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Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

A make-ahead cinnamon roll recipe that simplifies the process without sacrificing flavor, delivering warm, fragrant rolls with a rich cream cheese icing.
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Course: Cake
Cuisine: American
Prep Time: 3 hours 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours
Servings: 12
Calories: 400kcal
Author: Brenda Maher

Ingredients

For the Dough:

  • 4 ½ cups bread flour or all-purpose flour
  • 1 ½ tbsp active dry or instant yeast
  • 1 cup lukewarm whole milk, about 100°F or 38°C
  • ½ cup room-temperature unsalted butter
  • 2 tsp vegetable oil (or olive or canola oil)
  • 2 large eggs, room temperature
  • ½ tsp salt
  • ⅔ cup granulated sugar

For the Filling:

  • ½ cup room-temperature unsalted butter
  • 1 ½ tbsp ground cinnamon
  • ⅔ cup granulated or brown sugar

For the Cream Cheese Icing:

  • 1 tbsp milk or heavy cream
  • 4 ounces room-temperature full-fat cream cheese
  • ½ tsp pure vanilla extract
  • 1 cup confectioners' sugar

Instructions

Making the Dough

  • In a mixing bowl, combine yeast, milk, and 2 tablespoons of sugar. Whisk and let stand for 5 minutes until foamy.
  • With a mixer on medium speed, beat in the butter and remaining sugar. Add salt and eggs, then beat until combined.
  • On low speed, gradually add flour until incorporated.
  • Increase speed slightly and beat for 3 minutes.
  • Switch to the dough hook, then knead for 5 minutes. Alternatively, knead by hand for 5 minutes on a floured surface after adding flour.

First Rise

  • Place dough in a greased bowl, turning to coat.
  • Cover and let rise in a warm place for 2 hours or until doubled.

Shaping and Filling

  • Punch down dough. Roll out on a floured surface to a 12x18-inch rectangle.
  • Spread softened butter over the dough. Combine cinnamon and sugar, then sprinkle over butter.
  • Tightly roll dough into an 18-inch log. Cut into 12 equal rolls.
  • Arrange rolls in a greased 9x13-inch pan.

Second Rise

  • Cover and let rise for 1 hour or until puffy.

Baking

  • Preheat your oven to 350°F or 177°C.
  • Bake for 26 to 28 minutes or until golden brown.

Icing

  • Beat cream cheese until smooth.
  • Add vanilla, milk (or cream), and powdered sugar. Beat until light and fluffy.
  • Spread icing over warm rolls and serve immediately.

Notes

  • Use active dry or instant yeast, proofing in warm milk and sugar. Active dry yeast may require longer rise times.
  • Whole milk is preferred, but buttermilk or non-dairy milk can be substituted. 2% or 1% milk is acceptable, but nonfat milk should be avoided.
  • Metal or glass pans are recommended for baking. Ceramic pans may require longer baking times.
  • Store baked rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 400kcal | Carbohydrates: 58.2g | Protein: 8.4g | Fat: 15.1g | Saturated Fat: 8.2g | Cholesterol: 66mg | Sodium: 149mg | Potassium: 119mg | Fiber: 1.9g | Sugar: 22.9g | Calcium: 60mg | Iron: 2.3mg
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