Overnight Cinnamon Rolls: Prep Tonight, Bake in the Morning

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The post Overnight Cinnamon Rolls: Prep Tonight, Bake in the Morning appeared first on Penny Pinchin' Mom.

Overnight Cinnamon Rolls: Prep Tonight, Bake in the Morning

Do the work tonight and wake up to warm, homemade cinnamon rolls. The dough rises slowly in the fridge overnight, so all you do in the morning is let the rolls warm up, bake them, and spread on cream cheese frosting while they’re still hot. They come out soft, fluffy, and gooey in the middle.

Author: Penny Pinchin Mom
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 11 hours 45 minutes (includes rising and overnight chilling)
Yield: 12 rolls
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

For the Dough

1 cup (240 ml) milk, dairy or non-dairy
2 1/4 teaspoons (1 packet, 7 g) active dry or instant (rapid-rise) yeast
1/2 cup (100 g) granulated sugar, divided
1/3 cup (75 g) butter, softened
2 large eggs, room temperature
1 teaspoon salt
4 1/2 cups (540 g) all-purpose or bread flour, divided, plus more for dusting

For the Filling

1/3 cup (75 g) unsalted butter, softened
1 cup (213 g) packed light brown sugar
3 tablespoons (23 g) ground cinnamon

For the Frosting

4 oz (113 g) cream cheese, softened
1/4 cup (57 g) unsalted butter, softened
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon milk, if needed

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Instructions

The Night Before

Activate the yeast: Warm the milk until it feels warm to the touch, about 105 to 110°F. Pour it into a large bowl or stand mixer bowl, stir in the yeast and 1 tablespoon of the sugar, and let it sit 5 to 10 minutes, until foamy.
Make the dough: Add the remaining sugar, butter, eggs, and salt, and mix to combine. Add 4 cups (480 g) of the flour and mix until a shaggy dough forms.
Knead: Knead with the dough hook on medium-low for 6 to 8 minutes, or by hand for about 10 minutes. Add the remaining 1/2 cup of flour a tablespoon at a time, only as needed, until the dough is smooth, elastic, and slightly tacky but doesn’t stick to a clean finger.
First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Make the filling: Stir the softened butter, brown sugar, and cinnamon together into a smooth, spreadable paste.
Roll out: Grease a 9×13-inch baking pan. Punch down the dough and roll it out on a lightly floured surface into a 16×12-inch rectangle.
Fill and roll: Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough up tightly and pinch the seam closed.
Slice: Cut the log into 12 even rolls with a serrated knife, using a gentle sawing motion so the rolls keep their round shape. For even sizes, cut the log in half, then each half in half, then each quarter into thirds. Arrange the rolls cut side up in the pan.
Chill: Cover the pan tightly with plastic wrap and refrigerate for 8 to 16 hours.

In the Morning
10. Second rise: Take the pan out of the fridge and let the rolls sit, still covered, in a warm spot for 1 to 1 1/2 hours, until puffy and touching each other. Preheat the oven to 350°F (175°C) during the last 20 to 30 minutes.
11. Bake: Bake for 25 to 30 minutes, until golden brown and the center roll reads 190°F on an instant-read thermometer. If the tops brown too quickly, tent loosely with foil.
12. Make the frosting: While the rolls bake, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, and beat until fluffy. If it’s too thick to spread, beat in the milk.
13. Frost and serve: Let the rolls cool for 5 to 10 minutes, then spread the frosting over them while they’re still warm so it melts into every swirl.

Notes

Slicing: A serrated knife cuts cleanly without squishing the rolls flat. Unflavored dental floss also works well: slide it under the log, cross the ends over the top, and pull.
Measuring flour: Weigh your flour, or spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour and makes dry, dense rolls.
Milk temperature: Hot milk can kill the yeast. It should feel warm, like bath water, not hot.
Yeast: Active dry and instant yeast both work here. Instant yeast may rise a little faster, so start checking the first rise early.
Salted butter: If you use salted butter in the dough, cut the salt to 3/4 teaspoon.
Sugar swap: You can use granulated sugar or a mix of brown and granulated in the filling. Brown sugar gives the gooiest result.
Extra gooey rolls: Right before baking, pour 1/2 cup of warm heavy cream over the rolls in the pan.
Same-day rolls: Skip the fridge. After step 8, cover the rolls and let them rise in a warm spot for 45 to 60 minutes, until puffy, then bake.
Make-ahead frosting: Make the frosting the night before and refrigerate it. Let it soften on the counter while the rolls rise.
Freezing: Freeze shaped, unbaked rolls in a foil-covered pan for up to 2 months. Thaw overnight in the fridge, then pick up at step 10.
Leftovers: Because of the cream cheese frosting, store leftovers covered in the fridge for up to 4 days. Warm each roll in the microwave for about 20 seconds.