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Exploring, creating, & reflecting one day at a time

There are definitely certain foods nowadays that most people have never or will never try homemade. The convenience of consumerist America has taken away some of the specialness of meals and desserts that people formerly only had on special occasions. This is a shame, of course, not only for the people who no longer get to eat the homemade foods, but for those who will never learn to make them either. Sure, it’s a little bit more work, and sure, the frozen aisle is sometimes really convenient. But I think it’s worth it for everyone to try to broaden their horizons and get in touch with their inner chef/baker at some point; everyone should try to make something they never thought they could make. If you’re new to the cooking world, start small–make scrambled eggs or a pot of spaghetti. Build your way up until you are just shy of having the courage to make these babies–OVERNIGHT CINNAMON ROLLS.
Cinnamon rolls are definitely one of those foods that are rarely made from scratch anymore. Why should anybody take the trouble to buy and combine all these ingredients when they could just head over to their local Cinnabon? BECAUSE HOMEMADE CINNAMON ROLLS ARE DELECTABLE! I have yet to tell someone that I’m making a batch of scratch cinnamon rolls and without seeing a smile wipe across their face, along with a request to be invited over when the rolls come out of the oven.

Tell me this isn't a happy person.

This recipe makes 12, so I like to get a bunch of friends together, especially ones I haven’t seen in a long time, and have them over for a cinnamon roll and a glass of milk . What better way to connect or reconnect than over a sweet roll filled with cinnamon goo and topped with creamy icing?

These aren’t all that difficult, and like I said–I’d encourage everyone to try this recipe out at some point, even if you don’t think you can! You’ll be proud of yourself when you pull these beauties out of the oven. I especially like the “overnight” part of this recipe. Make the dough and filling, roll the two together, cut into rolls, and place on your baking sheet all the night before and then pop them into the fridge overnight. Take them out in the morning to let them sit for a little while and then bake away! It’s so nice to not have to do any real work in the morning and just be able to savor your work from the night before and enjoy your company.



For the dough:

  • 1 cup of milk
  • 1/3 cup of butter
  • 1/4 oz. active dry yeast
  • 1/2 cup sugar
  • 4 1/2 cups all purpose flour
  • 1 tsp salt
  • 3 large eggs

For the filling:

  • 1 1/3 cups brown sugar
  • 2 1/2 tbsp ground cinnamon
  • 3 tbsp flour
  • 7 tbsp butter

For the icing:

  • 1 1/2 cups powdered sugar
  • 1/2 cup white sugar
  • 1/4 cup unsalted butter, melted
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  1. Start by making the dough. Heat milk in a small pot until it just starts to bubble. Remove the pot from the heat and stir in the butter until it is melted. Set aside and let cool.
  2. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl (or the bowl of a stand mixer), mixing well. Add in the lukewarm milk/butter mixture and eggs, beating well. Add in 1/2 cup of flour, stirring well. Continue adding the flour, 1/2 cup at a time, mixing well each time.
  3. Once the dough has just come together, transfer it to a lightly flour surface and knead it for about 5 minutes, until smooth. Add flour as needed (this could also be done with a dough-hook in a stand mixer).
  4. Cover the dough with a tea towel and let it rest for 10 minutes.
  5. While the dough is resting, mix the filling ingredients in a medium bowl. Use your fingers to create small crumbs and make sure that the cinnamon and brown sugar are well-mixed with the butter.
  6. Roll out the dough into a roughly 9×12 inch rectangle. Spread the filling over the dough and roll from the long end. Seal the roll by pinching and twisting the dough along the edges.
  7. Prepare a 9×12 inch baking pan. Cut the dough log into 12 rolls, placing them cut side up in the pan. Cover the pan with cellophane and refrigerate for approximately 8-12 hours.
  8. Remove the pan from the refrigerator and let it sit out in a draft-free place for about 30 minutes.
  9. Preheat the oven to 375 degrees F. Bake the cinnamon rolls for about 20 minutes, until lightly browned.
  10. While the rolls are baking, prepare the glaze by whisking together all of the glaze ingredients. Thin out with more milk, if needed.
  11. Pour the glaze evenly over the hot cinnamon rolls and eat warm.


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