Overnight Cinnamon Rolls

Carol Brown

Overnight Cinnamon Rolls


  • 1 tsp. dry yeast
  • 3 cups warm water
  • 1 cup sugar
  • 2 eggs
  • 1/2 c. shortening or oleo
  • 1 T. salt
  • 8 c. flour (or more)


  1. Begin to stir up at 5 p.m.
  2. Punch down every hour until 10 p.m.
  3. Then at 10 p.m. shape into bread or rolls or sweet rolls.
  4. Cover, let rise at room temperature right on your work bench overnight. Next a.m. bake at 350o to 375o for 20-25 minutes for rolls. Note: Cinnamon rolls are made by rolling out dough into a rectangular shape and covering the dough with butter, cinnamon, and brown sugar.
  5. Roll dough, beginning at a long side of the rectangle.
  6. Using a thread, slide the thread under the rolled dough, bring both ends of thread to the top, criss-cross the ends and pull to cut the rolls neatly.
  7. Place rolls in a greased cake pan spaced apart to allow them to rise.

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