Overnight Cinnamon Rolls

Give a little love with these delicious, easy-to-make rolls

Love comes in many forms and is displayed in many ways. People are different in the way the express and receive affection, author Gary Chapman wrote a best selling book on the subject. Through the years, I have come to the conclusion that I am best at showing love through food. I am one of the first people to sign up to bring a meal to someone in need. Whether they are recovering from surgery, a life-altering tragedy or have just had a baby, I want to show them I care.

When I bring a meal, I like it to be something that the person wouldn’t necessarily make for themselves. Something they won’t get several of (a person can only eat so much lasagna or chicken and broccoli casserole). I try to bring ready-to-bake food so that the family can eat at their leisure and not wait for someone to deliver dinner sometime between 4 - 9 p.m. One of my favorite meals to bring is Chicken Cordon Bleu with Cream Sauce and Harvest Rice Pilaf. It looks really fancy but is easy to make and not likely to be something the recipient is tired of eating.

If I am feeling extra charitable (re: ambitious), I will include breakfast for the next day. These cinnamon rolls are very easy to make and because they go straight from the fridge to the oven, they are great for a no-fuss breakfast.

Even if you don’t feel inclined to bring two meals in one, you can still makes these incredible rolls for yourself. All it takes is a little planning and about 20 min. the next morning.

Step one: Make the dough. The most convenient way to begin the process is to heat the milk in the microwave for about 1 min. then add the butter and wait for it to melt. After the butter has melted, add the egg and stir to with fork to thoroughly combine the ingredients.

These ingredients need to be combined first.

Make sure the yeast activates

While the butter is melting, combine the warm water and yeast. It's important to test the yeast for freshness, especially if you don't use it very often. When the mixture becomes bubbly, add the rest of the ingredients. Make sure the milk, butter, egg mixture is tepid before adding it to the yeast and water. High temperatures can kill the yeast.

Add the rest of the ingredients in the order listed.

Step Two: Roll the dough. With a rolling pin, shape the dough into a rectangle.

Step Three: Butter. Because butter melts when touched, it spreads easily, even if it isn’t quite soft enough. Make sure to leave a ¼” to ½” wide unbuttered edge on the longer side of the rectangle. This will allow the dough to seal when rolled.

Step four: Fill. Combine the brown sugar and cinnamon well. Sprinkle it over the butter dough. Be sure to avoid the butter-less edge.

Step Five: Press. Using a fork, rolling pin or your hands, press the cinnamon and sugar mixture into the butter. This helps it stick. If you skip this step, you are likely to be met with a cascade of sugar when you pick up a cut roll.

Step Six: Roll up. The goal is to roll as lightly as practical to keep the filling and dough together. 

Step Seven: Slice. Using a knife, string or unwaxed dental floss cut the dough into ½” rolls.

Step Eight: Wait. Place the rolls in a pan, cover and refrigerate.

Step Nine: Bake. Place the uncovered rolls in a cold oven. Turn the oven to 335 degrees. Remove when the rolls are lightly brown. About 20-25 min.

Top with Cream Cheese frosting (if desired) and Enjoy.

Overnight Cinnamon Roll Recipe

Dough

1 c. milk

½ c. butter

1 egg

¼ c. warm water

2 ¼ tsp yeast

½ c. sugar

½ tsp. salt

1 tsp. vanilla

4 ½ c. flour

Warm milk in the microwave (one minute is sufficient). Add stick of butter and wait for it to melt, gently. Once the butter has liquified, add the egg and mix well.

In a large bowl combine the yeast and warm water. Let it sit for a few minutes. When it begins to foam, add the milk/butter/egg mixture (if it doesn’t foam, discard and start over with fresher yeast). Add the rest of the dough ingredients in the order they are listed. Knead the dough until it is smooth, elastic and doesn’t stick to the sides of the bowl.

Filling

¾ c. brown sugar

2 Tbs. cinnamon

½ c. butter, softened

In a small bowl, mix the sugar and cinnamon together. Set aside.

On a lightly floured surface, roll the dough into a 15” x 24” rectangle. Using your hands or a spatula, spread the softened butter on to the dough, spreading evenly. Be sure to leave a small edge of dough unbuttered. Once your hands are de-greased, sprinkle the cinnamon-sugar mixture over the buttery dough. Press down lightly to help the sugar stick. When the sugar is sufficiently secured, tightly roll the dough. Use the unbuttered edge to secure to roll.

Cut the dough in ½” slices. (You should get about 15 rolls) Place them on an ungreased cookie sheet or disposable pan and cover with plastic wrap or foil. Place the pan(s) in a refrigerator and leave overnight (up to 7 days).

To Bake: Take rolls from the refrigerator, uncover and place in cold oven. Turn the oven to 335 degrees and bake for 20 - 25 min. The rolls should be lightly browned.

Top with cream cheese frosting.