Breakfast / Coqutio / Rolls

Overnight Coquito Cinnamon Rolls

Is there anything better than a cinnamon roll? Only a few things are better than warm fluffy yeasted rolls wrapped in cinnamon sugar. It screams Christmas morning! And these overnight coquito cinnamon rolls with rum glaze are a holiday treat!

Last week I made coquito and posted my recipe on the blog. I knew I had to mimic those same flavors in a cinnamon roll because it’s just too good!

These overnight coquito cinnamon rolls are fluffy and luscious. Is luscious an acceptably ok word to describe a roll? because they are perfectly luscious! Coquito is a Puerto Rican egg nog with delicious flavors of coconut and rum. Slightly spiced with cinnamon and nutmeg. Can you just smell where this is going? 

This fluffy dough contains coconut milk for that coquito flavor and it’s lathered with a cinnamon/nutmeg sugar paste. I roll the dough up tightly and I slice them into 12 pieces. 

The glaze is the best part! Since coquito is spiked with white rum, I used a few tablespoons in the glaze to tie in that flavor note. This is not your traditional cream cheese icing, but it has rum in it, so YES! You’re gonna want to lather them. 

Anytime I’m making any type of bread dough, like rolls, I love to let the dough rest in the fridge overnight and then bake it the next morning.

For one, They taste better and two, it’s perfect if you’re planning to make these for breakfast. All you have to do in the morning is take them out of the fridge and let your oven preheat while the rolls come back to room temperature. 

But of course, If you can’t resist, let them rise on the counter for another 45 minutes. Then proceed with baking them. Still SOOO delicious!


Overnight Rum Glazed Coquito Cinnamon Rolls

Coquito is the puerto rican version of eggnog and these rum glazed coquito cinnamon rolls mimic those same delicious flavors. They fluffy, delicious and moist.
Course Breakfast, Dessert
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Overnight Rise 12 hours
Servings 6


  • Stand mixer fitted with a dough hook
  • 9×13 baking dish or sheet pan
  • Spatula or whisk



  • cup flour spooned and leveled
  • tsp instant yeast
  • 1 tsp salt
  • 3 tbs sugar
  • 2 eggs + 1 yolk
  • 1 cup lukewarm coconut milk unsweetened from a can
  • ¼ cup softened butter unsalted


  • 5 tbs softened butter
  • ½ cup brown sugar dark or light
  • 2 tsp cinnamon
  • ¼ tsp nutmeg


  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 tbs melted butter
  • 2-4 tbs rum



  • In a stand mixer fitted with a dough hook, add your warm milk and yeast. Allow it to foam for about 3-5. minutes to ensure the yeast is active. Next add in the butter, sugar and eggs. Mix on medium until well combined Gradually add in the flour and salt. And the butter 1 tbs at a time and mix for 3-5 minutes. The dough should pull away from the sides when it's ready. If the dough is too sticky add 1 tbs at a time until it soft but doesn't stick to your finger.
  • Transfer the dough to a lightly greased bowl and cover. Let it rise for 30-45 minutes. Meanwhile, make the filling. Whisk the melted butter, brown sugar, cinnamon and nutmeg until a thick paste forms. Set aside.
  • Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a 14×20 rectangle. It doesn't have to be perfect or exact. Using an offset spatula, spread your cinnamon butter paste all over the dough. Tightly roll it up lengthwise and pinch the edges to seal. Using a sharp knife or string, cut the log into 12 rolls. Place them in a lightly greased baking dish and cover them with plastic wrap. Transfer them to the fridge right away and allow them to rest over night. *See notes if baking the same day.
  • In the morning, preheat your oven to 350° and remove the rolls from the fridge. Allow them to come to room temperature. About 45 minutes. At this point, make the glaze. Mix all the ingredients into a small bowl. Add in the rum 1 tbs at a time until a thick but pourable glaze forms. set aside
  • Bake the rolls for 25-30 minutes until lightly golden brown. Spread the glaze on the warm rolls and enjoy!


  • If you are making the rolls the same day, just allow them to rise at room temp for another 30-45 minutes. The proceed with baking them.
  • For the glaze, white or dark rum works.
  • If you don’t have a stand mixer, you can totally use your hands and a regular kitchen whisk for the first step.
  • When making the dough, if it feels to sticky add 1 tbs at a time until it plus away from the bowl.

More recipes to try…

Coquito (Puerto Rican Eggnog)

Blood Orange Glazed Chocolate Loaf

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