Overnight Cinnamon Rolls

Overnight Cinnamon Rolls


Start making Overnight Cinnamon Rolls today, and thank yourself tomorrow.
  • Nonstick spray
  • ¾ c. lukewarm whole milk
  • 1 (0.25-oz.) packet active dry yeast
  • 5 c. all-purpose flour
  • ¼ c. granulated sugar
  • 2 tsp. kosher salt
  • 3 large eggs
  • 6 tbsp. butter, softened
  • 10 tbsp. butter, softened
  • ¾ c. packed dark brown sugar
  • 2 tbsp. cinnamon
  • ½ tsp. kosher salt
  • 1 (8-oz.) block cream cheese, softened
  • 4 tbsp. butter, softened
  • 1 c. powdered sugar
  • 2 tsp. pure vanilla extract
  1. Coat a large bowl with cooking spray. Place lukewarm milk in a small bowl or liquid measuring cup, and sprinkle yeast on top. Let sit until frothy, 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add milk mixture and eggs and mix at medium speed. Add butter, one tablespoon at a time, until fully incorporated. Continue mixing at medium speed until dough is smooth, 5 minutes.
  3. Transfer dough to prepared bowl and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, 1 to 2 hours depending on how warm your kitchen is.
  4. Meanwhile make filling: In a medium bowl combine butter, sugar, cinnamon, and salt.
  5. Coat a 9”-x-13” baking pan with cooking spray. Turn dough onto a lightly floured surface and dust top with more flour. Roll into a large square, about 18”-x-18”. Spread filling all the way to the edge and roll up into a tight log.
  6. Trim ends and cut into 12 evenly sized pieces, about 1 ½” thick. Place in prepared pan, cut sides down and cover tightly with plastic wrap. Refrigerate overnight and up to 12 hours.
  7. When ready to bake, remove plastic wrap and cover with a clean kitchen towel. Let sit at room temperature until rolls have doubled and when poked gently with a finger, the ident slowly springs back, about 1 hour.
  8. Preheat oven to 400°F. Bake cinnamon rolls until golden, 20 to 25 minutes. Let cool 20 minutes.
  9. Meanwhile, make frosting: In a large bowl, using a hand mixer, beat cream cheese and butter together. Add powdered sugar and vanilla and beat until smooth.
  10. Frost cinnamon rolls while still slightly warm.

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