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–+ servings

Overnight Cinnamon Rolls

Tender, flaky delicious cinnamon rolls with cream cheese icing
Print Recipe
Prep Time 1 day 15 minutes
Cook Time 25 minutes
Total Time 1 day 40 minutes
Course Breakfast, Dessert
Servings 12 rolls

Ingredients
  

For the dough:

  • 4 large eggs room temp
  • 3/4 cup whole milk room temp
  • 1/4 cup sugar or honey
  • 4 cups AP flour approx
  • 2 1/4 tsp instant yeast
  • 2 tsp salt
  • 10 tbsp unsalted butter room temp, cut into 1 inch pieces

For the filling:

  • 1/2 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • pinch of salt
  • 2 tbsp unsalted butter melted and cooled

For the icing:

  • 8 tbsp unsalted butter room temp
  • 8 oz cream cheese room temp
  • 1 tsp vanilla
  • pinch of salt
  • 1 1/2 cups powdered sugar

Instructions
 

For the dough:

  • Grease a bowl or dough rising bucket well. In a stand mixer with dough hook, add the eggs, milk and honey or sugar, then the rest of the ingredients except the butter. Mix on medium until the dough comes together. Add the butter cubes 1 by 1 until they are incorporated. Transfer the sticky dough to the prepared bowl. You will need to use a dough scraper or rubber spatula as it will be very sticky.
  • Cover the bowl with plastic wrap and let sit for 30 minutes. Grease your hands and stretch and fold the dough a few times by pulling outward with both hands, then folding in one side and then the other. Place back in the bowl and wait 30 minutes and repeat. Do this 4 times for total of 2 hours and 4 total foldings.
  • Tightly cover the bowl and place in fridge overnight or up to 3 days.

For the filling:

  • Combine the sugar, cinnamon and salt. Have the melted butter and a brush nearby.

To assemble:

  • Remove dough from the fridge and allow to come to room temp (1-2 hours depending on the temps). Roll dough on a lightly floured counter into a 12x16 rectangle. Brush with butter leaving one long edge butter free and sprinkle with the cinnamon mixture. Roll up with long edge towards you and use the unbuttered dough to seal the roll.
  • Cut into 2 equal slices with a sharp knife and place into a greased 9x13 pan. Allow to rise for 1-2 hours until doubled in size. Bake in the middle position of the oven at 350 until golden brown and cooked in the center. About 20-30 minutes but it depends on your oven. Do not overbake or you will get dry rolls.

For the icing:

  • Combine the butter and cream cheese in the stand mixer and mix well. Add the rest of the ingredients and blend until smooth. 5 minutes after the rolls come out of the oven, spread 1/3 of icing over them. This allow some icing to melt into the rolls, making them more tender and delicious. After they cool for another 15 minutes, top with the rest of the icing an serve warm.
Keyword Breakfast, Dessert
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