Overnight Homemade Cinnamon Roll Recipe.
If you love the kind of cinnamon rolls that are rich and buttery rather than overly sweet, this overnight homemade cinnamon roll recipe will become one of your favorite morning indulgences. Rich, buttery rolls with swirls of cinnamon sugar, slathered in vanilla cream cheese icing.
Who doesn’t love to wake up to homemade cinnamon rolls?
Sweet, tender dough, dripping with butter, cinnamon and sugar and slathered in cream cheese frosting… what’s not to love?
So…. why aren’t we lingering over homemade cinnamon rolls in the morning more often? Because in order to enjoy homemade cinnamon rolls by 9am, you have to start the whole process by, like, 4am. Which totally defeats the leisurely decadence of the cinnamon roll. So, rather than making them ourselves, we revert to purchasing those cinnamon rolls in a can. You know what I’m talking about…
The next time you are tempted to pick up cinnamon rolls in a can, I want you to stop and read the ingredients label. Call me a snob, but I don’t think that hydrogenated oils, corn syrup solids, monoglycerides, and several artificial flavors and colors should be in my cinnamon rolls. I mean… it’s not like we’re talking about health food here.
Yes, it’s true. Cinnamon rolls are not health food.
They are a treat. They are one of those things that you allow yourself every now and then, on a leisurely weekend morning, with plenty of good coffee, some bacon and the newspaper, eaten in bed, if at all possible. Or, something you make for a special occasion – like Mother’s day brunch or Christmas morning.
They are not health food – but they should still be real food. Made out of real, pronounceable ingredients. In my opinion.
If you are lucky enough to live next to an awesome bakery that turned out fresh cinnamon rolls, made by some talented baker at 3am, then by all means, go get some of those. But, personally, if I am going to ingest a few hundred sugary calories, they better be worth it. Every. Single. One.
Ok. So, we are right back where we started: homemade cinnamon rolls are the bomb, but no one wants to start baking at 4am.
These overnight rolls are the solution.
Make the dough the night before. It will take you about 15 minutes. Let it rise on your countertop for about an hour and a half while you go about your regular evening activities . Then, right before you turn in for the night, make the rolls, place them in a baking pan and leave them in the refrigerator to rise overnight.
The next morning, remove the pan from the refrigerator when you first wake up. Let them sit on the counter for about 30 minutes while your oven preheats. Bake them, frost them, devour them.
I love how some of them practically explode out of their cinnamon sugar spiral. It’s like they’re begging you to eat them.
Seriously. How can you resist? Go start a batch right now. You’ll thank me in the morning.
used to make this cinnamon roll recipe:
a few other sweet bread treats you might like:
- 2 cups whole milk, at room temperature, between 70 and 75 degrees
- ½ cup granulated sugar
- 3½ tsp active dry yeast
- 1 large egg + 1 large egg yolk, slightly beaten
- 6 tbsp butter, melted and cooled to room temperature
- ½ tsp nutmeg
- 6 cups unbleached, all purpose flour
- 2 tsp salt
- ½ cup granulated sugar
- 3 tbsp ground cinnamon
- 1 stick (1/2 cup) butter, melted
- 8 oz cream cheese, at room temperature
- 1 stick butter, at room temperature
- 3 cups powdered sugar
- 2 tsp pure vanilla extract
- Pour the milk into the bowl of a standing mixer and add the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk and melted butter.
- Fit a standing mixer with the dough hook, add the nutmeg and 5 cups of the all-purpose flour and mix on low speed (speed number 2 if using a KitchenAid Mixer) until the dough begins to come together.
- Continue kneading, adding enough additional flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup of flour, or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel a bit sticky, but not so wet as to be confused with cookie dough.
- Once the dough has come together, sprinkle in the salt. Continue to knead in the mixer for about 8-10 minutes. The dough should look very soft and smooth.
- Spray a large bowl with non-stick cooking spray and dump the dough into the bowl. Spray a piece of plastic wrap with non-stick spray and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until the dough has doubled in size.
- Stir the ½ cup sugar and cinnamon together in a small bowl.
- Brush a 13x9 inch baking dish with a little bit of the melted butter.
- Gently turn out the dough onto a lightly floured work surface and roll it into a rectangle that is about 18 inches wide and 12 inches long. Spread all but about 1 tablespoon of the melted butter evenly over the surface of the dough with a pastry brush or spoon. Sprinkle the cinnamon sugar evenly over the butter.
- Roll the dough into a long, cigar shaped roll. With the seam side down, cut the roll into 12 even pieces. Place each piece into the buttered baking dish, spacing them evenly. (It will be a tight fit.) Brush the tops of the rolls with the remaining melted butter, cover with plastic wrap and put in the refrigerator to rise overnight. (If you'd like to just keep going and bake the rolls the same day, simply let the rolls rise in the covered baking dish at room temperature, for about 1 hour, until nearly doubled in size, before baking.)
- The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 30-60 minutes. Preheat the oven to 350 degrees. Remove the plastic wrap and bake the rolls for about 40-45 minutes, until the tops are golden brown. To test if the rolls are done in the center, pull the pan from the oven and use a butter knife to gently separate a couple of the rolls in the center of the pan. If the rolls still look doughy, bake for a bit longer.
- Remover the pan from the oven and let cool on a wire rack while you make the frosting. (You can also make the frosting the night before, refrigerating it until ready to use. )
- Add the cream cheese, butter, powdered sugar and vanilla to the bowl of an electric mixer. Beat on low speed just to combine and then on medium speed until the mixture is light and creamy.
- Slather the frosting over the top of the warm rolls and serve.