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Overnight Cinnamon Rolls

Overnight Cinnamon Rolls
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Overnight Cinnamon Rolls offer a soft, fluffy, and flavorful breakfast treat made by letting the dough rise slowly in the refrigerator overnight. This method enhances the dough’s taste, texture, and tenderness, resulting in warm, gooey rolls ready to bake first thing in the morning, perfect for a cozy and indulgent start to your day.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warmed to lukewarm
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon salt

Filling Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/2 cup diced apples or mini chocolate chips

Icing Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (to thin icing)

Instructions

  1. Prepare the Dough: Warm the whole milk until lukewarm, then sprinkle the active dry yeast and a pinch of sugar over it. Let it sit for about 5 minutes until foamy. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a soft dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  2. First Rise and Overnight Chill: Place the dough in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight or for at least 8 hours. This slow fermentation develops flavor and tenderness.
  3. Roll Out and Add Filling: Remove the chilled dough and let it rest for 15-20 minutes at room temperature. Roll it into a large rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle with cinnamon and brown sugar mixture. Add optional fillings like nuts, diced apples, or chocolate chips if desired.
  4. Shape and Second Rise: Roll the dough tightly into a log and cut into 12 to 15 equal pieces. Arrange the rolls close together in a greased baking pan. Cover loosely with a towel or plastic wrap and let them rise at room temperature for 30-45 minutes until puffed.
  5. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. Monitor to avoid over-browning.
  6. Add the Icing: While the rolls bake, mix softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Spread or drizzle the icing over warm rolls immediately after baking.

Notes

  • Use full-fat dairy ingredients for richer, softer dough.
  • Allow dough to chill overnight — this slow rise is key for flavor and texture.
  • Use room temperature butter for easier spreading of the filling.
  • Cut rolls evenly with dental floss to avoid squashing the dough.
  • Cover rolls lightly during the second rise to prevent drying while allowing puffiness.
  • If rolls brown too quickly, cover with foil to prevent burning.
  • Store leftovers tightly wrapped in the refrigerator for up to 3-4 days.
  • Freeze unbaked or baked rolls for up to 2 months; thaw overnight before reheating.
  • Reheat rolls in the oven at 300°F (150°C) for 10 minutes or microwave individually for 20-30 seconds.

Nutrition

Keywords: overnight cinnamon rolls, cinnamon rolls, slow rise dough, soft cinnamon rolls, breakfast rolls, cream cheese icing, cinnamon sugar rolls

Find it online: https://ninagourmet.com/overnight-cinnamon-rolls/