Overnight Cinnamon Rolls with Apples

Easy overnight cinnamon rolls are full of apples and spice – just right for a lazy fall weekend. Prep them the night before and then let them rise in the refrigerator while you sleep. The next morning just pop the sweet rolls in the oven and you’re done! Fresh, hot, fluffy apple cinnamon rolls for breakfast!

Ingredients for Cinnamon Rolls

Here’s a quick rundown on the ingredients you’ll need for these overnight cinnamon rolls –

• All-purpose flour
• Cinnamon
• Chipotle powder, optional
• Sugar
• Brown sugar
• Salt
• Active Dry Yeast
• Milk
• Butter
• Vanilla
• Egg
• Maple syrup or corn syrup
• Apples
• Pecans, optional

Overnight Cinnamon Roll FAQs

Here are the questions I am most frequently asked about this recipe.

How long can I keep cinnamon roll dough in the fridge?

Once you’ve shaped the dough you can cover it tightly with plastic wrap and leave it in the refrigerator for about 24 hours. I wouldn’t let it go much longer than that because the yeast will lose effectiveness.

Can I freeze cinnamon rolls?

Sure! you can freeze the rolls right in the pan after they’re shaped but before they rise or you can bake them and freeze them without any glaze or frosting.

Why won’t my cinnamon rolls rise

There are a lot of reasons yeast dough won’t rise. The room might be too cold or the yeast might have been old. You may have used too hot of a liquid or too cold of a liquid. Try giving them some extra time.

Also check out my article on yeast dough troubleshooting.

Cooks Notes: Tips on Making This Recipe

If you’ve never baked with yeast before be sure to read my complete yeast baking guide – you’ll find the answer to pretty much any question you could have right there.

• Choose apples like MacIntosh or Honey Crisp for the best flavor.
• Substitute pears for the apples.
• You can use part whole wheat flour instead of all white flour.
• You can make these regular cinnamon rolls by leaving the apples out.
• Use an insta-read thermometer to check the temperature of the liquids and make sure they aren’t too hot or too cold. 110F to 120F is just about right.
• I like to always proof my yeast. I know that many recipes consider it to be unnecessary but it will save you having a dough that doesn’t rise because of weak yeast.
• Toasting the pecans isn’t absolutely necessary but they will have more flavor
• Make sure you grease the pan VERY well.
• Don’t wait too long to flip the pan after baking or the caramel topping will stick to the pan.

More Sweet Rolls Recipes

I love a good sweet roll recipe. When I’m not making these overnight cinnamon rolls I’m drooling over these favorites.

• Cream Cheese Kolache are easy to make at home with this vintage recipe. Puffy, soft pillows of buttery dough are filled with a pool of rich, creamy cheesecake, then sweet crumbles are sprinkled on top.
• Cream Cheese Crowns are a made from a buttery yeast dough filled with cream cheese and topped with cinnamon streusel. They rise overnight in the fridge, making them perfect for any brunch.
• Peanut Butter Sweet Rolls are soft and buttery with a peanut butter cookie swirl, a peanut butter glaze, and a sprinkle of graham cracker crumbs for a pretty finish. This makes enough dough for a double batch or store half of the dough in the refrigerator for up to 3 days.
• Humongous Cinnamon Rolls are classic comfort food when done right but so much of the time we eat them half stale, purchased from a market. They do take a couple of hours to make but they are so delicious they are worth every minute.
• Fruit Kolache are soft, billowy clouds of buttery sweet dough that cup the sweet filling of your choice. Most people don’t know it but these traditional Czech pastries vie with bbq and pecan pie for the title of the most beloved food in Texas.

Easy Overnight Pecan Sticky Buns are so good as well. And if you are up for a challenge try this amazing Noon Ragoni, a cinnamon bread that’s got millions of flaky layers from how it’s twisted during shaping.

S’mores Cinnamon Rolls by Mom on Time Out is another of my favorites!

You May Need…

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

When it comes to bread making and yeast baking nothing beats my Bosch mixer. I love my Kitchen Aid for cakes and such but the Bosch is the best mixer for bread.

Overnight Cinnamon Rolls Recipe

You can do this. Just choose a tart apple and you can’t miss, I promise.

Just don’t let them sit in the pan very long after you take them out of the oven. The caramel won’t drizzle over the rolls if it cools down to much and you will have a huge mess in the pan.

