Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Total time: 9 h
Yield: 12 servings
Ingredients: 1 cup warm whole milk; 2 1/4 tsp active dry yeast; 1/4 cup granulated sugar; 2 large eggs; 6 tbsp unsalted butter, softened; 4 cups all-purpose flour; 1 tsp kosher salt; 3/4 cup packed brown sugar; 2 tbsp ground cinnamon; 6 tbsp unsalted butter, very soft, for the filling; 4 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Breakfast

Soft, pull-apart rolls with a brown sugar cinnamon swirl that rise in the fridge overnight, so all you do in the morning is bake them and stir together the glaze. The smell alone is worth the small bit of planning ahead.

Course: Breakfast
Time: 9 hr
Servings: 12

Cooking Notes

Chill the shaped rolls only after the first rise has developed enough structure. Refrigeration slows fermentation; it does not replace the need for the dough to begin rising properly.
In the morning, give the rolls time to lose their chill and become visibly puffy before baking. Cold, tight dough tends to bake denser than rolls that have finished proofing.
Bake until the center rolls are set as well as the edges, then frost after the pan has cooled slightly. Frosting immediately can melt completely into the hottest rolls.

Recipe Card

Overnight Cinnamon Rolls

By Gabriella

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Category: Breakfast
Total Time: 9 hr
Difficulty: Intermediate

Servings: 12

Ingredients

1 cup warm whole milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
2 large eggs
6 tbsp unsalted butter, softened
4 cups all-purpose flour
1 tsp kosher salt
3/4 cup packed brown sugar
2 tbsp ground cinnamon
6 tbsp unsalted butter, very soft, for the filling
4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

1
Stir the yeast into the warm milk with a spoonful of the sugar and let it sit until foamy, about 8 minutes.
2
Mix in the remaining sugar, eggs, softened butter, flour, and salt, then knead 8 minutes until the dough is smooth and slightly tacky. Let it rise until doubled, about an hour.
3
Roll the dough into a large rectangle, spread with the soft filling butter, and scatter the brown sugar and cinnamon evenly to the edges.
4
Roll up tightly, cut into twelve rolls, and nestle them into a buttered 9x13 pan. Cover and refrigerate overnight.
5
In the morning, let the pan sit out for 45 minutes, then bake at 350F for 28 to 32 minutes until golden and set in the center.
6
Beat the cream cheese with the powdered sugar and vanilla and spread it over the rolls while they are still warm.