Mom's No-knead Overnight Cinnamon Rolls

Today’s back-to-basic recipe was my Mom’s No-knead Overnight Cinnamon Rolls. They were one of Mom’s go-to recipes and always a family favorite. They are TENDER, FLUFFY & IRRESTIBLE. Another amazing thing about them in the preparation method – mix up the dough (no kneading involved), let it proof for 5 hours, shape and leave (covered) on the counter overnight.

A Stafford friend (believe it was Gerri Hildebrand) originally shared this recipe with Mom with the 1970s or 80s.  Mom shared the recipe in our family cookbook (MEMORIES — In Memory of Grandma Richardson 'Bessie” Wolf Jeffries Richardson) with this note: "A friend gave me this recipe after my family was grown and gone from home.  It became a tradition to make these and have them in the freezer when  the girls and their husbands were coming for a visit."

Note: Even though the baked rolls can be frozen, I just made a half batch 

No-knead Overnight Cinnamon Rolls   Makes about 3 dozen    
1 pkg. instant yeast (or a scant tablespoon if using bulk yeast instead of the packaged) + 1 tablespoon granulated sugar
3 cups warm water (105 to 115° F.)  
1 cup granulated sugar
1 teaspoon salt
1/2 cup vegetable oil
2 eggs
8 to 10 cups all-purpose flour (I used Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  
Filling:  
1 cup brown sugar (packed) or granulated sugar, more or less as desired
1/2 cup (1 stick) melted butter or use softened butter
Ground cinnamon - about 1 tablespoon, more or less as desired

1. Starting at 5 p.m., dissolve yeast and 1 tablespoon sugar in 1 cup warm water.
2. Combine 2 cups water, 1 cup granulated sugar, salt and oil in large bowl.
3. Add eggs and mix well.
4. Add yeast mixture.
   
5. Work in enough additional flour and make a fairly soft, workable dough. Do not let dough become stiff!
   
6. Cover and let rise, stirring down each hour.
   
7. At 10 p.m., divide dough in half; roll each piece on buttered (or floured) surface into a rectangle (1/2" thick). Brush with melted butter.
   
8. Mix together brown sugar and cinnamon. Sprinkle over butter (add raisins if desired). 
   
9. Roll like jelly roll; slice in about 1" wide slices.
   
10. Place in greased pans (Mom used five 8" pans or three 9x13" pans).
    
11. Cover with towel. Leave overnight on counter top.

    

    This is how much the rolls double after an overnight rising.

12. Next morning — bake at 350° for 15 to  25 minutes (or to an internal temp of 190° if using an instant read thermometer.
    
13. Frost when cool.
    

Basic Buttercream Frosting

1 stick butter, softened

About 6 cups powdered/confectioners' sugar

1/2 to 1 teaspoon vanilla

3 to 4 tablespoons+ whole milk, half & half or cream

Combine the frosting ingredients, using enough milk or cream to make a soft, spreadable frosting. We often make up the frosting and just frost a roll at a time; this allows us to warm the roll in the microwave before frosting. Or course, the best way to eat these rolls is warm from the oven, slathered with frosting and we like a sprinkling of pecans on top. 

See our Tips About Yeast for additional info on types & temperature variables.  

For additional tips about yeast breads – see our Yeast Bread Baking Tips (how to determine if bread has doubled in bulk, ways to shorten “proof” time + how to determine yeast bread doneness. 

Recipe without photos . . .

No-knead Overnight Cinnamon Rolls   Makes about 3 dozen  
1 pkg. instant yeast (a scant tablespoon) + 1 tablespoon granulated sugar
3 cups warm water (105 to 115° F.)
1 cup granulated sugar
1 teaspoon salt
1/2 cup vegetable oil
2 eggs
8 to 10 cups all-purpose flour (I used Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
Filling:
1 cup brown sugar (packed) or granulated sugar, more or less as desired
1/2 cup (1 stick) melted butter or use softened butter
Ground cinnamon - about 1 tablespoon, more or less as desired

1. Starting at 5 p.m., dissolve yeast and 1 tablespoon sugar in 1 cup warm water.
2. Combine 2 cups water, 1 cup granulated sugar, salt and oil in large bowl.
3. Add eggs and mix well.
4. Add yeast mixture.
5. Work in enough additional flour and make a fairly soft, workable dough. Do not let dough become stiff!
6. Cover and let rise, stirring down each hour.
7. At 10 p.m., divide dough in half; roll each piece on buttered (or floured) surface into a rectangle (1/2" thick). Brush with melted butter.
8. Mix together brown sugar and cinnamon. Sprinkle over butter (add raisins if desired).  
9. Roll like jelly roll; slice in about 1" wide slices.
10. Place in greased pans (Mom used five 8" pans or three 9x13" pans).
11. Cover with towel. Leave overnight on counter top.
12. Next morning — bake at 350° for 15 to  25 minutes (or to an internal temp of 190° if using an instant read thermometer .
13. Frost when cool.

Basic Buttercream Frosting

1 stick butter, softened

About 6 cups powdered/confectioners' sugar

1/2 to 1 teaspoon vanilla

3 to 4 tablespoons+ whole milk, half & half or cream

Combine the frosting ingredients, using enough milk or cream to make a soft, spreadable frosting. We often make up the frosting and just frost a roll at a time; this allows us to warm the roll in the microwave before frosting. Or course, the best way to eat these rolls is warm from the oven, slathered with frosting and we like a sprinkling of pecans on top.