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Overnight Cinnamon Rolls
Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!
👥 12 Servings⏱️ Prep & Cook: 13h 10m⏳ Prep: 40 min🔥 Cook: 30 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●microwave
- ●spatula
- ●pan
- ●knife
- ●oven
📝 Preparation Steps
1
Dough
2
mix
3
Heat 1 cup whole milk in the microwave to 105 degrees Fahrenheit, about ⏱️ 45 seconds. Use a thermometer to make sure it is not too hot, or it will kill the yeast. Add 2 tablespoons brown sugar and 2 packets instant yeast. Pour into the mixing bowl and set aside for ⏱️ 5 minutes or so, until the yeast is nice and frothy.
whole milk1 cupbrown sugar2 tablespoons½ cup brown sugarpackets instant yeast2
4
mix
5
Add ½ cup granulated sugar, ½ cup softened butter, 1 whole egg, and 2 egg yolks and mix until soupy. Add half of the 4 cups all-purpose flour and 2 teaspoons salt, and mix with the paddle attachment on low until combined.
½ cup softened buttersoftened butter8 ounceswhole egg1egg yolks2all-purpose flour4 cupssalt2 teaspoonsdash of salt
6
mix
7
Scrape down the bowl and paddle, and switch to the dough hook attachment. Add the remaining half of the flour and mix on low for ⏱️ 6 minutes, until the dough is nice and smooth.
8
rise
9
Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about ⏱️ 2 hours or until doubled in size.
10
roll
11
Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18x12-inch rectangle.
12
Filling
13
spread
14
For the filling, mix ½ cup brown sugar and 1 teaspoon cinnamon in a small bowl. Using your fingers or a spatula, spread 8 ounces softened butter evenly across the dough. Sprinkle the sugar mixture across the dough evenly.
brown sugar2 tablespoons½ cup brown sugarcinnamon1 teaspoon½ cup softened buttersoftened butter8 ounces
15
roll
16
Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9x13-inch pan and cover with plastic wrap. Refrigerate for ⏱️ 8-12 hours.
17
chill
18
Remove rolls from the fridge about ⏱️ 45 minutes to an hour before baking. Preheat oven to 350 degrees Fahrenheit.
19
bake
20
When the oven has reached temp and the rolls are barely touching, bake for ⏱️ 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.
21
Cream Cheese Icing
22
mix
23
While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add 1 (8-ounce) package softened cream cheese and ½ cup softened butter. Whip together using the paddle attachment until smooth and creamy, about ⏱️ 2 minutes. Add 4 cups powdered sugar and mix on low until combined. Add 1 teaspoon vanilla and a dash of salt. Mix at medium/high speed until light and fluffy.
softened cream cheese1 (8-ounce) package½ cup softened buttersoftened butter8 ouncespowdered sugar4 cupsvanilla1 teaspoonsalt2 teaspoonsdash of salt
24
spread
25
Spread the icing liberally across the almost completely cooled cinnamon rolls. Serve and enjoy!
cinnamon1 teaspoon
Nutrition Facts
calories
743 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
1 g
sugar Content
60 g
sodium Content
704 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
136 mg
carbohydrate Content
93 g
saturated Fat Content
24 g
unsaturated Fat Content
12 g
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