Description
This Overnight Cinnamon Rolls recipe yields soft, fluffy, and flavorful rolls that develop a rich taste and texture by allowing the dough to slowly rise overnight. The rolls are filled with a classic cinnamon-sugar mixture and topped with a creamy vanilla cream cheese frosting, making them a perfect indulgent breakfast or dessert treat.
Ingredients
Scale
Dough
- 1 cup warm milk (not hot)
- 1/2 Tbsp active dry yeast
- 4 Tbsp granulated sugar (divided)
- 3 cups all-purpose flour (divided, plus 2 to 4 Tbsp additional as needed)
- 1 large egg (room temperature)
- 2 Tbsp unsalted butter (melted, divided)
- 1/2 tsp salt
Filling
- 7 Tbsp unsalted butter (softened, divided)
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon
Frosting
- 4 Tbsp unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 Tbsp vanilla extract
- 1 cup confectioners’ (powdered) sugar
Instructions
- Proof the yeast: In a large mixing bowl, combine the warm milk with 1/2 tablespoon of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture is frothy and bubbly, indicating the yeast is active.
- Make the dough: Add 3/4 of the flour (about 2 1/4 cups), the remaining granulated sugar (3 tablespoons), melted butter (1 tablespoon), salt, and the egg to the yeast mixture. Mix until combined, then gradually add the remaining flour, 1 tablespoon at a time, up to 2 to 4 tablespoons or until the dough is no longer sticky and forms a soft ball. Knead the dough on a lightly floured surface for about 6 to 8 minutes until elastic and smooth.
- First rise: Place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place for about 1 to 2 hours or until doubled in size.
- Prepare the filling: In a small bowl, mix the 1/4 cup granulated sugar with 1 tablespoon ground cinnamon until combined. Set aside the softened butter for spreading.
- Roll and fill the dough: On a lightly floured surface, roll the dough into a large rectangle, approximately 16 x 12 inches. Spread 6 tablespoons of the softened butter evenly over the dough surface, then sprinkle the cinnamon sugar mixture evenly on top.
- Form the rolls: Starting from a long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them cut side up into a greased 9×13 inch baking dish, leaving space between each roll for expansion.
- Overnight rise: Cover the dish with plastic wrap and refrigerate overnight (8 to 12 hours) to allow a slow, cold fermentation that develops flavor and tenderness.
- Bake the rolls: The next morning, remove the rolls from the refrigerator and let them sit at room temperature for about 30 minutes while the oven preheats to 350°F (175°C). Bake the rolls for 20-23 minutes or until golden brown on top and cooked through.
- Make the frosting: While the rolls bake, beat together the softened butter (4 tablespoons), softened cream cheese (4 oz), vanilla extract (1/2 tablespoon), and confectioners’ sugar (1 cup) until smooth and creamy.
- Frost and serve: Remove the rolls from the oven and allow them to cool for about 10 minutes. Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve warm and enjoy!
Notes
- To check if the dough has risen enough, gently press your finger into it; the indentation should remain without springing back immediately.
- Make sure milk is warm, not hot, to avoid killing the yeast.
- If you don’t have time for the overnight rise, allow the rolls to rise for 1 to 2 hours at room temperature before baking, but flavor and texture will be less developed.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- For an extra gooey center, add more butter in the filling if desired.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
