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4 from 1 vote

Overnight Apple Cinnamon Rolls

Delicious and simple Overnight Apple Cinnamon Rolls are a featured recipe from The 8 x 8 Cookbook. Perfect for company or anytime!
Prep Time20 mins
Cook Time25 mins
Chilling time8 hrs
Total Time8 hrs 45 mins
Course: Breads
Cuisine: American
Keyword: Overnight Apple Cinnamon Rolls
Servings: 9
Calories: 256kcal
Author: Brenda Thompson


For Dough

  • 2 cups all-purpose flour divided
  • 1.125 teaspoon instant rapid rise yeast
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 tablespoons apple cider
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1 large egg beaten


  • 2 tablespoons unsalted butter melted
  • 3 tablespoons brown sugar firmly packed
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup apple finely chopped, about 1 medium
  • 1/4 cup walnuts finely chopped


  • 1/4 cup apple cider
  • 1/4 teaspoons ground cinnamon
  • 1 pinch salt
  • 1 tablespoon unsalted butter
  • 1/4 cup confectioners sugar


  • Line an 8x8­inch glass or ceramic baking dish or metal baking pan with parchment (see the tutorial on page 000).
  • In a small bowl, whisk together 1 cup of the flour, yeast, and salt. Set aside.
  • In a large microwave-­safe bowl, heat the milk, cider, and butter on high for 60 to 90 seconds, until the butter is melted. Allow the mixture to cool to 120°​F.* Mix in the sugar and egg. Mix in the flour mixture, then add enough of the remaining flour so it’s easy to handle (e.g., not too sticky). Depending on the humidity in the room, you may or may not need all of the remaining flour.
  • Transfer the dough to a lightly floured surface and knead it for about 5 minutes. A good way to tell if you’re done kneading is to poke your finger into the dough—if the indentation pops right back out it’s ready. Let the dough rest for 10 minutes.
  • On a lightly floured surface, roll out the dough into a 9x9­inch square. Brush the butter for the filling all over the surface of the dough. In a small bowl, combine the sugars and cinnamon; sprinkle them over the butter. Scatter the apples and walnuts on top. Carefully and tightly roll up the dough. Slice the dough into 9 equal pieces (about 1­inch wide each), and arrange them, cut side down, in the prepared dish or pan. Leave space between each roll—they will rise and expand. Cover the dish or pan with plastic wrap and set in the refrigerator overnight, or for at least 8 hours.
  • Uncover the dish or pan and set it out at room temperature an hour before you’re ready to bake
  • the rolls.
  • Heat the oven to 350°​F for glass or ceramic dishes or 375°​F for metal pans.
  • Bake until the rolls are lightly browned and a thermometer inserted in the center reads 190°​F, about 25 minutes. If the rolls begin browning too fast, you can cover them lightly with foil.
  • To make the glaze, bring the cider, cinnamon, and salt to a boil in a small saucepan over medium heat. Lower the heat and simmer until the cider is reduced to 2 tablespoons, 4 to 5 minutes. Remove the saucepan from the heat and stir in the butter and confectioners sugar. Drizzle the glaze over the rolls right before serving.
  • *Yes, you need to use a thermometer for this—if the liquids are too hot they may kill the yeast.


MAKE AHEAD TIP: This recipe is already make ahead because it rests overnight. But you can make it even more make ahead by assembling the dry ingredients in a bowl and covering until you are ready to prepare the full recipe. Every minute helps!
This recipe is originally from The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—In One Perfect 8x8 Inch Dish, by Kathy Strahs. Reprinted with permission.


Serving: 1roll | Calories: 256kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 151mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1.5mg