Overnight Cinnamon Rolls with Cream Cheese Glaze

Overnight cinnamon roll torn apart to show the swirl of brown sugar cinnamon. A fork holds a bite next to it.

5 from 1 vote

Overnight Cinnamon Rolls with Cream Cheese Glaze

Soft, tender overnight cinnamon rolls with a cream cheese icing - make them the night before and bake fresh in the morning. Includes instructions for freezing the unbaked dough.

Prep Time1

Cook Time20

Rising Time2 45

Total Time4 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 260kcal

Author: Leona Konkel

Equipment

stand mixer (optional)
Rolling Pin
Serrated knife (optional)
9x13 inch pan

Ingredients

Dough

1 cup milk (227 grams)
3 tablespoons unsalted butter (42 grams)
3 ½ cups flour (420 grams)
½ cup sugar (100 grams)
1 egg
2 ¼ teaspoons instant or active dry yeast
1 teaspoon table salt

Cinnamon Filling

¾ cup packed brown sugar (150 grams)
2 tablespoons ground cinnamon
4 tablespoons unsalted butter (56 grams, at room temperature)
pinch table salt

Cream Cheese Icing

4 ounces cream cheese (½ cup, at room temperature)
4 tablespoons unsalted butter (56 grams, at room temperature)
1 cup powdered sugar (120 grams)
½ teaspoon vanilla

Instructions

Make the Dough (25 Minutes)

Cut 3 tablespoons butter into chunks and combine with milk. Microwave for about 30-45 seconds until butter mostly melts; the stand mixer will mix in what's left. Don't overheat the milk - you don't want it over 115-120F or it will kill the yeast when you pour it into the flour.
Combine 3 cups flour, sugar, yeast, salt, egg, milk, and butter in the bowl of a stand mixer. Beat with the dough hook on low speed for 3 minutes; it will be loose, maybe even batter-like.
Beat in remaining flour on low to make a sticky dough, which leaves a lot of residue on your finger if you touch it.
Knead until dough is smooth and elastic, 4-6 minutes by mixer, or 8-10 minutes by hand. Check the dough to see if the dough is smooth, soft, and tacky, like a Post-It note that clings to your fingers but doesn't leave much residue behind. Mix in more flour as necessary, one tablespoon at a time.
Place dough in an oiled bowl, cover with plastic wrap, and let rise until doubled - about 2 hours.

Filling and Rolling (20 Minutes)

Place 4 tablespoons butter in a small bowl. Microwave 10-15 seconds, until butter is melty but not fully melted.
Mix together brown sugar, cinnamon, and a pinch of salt. Set aside.
Turn dough out onto a lightly floured surface. Roll out into a 15x11 inch rectangle. Spread the butter over the dough, leaving a ½ inch border along a long edge.
Sprinkle cinnamon sugar over the butter.
Facing the sugared long edge, roll the dough up toward the unbuttered border to create a long log. Place log seam side down, then use a serrated knife to cut log into 16-18 rolls (~¾ inch wide).
Grease two 9-inch pans (or one 9x13-inch pan) well or line with parchment paper. Place rolls cut side up in pans. Cover with plastic wrap, then let rise in a warm kitchen until doubled, about 45 minutes.

Overnight Rest

Place the rolls in the refrigerator after they've doubled. Pull them from the fridge the next morning, 30 minutes before you plan to bake. Be careful if using glass; it can break with big temperature swings.

Baking

Bake at 375F until the tops are lightly golden, about 20-25 minutes. If they're browning too much, cover them with foil or remove them from the oven early. The temperature will be around 195F if tested with a thermometer.

Cream Cheese Icing (15 Minutes)

Combine softened cream cheese, 4 tablespoons softened butter, powdered sugar, and vanilla with an electric mixer, beating until smooth. Spread on warm rolls.
Serve warm or at room temperature. Store any leftovers in the refrigerator; reheat in the microwave in 10 second bursts.

Freeze and Bake Option

Place in a freezer-safe pan, or line the 9-inch pans with parchment for removal. After the cut rolls rise double in size, place pan in freezer and freeze until solid, around 4 hours.
Remove the rolls and parchment from the pan if necessary. Wrap in tight layers of plastic wrap, then place in a gallon sized freezer bag, squeezing as much air from it as possible.
Thaw rolls overnight before baking. Remove plastic wrap, and place rolls in a baking pan if necessary. Drape plastic wrap loosely over the rolls so it covers the pan but doesn't touch the dough. Refrigerate at least 12 hours.
Do not thaw without unwrapping the rolls or placing them in a pan; the dough will stick and it will be a mess.
The next morning, remove rolls from fridge 30-60 minutes before baking. Bake at 375F for 20-30 minutes. They often take a few extra minutes to bake.
Frosting may be made in advance and stored in a separate freezer bag. Thaw with cinnamon rolls, and remove from the refrigerator while rolls bake.
Bake within 4 weeks; after that, the yeast begins to die.

Notes

To make the dough by hand: Melt butter entirely. Mix dough with a sturdy wooden spoon, then knead in flour by hand until dough holds together enough to turn out onto a floured surface to knead.

Do not add too much flour to the dough or it will be stiff and hard to work with. The rolls will also not be tender.

Be careful if using glass; it can break with a big temperature swing from fridge to oven.

Adapted from Epicurious via Smitten Kitchen

Calorie count is an estimate only.

Nutrition