Overnight Cinnamon Rolls
v1.0
These soft cinnamon rolls are mixed and shaped the evening before, then finish rising while the oven heats in the morning. A tangy cream cheese glaze melts into the warm spirals.
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Equipment
- Stand mixer with dough hook
- Rolling pin
- 9 by 13 inch baking dish
- Mixing bowl
Instructions
- 1
Mix the warm milk, yeast, granulated sugar, eggs, 1/4 cup softened butter, flour, and salt on low until a shaggy dough forms. Knead on medium-low for 7 to 9 minutes, until smooth, elastic, and slightly tacky.
⏱ 12 min
- 2
Cover and let rise at room temperature for 60 to 90 minutes, until doubled in volume.
⏱ 75 min
- 3
Mix the brown sugar and cinnamon. Roll the dough into a 12 by 18 inch rectangle, spread with 1/4 cup softened butter, and sprinkle evenly with the cinnamon sugar.
⏱ 10 min
- 4
Roll up tightly from a long side. Cut into 12 even rolls and arrange in a greased 9 by 13 inch dish. Cover tightly and refrigerate for 8 to 12 hours.
⏱ 480 min
- 5
In the morning, uncover the rolls and let them stand at room temperature for 45 to 75 minutes, until puffy and touching. Heat the oven to 350 F near the end of the rise.
⏱ 60 min
- 6
Bake for 22 to 28 minutes, until golden on top and the center roll reaches about 190 F with no raw dough between its layers.
⏱ 25 min
- 7
Beat the cream cheese with the remaining 1/4 cup butter, powdered sugar, and vanilla until smooth. Spread over the rolls after they cool for 10 minutes.
⏱ 10 min
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