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.