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Cinnamon bun recipe: Best ever cinnamon rolls take 10 minutes the night before

Cinnamon rolls
Cinnamon rolls
Sherry Smith-Noble

These cinnamon rolls are so easy and so, so delicious, you will want them again and again and . . . They are perfect with anything and a wonderful recipe to make for yourself, your family or for guests. Better yet, they’re wonderful for breakfast, brunch or anytime. This is a perfect recipe and you will want to put it in your permanent files.

The taste is just one of the things you will love about these cinnamon rolls. The fact that there are only six ingredients and that you prepare them the night before so you can just stick them in the oven in the morning is what makes them even more ideal. So, when the wonderful aroma wafts through the house, you know they are done.

When you buy the frozen dinner rolls, note that there are two sizes. Although either size works well, the larger “Texas” rolls perfectly work in a single layer.

Overnight Cinnamon Rolls Recipe

Ingredients for Overnight Cinnamon Rolls:

  • 15 – 20 frozen rolls (Rhodes White Texas Rolls are wonderful)
  • ½ cup pecan pieces (optional)
  • ½ cup butter
  • 1 small (3-ounce) box vanilla pudding (not instant or sugar-free)
  • ½ cup brown sugar
  • ½ tsp. cinnamon

Directions for making Overnight Cinnamon Rolls:

Grease a bundt pan or a tube pan. Arrange the frozen rolls around the bottom of the pan (do not pile them) – sprinkle with pecan pieces (if using).

In a small saucepan, melt the butter – remove it from the heat and add the pudding powder, brown sugar, and cinnamon, stir well. Pour the warm mixture over the frozen rolls. Cover with a towel and let it sit on the counter overnight.

In the morning, put the pan in an oven preheated to 350 degrees. Bake for 25 minutes or until brown on top. While still warm, invert onto a plate.
(From my friend, Karen, who always comes up with wonderful recipes)

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