Overnight Toffee Cinnamon Rolls

Overnight Toffee Cinnamon Rolls will make you even more happy it’s Christmas morning. The make-ahead dough makes it possible!

Overnight Toffee Cinnamon Rolls will make Christmas morning even more amazing! No one will be able to resist a warm cinnamon roll fresh out of the oven!

This is a sponsored post on behalf of Fleischmann’s® Yeast.

The turkey leftovers are gone, pumpkin pie all but decimated, and now it’s time to focus on winter, Christmas, and all things cozy, people.

I’m starting with what I plan to serve for breakfast on Christmas day. These OvernightToffee Cinnamon Rolls are it!

Having the only grandchild on my side of the family means Christmas morning is a little intense around here. Everyone wants to be here to watch Elle open her presents.

There’s just something about watching a two-year-old rip into festive wrapping paper to make the season feel extra bright, you know?

Overnight Toffee Cinnamon Rolls will make Christmas morning even more amazing! Make them the night before and pop them into the over while you're opening gifts. So easy!
Since we’ll have a crowd, and they’ll be here super early, we always serve breakfast and I am definitely baking up a little extra to make sure the whole family gets a bite. And of course with copious amounts of coffee and hot tea. We might be on our second or third caffeinated beverage by 8 a.m., is what I’m saying.

I love to create a little coffee and hot tea bar on our kitchen counter next to the coffee maker and electric tea kettle. I stock it full of flavored creamers, sweeteners and some of my favorite tea bags like Twinings English Breakfast and Earl Gray. I find them to both be really well balanced in flavor and they pair perfectly with these Overnight Toffee Cinnamon Rolls.

These cinnamon rolls have a dough that can be made ahead, making them perfect for Christmas morning. All you’ll have to do is pop them in the oven for proofing as people start walking in the door, and before the tea kettle starts ringing that the water is warm, they’ll be ready for devouring.

Overnight Toffee Cinnamon Rolls will make you even more happy it's Christmas morning. The make-ahead dough makes it possible!
You can make the dough up to 2 days ahead of time. They’ll still need about an hour of rising time before they go into the oven to bake, so stick them in your oven on the proof setting, or in a warm place as soon as you get up.

Thanks to using Fleischmann’s® RapidRise™ Yeast, they only need that hour, and a single rise.

When they’ve doubled in size, (about an hour), bake them for half an hour. While your family helps clean up wrapping and tissue paper, you can retreat to the kitchen to whip up the caramel icing.

Totally justified, and acceptable, because caramel.

Overnight Toffee Cinnamon Rolls will make Christmas morning even more amazing! The make-ahead dough makes it possible!
The original Overnight Toffee Cinnamon Rolls calls for less toffee in the filling and the addition of pecans, but I went a little crazy and added more toffee, and no pecans.

I love pecans, don’t get me wrong, but all of mine got used in a homemade cheeseball (why are they so addicting?!), so I wanted to try focusing on the amazing taste of toffee.

I’m glad I did, because it allows the toffee to envelope your taste buds, and I just dare you not to want more than one of these rolls.

Overnight Toffee Cinnamon Rolls will make Christmas morning even more amazing! You'll love how simple and delicious they are!
Be sure to bake a little extra because these Overnight Toffee Cinnamon Rolls are sure to disappear! Serve these rolls up alongside my Make-Ahead Breakfast Casserole and you’re all set for a delectable Christmas morning!

For more delicious recipes using Fleischmann’s® Yeast, be sure to check out these Blueberry Cream Cheese Kolaches and this Honey Walnut Nut Roll.

Overnight Toffee Cinnamon Rolls

Yield: 16 rolls

Prep Time: 50 minutes + rise time

Cook Time: 35 minutes


  • 3-1/3 cups all-purpose flour (427 grams)
  • 1/4 cup sugar (32 grams)
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 envelope Fleischmann's® RapidRise™ Yeast
  • 1 cup whipping cream
  • 1/2 cup milk
  • 3 egg yolks
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup toffee bits
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 4 tablespoons milk
  • 1-1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract


  1. Combine flour, sugar and salt in a large bowl. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs. Stir in undissolved yeast.
  2. Heat the cream and milk until very warm over stovetop or microwave (120° to 130°F). Add egg yolks, mixing well.
  3. Add to flour mixture and stir just until dry ingredients are moistened. Spread light film of butter on dough to prevent drying. Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.
  4. Turn dough out onto a lightly floured surface and knead a few turns to shape into a ball. Roll the dough into a 12 x 16-inch rectangle. Spread with softened butter.
  5. Combine brown sugar and cinnamon and sprinkle over butter, followed by the toffee chips. Roll up jellyroll style and pinch seams to seal. Cut roll into 15 equal slices. Arrange cut side up, in a greased 13 x 9-inch pan.
  6. Let rolls rise in a warm place until nearly double, about 1 hour. Bake in preheated 350°F oven for 30 to 35 minutes or until light brown. If rolls are browning too quickly, cover lightly with a piece of foil for the last 5 to 10 minutes of baking.
  7. Remove rolls from oven and let cool a few minutes before removing from pan. Cool 10 minutes and frost.
  8. To make caramel icing, melt butter in small saucepan. Add brown sugar and cook, stirring constantly, until mixture just comes to a boil. Remove from heat; stir in milk. Add powdered sugar and vanilla, beating until smooth. Drizzle warm icing over rolls.


