Overnight Cinnamon Rolls

    1 hour 50 min

    Make these the night before as the dough rises in the fridge overnight. Bake the next morning for breakfast or brunch. Easy and delicious. Enjoy!

    419 people made this

    Serves: 12 

    • 250ml (8 fl oz) milk
    • 75g (3oz) butter
    • 7g dried active baking yeast
    • 100g (3 3/4 oz) caster sugar
    • 550g (1lb 5oz) plain flour
    • 1 teaspoon salt
    • 3 eggs
    • 115g (4oz) brown sugar
    • 1 tablespoon ground cinnamon
    • 75g (3oz) raisins
    • chopped nuts, optional
    • GLAZE
    • 1 teaspoon golden syrup
    • 1/2 teaspoon vanilla extract
    • 150g (5oz) sifted icing sugar
    • 2 tablespoons single cream

    Prep:1hr20min  ›  Cook:30min  ›  Ready in:1hr50min 

    1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
    2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 400g flour, salt and eggs; stir well to combine. Add the remaining flour, 50g at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
    3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean damp drying cloth and let rise in a warm place until doubled in volume, about 1 hour.
    4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 25x35cm rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 115g brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
    5. Cut the dough into 12 equal pieces; place the pieces in a greased 23x33cm baking tin. Cover with cling film and place in the ridge to rise overnight.
    6. The next morning, preheat the oven to 190 degrees C (gas mark 5). Take the rolls out of the fridge and let stand at room temperature for 30 minutes.
    7. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the golden syrup with the vanilla in a small bowl. Whisk in the icing sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

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    Average global rating:

    Reviews in English (337)


    Amazing. Made 12 HUGE rolls. Agree with previous reviewer that you shouldn't be tempted to increase the amount of cinammon. They were more work than expected but will definitely be repeated!  -  18 Jan 2015


    I followed the recipe pretty much word for word ,and they came out brilliantly. Even though they are Cinnamon buns, I would make sure that no more than the stated amount of cinnamon is used as this is more than adequate. This is a great breakfast treat.  -  30 Sep 2014


    I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect!  -  02 Sep 2004  (Review from Allrecipes US | Canada)