Who doesn’t love waking up to a kitchen filled with the smell of freshly baked cinnamon rolls?  And I don’t mean the Pillsbury kind (yes, I am a cinnamon roll snob…they HAVE to be homemade)!  If you think that you have to get up at o’dark 30 in order to have homemade cinnamon rolls baked for breakfast, think again.  These overnight rolls are THE BEST way to serve up cinny roll deliciousness any day of the week!  Enjoy!

Makes approx 24 rolls

Ingredients

Starting around 8:00AM (the day BEFORE you want to eat them), combine in the bowl of a stand mixer:

• 1/2 T yeast
• 1-1/3 c warm water
• 1/2 c sugar

At 12 noon, add:

• 1/2 c veggie oil (I actually use olive oil…works great!)
• 1/2 c sugar
• 3 eggs, beaten
• 1/2 T salt
• 5-6 c flour

Turn stand mixer on low speed with a dough hook attachment.  Mix in enough flour to make a soft, slightly sticky dough.  Once all flour is moistened, let dough sit for 05 min. 

After 05 min, knead on low speed for 10 min.  As dough is kneading, if dough looks excessively sticky, add more flour 1 T at a time (see NOTE below).  Cover bowl with plastic wrap or a towel & set in warm place (around 70 deg) to rise.

At night:

Punch down dough & divide in half.  Keep the half you are not using covered.  Lightly flour your counter & roll out half of dough into a rectangle (roughly 12″ x 18″).  Spread with fillings to within 1/2″ of edges. 

Filling Options:

• Butter, room temperature
• Sugar, brown
• Sugar, white
• Cinnamon
• Cloves
• All Spice
• Ginger
• Cardamon
• Almonds, roasted & chopped
• Walnuts, roasted & chopped
• Raisins
• Craisins

I typically use brown sugar, cinnamon, chopped almonds & raisins.  But any & all combos would be awesome!

Starting with a long side, roll up jelly-roll style; pinch the seam to seal.  Cut 1″ thick rolls using a length of non-flavored dental floss.  Seriously…this method works amazing well!  For a tutorial video, click here.

Place 1″ apart on a greased cookie sheet.  Cover with a towel. 

Repeat above process with remaining half of dough.  Let rolls rise overnight.  

Next Morning (the day you want to eat them):

Preheat oven to 350 deg.  Bake rolls for 15-20 min, until lightly browned.  Remove from pan & place on cooling rack to cool for 05 min.  Serve as is…or with a powdered sugar glaze (powdered sugar + enough water to make glaze of desired consistency). 

Doesn’t your kitchen smell A-MA-ZING??!!  Bon appetit!!  

NOTE:

• This dough will stick to the sides of the bowl.  Don’t expect it to pull away & form a smooth ball (like it would if you were making bread). 
• I often test the stickiness by touching a finger to the dough.  If a little bit of dough sticks to my finger, it’s good to go.  But if a lot of dough sticks to my finger, I add a bit more flour.
• As mentioned, this is a sticky dough.  So be careful about adding too much flour.  Too much flour will make the rolls tough.