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Apple Cinnamon Overnight Rolls flatlay on white marble

Apple Cinnamon Overnight Rolls

These delightful Apple Cinnamon Overnight Rolls offer a perfect balance of fluffy dough, spiced apples, and a sweet vanilla glaze. Prepare them the night before for a warm, comforting breakfast treat that's easy to bake in the morning.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 12 rolls
Calories 350 kcal

Equipment

  • Small saucepan
  • Large bowl
  • Whisk
  • Plastic wrap
  • Stand mixer (optional)
  • Sharp knife
  • 9x13-inch baking dish
  • Oven

Ingredients
  

For the Dough

  • 2.5 cups all-purpose flour 300g
  • 2.25 teaspoons active dry yeast 1 packet
  • 0.25 cup granulated sugar 50g
  • 0.5 teaspoon salt
  • 0.5 cup milk whole or 2%, 120ml
  • 0.25 cup unsalted butter 56g
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Apple Cinnamon Filling

  • 1 cup diced apples about 1 medium, Granny Smith or Honeycrisp
  • 0.25 cup brown sugar 50g
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • A pinch nutmeg or allspice Optional

For the Glaze

  • 1 cup powdered sugar 120g
  • 2-3 tablespoons milk or heavy cream
  • 0.5 teaspoon vanilla extract

Instructions
 

Prepare the Dough (Evening)

  • Warm milk and butter to 105-115°F, then sprinkle yeast and ½ teaspoon sugar over the liquid; let it sit until foamy (5-10 minutes).
  • Whisk flour, remaining sugar, and salt in a large bowl, then add the activated yeast mixture, egg, and vanilla.
  • Mix until shaggy, then knead on a floured surface for 5-7 minutes until smooth and elastic. A stand mixer with a dough hook can also be used.
  • Place dough in a lightly greased bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  • Gently punch down the risen dough, then cover tightly and refrigerate overnight (8-12 hours).

Craft the Apple Cinnamon Filling (Evening)

  • Peel, core, and finely dice the apples.
  • Combine diced apples, brown sugar, cinnamon, cornstarch, and lemon juice in a small bowl, stirring well to coat.

Assemble the Rolls (Evening)

  • On a floured surface, roll the chilled dough into a 12x18-inch rectangle.
  • Evenly spread the apple cinnamon filling over the dough, leaving a small half-inch border on one long edge.
  • Tightly roll the dough from the long edge (without the border) into a log, then cut into 12-15 equal rolls (1 to 1.5 inches thick) using a sharp knife or dental floss.
  • Arrange the rolls in a greased 9x13-inch baking dish with space between them.
  • Cover the baking dish tightly with plastic wrap and refrigerate overnight.

The Morning Bake

  • In the morning, remove rolls from the fridge, let them sit at room temperature for 30-60 minutes to proof while preheating the oven to 375°F (190°C).
  • Bake for 25-30 minutes until golden brown and apples are tender.
  • Remove from oven and let cool in the pan for 5-10 minutes.

Whisk the Glaze

  • While rolls cool, whisk powdered sugar, milk/cream, and vanilla extract until smooth, adjusting consistency as needed.
  • Drizzle the glaze generously over the warm rolls.

Notes

Ensure milk and butter mixture is not too hot to kill the yeast. Granny Smith or Honeycrisp apples are recommended for their tartness and texture. Use unflavored dental floss for clean cuts when slicing rolls. Adjust glaze consistency to your liking.