Overnight Cinnamon Rolls with Cream Cheese Frosting
Ingredients
- 1 cupwhole milk
- ½ cupunsalted butter
- ½ cupgranulated sugar
- 2¼ teaspoonactive dry yeast
- 4 cupall-purpose flour
- ½ teaspoonbaking powder
- 1 teaspoonsalt
- 1egg
- ¾ cuplight brown sugar (packed)
- 2 tablespoonground cinnamon
- 4 ouncecream cheese (softened)
- 1½ cuppowdered sugar
- 1 teaspoonvanilla extract
- 3 tablespoonheavy cream
Prep
- 01
Heat 1 cup whole milk in a small saucepan over medium heat until it reaches 110°F
- 02
Beat 1 egg in a small bowl
- 03
Mix together 3/4 cup packed light brown sugar and 2 tablespoons ground cinnamon
- 04
Soften 4 ounces cream cheese to room temperature
- 05
Sift together 1 1/2 cups powdered sugar
Method
- 01
Heat 1 cup whole milk in a small saucepan over medium heat until it reaches 110°F. Remove from heat and add 1/4 cup melted unsalted butter and 1/4 cup granulated sugar. Stir to combine.
- 02
Sprinkle 2 1/4 teaspoons active dry yeast over the warm milk mixture and let stand for 5 minutes until foamy.
- 03
In a large bowl, whisk together 4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt.
- 04
Add the yeast mixture and 1 beaten egg to the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- 05
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
- 06
Punch down the dough and roll it out on a floured surface into a 16x12-inch rectangle.
- 07
Spread the remaining 1/4 cup softened butter evenly over the dough, leaving a 1/2-inch border on one long edge.
- 08
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- 09
Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal.
- 10
Cut the log into 12 equal slices using a sharp knife or dental floss.
- 11
Arrange the rolls in a greased 9x13-inch baking dish, cover tightly with plastic wrap, and refrigerate overnight (8 to 12 hours).
- 12
The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 30 minutes while you preheat the oven to 350°F.
- 13
Bake for 22 to 25 minutes until the rolls are golden brown and the centers are set.
- 14
While the rolls bake, beat together the frosting ingredients until smooth and fluffy.
- 15
Remove rolls from the oven and let cool for 5 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve immediately.
Spice Tips
For a warming twist, add 1/4 teaspoon ground cardamom or nutmeg to the cinnamon-sugar filling. A pinch of espresso powder in the filling deepens the flavor without adding coffee taste. For extra richness, brush the baked rolls with melted butter before frosting.
These rolls can be assembled up to 24 hours ahead. For same-day baking, skip the overnight refrigeration and let the cut rolls rise in the pan for 30 to 45 minutes at room temperature before baking. Rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days; reheat briefly in the microwave.