Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Published on January 27, 2025 | By

Ingredients

  • Dough
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar plus 1 teaspoon, divided
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup warm water
  • 1/2 cup milk
  • 3 tablespoons butter, softened
  • 1 egg
  • Filling
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup unsalted butter, softened
  • Frosting
  • 4 tablespoons butter, softened
  • 4 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Stir 2 1/4 teaspoons yeast into 1/4 cup warm water and add 1 teaspoon sugar to proof. Let stand for 10 minutes and mixture should double in size.
  2. Combine milk, butter, 3 tablespoons sugar in stand mixer. Combine the dry ingredients in another bowl.
  3. Once the yeast mixture has doubled add the yeast mixture into the butter mixture and stir. Slowly add the dry ingredients 1 cup at a time. Add the egg in the middle of the dry ingredients. Mix for 2 minutes on medium speed, scraping the sides of the bowl down. IF NEEDED, you can add 1/2 cup of flour. The dough is slightly sticky and only if the dough sticks to your fingers.
  4. Let dough sit in bowl covered with a towel for 10 minutes. After the 10 minutes flour your cutting board and knead the dough for 6-8 minutes until it is a smooth consistency and no longer sticky. Kneading is complete when the dough bounces back when pressed with two fingers.
  5. Let dough rest another 10 minutes.
  6. Roll the dough out flat with a rolling pin. Spread with the melted butter and then sprinkle the cinnamon and brown sugar.
  7. Roll, then slice with a sharp knife. Should make 6 large cinnamon rolls.
  8. Please on a parchment lined sheet pan and cover with plastic wrap and place in refrigerator over night.
  9. Take out of the fridge and then bake at 380 for about 20 minutes. Until, golden brown. Frost.