Overnight Cinnamon Rolls

I have to be honest, in the past, the Winter Holidays were usually the only time I dared think about making cinnamon rolls.  There are usually at least 2-3 cinnamon roll worthy morning occasions in December alone.  We have two birthdays, at least two work parties (I work from home, so it’s always a party🎈), and let’s not forget Christmas morning. The thing is, cinnamon rolls are not a spur of the moment pastry. They’re relatively easy to make, but you need time for the dough to rise, let alone bake, and I’m not about to get up at 5 am so someone bring something in to work.  I love you guys but yeesh 🙄 .  So I experimented with my regular cinnamon roll recipe and played around with letting it rise in the refrigerator overnight and they came out great!  By taking the dough out in the morning and allowing it to come to room temperature and “rest” for half an hour or so (go take a shower, have some coffee), your cinnamon rolls will come out puffy and delicious every time.  Whether you make and bake today or put it away till tomorrow, you’re going to want to make these cinnamon rolls year round!  That’s how you roll now 😉 

Cinnamon Roll Dough
 1 cup warm milk (105°-115° is optimal)
 1 tbsp honey
 1 tbsp active dry yeast
 ½ cup granulated sugar
 2 large room temperature eggs
 1 stick (1/2 cup) melted unsalted butter, cooled
 ½ tsp vanilla paste (or extract if that’s all you can find)
 4 - 4 1/4 cups bread flour
 1 tsp fine grain salt
 1 tsp ground cinnamon
Cinnamon Sugar Filling
 1 cup packed brown sugar (light or dark)
 3 tbsp ground cinnamon
 1 stick (1/2 cup) melted unsalted butter, cooled
 ½ cup toasted pecans, chopped (optional)
Cream Cheese Frosting
 8 oz (1 pkg) cream cheese, room temperature
 ¼ cup unsalted butter, room temperature
 2 cups powdered sugar
 ½ tsp vanilla paste (or extract)
 Teensy pinch fine grain salt

Making the dough
1

Warm milk in the microwave for 45-60 seconds, to about 105°-115° (prime yeast awakening temperatures!)

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.

2

Mix the sugar, butter, eggs, and vanilla into the milk.

Add 4 cups flour, salt and cinnamon and stir with the dough hook, starting on low and increasing to high.

Using the dough hook, mix everything together until a large ball is formed and it pulls away from the sides of the bowl. It should be slightly sticky, but if the dough seems too sticky and is not forming a ball, add more flour 1 tbs at a time until it comes together.

3

Knead the dough on a 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 a kitchen towel or plastic wrap and put the bowl in a warm place to rise for about an hour or until the dough has doubled in size. I like to put the dough in the oven with the oven light on (Acting like a heat lamp) and with a bowl or large measuring cup of hot water in there to keep it warm (the yeast will thank you).

proofing box

Make the filling
4

In a small bowl, combine brown sugar and cinnamon until mixed. Melt the butter and let cool.

Making the rolls
5

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 24”x16” rectangle.

Brush the melted butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges. If using pecans (I’m from Georgia, pecans are the law), sprinkle them on top of the cinnamon sugar and gently press down to “adhere”.

Roll the dough tightly away from you, along the long end and 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 4 evenly spaced rows of three.

6

Cover and let rise until nearly doubled, about 30 minutes and preheat your oven to 350° If you would like to make these the night before and bake them in the morning, 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.

Bake at 350° until golden brown, about 18-20 minutes.

Frost the rolls and eat them so fast
8

While rolls are baking, beat together cream cheese, butter, powdered sugar, 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 🙄

Ingredients

Cinnamon Roll Dough
 1 cup warm milk (105°-115° is optimal)
 1 tbsp honey
 1 tbsp active dry yeast
 ½ cup granulated sugar
 2 large room temperature eggs
 1 stick (1/2 cup) melted unsalted butter, cooled
 ½ tsp vanilla paste (or extract if that’s all you can find)
 4 - 4 1/4 cups bread flour
 1 tsp fine grain salt
 1 tsp ground cinnamon
Cinnamon Sugar Filling
 1 cup packed brown sugar (light or dark)
 3 tbsp ground cinnamon
 1 stick (1/2 cup) melted unsalted butter, cooled
 ½ cup toasted pecans, chopped (optional)
Cream Cheese Frosting
 8 oz (1 pkg) cream cheese, room temperature
 ¼ cup unsalted butter, room temperature
 2 cups powdered sugar
 ½ tsp vanilla paste (or extract)
 Teensy pinch fine grain salt

Directions

Making the dough
1

Warm milk in the microwave for 45-60 seconds, to about 105°-115° (prime yeast awakening temperatures!)

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.

2

Mix the sugar, butter, eggs, and vanilla into the milk.

Add 4 cups flour, salt and cinnamon and stir with the dough hook, starting on low and increasing to high.

Using the dough hook, mix everything together until a large ball is formed and it pulls away from the sides of the bowl. It should be slightly sticky, but if the dough seems too sticky and is not forming a ball, add more flour 1 tbs at a time until it comes together.

3

Knead the dough on a 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 a kitchen towel or plastic wrap and put the bowl in a warm place to rise for about an hour or until the dough has doubled in size. I like to put the dough in the oven with the oven light on (Acting like a heat lamp) and with a bowl or large measuring cup of hot water in there to keep it warm (the yeast will thank you).

proofing box

Make the filling
4

In a small bowl, combine brown sugar and cinnamon until mixed. Melt the butter and let cool.

Making the rolls
5

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 24”x16” rectangle.

Brush the melted butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges. If using pecans (I’m from Georgia, pecans are the law), sprinkle them on top of the cinnamon sugar and gently press down to “adhere”.

Roll the dough tightly away from you, along the long end and 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 4 evenly spaced rows of three.

6

Cover and let rise until nearly doubled, about 30 minutes and preheat your oven to 350° If you would like to make these the night before and bake them in the morning, 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.

Bake at 350° until golden brown, about 18-20 minutes.

Frost the rolls and eat them so fast
8

While rolls are baking, beat together cream cheese, butter, powdered sugar, 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 🙄

Overnight Cinnamon Rolls

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