Overnight Cinnamon Rolls
User Reviews
5
Overnight Cinnamon Rolls
Description
The Overnight Cinnamon Rolls recipe starts with a yeasted dough made from flour, sugar, butter, eggs, salt, and warm milk to activate rapid rise yeast. After mixing and kneading lightly, the dough rests until nearly doubled. It is rolled out, brushed with softened butter, and sprinkled evenly with a mixture of white sugar, brown sugar, and cinnamon. The rolled log is sliced into 12 portions and placed in a buttered baking pan.
The filling melts during baking, creating sweet, warmly spiced swirls within the tender dough. After baking, the rolls are generously topped with a cream cheese frosting made by combining cream cheese, butter, vanilla, milk, powdered sugar, and salt to a smooth consistency. This frosting adds a rich, tangy balance to the sweet rolls.
The dough can be refrigerated after rolling and slicing to allow baking fresh the next morning. This timing method supports convenient preparation while maintaining soft texture and flavor development.
Ingredients
Dough
- 1/2 cup sugar
- 1/2 cup butter melted then cooled to room temperature
- 1 teaspoon salt
- 2 egg room temperature
- 4 cups all-purpose flour
- 2 Rapid Rise Yeast this recipe is based on Rapid Rise yeast, and will not work quite the same with other varieties of yeast
- 1 cup milk 115-120 degrees F, no hotter than 125 to avoid killing the yeast, no cooler or yeast will not activate, warm
Filling
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1-2 TBSP cinnamon
Frosting
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk
- 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
Dough
- Mix butter, sugar and salt in a large bowl until well combined. Add egg and mix until combined. Add in flour and Rapid Rise yeast, stir to combine. Add in warm milk and mix well and until soft smooth dough forms.
- Turn out on lightly floured surface. Knead a 10-12 times then place into a large bowl that has been well oiled. Cover and let dough rise in a draft free location for at least 30 minutes or until almost doubled in size.
- Once risen, punch down dough and let rest for five minutes. Roll into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine cup sugar, brown sugar and cinnamon. Sprinkle over buttered dough. Roll up from long side. Cut into 12 cinnamon rolls.
- Place cinnamon rolls in 13x9 inch pan that has been brushed with butter. At this point you can cover the rolls with plastic wrap or foil and place rolls in the fridge to bake the following morning, or preheat your oven to 350 degrees F and let the dough rise for 30 minutes, then bake.
- If placing rolls in the fridge, remove from fridge 30-60 minutes prior to the time you will start baking them (60 minutes is best). Let them rest in a warm, draft free location. Preheat oven to 350 degrees. Once oven is heated, bake rolls for approximately 20 minutes (or until lightly browned). Remove from oven and frost immediately.
Frosting
- With an electric mixer, mix together softened cream cheese and softened butter. Add in vanilla, salt and milk and mix until well combined. Add in powdered sugar and mix until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time and mix well, until desired consistency is reached.
- Once rolls are removed from oven, you can frost immediately or allow to cool slightly, then frost. Store any leftover rolls in refrigerator (due to the cream cheese in the frosting).
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 89mg | 30% |
| Sodium | 465mg | 19% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 795IU | 16% |
| Calcium | 67mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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