On Christmas or Easter morning when our family gathers to celebrate, there is nothing better than being with each other and enjoying the time together.

So the last thing that I want to do after the first cup of coffee has been consumed and the family time begins is spend an hour in the kitchen preparing breakfast.

Each year we make an overnight breakfast dish that requires us only to turn on the oven or slow cooker and wait.

This year we will be making our children’s favorite – Cinnamon Rolls.

They are super easy to make the day before, and all you have to do is pull them out of the refrigerator, let rise while the festivities are happening, and then bake.

Here are a couple of our other favorite overnight breakfast recipes:

Overnight Breakfast Casserole Recipe

Overnight Monkey Bread Recipe

Overnight French Toast Casserole

Overnight Cinnamon Roll Recipe

*Makes 12 large rolls

Ingredients:

Dough

1 Tbs. (1 package) active dry yeast

1/2 cup warm water (105°F)

4 1/2 cups all-purpose flour, plus more as needed

4 eggs

1/4 cup granulated sugar

2 tsp. kosher salt

8 Tbs. (1 stick) unsalted butter, at room temperature

Filling

8 Tbs. (1 stick) unsalted butter, melted

1/2 cup granulated sugar mixed with 1 Tbs. ground cinnamon

Frosting

1 cup confectioners’ sugar

1/2 tsp. kosher salt

1 Tbs. unsalted butter, melted

2 Tbs. milk

1 tsp. vanilla extract

Instructions:

Add yeast to warm water to activate

Using the dough hook attachment helps take the work out of your hands.

Form into a nice dough ball and let rest to rise.

Roll out dough into a large rectangle

Spread melted butter onto the dough before spreading the cinnamon/sugar mixture

Roll mixture and then cut into even sections. Cut dough roll into even sections.

Place into greased pan and let rest overnight.

1. To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.

2. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.

3. Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes.

4. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.

5. Butter a 9-by-13-inch baking dish.

6. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side.

7. Sprinkle the cinnamon sugar over the butter.

8. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish.

9. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.

10. The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour.

11. Preheat an oven to 350°F. Bake the rolls until golden brown, about 30 minutes. (Let cool in the pan for 10 minutes)

12. While the rolls are baking, make the frosting: In a small bowl, sift together the confectioners’ sugar and salt.

In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately.

Enjoy!

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Mary and Jim