Description
Experience the warmth and comfort of Homemade Overnight Cinnamon Rolls, a delightful treat that transforms any breakfast or brunch into a special occasion. These rolls are incredibly soft and fluffy, filled with sweet cinnamon goodness, and topped with a luscious cream cheese frosting. One of the best features is their make-ahead convenience; simply prepare the dough the night before and let it rise in the fridge. In the morning, all you need to do is bake them to golden perfection, filling your home with an irresistible aroma. Whether shared with family or enjoyed solo, these cinnamon rolls are perfect for any gathering or a cozy day at home.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2/3 cup (133g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 4 and 1/2 cups (563g) all-purpose flour or bread flour, plus more as needed
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons oil or butter for the bowl (or use nonstick spray)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (for filling)
- 2/3 cup (133g) packed light or dark brown sugar (for filling)
- 1 and 1/2 Tablespoons ground cinnamon (for filling)
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature (for icing)
- 1 cup (120g) confectioners’ sugar (for icing)
- 1 Tablespoon (15ml) heavy cream or milk (for icing)
- 1/2 teaspoon pure vanilla extract (for icing)
Instructions
- Whisk together the warm milk, 2 tablespoons of sugar, and yeast in your stand mixer bowl. Cover it and let sit for about 5–10 minutes until it's foamy.
- Add in the remaining sugar and butter. Beat on medium speed until slightly broken up. Then add about 1 cup of flour, eggs, and salt. Beat on low speed for 30 seconds. Scrape down sides then add remaining flour. Continue beating until dough pulls away from sides.
- Switch to low speed with a dough hook or knead by hand for about 5 minutes. If sticky, add flour one tablespoon at a time until soft yet tacky.
- Grease a large bowl with oil/butter. Place dough inside, cover with plastic wrap or a towel, and let rise at room temperature until doubled in size—about 1.5 to 2 hours.
- Grease or line a 9×13-inch baking dish with parchment paper.
- Punch down risen dough on a floured surface. Roll into a rectangle measuring about 12×18 inches. If dough shrinks back, let it rest covered for about 10 minutes before continuing.
- Spread softened butter across rolled-out dough evenly. Mix brown sugar and cinnamon in a bowl then sprinkle over butter. Roll tightly into an 18-inch log.
- Cut log into twelve equal rolls using an extra-sharp knife. Arrange them in your prepared baking pan.
- Cover your pan with plastic wrap or a towel again; let rolls rise until puffy—about 1 hour.
- Preheat your oven to 350°F (177°C).
- Bake for approximately 25–28 minutes until lightly browned on top. Cool on wire rack while you prepare icing.
- Beat cream cheese until smooth; add confectioners' sugar, cream/milk, and vanilla. Spread icing over warm rolls before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Use room temperature ingredients for better dough consistency. Feel free to add nuts or dried fruits to the filling for extra texture. Ensure your baking dish is well-greased or lined for easy release.