Overnight Cinnamon Rolls

5 from 1 vote

Made the night before and baked in the morning, these Overnight Cinnamon Rolls are so easy and delicious, you’ll never go back to the tube brand again!

Prep Time1

Cook Time25

Overnight rise8

Total Time9 25

Course: Breakfast, Dessert

Cuisine: American

Servings: Rolls

Calories: 435kcal

Author: Cynthia

Equipment

Ingredients

Cinnamon Roll Dough

1 cup warm milk (105°-115° is optimal)
1 tablespoon honey
2 ¼ teaspoon active dry yeast
½ cup granulated sugar
2 large eggs room temperature
½ cup unsalted butter (1 stick) room temperature and cut in small cubes
1 teaspoon vanilla extract or paste
4 ½ cups all-purpose flour
1 teaspoon kosher salt fine grain

Cinnamon Sugar Filling

½ cup unsalted butter (1 stick) softened
½ cup brown sugar light or dark
½ cup granulated sugar
3 tablespoon ground cinnamon

Cream Cheese Frosting

8 oz cream cheese room temperature
¼ cup unsalted butter (½ stick) room temperature
2 cups powdered sugar
½ teaspoon vanilla extract
2 tablespoon milk
1 pinch kosher salt fine grain

And finally

½ cup heavy cream warm (not hot)

US Customary - Metric

Instructions

Making the dough

Warm milk in the microwave for 45-60 seconds, to about 105°-115°, or until it feels just warm. Place the milk into the bowl of your standing mixer, then add honey and yeast. Let sit until it becomes foamy, about 5-10 minutes.
Add the sugar, butter, eggs, and vanilla into the milk. Add in the flour, and the salt and stir with the beater attachment, starting on low and increasing to medium-high, until all the flour is mixed in.
Switch to the dough hook and knead for 5-6 minutes or until a large ball is formed and it pulls away from the bottom and sides of the bowl. It will still be slightly sticky, but not wet. If it doesn't start pulling away after 2 to 3 ,minutes, add up to ¼ cup more flour, 1 tablespoon at a time, until you get the right consistency.
Knead the dough on a lightly floured surface for a few minutes until it is just barely tacky and form it into a smooth ball. Grease a large bowl and place the dough inside. Cover the bowl with plastic wrap and put in a warm place to rise for about an hour, or until the dough has doubled in size.

Make the filling

In a small bowl, combine brown sugar, granulated sugar, and cinnamon until mixed.

Making the rolls

Sprinkle a large work surface with flour and plop the dough out. Form the dough into a rectangle, pressing out the gases as you go. Roll the dough into an 18”X12” rectangle. Using a silicone or offset spatula (I used my clean hands), spread softened butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges.
Roll the dough tightly away from you, along the long end and form a long log. Cut into 12 equal sized rolls using a serrated knife. Use a ruler. It’s your friend. Line a 9x13 pan with parchment paper and lightly spritz with non-stick spray. Place rolls in the pan.
Cover and let rise until nearly doubled, about 30 to 60 minutes, and preheat your oven to 350° F
When your rolls have finished their second rise, pour the warmed cream (just warm to touch, not hot) all over the top of each roll and allow it to soak in for a few minutes. Bake at 350° until golden brown, about 25-30 minutes.

Overnight rise instructions

You can make these the night before and bake them in the morning. Cut your rolls and place them in your prepared pan. Cover tightly and place in the refrigerator overnight to finish proofing. In the morning, preheat the oven to 350°, take the rolls out of the oven, and allow them to rest next to the preheating oven for 30 minutes or until almost doubled again in size. If it's a particularly cold morning it might take an hour.

Frost the rolls and eat them so fast

While rolls are baking, beat together cream cheese, butter, powdered sugar, milk, vanilla extract, and salt. Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies. Eat them. Eat them. Eat them. Share 🙄

Nutrition