Overnight Cinnamon Rolls Recipe
Melt-in-the-mouth cinnamon rolls can be made pre-made, so they're perfect for holidays, company, and busy mornings. Whipped cream cheese melts a little, sinks into each groove and the top remains whipped and fluffy. note. They can be baked the same day too, just let them rise rather than put them in the fridge.
Ingredients
For the cinnamon roll filling:
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter, softened, divided
Overnight Cinnamon Roll Ingredients:
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and divided
- 1 large egg, room temperature
- 3 cups all-purpose flour, divided* (plus 2 to 4 tablespoons)
- 4 tablespoons granulated sugar, divided
- 1/2 tablespoon active dry yeast
- 1 cup warm unheated milk
To prepare the cream cheese:
- 1 cup confectioners' sugar
- 1/2 tablespoon vanilla extract
- 4 ounces soft cream cheese
- 4 tablespoons unsalted butter, soft
Instructions
How to make an overnight cinnamon roll:
- In the bowl of an electric mixer, add 1 cup of warm milk and sprinkle 1/2 tablespoon of yeast. Leave uncovered for 7 minutes at room temperature. Add 12 cups flour, 2 tablespoons sugar and whisk until combined. Cover with plastic wrap and let rise at room temperature for 35-45 minutes (or in a 100 degree oven** for 25 minutes). It will look swollen.
- Beat 1 egg, 2 tablespoons sugar, 1 tablespoon melted butter, and 1/2 teaspoon salt.
- Using dough hook on speed 2, add 2 1/2 cups flour (1/2 cup at a time) and let blend with each addition. Add more flour 1 tablespoon at a time so the dough doesn't stick to the fingertips or to the walls of the bowl while mixing and then knead/mix for 10 minutes. Cover with plastic wrap and let rise at room temperature for 2 hours (or in a 100 degree oven for 1 hour). The dough should double in size.
- Sprinkle the flour generously on a clean work surface and place the dough in the center. Dust the dough with flour (just enough to prevent the rolling pin from sticking) and roll it into a 17" x 10" rectangle. Cut the surface of the dough with 6 tablespoons soft butter and spread it lightly with a spatula.
- Stir in 1/4 cup sugar and 1 tablespoon cinnamon and sprinkle all evenly over a buttered dough. Roll the dough into a roll starting from one of the longer sides, keeping the roll tight. Once they are rolled, push the ends a little to make them more uniform and then cut them into 12 equal sized cinnamon rolls.
- Butter sides and bottom of a 9" x 13" baking tray with 1 tablespoon butter and cinnamon rolls evenly in a bowl, sliced side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The next day, remove from the refrigerator and leave covered, letting the cinnamon rolls rise at room temperature 1 to 1 1/2 hours (or in a 100°F oven for 35 minutes) or until puffed.
- Brush tops with 1 tablespoon of melted butter and bake at 350°F for 22-24 minutes or until light golden brown. Let cool in skillet for 15 minutes, then top generously warm muffins with cream cheese glaze (instructions below).
How to make cream cheese:
- Using an electric mixer, cream together 4 tablespoons softened butter, 4 ounces soft cream cheese and beat on medium speed until creamy and smooth. Whisk together 12 tbsp vanilla, then add 1 cup of sugar and continue mixing until fluffy (3-4 minutes), scraping the bowl as needed.
Notes
- When measuring flour: Stir in flour, then pour into a dry measuring cup. Scrape the top with the back of the knife.
- The oven temperature should not be more than 100 degrees Fahrenheit, or the yeast will cook and destroy it.
- Use unflavored floss to prevent the rolls from being crushed. Slide it under the roll, then lift it up, cut at the top and pull both ends to cut the roll easily and repeat.