Description
Homemade Overnight Cinnamon Rolls with a rich cream cheese icing, soft dough filled with cinnamon sugar, and the option to make it ahead or freeze for convenience, perfect for a delectable breakfast treat.
Ingredients
Units
Scale
Dough
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- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Filling
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- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (135g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Dough: Whisk the warm milk, 2 tablespoons sugar, and the yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Let sit for about 5 minutes until foamy. If you don’t have a mixer, do this step in a large mixing bowl and mix with a wooden spoon or silicone spatula.
- Combine Ingredients: Beat in the remaining sugar (1/2 cup or 100g), softened butter, eggs, and salt on medium speed. Gradually add the flour, 1 cup at a time, until fully incorporated. After all the flour is added, continue mixing and scraping down the sides until the dough comes together, about 3 minutes.
- Knead the Dough: Continue kneading with the mixer or by hand on a floured surface for 5 minutes until the dough is soft and slightly tacky. If sticky, sprinkle 1 teaspoon of flour at a time. Test the dough by poking it—it should bounce back slowly—or stretch a small piece thinly to ensure it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat it in oil. Cover and let rise in a warm area for about 2 hours, or until it doubles in size.
- Prepare the Pan: Grease a 9×13-inch glass or metal baking dish or line it with parchment paper.
- Roll Out the Dough: Punch down the risen dough and place on a lightly floured surface. Roll out into a 12×18-inch rectangle. Let rest for 10 minutes if the dough resists stretching.
- Prep and Fill: Spread the softened butter evenly over the rectangle dough. Mix together the cinnamon and brown sugar, then sprinkle evenly over the butter. Roll the dough tightly into an 18-inch log and slice into 12 equal rolls (approximately 1.5 inches thick).
- 2nd Rise: Arrange rolls in the prepared pan, cover tightly, and let rise until puffy, about 1 hour. For the overnight option, refrigerate the rolls after covering and let rise the next morning for 1-2 hours before baking.
- Bake: Preheat oven to 350°F (177°C). Bake for 25–28 minutes. Tent a piece of aluminum foil over the pan at 15 minutes to prevent overbrowning. Cool for 10 minutes on a wire rack.
- Make the Icing: Beat cream cheese on medium speed until smooth and creamy. Add confectioners’ sugar, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then beat on high for 1 minute. Spread over warm rolls and serve immediately.
- Storage: Cover leftover rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions – Overnight: After cutting and setting the rolls in the pan, refrigerate for 8–12 hours. Let them sit at room temperature for 1–2 hours before baking. Do not exceed 16 hours in refrigeration.
- Make Ahead Instructions – Freezing: Freeze baked rolls for up to 3 months; thaw overnight in the refrigerator and warm before serving. Alternatively, underbake rolls for 10 minutes, cool completely, and freeze. To finish, thaw overnight, then bake for 15–20 minutes before serving.
- Milk: Whole milk is ideal, but reduced-fat, low-fat, or nondairy milk can work in a pinch. Avoid using nonfat milk.
- Yeast: Use active dry or instant yeast, noting active dry yeast may have longer rise times.
- Alternative Icing Options: Use vanilla icing, brown sugar icing, maple icing, or caramel icing as alternatives to cream cheese icing.
- Storage: Leftover frosted or unfrosted rolls can be stored at room temperature for 2 days or in the fridge for 5 days.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 24g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
