Sweet & savory country cooking from my table to yours!


Overnight Cinnamon Rolls

I’m making a confession today… I love yeast!  I can’t think of anything more fun than playing in the kitchen with yeast.  You can make so many delicious things with yeast and it’s so fun to let it rise and punch it back down, then watch it turn a bowl of dough into some magical delectable fluffy soft treat…and the aroma that fills the air when yeast bread of any kind is baking in the oven…wonderful.  The possibilities are endless with a packet or two of yeast, and contrary to what you might think, it’s also easy to make delicious things with yeast.

Today, I’m sharing one of my favorite recipes for Cinnamon rolls.  I adapted this recipe from the original recipe from a Southern Living magazine in 1996.  This is a basic overnight yeast roll recipe that I use for both cinnamon and dinner rolls.  The dough rises once, gets refrigerated overnight, then rises again just before baking and serving them.  I quite frequently meet my neighbor Peggy at our fence to give her baked goods. and I think these Cinnamon rolls are one of her favorites.  It doesn’t seem to matter how late in the evening that I take them out of the oven, she will promptly meet me at the fence.

Well anyhow, here’s how I made them…  


I started by adding 2 packets of yeast to some very warm water in a measuring cup…  


I made sure that all of the yeast was absorbed into the water…then I let it set for five minutes…

Meantime, I added some sugar, salt and boiling water to a large mixing bowl and mixed it on medium speed until it was smooth…

Then I added a couple of eggs to my yeast mixture…

And I added the egg-yeast mixture to the mixing bowl…

And mixed it on low-speed for about one minute.  Don’t worry the shortening will separate from the boiling water until it has time to melt, so it will look sort of funky…

Next, I gradually added some flour while mixing it on low-speed…

Until the flour was incorporated.  It was sort of spongy and sticky…

And lastly, I covered the bowl with plastic wrap and placed it in the refrigerator overnight…

Note:  The next day, I preheated my oven to 165 degrees and turned it off.  I slightly opened the door…


Then I removed the bowl from the refrigerator…as you can see the dough had almost doubled in size…


Using my fist, I punched the dough down to sort of deflate it…so to speak…and placed one half of the dough on a floured surface.  I kneaded it for about one minute until it was no longer sticky… 


Then I rolled the dough out into a sort of thin rectangle…


I brushed each roll, (I made two), with some very soft, semi melted butter, then I sprinkled it with half of a mixture of brown sugar, salt and cinnamon…


Starting with a long side, I started rolling up the roll, trying to keep it as tight as I could…


I kept slowly rolling it and keeping it uniform as I rolled…


Once it was rolled, I used my fingers and slightly pinched together the edge of the roll to the dough…

Then I placed the roll seam side down…

I sliced the dough into rolls about 1 1/2″ wide, saving the end pieces to bake also…

I placed the rolls in buttered pans, making sure to not place too many in each pan…leaving room for them to rise.  I repeated the process with the second half of my dough…

I covered the pans with a towel and placed them in my warm oven for about 45 minutes to 1 hour..

Until they looked like the picture above…

Then I baked them in a 400 degree oven for about 20 minutes until they were golden brown on top.  Notice above, I used 3 disposable pans and one cake pan.  I love to share these rolls and the disposable round cake pans come with lids and work great for giving these to your neighbors or friends…

Now for the easy buttercream frosting…

I simply added some soft butter and vanilla to a large mixing bowl.  I mixed the butter until it was smooth and added some powdered sugar, vanilla and a tiny bit of milk…Note:  For Cream Cheese Buttercream, simply add 4 ounces of softened cream cheese to the bowl first.  Mix on medium speed until completely smooth and free of lumps, before adding the butter, sugar, and vanilla…

I mixed it on medium speed until it was smooth and thin…

And spread it over the warm rolls, allowing the frosting to run down into the warm rolls…

Yummy to my tummy!

Up next…Overnight Cloverleaf Dinner Rolls…


Cindy @ My Country Table


Overnight Cinnamon Rolls

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 24 1x


A light & feathery cinnamon roll with a buttercream frosting.



For the Rolls

  • 2 packets (1/4 ounce each) active dry yeast
  • 1 cup warm water (105115 degrees)
  • 1 cup solid shortening, such as Crisco
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 cup boiling water
  • 2 large eggs
  • 6 cups all purpose flour

For the Filling

  • 1 cup light brown sugar, packed
  • 1/8 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 stick real butter, slightly melted

For the Buttercream Frosting

  • 1 stick real butter, softened
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon pure vanilla
  • 3 cups powdered sugar
  • Milk as needed for thinning


For the Rolls

  1. Combine the yeast and warm water in a measuring cup and let set for five minutes.
  2. Add the shortening, sugar, salt and boiling water to a large mixing bowl. Mix on low speed with an electric mixer, gradually turning to medium speed. Mix until smooth. Whisk the eggs into the yeast mixture. Add the yeast/egg mixture to the mixing bowl and mix on low speed until blended. Gradually add the flour and mix just until incorporated. Cover with plastic wrap and refrigerate overnight.
  3. Preheat oven to 160 degrees and turn off. Slightly open oven door.
  4. Remove dough from the refrigerator. Punch down and deflate the dough. Using one half of the dough at a time, transfer dough to a floured surface. Knead the dough for about one minute, until it’s no longer sticky. Roll dough out into a large rectangle.

For the Filling

  1. Mix the brown sugar, salt and cinnamon together in a small bowl. For each rectangle, brush half of the butter on the dough, stopping about 3/4″ from the edge of the dough. Sprinkle half of the brown sugar/cinnamon mixture over the surface, stopping about 3/4″ from the edge of the dough.
  2. Starting with the long side of the dough, roll the roll up and seal the edges. Turn the seam side down and cut rolls into 1 1/2″ slices.
  3. Place rolls in buttered pans and cover with a towel. Place in a warm oven for 45-60 minutes until the rolls have risen. Remove rolls from oven and keep covered.
  4. Preheat oven to 400 degrees. Bake rolls for 15-20 minutes until golden brown on top.

For the Buttercream Frosting

  1. In a large mixing bowl, mix the butter on medium speed, with an electric mixer, until smooth and creamy. Add the salt, vanilla and sugar and mix on low speed, gradually turning to medium speed, until the frosting is smooth and creamy. If frosting is too thick, add a tiny bit of milk. Drizzle or spread frosting over hot rolls, allowing it to seep into the rolls.
  2. Serve immediately or store in an airtight container Rolls are best if eaten within two days.


  • *Inactive time – 8 hours.
  • For Cream Cheese Buttercream, add 4 ounces of softened Cream Cheese to the mixing bowl first. Mix on medium speed until very smooth and free of all lumps. Add remaining ingredients.

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