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Eggless Overnight Cinnamon Rolls

The best eggless overnight cinnamon rolls - soft, fluffy and absolutely delicious. Overnight dough is perfect to get these ready for breakfast in no time.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 8 hrs 45 mins
Course: bread
Cuisine: American
Servings: 16 Rolls


For the Dough:

  • 1 cup Whole Milk
  • 4 tbsp unsalted butter
  • 1 tsp honey
  • 2 cups Wholewheat pastry flour* (or use white whole wheat flour)
  • cups all purpose flour
  • 1 packet Instant Yeast (2¼ tsp)
  • ½ tsp salt
  • 2 tbsp Egg replacer powder whisked in 3tbsp water (or use 2 large eggs)

For the Cinnamon Filling:

  • 2 tbsp Melted Butter
  • ¾ cup Light Brown Sugar
  • tsp Ground Cinnamon

For the Icing:

  • 2 cups Confectioners or Powdered Sugar
  • 1 tsp vanilla
  • Pinch of salt
  • 2~4 tbsp Milk/ Heavy Cream


  • In a small saucepan or in a microwave safe measuring cup, melt butter with milk. Add the honey and set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine flour, yeast, salt, egg replacer mixture. Add the milk mixture. Mix and knead (use a dough hook on the stand mixer) to form a smooth dough.
  • Add more flour as needed if the dough is too sticky. It is always better to have a slightly sticky dough than too dry. Takes about 10 mins by hand and 6~8 minutes with the stand mixer. Transfer the dough into a lightly greased bowl.
  • Cover properly and put in the fridge to make the rolls the next day.*
  • In the morning, remove the bowl from the fridge and set aside for 1 hour to rise or until the dough is noticeably puffy but not quite doubled in volume.
  • In a small bowl, combine ground cinnamon and light brown sugar.
  • Remove the dough from the bowl onto a well floured surface. Gently deflate it and shape into a 12"x18" rectangle.
  • Brush dough with melted butter. Sprinkle generously with cinnamon mixture. Starting with the long edge, roll the dough into an 18" log. Cut the dough using a serrated bread knife into 16 equal parts - easiest way to do that is by halving the log, then make quarters and so on.
  • Put the cut rolls in a 9" baking pan - cover and set aside for another 1 hour until puffy.
  • Preheat the oven to 350°F. Bake the rolls until lightly golden on top and feel set.
  • While the rolls are baking mix the ingredients for the icing, adding just enough milk/ cream to make a thick spreadable icing. It should thick like very thick cream.
  • Remove the rolls from the oven, turn them out onto a wire rack. Spread them with the icing.
  • Serve the rolls warm. Let the leftovers cool completely before storing in an airtight container for up to 3 days. They can be frozen for up to a month.


  • If you don't have the whole-wheat pastry flour or don't want to use it, then simply use 3½ cups of All purpose flour total in the recipe.
  • If you want to bake the rolls right away, then cover and set aside and let rise for 1 hour. 
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