Overnight Cinnamon Rolls Recipe: Wake Up to Sweet Perfection!

Imagine waking up to the irresistible aroma of warm cinnamon rolls, their gooey centers practically begging to be devoured. Forget the early morning scramble and say hello to effortless indulgence with this overnight cinnamon rolls recipe! This recipe allows you to prep everything the night before, letting the dough slowly rise in the refrigerator, resulting in incredibly soft, fluffy, and flavorful cinnamon rolls ready to bake whenever your sweet tooth calls. Get ready to impress your family and friends with these homemade delights – they’ll think you spent hours in the kitchen!

Why This Recipe Works

This isn’t just another cinnamon roll recipe; it’s a carefully crafted formula designed for maximum flavor and convenience. Here’s why it works so well:

• Overnight Proofing: The slow, cold rise in the refrigerator develops a deeper, more complex flavor in the dough. It also relaxes the gluten, resulting in a softer, more tender crumb.
• Rich Dough: The combination of butter, milk, and eggs creates a wonderfully rich and flavorful dough that’s incredibly satisfying.
• Generous Filling: We don’t skimp on the cinnamon-sugar filling! A generous layer ensures every bite is packed with warm, comforting spice.
• Cream Cheese Frosting: The tangy cream cheese frosting perfectly complements the sweet cinnamon rolls, creating a harmonious balance of flavors.
• Make-Ahead Convenience: The ability to prepare these rolls the night before makes them perfect for busy mornings, holidays, or special occasions.

Ingredients

For the Dough:

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg

For the Filling:

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) packed brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/4 teaspoon vanilla extract
• 2-3 tablespoons milk, or more to reach desired consistency

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt.
2. Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
3. Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture and whisk to combine.
4. Form the Dough: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment and knead for 4-5 minutes.
6. First Rise (Short): Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size. This initial rise helps kickstart the dough.
7. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix well until smooth and creamy.
8. Roll Out the Dough: After the first rise, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
9. Spread the Filling: Spread the softened butter mixture evenly over the entire surface of the dough.
10. Roll Up the Dough: Starting from the long edge, tightly roll the dough into a log.
11. Cut the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
12. Arrange in Baking Dish: Grease a 9×13 inch baking dish. Place the cinnamon rolls cut-side up in the prepared baking dish.
13. Overnight Rise: Cover the baking dish tightly with plastic wrap and refrigerate overnight (8-12 hours).
14. Bake the Rolls: The next morning, remove the baking dish from the refrigerator and let the rolls sit at room temperature for 30-60 minutes to warm up slightly. Preheat your oven to 350°F (175°C).
15. Bake: Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
16. Cool Slightly: Let the cinnamon rolls cool in the baking dish for 10-15 minutes before frosting.
17. Prepare the Frosting: While the rolls are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
18. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk, adding more milk as needed to reach your desired consistency.
19. Frost and Serve: Generously frost the warm cinnamon rolls with the cream cheese frosting. Serve immediately and enjoy!

Tips for Success

• Use Fresh Yeast: Expired yeast will not rise properly. Check the expiration date on your yeast packet before using.
• Warm Milk is Key: The milk should be warm enough to activate the yeast but not too hot, which can kill it. Aim for 110-115°F (43-46°C). A kitchen thermometer is helpful for accuracy.
• Don’t Overknead: Overkneading can result in tough cinnamon rolls. Knead until the dough is smooth and elastic.
• Tight Roll: Rolling the dough tightly will help prevent the cinnamon rolls from unraveling during baking.
• Sharp Knife or Dental Floss: Using a sharp knife or unflavored dental floss to cut the rolls will prevent them from being squished.
• Don’t Overbake: Overbaked cinnamon rolls can be dry. Bake until golden brown and cooked through, but still slightly soft in the center.
• Adjust Frosting Consistency: Add milk to the frosting a little at a time until you reach your desired consistency.

Storage Instructions

Unfrosted Cinnamon Rolls: Store unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.

Frosted Cinnamon Rolls: Store frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. The frosting may soften slightly over time.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Add it directly to the dry ingredients without proofing it in milk first. The rest of the recipe remains the same.

Can I make these cinnamon rolls without cream cheese frosting?

Absolutely! You can use a simple glaze made with powdered sugar and milk, or a vanilla buttercream frosting. You can even leave them unfrosted for a less sweet treat.

Can I freeze these cinnamon rolls?

Yes, you can freeze both unbaked and baked cinnamon rolls. For unbaked rolls, freeze them in the baking dish before the overnight rise. Thaw overnight in the refrigerator and then let them rise at room temperature for 1-2 hours before baking. For baked rolls, freeze them after they have cooled completely. Thaw overnight in the refrigerator and reheat in the oven or microwave.

My dough didn’t rise overnight. What happened?

Several factors can affect the rise of the dough, including the freshness of the yeast, the temperature of the milk, and the temperature of your refrigerator. Make sure your yeast is fresh and your milk is warm enough but not too hot. If your refrigerator is very cold, the dough may take longer to rise. You can try letting the dough sit at room temperature for a short period of time before baking to help it rise further.

Conclusion

This overnight cinnamon rolls recipe is a game-changer for anyone who loves the taste of homemade cinnamon rolls but doesn’t have the time to spend hours in the kitchen in the morning. The slow, cold rise develops incredible flavor and texture, making these rolls truly irresistible. So go ahead, prep these rolls tonight and wake up to the sweet smell of success! You’ll be so glad you did.