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!
Servings: 12 cinnamon rolls
Ingredients
Dough
- 1 cup whole milk
- 2 packets instant yeast
- 2 tablespoons brown sugar
- ½ cup granulated sugar
- 2 teaspoons salt
- ½ cup softened butter
- 1 whole egg
- 2 egg yolks
- 4 cups all-purpose flour
Filling
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 8 ounces softened butter
Cream Cheese Icing
- 1 (8-ounce) package softened cream cheese
- ½ cup softened butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
- dash of salt
Instructions
Dough
- 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.
- 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.
- 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.
- 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.
- 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.
Filling
- 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.
- 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.
- Remove rolls from the fridge about 45 minutes to an hour before baking. Preheat oven to 350 degrees Fahrenheit.
- 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.
Cream Cheese Icing
- 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.
- Spread the icing liberally across the almost completely cooled cinnamon rolls. Serve and enjoy!
Nutrition
Calories: 743kcal | Carbohydrates: 93g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 704mg | Potassium: 131mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1276IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 2mg
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