While I was proud of myself for finally making overnight cinnamon rolls for my family on Thanksgiving, I wasn’t particularly happy with the recipe I tried. I followed the instructions to a T and the rolls were too brown and dry for my liking. The flavors were good, but I wasn’t that impressed.
I figured that I needed to try another recipe to overcome the disappointment from my initial cinnamon roll experience. After searching high and low, I found this one on Wednesday Baking that seemed easy and didn’t require me to buy buttermilk (which I did not have). I made these on New Year’s Eve and put them in the refrigerator so we could enjoy them for breakfast on New Year’s Day.
These overnight cinnamon rolls were exactly what I had been looking for. They were soft and chewy, gooey, and had the perfect balance of cinnamon and sugar. I was scared of over baking this batch so I underbaked them a bit to make sure they didn’t burn or get dried out. I even made the cream cheese icing on top for an even sweeter breakfast treat.
Addison ate an entire roll (plus a banana), and both my husband and I ate more than our fair share. These reheat well in the microwave too, in case you’re pressed for time in the mornings.
Overnight cinnamon rolls - take two
- 1 and ¼ cups milk
- ¼ cup (1/2 stick) butter
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 egg
- 1 Tablespoon active dry yeast one packet
- 3.5-4 cups flour separated
- ¼ cup (1/2 stick) softened butter
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- ¼ cup butter softened
- 4 ounces cream cheese softened
- 1 and ½ cups confectioners sugar
- 1 and ½ teaspoons milk
- ½ teaspoon vanilla extract
Make the dough and filling
- Heat milk, butter, salt, and sugar to 120 degrees F (I zapped this in a microwave for about a minute until the liquid was warm but not hot or scalding). Add 2 cups of the flour and the yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm milk mixture and egg and beat on low to medium speed for about 3 minutes. Slowly add enough of the remaining flour to make a soft and pliable dough.
- Turn the dough out onto a floured surface and knead by hand for about 3-5 minutes, or until smooth and elastic. Place the dough in a large bowl. Cover and let rest for at least 20 minutes.
- Place dough on a floured surface and roll to a large rectangle, about 17×10 inches. Using a brush, spatula or angled spatula, gently spread the ¼ cup softened butter over the dough.
- Mix the brown sugar and cinnamon together (lumps are ok) and sprinkle evenly over the dough. Starting from a long end, tightly roll up the dough like a jelly roll. Cut evenly into slices about 3/4 of an inch thick, and place cut side down into greased pans. I got about 16 rolls and put them into two 9x11 glass pans. Cover with plastic wrap and place in refrigerator overnight.
- In the morning, remove the lids and let the pans come to room temperature or until the rolls are soft. It should take about 30-40 minutes. Bake in a preheated 350 degree F oven for 20-25 minutes, or until lightly browned.
Make the frosting
- Using a stand mixer fitted with the paddle attachment, beat all of the frosting ingredients together. Once the rolls are done baking, spread the frosting over the top.