
Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
14 hrs
Yeasted doughs like cinnamon rolls and brioche take time, which makes it hard to have soft, fresh out of the oven cinnamon rolls ready at breakfast time. These overnight cinnamon rolls are made to be ready right on time! Most of the work is done the day before so that all you have to do is roll out of bed and preheat the oven. Do yourself a favor and make the icing the night before too. Wrap it up and keep it in the fridge, then set it out at room temperature to soften when you set the cinnamon rolls out. If you find that it is still too cold to work with when it comes time to frost your buns, beat it for a couple of minutes with your hand mixer or stand mixer and it will warm right up!
Have you made these yet? Let us know your thoughts in the comments below!
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Ingredients
For the dough
Nonstick spray
- 3/4 cup
lukewarm whole milk
- 1
(0.25-oz.) packet active dry yeast
- 5 cups
all-purpose flour
- 1/4 cup
granulated sugar
- 2 tsp.
kosher salt
- 3
large eggs
- 6 Tbsp.
butter, softened
For the filling
- 10 Tbsp.
butter, softened
- 3/4 cup
packed dark brown sugar
- 2 Tbsp.
cinnamon
- 1/2 tsp.
kosher salt
For the frosting
- 1
(8-oz.) block cream cheese, softened
- 4 Tbsp.
butter, softened
- 1 cup
powdered sugar
- 2 tsp.
pure vanilla extract
Directions
- Step 1Coat a large bowl with cooking spray. Place lukewarm milk in a small bowl or liquid measuring cup, and sprinkle yeast on top. Let sit until frothy, 5 to 10 minutes.
- Step 2In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add milk mixture and eggs and mix at medium speed. Add butter, one tablespoon at a time, until fully incorporated. Continue mixing at medium speed until dough is smooth, 5 minutes.
- Step 3Transfer dough to prepared bowl and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, 1 to 2 hours depending on how warm your kitchen is.
- Step 4Meanwhile make filling: In a medium bowl combine butter, sugar, cinnamon, and salt.
- Step 5Coat a 9”-x-13” baking pan with cooking spray. Turn dough onto a lightly floured surface and dust top with more flour. Roll into a large square, about 18”-x-18”. Spread filling all the way to the edge and roll up into a tight log.
- Step 6Trim ends and cut into 12 evenly sized pieces, about 1 ½” thick. Place in prepared pan, cut sides down and cover tightly with plastic wrap. Refrigerate overnight and up to 12 hours.
- Step 7When ready to bake, remove plastic wrap and cover with a clean kitchen towel. Let sit at room temperature until rolls have doubled and when poked gently with a finger, the ident slowly springs back, about 1 hour.
- Step 8 Preheat oven to 400°F. Bake cinnamon rolls until golden, 20 to 25 minutes. Let cool 20 minutes.
- Step 9Meanwhile, make frosting: In a large bowl, using a hand mixer, beat cream cheese and butter together. Add powdered sugar and vanilla and beat until smooth.
- Step 10Frost cinnamon rolls while still slightly warm.
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