  • Use the residue of butter on the butter wrapper to coat top of dough.
  • If the caramel glaze is a bit too thick to drizzle, add in a little more milk, one teaspoon at a time until you reach the desired consistency.

27 Responses to “Overnight Toffee Cinnamon Rolls”

  1. Rachael — December 14, 2016 at 12:11 pm

    These were just the kind of recipe I was looking for! I love these kind of things for brunch on a Sunday morning!

    Rachael xx.


    • Jamie — December 14, 2016 at 4:05 pm

      I hope you enjoy them, Rachael!

  2. Cassandra Smith — December 15, 2016 at 11:33 am

    Would this work with regular yeast or does it *need* quick yeast?


    • Jamie — December 15, 2016 at 11:52 am

      Hi, Cassandra! You probably can use regular yeast. I hope you enjoy them!

  3. mimi — December 15, 2016 at 12:03 pm

    could I make these the night before and refrigerate overnight? How ould I proceed the next morning? Thanks Mimi


    • Jamie — December 16, 2016 at 7:08 am

      I think you definitely, could, Mimi. Refrigerate the unbaked rolls, and in the morning, pull them out and let them sit at room temperature for about 30 minutes. Bake as directed. Let me know how it goes! I hope you enjoy them!

  4. Miranda — December 17, 2016 at 1:06 pm

    Using toffee in a cinnamon roll is such a great idea! It would be perfect!


    • Jamie — December 18, 2016 at 7:50 am

      Thanks, Miranda! xxoo

  5. Edwina | Induction Cooking — January 8, 2017 at 6:14 pm

    It might be after Christmas but these still look perfect for brunch. I am addicted to caramel glaze so these cinnamon rolls look absolutely perfect.


    • Jamie — January 9, 2017 at 11:40 am

      I enjoy them all year long, Edwina! I hope you enjoy them.

  6. jargal — January 8, 2017 at 7:34 pm

    Ingredients grams


    • Jamie — January 10, 2017 at 7:08 pm

      Hi, Jargal! The ingredients have been converted. I hope this helps!

  7. 99 Birthday — January 8, 2017 at 10:45 pm

    Looks so yummy!!


    • Jamie — January 9, 2017 at 11:38 am

      Thank you! I hope you enjoy it!

  8. Autocad mac crack — January 11, 2017 at 8:53 pm

    Made these yesterday turned out perfectly


    • Jamie — January 15, 2017 at 10:19 am

      I’m so glad!

  9. Monika — January 13, 2017 at 8:59 pm

    I just made and when I added the yolks to the warm milk and cream they basically cooked and now I have yolk chunks in the dough.
    Will these work tomorrow when I go to bake ??? :(


    • Jamie — January 15, 2017 at 10:17 am

      I’m not sure it’s going to turn out too well, Monika. I would suggest starting over. Did you make them? How did it go? Let me know!

  10. Tracy — January 16, 2017 at 12:42 pm

    i was wondering how you keep the eggs from starting to cook when adding to heated milk?


  11. Rhonda Garcia — January 23, 2017 at 10:54 pm

    Do the toffee pieces melt while baking?


    • Jamie — January 24, 2017 at 11:56 am

      Hi, Rhonda! They soften but don’t turn totally melty (if that makes sense!). Let me know how you like it!

  12. Sarah — April 12, 2017 at 4:50 pm


    I made these delicious scrolls and they tasted amazing but mine looked a little oblong and oval shaped after baking. Did I overcrowd the pan? They were huge as they went into the oven and I had them shaped into as best circles as I could, do you think I made a mistake in the preparation or just the baking? I used a large ceramic dish around 40cm x 25cm


    • Jamie — April 13, 2017 at 10:37 am

      I don’t think so, Sarah. Yeast can have a mind of its own in the oven! How did they taste?

  13. anh buon — July 12, 2017 at 10:23 pm

    The dish is so amazing. i hope next time I can enjoy it at the weekend.


  14. Noor — July 21, 2017 at 8:50 am

    What kind of toffee have you used!!!! I was planning to give your rolls a shot.


    • Jamie — July 24, 2017 at 2:54 pm

      Hello, I used Heath toffee chips. I hope this helps.

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