Make-Ahead Resurrection Rolls for Church Breakfast
Resurrection rolls are sweet cinnamon rolls that you can prepare completely the night before and bake fresh in the morning. They’re called "resurrection" because they rise overnight in the refrigerator, making them ideal for Easter breakfast or any church gathering.
The make-ahead aspect means you can serve warm, homemade rolls without early morning stress.
Why Overnight Refrigeration Works Better Than Same-Day Rising
Cold fermentation in the refrigerator develops better flavor and creates a more tender texture than quick rising at room temperature. The yeast works slowly overnight, breaking down starches and creating complex flavors you can’t get from a rushed rise.
The cold dough is also much easier to handle when you’re shaping the rolls. You’ll get cleaner cuts and more uniform shapes because the butter stays firm and doesn’t make everything sticky.
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Getting the Dough Consistency Right
The dough should feel slightly sticky but not wet when you finish mixing. If it sticks aggressively to your hands, add flour one tablespoon at a time. If it feels dry or tears easily, add milk one tablespoon at a time.
Proper hydration is crucial for overnight rising. Too dry and the rolls will be dense. Too wet and they’ll spread instead of holding their shape during the long, slow rise.
Make-Ahead Resurrection Rolls for Church Breakfast
Ingredients
Filling
Glaze
Equipment Needed
- Large mixing bowl
- 9×13-inch baking dish
- Rolling pin
- Kitchen scale (optional but helpful)
- Sharp knife or dental floss for cutting
Instructions
- Activate yeast: In a large bowl, whisk together warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 8 minutes until foamy and bubbly.
- Make dough: Add remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Whisk until well combined. Add flour and stir with a wooden spoon until a shaggy dough forms.
- Knead dough: Turn dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Add flour 1 tablespoon at a time if needed.
- Add filling: Roll dough into a 16×12-inch rectangle. Spread softened butter evenly over surface, leaving a ½-inch border along one long edge. Mix brown sugar, cinnamon, and salt; sprinkle over buttered dough.
- Shape rolls: Starting from the long edge without the border, tightly roll up the dough. Pinch the seam to seal. Cut into 12 equal pieces using a sharp knife or dental floss.
- Chill overnight: Arrange rolls cut-side up in a greased 9×13-inch baking dish. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
- Bake rolls: Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Remove plastic wrap and bake for 22 to 25 minutes until tops are golden brown and center rolls spring back lightly when touched.
- Make glaze: While rolls bake, whisk together powdered sugar, 3 tablespoons milk, and vanilla until smooth. Add more milk if needed for drizzling consistency. Drizzle over warm rolls before serving.
Nutrition Facts
Per Serving (1 roll)
