Christmas Morning Overnight Cinnamon Rolls
Christmas Morning Overnight Cinnamon Rolls: Draw your guests to the kitchen with the aroma of freshly baked cinnamon rolls. Light and fluffy dough rolled into layers of butter, brown sugar, and cinnamon and topped with a delectable cream cheese frosting. Learn how these cinnamon rolls can be made overnight or weeks ahead. If you like the idea of making rolls in advance you’ll also like my Overnight Dinner Rolls recipe.
Surprise Ingredient
MASHED POTATO CINNAMON ROLLS: Adding mashed potatoes for moister and softer cinnamon rolls. Replacing some of the flour for mashed potatoes gives the rolls an extra-fluffy, airy texture, and keep them extra moist.
WHAT POTATO WORKS BEST FOR MASHED POTATO CINNAMON ROLLS? Any potato will work beautifully. I prefer a russet potato, Yukon Gold and even sweet potato.
How to Make Quick Mashed Potatoes
Prick a 10 ounce unpeeled russet potato with a fork. Microwave 5-7 minutes, or until tender, turning occasionally. Halve potato and scoop pulp out of skin into a small bowl, discard skin. Mash pulp with a fork or potato masher. Measure 1 cup mashed potato.
Christmas Morning Overnight Cinnamon Rolls Variations
CINNAMON ROLL ICING/FROSING/DRIZZLE
CLASSIC CREAM CHEESE FROSTING:
- 8 ounce cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 6 cups powdered sugar
- 5 tablespoons milk or water
In a medium mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until combined. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
ICING:
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 4 teaspoons milk
In a small bowl stir together powdered sugar, vanilla, and enough milk to reach drizzling consistency.
BROWNED BUTTER DRIZZLE:
- ¾ cup unsalted butter
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a delicate light brown, stirring occasionally. Remove from heat. In a large mixing bowl combine powdered sugar, 2 tablespoons of the milk, and the vanilla. Add the browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, 1 teaspoon at a time, to reach spreading consistency.
How to Make Christmas Morning Overnight Cinnamon Rolls
DIRECTIONS BELOW
NOTE: IF YOU ARE FREEZING YOUR CINNAMON ROLLS FOR FUTURE USE, THIS IS WHERE YOU STOP WITH THE MAKING PROCESS. Cover tightly and freeze up to 3 months.
CHRISTMAS MORNING OVERNIGHT POTATO CINNAMON ROLL—FLAVORS
CARAMEL-PECAN ROLLS:
- BEFORE PLACING ROLLS IN PAN: In a medium bowl stir together 1/2 cup melted butter, 3/4 cup packed brown sugar, and 1/4 cup light-color corn syrup. Stir in 3/4 cup chopped pecans. Spread mixture in prepared pan. Continue as with placing rolls on top of mixture in pan. After baking, immediately invert rolls onto a serving platter (spoon any nut mixture remaining in pan onto rolls). Omit the icing.
RAISIN-NUT ROLLS:
- Add to filling, 1/2 cup golden raisins and/or 1/2 cup chopped pecans
CINNAMON ROLLS WITH DRIED APPLES AND RAISINS:
- Add to filling, 1/4 cup raisins, 2 teaspoons apple pie spice, and 1 teaspoon finely shredded orange peel
CINNAMON ROLLS WITH CRANBERRIES AND PISTACHIOS:
- Add to filling, 1/3 cup dried cranberries, and 1/4 cup chopped pistachio nuts.
How to Slice Cinnamon Roll Dough Without Smashing the Rolls
DENTAL FLOSS is the best and neatest way to slice your rolls. It’s better than a sharp knife, a serrated knife, or any other tool we’ve tried. Dental floss slides cleanly through the dough, cutting it into slices without smashing and tearing.
Make Ahead Potato Cinnamon Roll Instructions
OVERNIGHT RAW DOUGH: Transforming classic cinnamon rolls to overnight cinnamon rolls is super easy. There’s only ONE CHANGE to the instructions. The recipe stays the same, take the directions all the way to the second rise. DO NOT GO BEYOND STEP 13 (for now). Cover the rolls tightly and refrigerate for 8-12 hours (16 hours max) 8-12 hours is best. The next morning, remove from the refrigerator and allow to rise on the counter for 2-3 hours or until doubled in size. TIP: Rising time may vary depending on the temperature of your kitchen. Continue with step 14.
FREEZING RAW DOUGH: The recipe stays the same, take the directions all the way to the second rise. DO NOT GO BEYOND STEP 13 (for now). Cover tightly and freeze up to 3 months. The next morning, remove from the freezer and allow to rise on the counter for 3 hours or until doubled in size. TIP: Rising time may vary depending on the temperature of your kitchen.
