Overnight Cinnamon Rolls
User Reviews
5
Overnight Cinnamon Rolls
Description
This recipe for Overnight Cinnamon Rolls begins by proofing active dry yeast in warm milk with a small amount of sugar to activate it. The dough is formed by mixing salt, sugar, egg, butter, and gradually adding bread or all-purpose flour until a smooth, elastic dough is achieved. After a first rise in a greased bowl until doubled in volume, the dough is rolled out into a large rectangle. The filling of softened unsalted butter, brown sugar, and cinnamon is spread evenly, then rolled tightly and cut into individual rolls.
The rolls bake to a golden finish with a tender crumb and a gooey swirl of cinnamon sugar inside. Once cooled, they're topped with a frosting made of cream cheese, powdered sugar, milk, and vanilla for a smooth, sweet coating balancing the spicy filling. They are soft but hold shape well, offering a classic cinnamon aroma and flavor in every bite.
Leftover rolls can be stored in an airtight container for several days and gently warmed in the microwave before serving. Baked rolls freeze well for up to three months; thaw overnight in the fridge before reheating. Using instant yeast is an option but changes the mixing process by skipping the proofing step. The recipe allows some flexibility with flour amount and yeast handling based on need.
Ingredients
Dough:
- 2 1/2 teaspoons active dry yeast
- 1 cup milk warm
- 1/4 cup granulated sugar + 1/2 teaspoon, divided
- 1 teaspoon salt
- 1 large egg
- 1/3 cup butter softened, unsalted
- 3 1/2 - 4 cups bread flour , or all-purpose
Filling:
- 6 Tablespoons butter softened, unsalted
- 2/3 cup light brown sugar packed
- 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.
Notes
- Store leftover cinnamon rolls in an airtight container for 3–5 days and reheat gently in the microwave to soften.
- Baked rolls freeze well for up to 3 months; thaw overnight in the refrigerator before warming.
- Instant yeast can replace active dry yeast by skipping proofing and mixing it directly with flour and other dry ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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