Super-Easy Overnight Cinnamon Buns, for a 9×9 Pan

Hi everyone!  I can’t believe it’s December, not just in the turn the calendar page over way, but in the, we’re a full-on-week-into December way, when it’s time to be festive now or never.  Because in a blink, I know this month will be gone, and we’ll be in dreary January.  So I want to make the most of it, which for me, includes a bit of baking, a lot of which is too cumbersome without a stand or hand mixer.  Lately I’ve been craving cinnamon buns, and I think I finally found the definitive recipe.  You do all the work the night before, which means the morning of, all you have to do is put together the icing and watch them bake in the oven as you enjoy a nice cup of coffee 🙂  You could even make the icing the night before, but it’s simple enough to do half-awake.

I found my recipe here, on one of my new favorite websites, Crazy for Crust.  I made phenomenal brownies last week that I found here and never got around to posting, and the cinnamon bun recipe did not disappoint!  I loved that this recipe was something I could do ahead of time, since I don’t have the patience in the morning, and that it was small enough for a 9×9 pan.  I didn’t want to risk a bigger recipe that would end up with me eating 15 cinnamon buns in a few days.



  • 1 package yeast
  • 3/4 cup warm milk {the original recipe called for non-fat milk, as well as 3 tbsp unsalted softened butter.  I used 2% milk and omitted the butter}
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 3+ cups flour {I think I used closer to 4.  I used a combination of whole wheat, pizza, and all purpose flours, strictly because I was trying to clean out the half-opened flour bag section of my pantry}


  • 5 tbsp butter, softened
  • 2/3 cup brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1/2 cup chopped pecans or walnuts {I’m not a person who likes nuts in my desserts, so I left these out}


  • 3 tbsp melted butter
  • 2 tbsp softened cream cheese
  • 1 1/2 cup powdered sugar


  • Dissolve the yeast into the milk in a liquid measuring cup.
  • In a large mixing bowl, combine sugar, butter, salt, and egg.
  • Add milk and yeast and stir.
  • Add flour and mix with a large wooden spoon/your hands until it resembles dough.
  • Cover with plastic wrap and let rest until doubled in size, anywhere from 1 to 4 hours.
  • Meanwhile, combine ingredients for filling until they form a sticky paste.
  • When your dough has doubled, roll it out on a floured surface until it’s roughly 10×14.  {This is a super-awesome forgiving dough.  I don’t currently have a rolling pin, and didn’t even have an old wine bottle lying around this time, so I smushed it into a rectangle with my fingers, and it still all worked out.}
  • Spread filling evenly over dough.
  • Roll it up so you have a long, thin, roll, not a short, fat one.
  • Slice into 9 relatively even rolls, and place in a buttered 9×9 pan.
  • Cover with plastic wrap and refrigerate overnight.  {I ended up refrigerating mine two nights, almost 36 hours, and they still came out delicious!  Again, super-forgiving dough.}
  • In the morning, preheat your oven to 350 degrees F.
  • Take the rolls out of the fridge while the oven warms up.
  • Remove the plastic wrap and bake for about 25 minutes, until golden brown.
  • While rolls are baking, make frosting.
  • Melt butter and combine with cream cheese and powdered sugar.  It will seem runny at first, but will thicken up as it sets.
  • Pour over warm cinnamon buns.
  • Serve and enjoy 🙂

Ready to go into the fridge.


After 2 nights of resting.


Perfectly baked in the oven, covered in frosting 🙂


Buttery close-up.


I love the sleepy chicken mug!


I couldn’t have asked for a better breakfast.

Do you have a favorite cinnamon bun recipe?  Or a breakfast that you love to make the night before?  This one is definitely one of my new favorites!  It made my morning a little more festive 🙂


3 thoughts on “Super-Easy Overnight Cinnamon Buns, for a 9×9 Pan

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