Overnight Cinnamon Rolls
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5.0
261 reviews
Excellent
Overnight Cinnamon Rolls
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This Overnight Cinnamon Rolls recipe results in big, fluffy, delicious cinnamon rolls that you can make the night before! Top with cream cheese frosting to make them next-level!
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Ingredients
Dough:
- 2 1/2 teaspoons active dry yeast*
- 1 cup warm milk
- 1/4 cup granulated sugar + 1/2 teaspoon, divided
- 1 teaspoon salt
- 1 large egg
- 1/3 cup unsalted butter , softened
- 3 1/2 - 4 cups bread flour , or all-purpose
Filling:
- 6 Tablespoons unsalted butter , softened
- 2/3 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
Frosting:
- 4 ounces cream cheese , 1/2 block softened
- 2 1/2 cups powdered sugar
- 6 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Proof Yeast: In a mixer add yeast, warm milk, and 1/2 teaspoon sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top (if this does not happen, try again with fresh active yeast).
- Make Dough: Add salt, sugar, egg, butter, and 2 cups of flour to the mixing bowl. Mix on medium speed until combined. Add another cup of flour and continue mixing. Add more flour as needed until dough pulls away from the bottom and sides of bowl. Mix for 5 minutes. Dough should be smooth and elastic but slightly sticky.
- First Rise: Remove dough to a large greased bowl, cover, and allow it to rise for 1 1/2 hours or until doubled in volume.
- Roll and shape: Punch dough down and turn out onto a lightly floured or greased work surface. Roll dough into a 20''x18'' rectangle.
- Fill and cut: Smooth butter over the top of the dough, Mix cinnamon and brown sugar together and sprinkle evenly over the top, leaving about 1/2inch border. Roll the dough into a tight “log” and use a sharp serrated knife or some tooth floss to cut the dough into slices about 1.5 inches thick.
- Refrigerate overnight: Place rolls onto a buttered 9x13'' or rimmed bakers half sheet (18x13''). Cover pan with a lid or tightly with plastic wrap and tinfoil and refrigerate overnight, 8-12 hours. (You could also freeze at this point, if desired. Thaw overnight in the refrigerator.)
- Second rise: Remove rolls from the refrigerator and allow to rise until doubled in volume, about 1 1/2 - 2 hours.*
- Bake: Bake at 375 degrees F for 18-25 minutes, until golden and cooked through in the center. Spread frosting over warm from the oven rolls.
Cream Cheese Frosting:
- Add cream cheese to a mixing bowl and beat with electric mixers until smooth. Add remaining ingredients and beat well until smooth. Add additional milk or powdered sugar to make the frosting thicker, or thinner, as desired. Smooth frosting over cinnamon rolls.
Equipments used:
Notes
- Storage Instructions: Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in microwave for about 15 seconds or until soft.
- Freezing Instructions: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds.
- Instant Yeast: to substitute instant yeast skip the first step of proofing the yeast and mix the yeast with 2 cups flour, sugar and salt before adding that to the stand mixer with water, milk, egg, and butter.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
45mg
(15%)
Sodium
235mg
(10%)
Potassium
66mg
(2%)
Sugar
34g
(68%)
Vitamin A
435IU
(9%)
Calcium
57mg
(6%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 235mg | 10% |
| Potassium | 66mg | 1% |
| Sugar | 34g | 68% |
| Vitamin A | 435IU | 9% |
| Calcium | 57mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
261 reviews
Excellent
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