BAKED CINNAMON ROLLS —FREEZER: Baked rolls can be frozen for up to 3 months. Thaw overnight in refrigerator and warm up before serving
MORE CINNAMON ROLL RECIPES YOU MIGHT LIKE
Christmas Morning Overnight Cinnamon Rolls
There's nothing like waking up the the smell of fresh cinnamon rolls! WARNING...once you make these, your guests will request them EVERYTIME!🍮
Ingredients
For the Potato Cinnamon Rolls:
- 3½ to 4 cups all purpose flour
- 1 package active dry yeast (2¼ teaspoons)
- 1 cup milk
- 1 cup mashed potato (see below instructions)
- 1/3 cup unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
For the Cinnamon Roll Filling:
- 1½ cups light brown sugar, packed
- 1½ tablespoons ground cinnamon
- ¼ teaspoons salt
- 4 tablespoons unsalted butter, softened\
For the Cream Cheese Icing:
- 1 ( 8 ounce) block cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 6 cups powdered sugar
- 5 tablespoons milk
Instructions
For the Cinnamon Rolls:
- In a large bowl, stir together 1½ cups of the flour and the yeast.
- In a medium saucepan, heat the milk, mashed potato, butter, sugar, and salt just until warm (120° to 130°).
- Add milk mixture and eggs to the flour mixture.
- Beat with a mixer on low 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes, Stir in remaining flour.
- Turn dough out onto a lightly floured surface. Knead to make a moderately soft dough that is smooth and elastic (3 to 5 minutes).
- TIP: If the dough is too sticky add a moderate amount of flour until the right texture it reached.
- Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Using a lent free towel, cover and let rise in a warm place until dough is doubled in size (45 to 60 minutes).
- Punch dough down, Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
- Meanwhile, lightly grease a 9x13 inch baking pan and prepare filling.
- Roll dough into a 18 x 12 inch rectangle.
- Spread softened butter on top, sprinkle filling mixture over butter, leaving 1 inch around the edge.
- Tightly roll up, starting with the 18 inch side. Pinch seam to seal.
- Push roll back to 12 inches. Using unflavored dental floss, cut rolls into 12 (1-inch) pieces, arrange in prepared baking pan. HOW TO USE DENTAL FLOSS: To make clean cuts, slide unflavored floss under the log. Crisscross the floss at the top and pull to make slices. STOP HERE FOR OVERNIGHT ROLLS OR FREEZER ROLLS (see below for instructions).
- Cover with a lent free kitchen towel, let rise in a warm place until nearly double in size 30 minutes for freshly made (3 hours for overnight or frozen)
- Preheat oven to 375°. Bake 20 minutes or until golden. Cool in pan on a wire rack 10 minutes, remove from pan. Drizzle or spread icing. Serve warm. Makes 12 Cinnamon Rolls
For the Filling:
- In a small bow, stir together the brown sugar and cinnamon.
For the Cream Cheese Icing:
- In a medium mixing bowl, beat together the cream cheese and butter until light and fluffy.
- Add vanilla and powdered sugar, beat until smooth.
- Beat in enough milk (1 tablespoon at a time) until the icing reaches spreading consistency.
Notes
QUICK MASHED POTATOES
Prick a 10 ounce unpeeled russet potato with a fork. Microwave 5-7 minutes, or until tender, turning occasionally. Halve potato and scoop pulp out of skin into a small bowl, discard skin. Mash pulp with a fork or potato masher. Measure 1 cup mashed potato.
Make Ahead Potato Cinnamon Roll Instructions
OVERNIGHT RAW DOUGH: Transforming classic cinnamon rolls to overnight cinnamon rolls is super easy. There's only ONE CHANGE to the instructions. The recipe stays the same, take the directions all the way to the second rise. DO NOT GO BEYOND STEP 13 (for now). Cover the rolls tightly and refrigerate for 8-12 hours (16 hours max) 8-12 hours is best. The next morning, remove from the refrigerator and allow to rise on the counter for 2-3 hours or until doubled in size. TIP: Rising time may vary depending on the temperature of your kitchen. Continue with step 14.
FREEZING RAW DOUGH: The recipe stays the same, take the directions all the way to the second rise. DO NOT GO BEYOND STEP 13 (for now). Cover tightly and freeze up to 3 months. The next morning, remove from the freezer and allow to rise on the counter for 3 hours or until doubled in size. TIP: Rising time may vary depending on the temperature of your kitchen.
BAKED CINNAMON ROLLS —FREEZER: Baked rolls can be frozen for up to 3 months. Thaw overnight in refrigerator and warm up before serving.
CINNAMON ROLL ICING/FROSTING/DRIZZLE VARIATIONS
CLASSIC CREAM CHEESE FROSTING:
- 8 ounce cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 6 cups powdered sugar
- 5 tablespoons milk or water
In a medium mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until combined. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
ICING:
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 4 teaspoons milk
In a small bowl stir together powdered sugar, vanilla, and enough milk to reach drizzling consistency.
BROWNED BUTTER DRIZZLE:
- ¾ cup unsalted butter
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a delicate light brown, stirring occasionally. Remove from heat. In a large mixing bowl combine powdered sugar, 2 tablespoons of the milk, and the vanilla. Add the browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, 1 teaspoon at a time, to reach spreading consistency.
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