Overnight Cinnamon Rolls
This foolproof recipe for Overnight Cinnamon Rolls lets you get the work done a day in advance and bake fresh, warm cinnamon rolls with minimal effort in the morning. This step-by-step tutorial will teach even novice bakers how to make delicious cinnamon rolls from scratch.
Servings: 12 big rolls
For the Rolls
- 1 cup milk
- ⅓ cup butter cut into ½-inch slices
- .25 ounces active dry yeast (1 packet)
- 3 eggs
- ½ cup white sugar
- 4 to 5 cups all-purpose flour as needed
- 1 teaspoon salt
For the Filling
- ¼ cup butter melted
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
For the Frosting
- 3 ounces cream cheese (⅓ less fat or regular) softened
- ¼ cup butter softened
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar
- 1 teaspoon fresh lemon juice
Make the Cinnamon Roll Dough
Heat the milk (cold from the refrigerator) in the microwave in a small bowl for 1 minute 30 seconds. Remove from the microwave and add the pats of butter. Stir until the butter has melted. Pour the milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface of the mixture and let it sit for about 5 to 7 minutes or until you see bubbles on the surface.
Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add the sugar and salt and continue mixing to combine.
Remove the paddle attachment and switch to the dough hook. Add 3 cups of flour and mix until the flour is completely incorporated. Add just enough of the remaining flour, in ½ cup increments, until dough has come together and is holding on to the hook. You may not need the entire amount. Continue mixing to knead the dough for about 5 or 6 minutes until dough is smooth and elastic.
Coat a large mixing bowl with nonstick cooking spray, place the dough in the bowl and turn it over to coat it with oil. Cover with plastic wrap or a clean kitchen cloth and let rise in a warm place until doubled in volume, about 1 hour.
Spray a 9-x 13-inch baking dish with nonstick cooking spray. Use your fist to punch down and deflate the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll it into a 14-x 18-inch inch rectangle.
Pour the melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly. In a small bowl combine the brown sugar, granulated sugar, and cinnamon and sprinkle it evenly over the melted butter.
Roll Out, Fill, and Shape the Dough
Roll up the dough, lengthwise, into a cylinder, forming and shaping the dough with your hands to make it as even as possible. Using a sharp serrated knife, trim off the ends of the roll. Slice the cylinder in half, then, slice each half into 6 equal size pieces for a total of 12 rolls. Place the rolls in the prepared pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
Bake and Frost the Cinnamon Rolls
The next morning, take the rolls out of the refrigerator, remove the plastic wrap, and let them stand at room temperature for 30 minutes. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes or until golden brown.
Meanwhile, combine the cream cheese frosting ingredients in a small mixing bowl with an electric hand mixer until smooth. Remove the rolls from the oven and allow them to cool slightly, for about 5 to 10 minutes. Spread with the cream cheese frosting while still warm.
Serving: 1roll | Calories: 422kcal | Carbohydrates: 63g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 348mg | Potassium: 123mg | Fiber: 1g | Sugar: 31g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg