I cannot resist a good cinnamon roll! When we were younger my mom used to take my sister and I to the mall sometimes just to go to Cinnabon and grab a tray full of ooey gooey cinnamon rolls, and yes of course we would buy the little containers of extra frosting! Who didn’t?!
These overnight cinnamon rolls bring back so many memories, and it’s so comforting pulling a batch of homemade cinnamon rolls out of the oven on a Saturday or Sunday morning for breakfast to share with your family. Not to mention the smells coming from your oven, they are just heavenly. What could be better than fresh dough, butter, brown sugar and cinnamon? Then to top them off with a cream cheese glaze. Best breakfast ever! Not a healthy breakfast by any stretch of the imagination, but just gosh darn delicious!
These may seem a little daunting at first but honestly they are not very difficult. These just require a few simple steps and some in between time to let the dough rise. I love this recipe because you prepare them the night before and all you have to do in the morning is let them rise one more time for a little while longer and pop them into the oven.
My biggest tip for these overnight cinnamon rolls is to use fresh yeast. Don’t use a packet of yeast that has been sitting in your panty for a year. If you aren’t sure how old it is, then make sure you buy some fresh yeast.
I like to fill my cinnamon rolls with a full cup of brown sugar and 1-1/2 tablespoons of cinnamon. You can absolutely take the reins with that part and put as much or as little as you wish. If you don’t want to use brown sugar, I’m not really sure why you wouldn’t though, you an always use granulated sugar. Take the reins with the cinnamon and sugar, but don’t go crazy otherwise you’ll end up with a huge mess, when it comes time to roll them and slice them.
When it comes time to let the dough rise you are going to want to put the dough in a warm area of your kitchen, that works the best. If your oven is on, put the dough near the oven and the heat from the oven will help the dough rise. What I like to do is turn my oven on to 200 degrees F while I’m preparing my dough. When my dough is ready to be set aside to rise, I turn my oven off and place my loosely covered dough into the oven. It works every time.
These overnight cinnamon rolls would make a great addition to any breakfast table. How about making them for brunch? Your guests will be amazed at how absolutely wonderful these cinnamon rolls are. You don’t even have to tell them that you did all the hard work the night before!
These would be great on a holiday table too. It’s never too early to start recipe testing for the holidays! A holiday brunch or a a holiday dessert table would only look better with a tray of these delicious overnight cinnamon rolls!
I hope you give these overnight cinnamon rolls a go. I guarantee your family will love them as much as mine does.
- 1 cup milk - 2% or whole milk
- 2/3 cup granulated sugar
- 2 standard packets of yeast
- 1 stick butter, softened and cut into 8 pieces
- 2 eggs
- 1/2 tsp. salt
- 4-1/2 cups flour, plus more for rolling
- 5 tbsp. butter, softened
- 1 cup brown sugar
- 1-1/2 tbsp. brown sugar
- 3 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1-1/2 tbsp. milk
- Warm milk over low heat in a small sauce pan until it reaches a temperature between 90 and 100 degrees F. Pour the milk into the bowl of a stand mixer and stir in the yeast and the sugar. Cover the bowl with a towel and let the mixture sit for 4 to 5 minutes until the yeast activates. Once activated the yeast should appear foamy.
- Turn the mixer on low and beat in the butter, using the dough hook. Let that mix for about a minute. The butter wont have started to really mix in yet but it will. Add the salt and the eggs one at a time. Slowly add in the flour 1 cup at a time.
- Increase the speed to medium until a soft dough is formed. The dough will still look a little sticky.
- Increase the speed once again and let the dough mix for another three minutes.
- Transfer the dough to a floured surface and knead the dough with your hands for two minutes. The dough will still be slightly sticky. Sprinkle a little flour over the dough after every few folds of the dough.
- Transfer the dough to a lightly greased bowl. Cover loosely and let rise in a warm spot for about 2 hours. The dough should almost triple in size.
- After the 2 hours is up roll the dough out on a floured surface to approximately 12 x 18 inches. Spread the 5 tablespoons of softened butter over the dough, then sprinkle on the brown sugar and cinnamon. You can either sprinkle on the sugar and cinnamon separate or combine the two into a bowl and then sprinkle it over the butter.
- Tightly roll the dough up long ways and cut into 12 equal sized rolls.
- Place the cut dough into a greased 9x13 pan and cover tightly and place in the refrigerator.
- The next morning, remove the rolls from the oven and let them rise for another 45 minutes to an hour. Place in a preheated 375 degree F oven and bake for 25-28 minutes until done. I like to cover my rolls with foil for the last 10-12 minutes of baking so they don't get too browned.
- While the cinnamon rolls are baking make the glaze.
- Beat the cream cheese in a bowl with an electric mixer until creamy. Add the powdered sugar, vanilla extract and milk and beat until smooth.
- If all the cinnamon rolls will not be eaten the morning you make them, I like to only put the glaze on the ones that will be eaten.
- For storing, you can store them in the refrigerator covered but that tends to make the dough seize up just a bit and the cinnamon rolls wont be as light and airy as when you took them out of the oven.
- Alternately you can store them covered on the counter, that's why I don't like to frost them all at the same time.