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Spreading cream cheese frosting on a baking pan of overnight cinnamon rolls

Overnight Cinnamon Rolls

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Course: Breakfast, Dessert
Cuisine: American
Keyword: Cinnamon Rolls, Overnight Cinnamon Rolls
Prep Time: 1 hour
Cook Time: 25 minutes
Rising time: 8 hours
Total Time: 9 hours 25 minutes
Servings: 12 Rolls
Calories: 635kcal

Ingredients

Cinnamon Roll Dough

  • 1 cup warm milk 240 g (105°-115° is optimal)
  • 1 tbsp honey
  • 1 tbsp active dry yeast
  • 1/2 cup granulated sugar 100 g
  • 2 large eggs room temperature
  • 1 stick unsalted butter room temperature and cut in small cubes
  • 1 tsp vanilla extract or paste
  • 4 cups all-purpose flour 520 g
  • 1 tsp kosher salt fine grain

Cinnamon Sugar Filling

  • 1 stick unsalted butter softened
  • 1/2 cup brown sugar 100 g light or dark
  • 1/2 cup granulated sugar 100 g
  • 3 tbsp ground cinnamon

Cream Cheese Frosting

  • 8 oz cream cheese 226 g room temperature
  • 1/4 cup unsalted butter 57 g room temperature
  • 2 cups powdered sugar 250 g
  • 1/2 tsp vanilla extract or paste
  • 2 tbsp milk
  • 1 pinch kosher salt fine grain

And finally

  • 1/2 cup heavy cream 120 g warm (not hot)

Instructions

Making the dough

  • 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.
  • Add the sugar, butter, eggs, and vanilla into the milk. Sift in 4 cups flour, and the salt and stir with the dough hook, starting on low and increasing to medium-high, until all the flour is mixed in. It's going to look like the hook won't be able to bring all the dry flour to the dough party, but it will. This part will take about 2-3 minutes.
    Let the dough hook do its thing for about another 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 the dough seems too sticky, and is not forming a ball, add more flour, 1 tbs at a time, until it comes together.
  • 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 a kitchen towel or 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 softened butter, 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 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.
  • Cover and let rise until nearly doubled, about 30 minutes, and preheat your oven to 350° F
    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 or until almost doubled again in size. If it's a particularly cold morning it might take an hour.
    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.

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 🙄

Notes

Nutrition information provided is only an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 635kcal | Carbohydrates: 83g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 290mg | Potassium: 151mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg