and forgot that yeast can be fussy with hot water too!
I hope in a way it was the hot water because this can be easily rectified next time.
Thankyou for taking the time to help me out : )
I had the same problem. Didn’t look like the dough had risen much overnight at all. So is it best to use hot or warm water?
It very well could be the dough has risen and then fallen so when you take it out it doesn’t look like it has risen much. I use hot water but if you’re worried that it might be hindering the yeast, warm water will work just as well.
I followed your wonderful recipe and found no missing steps. They were easy, and simply wonderful. I will make these rolls again and again and make sure I tell everyone where I got the recipe, but they will have to make them themselves to see how easy they are, because I will enjoy impressing, and amazing everyone with them. Thank you
These are wonderful little gems! The dough was easy to throw together the night before and the morning prep was minimal too. I love how they are not over the top sweet too (allowing me to eat two). Just perfect. Thank you!
Very easy to make them and very very delicious. I loved them.
These sweet rolls are so yummy and easy! I made the dough around noon, got them shaped and ready around 9 p.m. Then in the morning I took them out of the refrigerator at 5 a.m. and they were ready to bake at 7 a.m. They were ready for my kids to take to school as a thank-you to their teachers! Thanks for the great recipe! Definitely a keeper 🙂
I have been looking for a cinnamon roll to try for Christmas morning and this one might just fit the bill! I wanted something I could do ahead. Thank you! I can’t wait to try them out 🙂
If I don’t refrigerate the dough, could I work with it in 1/2 the time, or does it need the 8-10 hours?
I’m not sure, Nikie – I think it needs the slow rise in the refrigerator to be workable (otherwise the dough is quite soft and wet). But you could experiment – I’ve never tried it other than how it’s written.
I second what Deb said! Once again, you made me a rockstar. Thank you, Thank you for turning this dud of a cook into a a happy, looking forward to it meal maker!
Thanks Mel for the info regarding the eggs, they came in about 7.5 ounces. Have the rolls on the second rise now, hubby is gonna be so happy! BTW, I am so glad you are using weights, it adds just a bit of added insurance for success. PS it makes my heart sing to see such a loving Mom! You are what is so right in our crazy world! Thanks again!
Thanks, Deb – such a sweet comment.
Oh my goodness these are soo delicious!!! My kiddoes were in heaven this morning when I pulled these out of the oven. Now I have to get to work on the chocolate fudge sour cream cake!!!!
We are eating these for breakfast, and my goodness they are incredible!!! I used cream cheese frosting instead of the glaze. These will definitely be made for Christmas morning at our house !!
Yum-o. Does someone want to make these for me and deliver them to my doorstep? 🙂
Hi Mel: Just a quick question, regarding the above recipe, my 4 eggs weighed (alot) more than 3.5 oz. I may have left the scale on ounces, should I have switched it to fluid ounces? BTW we have your Classic Pumpkin Pie every Thanksgiving and it has got to be the BEST tasting pumpkin pie ever! Thanks so much!
Thanks Deb about the pie – glad you love it! I actually realized I needed to double the ounces on the eggs. Four large eggs should be about 7 ounces. Is that around what you got when weighing? As long as they were 4 large eggs, you’re good. I’ve started adding weights to eggs now that I’m using our backyard chicken eggs.
I made these this morning and because I realized I only had one packet of regular yeast and 2 of the quick yeast for pizza crust, (which I tried in regular rolls ultimate failure), but because of being in the refrigerator they turned out great! So anyone else that realizes they don’t have regular yeast the pizza yeast does work 🙂 Thanks for the recipe!!!
Oh my! These look amazing! I had Christmas morning all planned out but this might change things.
These rolls look incredible! You’ve really out done yourself! We have cinnamon rolls every Christmas morning, we’ll have to try your recipe this year!
We have a traditional overnight roll recipe I”ve used for 20 yrs. As the kids have gotten older, they aren’t as enthusiastic about the oversweetness. I am going to try this one and use rasp jam for the filling to make a danish sort of dessert. Thanks!
Yum, Mickey – what a great idea!
Looks delish! I cannot wait to try this! As a teacher, I love the visuals…I so need those!!
These rolls are gorgeous, Mel! Can’t wait to try them!
These look amazing! Do you think the rolls could be frozen after shaping and thawed in the frig overnight before the second rise and baking?
Wondering the same thing! Would love these for Christmas morning, but only if I don’t have to be in the kitchen Christmas Eve! 😉
I haven’t tried that but I think it could definitely work. Some yeast doughs freeze better than others and I haven’t tried freezing this one yet.
Wow, these look delicious and easy to make. I’m definitely going to make these for Christmas breakfast.
Oh my goodness! I’m so happy!!! My children regularly request homemade cinnamon rolls for their birthday breakfast-in-bed and they don’t always get them because I’m unwilling to get up at 4 a.m. and start baking. Can’t wait for the next birthday – and maybe I won’t!
I think it is obvious, but since I am going to make them and I have a large family, this recipe only makes 12 rolls right? I will need to double the recipe.
Hi Susanne, the recipe says it yields about 24 rolls. 🙂
It really depends on how big you make them when you roll out the dough but it should make around 24.
(Thanks for chiming in, Karaline!).
Can’t wait to try these Mel! Thanks for the recipe.
Can I use active dry yeast in this recipe?
Yes, usually that works. Dissolve the same amount of active dry yeast in a bit of warm water and sugar until it’s bubbly and foaming and then use in the recipe.
It’s interesting that this recipe uses white sugar, instead of brown sugar like traditional cinnamon roll recipes. Doesn’t that change the flavor?
They aren’t really like cinnamon rolls in the traditional sense – more like a sweet roll.
These look so delicious! Can’t wait to try!
Is the recipe supposed to read 1/3 CUP sugar? It just reads 1/3 and then gives the ounce. I guess I could get out my scale, but you might want to edit it. Can’t wIt to make them, LOVE your blog.
Yep, 1/3 cup. Sorry about that. I just edited the recipe (the ounces was off, too – not sure where my brain was). It’s all fixed.
Oh I have been waiting for this recipe!! So much so that the dough is already in the mixer :)!! Thank you, thank you…my children are going to LOVE tomorrow mornings breakfast!!!! 🙂
Should read as dinner roll…sorry.
Thanks for this recipe! As I was already in the kitchen baking bread when this recipe came into my inbox, I thought I’d whip it together right now! Wondering about the hot water, if it matters if it’s hot tap water, or just off a boil from the kettle.
Hi Sarah, I just use hot tap water.
I found the recipe and appearance to be really appetizing, but I was wondering if the dough could be used as a savory dinner without the cinnamon sugar and glaze.
Certainly worth a try! Although it would be a bit on the sweet side (just the dough) so you might want to cut the sugar down in the dough.