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Freshly baked overnight cinnamon rolls topped with creamy icing on a white plate.

Overnight Cinnamon Rolls

5 from 2 votes
Delight your taste buds with these indulgent homemade cinnamon rolls, characterized by their buttery softness, luscious cinnamon sweetness, and crowned with a rich cream cheese frosting. Whether you're keen on baking them over a few hours or wish to use the convenient overnight method, this recipe promises mouthwatering results.
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Prep Time 3 hours
Cook Time 30 minutes
Servings: 12 luscious rolls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough:
  • Warm whole milk 100°F or 38°C: 1 cup (240ml)
  • Granulated sugar: 2/3 cup 135g to be used divided
  • Active dry/instant yeast: 1 ½ Tablespoons 14g equivalent to 2 standard size packets
  • Softened unsalted butter room temperature, quartered: ½ cup (113g)
  • Room temperature large eggs: 2
  • Salt: ½ teaspoon
  • All-purpose or bread flour spooned & leveled: 4 ½ cups (563g) additional may be required
  • Canola vegetable, or olive oil (for greasing the bowl): 2 teaspoons
For the Filling:
  • Softened unsalted butter room temperature: ½ cup (113g)
  • Packed light/dark brown sugar: 2/3 cup 135g
  • Ground cinnamon: 1 ½ Tablespoons
For Cream Cheese Icing:
  • Full-fat brick cream cheese softened: 4 ounces (113g)
  • Confectioners’ sugar: 1 cup 120g
  • Heavy cream or milk: 1 Tablespoon 15ml
  • Pure vanilla extract: ½ teaspoon

Method
 

  1. Dough Preparation: Mix warm milk, 2 Tablespoons sugar, and yeast in a large mixer bowl (use a dough hook or paddle attachment). Leave for about 5 minutes until foamy. If you lack a mixer, use a large mixing bowl and blend using a wooden spoon or spatula. Add the remaining sugar and butter, followed by the eggs and salt. Gradually incorporate the flour until the dough forms and detaches from the bowl edges.
  2. Kneading: Either knead in the mixer for about 5 minutes or do it manually on a floured surface for the same duration. The dough should be soft and bounce back when poked.
  3. First Rise: Grease a bowl, place the dough, ensuring it's coated with oil. Cover and let it double in size for 2 hours.
  4. Preparation for Filling: Roll out the risen dough on a floured surface into a 12x18-inch rectangle. Spread softened butter, then sprinkle a mixture of sugar and cinnamon.
  5. Forming the Rolls: Roll the dough into an 18-inch-long log, slice into 12 equal parts, and arrange in a prepared baking dish.
  6. Second Rise (or Overnight Option): Let the rolls rise for an hour or use the overnight method as detailed in the notes.
  7. Baking: Preheat your oven to 350°F (177°C). Bake the rolls for 25-28 minutes, shielding with foil after 15 minutes to avoid over-browning.
  8. Frosting and Serving: Prepare the cream cheese icing by blending all ingredients until smooth. Smear over warm rolls.

Notes

  • Overnight Alternative: Post step 5, rolls can be refrigerated for 8-12 hours. The next morning, let them sit for 1-2 hours before baking.
  • Freezing Guide: Both baked and partially baked rolls can be frozen. Instructions are provided in the main text.
  • Suggested Tools: Stand Mixer, Rolling Pin, 9x13-inch Baking Pan, Mixing Bowls.
  • Ingredient Insights: Whole milk or buttermilk is recommended. Active dry and instant yeast are interchangeable.
  • Alternative Frosting: You can opt for vanilla, brown sugar, maple, or even caramel icing.

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