Original video by @applesauceandadhd — all credit to the creator.
No-Recipe Overnight Cinnamon Rolls
A big batch of freehand cinnamon rolls, rolled up with melted butter, brown sugar, and a heavy hand of cinnamon, then chilled overnight so they're ready to bake in the morning. Chaotic method, classic results.
Ingredients
- —Sweet roll dough · a large batch, enough to roll out in portions
- 2 sticksbutter, melted
- —Brown sugar
- —Cinnamon · a generous amount
Steps
- 1
Divide the risen dough into batches — the full amount is too much to roll out at once.
- 2
Set a damp paper towel under your cutting board so it doesn't slide, then roll a portion of dough out into a rectangle.
- 3
Brush the dough generously with melted butter, then cover it with brown sugar and plenty of cinnamon.
- 4
Roll the dough up and slice it into rolls.
- 5
Stand the rolls cut side up in a baking pan and press the tops down gently to flatten.
- 6
Repeat with the remaining dough.
- 7
Cover and refrigerate the pans overnight to proof.
- 8
Bake in the morning.
Creator's notes
Made entirely without a recipe — no measured ratio for the cinnamon-sugar filling, just butter, brown sugar, and cinnamon to taste. The dough made a very large batch.
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