These overnight cinnamon rolls will freeze fine when baked. Just freeze them right in the pan covered airtight with plastic wrap. When you are ready to serve them pop them into a warm oven for about five minutes to warm the caramel back up.

Need to adjust for high altitude? Check out the instructions from Utah State University.

If you love this recipe please give it 5 stars!

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Apple Cinnamon Rolls

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Sweet, spicy cinnamon rolls with lots of buttery flavor and a tangy apple filling are made the night before and rise in the refrigerator overnight. Hot fresh cinnamon rolls for breakfast are an easy treat.

Course Breakfast Bread

Cuisine American – Breakfast

Keyword apple,brunch,fall favorites

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Rising Time 8 hours

Total Time 10 hours

Servings 12 big rolls

Calories 474

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Stand mixer
• loaf pans
• insta-read thermometer

Ingredients

• 3 1/2 cups all-purpose flour, you may need a little more
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 1/2 tablespoons active dry yeast, 2 packages
• 1/2 cup water, 110° to 120°F
• 1/2 cup very warm milk, (110°F to 120°F)
• 1/3 cup butter
• 1/2 teaspoon vanilla
• 1 egg
• 1 cup brown sugar, packed
• 1/2 cup butter
• 1/4 cup maple syrup, corn syrup can be substituted
• 2 apples, peeled, cored, and cut in small cubes
• 1/2 cup brown sugar, packed
• 1 tablespoon cinnamon, roasted or regular
• 1/2 teaspoon chipotle powder, , optional
• 3 tablespoons butter, melted
• 1/2 cup pecans, chopped and toasted

Instructions

Proof the Yeast

• In large bowl, mix 1/2 cup of the flour, the sugar, and yeast.
• Add 1/2 cup of warm water and let stand until foamy

Make the Dough

• Add milk, salt, 1 1/2 cups of the flour, vanilla, butter and egg.
• Beat on low speed one minute, scraping bowl often.
• Beat on medium speed for 1 minute more.
• Stir in remaining flour, one cup at a time until you have soft dough that is easy to handle.
• On a lightly floured surface knead the dough about five minutes or until smooth and elastic.
• Place in a greased bowl that is twice the size of the ball of dough; turn to coat all sides of the dough.
• Cover and let rise in a warm place for about 1 1/2 hours or until double and an indentation remains when you poke it with your finger.

Make the Filling

• Sauté the apple cubes in a little butter in a frying pan until they are tender. Set aside to cool.
• Grease a 13 x 9 inch pan.
• Heat 1 cup of brown sugar and 1/2 cup of butter to a boil, stirring constantly.
• Remove from heat.
• Stir in maple or corn syrup and cool for a few minutes.
• Pour into the bottom of the greased 13 x 9 inch pan.
• Mix chipotle,1/2 cup brown sugar, and cinnamon together.

Shape the Sweet Rolls

• Punch dough down.
• On a floured surface roll out the dough into a 12 x 10 inch rectangle.
• Spread melted butter mixture over dough.
• Sprinkle with the sugar mixture.
• Spoon the apples over the dough as evenly as possible.
• Roll up tightly and pinch long edge of the dough to seal.
• Cut in 12 slices and lay cut side down over the mixture in the pan.
• Cover tightly and place in the refrigerator for 12 to 24 hours.

Bake

• Heat oven to 350°
• Uncover rolls and bake for 30 minutes, or until tops are golden brown.
• Remove from oven and flip over onto a heat proof plate.
• Let pan remain over the rolls for a minute or two to ensure all of the caramel drizzles onto the rolls.
• Serve warm.

Notes

• Choose apples like MacIntosh or Honey Crisp for the best flavor.

• Substitute pears for the apples.
• You can use part whole wheat flour instead of all white flour.
• You can make these regular cinnamon rolls by leaving the apples out.
• Use an insta-read thermometer to check the temperature of the liquids and make sure they aren’t too hot or too cold. 110F to 120F is just about right.
• I like to always proof my yeast. I know that many recipes consider it to be unnecessary but it will save you having a dough that doesn’t rise because of weak yeast.
• Make sure you grease the pan really well.
• Toasting the pecans isn’t absolutely necessary but they will have more flavor
• Don’t wait too long to flip the pan after baking or the caramel topping will stick to the pan.

Nutrition

Calories: 474kcal | Carbohydrates: 71g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 351mg | Potassium: 163mg | Fiber: 3g | Sugar: 40g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

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