Overnight Cinnamon Rolls

Healthy Cinnamon Roll on Blue Plate next to pan of baked cinnamon rolls

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4.9 from 28 votes

These make-ahead Cinnamon Rolls are lower in fat and calories, but just as delicious as the classic recipe.

Prep Time40 mins

Cook Time25 mins

Dough Rising2 hrs

Total Time3 hrs 5 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 250kcal

Author: Kristen Chidsey

Equipment

8x8 baking pan

Ingredients

For the Cinnamon Roll Bread Dough

1 cup warm water
1 teaspoon dry active yeast
1 tablespoon honey
1 teaspoon kosher salt
2 to 2 & ½ cups whole white wheat flour

For the Filling for Cinnamon Rolls

⅓ cup granulated sugar or raw cane or coconut sugar
1 teaspoon cinnamon
⅛ teaspoon ground cloves

For the Cinnamon Roll Frosting

½-1 cup sifted powdered sugar
2 tablespoons cream cheese softenened
1 teaspoon lemon juice
1 tablespoon milk

For Assembling Cinnamon Rolls

3 tablespoons melted butter

Instructions

For the Dough

In a glass measuring cup, mix the yeast and water together and let it sit for 5 to 10 minutes until the yeast is a bit foamy. Add the honey and stir to combine.
In a large mixing bowl or bowl of a stand mixer, mix together the salt and 2 cups flour together. Add in the yeast mixture and stir together until the dough just comes together, adding up to an additional ½ cup of flour if needed. Knead the dough by hand on a floured surface or with the dough hook on a stand mixer until the dough forms a smooth ball.
Cover the dough and let rise for 1 hour in a warm place, or until doubled in size.

For the Cinnamon Rolls

Grease an 8x8 baking dish with 1 tablespoon melted butter, being sure to brush evenly over the bottom and sides of the pan.
Mix together sugar, cinnamon, and cloves together in a small bowl.
Roll dough into a 9x12-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with the cinnamon-sugar mixture, leaving about a ½-inch border along the edges of the dough.
Roll the dough up lengthwise. Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls.
Place rolls evenly spaced apart in a baking dish and cover with plastic wrap. Place them in the refrigerator for up to 18 hours.
In the morning, remove the cinnamon rolls from the refrigerator and let them come to room temperature, and rise until puffy. This will take 60-90 minutes depending on the temperature of your kitchen.
Heat the oven to 350 degrees F. Brush the rolls with one tablespoon of melted butter and bake for 23-27 minutes, or until just golden.

For the Cream Cheese Glaze

While the cinnamon rolls are baking, mix together the cream cheese, lemon juice, and milk in a mixing bowl until smooth and creamy. Add ½ cup powdered sugar and whisk until smooth, adding up to ½ cup more powdered sugar to make your glaze as thick as desired.
Spread over warm cinnamon rolls and serve.

Video

Notes

Active prep time is only 10 minutes.

To Prepare Cinnamon Rolls Immediately: Prepare the cinnamon rolls as directed up to placing the assembled rolls into the baking dish. Cover with a clean towel and let the dough rise until doubled, about an hour. Once doubled in size, brush with butter and bake as directed.

To Reheat Cinnamon Rolls: If you have cinnamon rolls leftover, store them in the refrigerator for 2-3 days. To reheat cinnamon rolls, preheat oven to 300-degree oven and bake for 10-15 minutes until warmed through or in the microwave for 45 seconds.

To Make Dairy-Free Cinnamon Rolls: Use a vegan butter spread, like Earth Balance, in place of the butter. To make the glaze dairy-free, omit the cream cheese, and use dairy-free milk. The glaze will be thinner, but absolutely delicious.

Nutrition