Homemade Overnight Coffee Cakes with Cinnamon Sugar – Soft, Rich, and Perfect for Brunch

There’s something comforting about a recipe that does most of the work while you sleep. This custom Lula Grove version of Overnight Coffee Cakes is a nostalgic treat with a refined twist—perfect for weekend brunches, holiday mornings, or anytime you want to serve something special without the early prep.

✨ What Makes This Version Unique

Pam Griffith’s custom take on this classic recipe features:

• Softened butter for a tender crumb
• Egg yolks for richness
• Lukewarm milk for gentle activation
• A cinnamon confectioners’ sugar topping that adds a delicate spice and sweetness
• Loaf pan baking for a beautiful presentation and easy slicing
• A 2-hour rise time for optimal texture
• A 1-hour bake time for a golden, fully baked finish
• Finished with a cinnamon sugar glaze for a sweet, frosted touch

📝 Ingredients

Dough:

• 1 package active dry yeast
• 1/4 cup warm water (105° to 115°F)
• 1 cup butter or margarine, softened
• 1 cup milk, lukewarm
• 1/4 cup sugar
• 1 teaspoon salt
• 3 egg yolks, beaten
• 4 cups sifted all-purpose flour

Topping:

• 2 tablespoons butter or margarine, melted
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon confectioners’ sugar

Glaze (for frosting after baking):

• 1/2 cup confectioners’ sugar
• 1/2 teaspoon ground cinnamon
• 1–2 tablespoons milk (adjust for desired consistency)
• Optional: 1/4 teaspoon vanilla extract

🍽️ Instructions

1. Prepare the Dough:

   • Dissolve yeast in warm water.
   • In a large mixing bowl, combine softened butter and lukewarm milk.
   • Stir in sugar and salt until dissolved.
   • Add beaten egg yolks and dissolved yeast.
   • Gradually mix in flour, beating well after each addition.
   • Cover tightly and refrigerate overnight.

2. Shape and Top:

   • The next morning, divide dough in half.
   • Roll each half into a 12 x 8-inch rectangle on a lightly floured surface.
   • Brush with melted butter and sprinkle evenly with the cinnamon-sugar mixture.
   • Roll up each rectangle jelly-roll style from the long side.
   • Pinch the edges to seal and place each roll seam-side down into a greased loaf pan.

3. Rise and Bake:

   • Cover loosely with waxed paper and let rise in a warm place (80° to 85°F) for 2 hours, or until doubled in bulk.
   • Bake at 375°F for 1 hour, or until golden brown and fully baked.
   • Let cool slightly in the pan before removing.

4. Frost with Glaze:

   • In a small bowl, whisk together glaze ingredients until smooth.
   • Drizzle over warm coffee cakes for a sweet, cinnamon-spiced finish.

🍵 Serving Suggestions

Serve warm with coffee, tea, or cider. These soft, cinnamon-swirled coffee cakes are perfect for breakfast, brunch, or a sweet afternoon treat. Slice thick and enjoy with a pat of butter or extra glaze if desired.