Overnight Cinnamon Rolls II Recipe - Allrecipes.com
Overnight Cinnamon Rolls II Recipe
  • READY IN 1 hr

Overnight Cinnamon Rolls II

Recipe by  

"Easy to make but wonderful and very sweet to wake up to! You make it the night before and bake it in the morning."

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Ingredients Edit and Save

Original recipe makes 20 rolls Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr


  1. Soak the raisins in warm water for 10 minutes; drain.
  2. Place the rolls in a lightly greased 10 inch Bundt pan or a 13x9 inch cake pan. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Sprinkle the soaked raisins and the cinnamon mixture over the rolls. Pour the melted butter over the rolls, cover with a clean damp cloth and let stand overnight at room temperature.
  3. In the morning, preheat oven to 350 degrees F (175 degrees C).
  4. Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

My mom used to slave over our traditional cinnamon rolls every Christmas eve so they would be ready to pop in the oven on Christmas morning... it probably took her an hour. Last year I made these instead and not only did the family rave about them (they taste the same as my mom's old recipe) it only took me 5 mins to make! They're incredibly easy to make and they're delicious! My variation: butterscotch pudding instead of vanilla, no raisins, and I first sprinkle the pudding over the rolls and then mix the cinnamon, brown sugar and butter together to pour on top.

Most Helpful Critical Review
Dec 26, 2011

I have tried it 3 times now, each time thinking it was me, but each time I take them out of the oven, it is the same result. The sugar, pudding, cinnamon mix is crystalized and not melted. No one else seems to have this problem, but I can't imagine that it's me?? I've used a stone bundt pan (Pampered Chef)--could that be the problem

May 11, 2005

I've made these for years. It's a Christmas tradition at my house. Beware though, they're so good that you can't stop eating them! I also made half the pan with raisins and half with nuts. This way, everyone is happy! These are the best.

Mar 24, 2008

This was a great recipe, my family loved it! The only problem i ran into was choosing the wrong rolls. Make sure that your frozen dinner rolls are still doughy and will form together. I accidentally got the kind that I believe are partially cooked and they did not combine, but still tasted great. I added a little hot water and some extra butter over the rolls to moisten the sugar mix into a sauce. I topped them with a cream cheese icing, delicious!

Jun 23, 2009

We have a weekend house in Galveston, Tx, and I am always looking for great recipes that are easy. This recipe is a staple for us. Everyone loves them, and they are soooooo easy to make. The only change I made was to use chopped pecans instead of rasins. Also, we like the way they bake in cake pan instead of the Bundt pan. Thanks for the submission!

Mar 31, 2009

Awesome! I was skeptical about letting them in room temp all night, afraid I would wake up to rolls overflowing. BUT they were perfect! I did not add the raisins, nor did I add any icing on top. These cinnamon rolls were perfect and will be made many more times here at my house! Thanks for the recipe!--Okay, I made these again, but didn't have the pudding. Boy did they turn out fantastic! I like them better without the pudding mix added (and raisins or icing). They are more like a sticky bun, all ooey, and gooey!

Apr 04, 2011

I've made these several times and they just didn't turn out how I wanted so I made a few changes. The brown sugar mixture was always too dry and grainy. I didn't want monkey bread like the photo, so I made 1/2 the recipe in a square 8x8 cake pan. I left out the rasins and used 1/4 cup butter with 1/2 cup brown sugar. I also cooked the brown sugar and butter till it came to a boil. Remove from heat. I then added the cinnamon and pudding mix. I also added 1/2 - 1 Tbsp. of cream. I poured this into the bottom of my pan and placed the rolls on top. Baked at 350 the next morning for about 15-20 minutes. This worked for me and they turned out great. The brown sugar mixture is about the consistency of pudding and the rolls are soft and gooey.

Jan 05, 2009

These were delicious! I made them for a brunch and they turned out so great that I made them again for an extended family Christmas. A few variations...as suggested by another reviewer, I used butterscotch instant pudding mix instead of vanilla. I also used chopped pecans instead of raisins. This turned out great! Tasted much better than pecan rolls at the local and chain bakeries! Finally, my cooking time was shorter. Although the recipe calls for 25 minutes, mine only took 20 minutes to be done.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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