Is there anything better on a chilly Sunday than a gooey cinnamon roll? These Overnight Cinnamon Rolls are going to be your new weekend favorite!
This recipe for Overnight Cinnamon Rolls is brought to you thanks to Matt! Don’t get me wrong, he didn’t make them or anything, but his persistent begging for cinnamon rolls led to the creation of these bad boys. There’s nothing worse than waking up on a Sunday morning craving homemade cinnamon rolls but you don’t have time to wait 6 hours for them to rise, then rise again, bake, etc. The solution to this is planning ahead and making them the night before!
Now, these look/sound somewhat intimidating. Don’t let that scare you. It’s actually quite an easy recipe that you can make within 30 minutes. When it comes to yeasted doughs, I prefer weighing most of my ingredients as opposed to using cups, etc. If you don’t have a food scale, I HIGHLY recommend getting one. Mine was like 5 bucks from Target and it’s always worked phenomenally for me. I actually think that it’s easier and less stressful than the alternative. That being said, if you don’t have one, a simple google search for conversions will suffice.
For me, there’s something so satisfying about working on a recipe like this, going to sleep, and then waking up to the most delicious, gooey, sweet cinnamon rolls of life. Put it on your to-do list for next weekend or else.
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
- ¾ cup milk, room temperature
- 17 ounces all-purpose flour divided into 10 ounces, 5 ounces, and 2-ounce batches
- 1 package rapid rise yeast, or 2¼ tsp
- 1¼ teaspoons kosher salt
- 8 ounces light brown sugar
- 1 tablespoon ground cinnamon
- Pinch kosher salt
- 1½ tablespoons unsalted butter, melted
- 2½ ounces cream cheese, softened
- 3 tablespoons milk
- 5½ ounces confectioners' sugar
- Combine the egg yolks, whole egg, sugar, butter, and milk in the bowl of a stand mixer and whisk at medium speed.
- As the mixture comes together add 10 ounces of the flour, along with the yeast and salt and continue whisking until combined.
- Remove the whisk attachment and replace it with a dough hook. Add another 5 ounces of the remaining flour and knead on low speed for 5 minutes. At this point, the dough should feel soft and moist but not sticky. If it is sticky, add a bit more flour (one ounce at a time). Knead on low for another 5 minutes or until the dough clears the sides of the bowl. I ended up using a total of 17 ounces.
- Butter a 9 by 13-inch glass baking dish with the cold butter.
- Turn the dough out onto a lightly floured work surface and briefly knead.
- Gently shape into a rectangle with the long side nearest you. Then use a rolling pin to shape into 18 by 12-inch rectangle.
- Brush the dough with the melted butter, leaving a 1-inch border along the top edge.
- Sprinkle the brown sugar mixture over the dough, also avoiding the top border.
- Gently press the filling into the dough.
- Beginning with the long edge nearest you, roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
- Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.
- Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight, or up to 16 hours.
- Heat the oven to 200ºF.
- When the oven has reached 200ºF, turn it off and place the rolls in the turned-off oven. Let the rolls rise until they look slightly puffy, about 30 minutes.
- Without taking the rolls out of the oven, increase the oven temperature to 350ºF and let the rolls continue to bake for 25 to 30 minutes, until golden brown. Remove the rolls and let cool while you make the icing.
- Whisk the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Recipe adapted from Alton Brown