Overnight Cinnamon Rolls with Cream Cheese Frosting

I have tried numerous cinnamon roll recipes, and this is my favorite of them all. The dough is made the night before, then baked in the morning. They are soft and delicious, and the cream cheese frosting is perfect on top.

My journey to falling in love with breakfast continues with these cinnamon rolls (though I will admit that cinnamon rolls are not the most difficult breakfast item to fall in love with).  There are a couple of really good cinnamon roll recipes out there, but I selected Mr. Brown’s because as portrayed in the name, you do most of the work before you go to bed, and in the morning you bake them off.  My friend Jess and I made a couple of tweaks to the recipe (mainly we added vanilla to the dough and the frosting), and all twelve of them have disappeared in 3 days.  Is there anyone who doesn’t like a cinnamon roll?  There must be a reason why Cinnabon has so many storefronts.  No one can resist that sweet cinnamon sugar aroma wafting through the air…mmm…


The cinnamon rolls start with a dough made from main players like flour, butter, buttermilk, and eggs:

Beat in flour and form into a smooth ball:

Let the dough rise, then roll it out into a rectangle. Sprinkle on the brown sugar cinnamon filling, and roll it up:

Cut into individual cinnamon rolls with a serrated knife:

Place the rolls in the baking dish cut side down:

Cover with plastic wrap, give them a big kiss and let them sleep in the fridge overnight.  Goodnight little cinnamon rolls of love!

They’ll be ready to bake in the morning!

While they bake, make the cream cheese icing.

Spread on the rolls when they come out of the oven so it melts and drips down into the crevices.  Mmmm…..

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5 from 2 votes

Overnight Cinnamon Rolls with Cream Cheese Frosting

I have tried numerous cinnamon roll recipes, and this is my favorite of them all. The dough is made the night before, then baked in the morning. They are soft and delicious, and the cream cheese frosting is perfect on top.
Course Brunch
Cuisine American
Keyword cinnamon rolls, overnight cinnamon rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 742kcal

Ingredients

For the Dough

  • 4 egg yolks room temperature
  • 1 whole egg room temperature
  • 2 oz sugar about 1/4 cup
  • 3 oz unsalted butter melted (about 6 tbsp)
  • 6 oz buttermilk room temperature
  • 1 tsp vanilla extract
  • 20 oz all purpose flour, by weight (4 cups, measured)
  • 2 1/4 tsp active dry yeast
  • 1 1/4 tsp sea or kosher salt
  • vegetable oil for greasing the rising bowl

For the Filling:

  • 8 oz light brown sugar (about 1 cup packed)
  • 1 tbsp ground cinnamon
  • pinch of salt
  • 3/4 oz unsalted butter melted (about 1 1/2 tbsp)

For the Icing:

  • 2 1/2 oz cream cheese softened (about 1/4 cup)
  • 3 tbsp milk
  • 5 1/2 oz powdered sugar (about 1 1/2 cups)
  • 1 tsp vanilla extract

Instructions

  • Start with the dough: In the bowl of a stand mixer fitted with the whisk, whisk the egg yolks, whole egg, sugar, butter, buttermilk, and vanilla extract until blended together. Add about 2 cups of the flour as well as the yeast and salt, and whisk until moistened and consistently combined.
  • Replace the whisk attachment with the dough hook. Add all but 3/4 of the remaining flour and knead at low speed for 5 minutes. Touch the dough with your fingertips, and if the dough feels sticky instead of soft and moist, add more flour. Continue to knead on low for 5 minutes, until the dough clears the sides of the bowl. Turn the dough out onto your lightly floured countertop, and knead by hand for 30 seconds until it’s a nice smooth ball.
  • Oil up a large bowl and place the dough in the bowl. Oil the top of the dough, and cover with saran wrap. Let it double in volume, which should take about 3 hours.
  • To make the filling, whisk the brown sugar, cinnamon, and salt together until combined. Set it aside for later.
  • Butter a 9 x 13 glass baking dish. Turn the dough out onto a lightly floured work surface, and roll the dough into an 18 by 12 inch rectangle. Brush the dough with the ¾ oz melted butter, and leave a ½ border along the top edge. Sprinkle the cinnamon sugar evenly over the dough, and press it in with your fingertips. Starting with the long 18 inch edge (it should be closest to you), roll the dough tightly.
  • When you get to the end, make sure the seam is on the bottom, and squeeze the roll so that the roll has an even thickness. With a serrated knife, slice the roll into 1½ inch pieces, so you get 12 rolls.
  • Place the rolls in the baking dish cut side down. Cover with plastic wrap, give them a big kiss and let them sleep in the fridge overnight. Goodnight little cinnamon rolls of love!
  • In the morning transfer the cinnamon rolls to the oven, but make sure the oven is turned off. Fill a sheet pan with some boiling water, and set on the bottom rack of the oven. Close the oven door, and let the rolls rise until slightly puffed and steamed, for about 30 minutes.
  • Remove the cinnamon rolls and the sheet pan, and preheat the oven to 350 degrees F.
  • Place the rolls in the middle rack and bake for 30 minutes until golden brown (they are done when they reach 190 degrees F on an instant read thermometer).
  • While the rolls bake, work on the icing. Whisk the cream cheese in a bowl with a hand mixer until there are no lumps. Add the milk and mix until combined. Sift in the powdered sugar, and mix until well incorporated. Spread on the rolls when they come out of the oven so it melts and drips down into the crevices. Mmmm…..

Nutrition

Calories: 742kcal | Carbohydrates: 72g | Protein: 7g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 282mg | Fiber: 2g | Sugar: 38g