Overnight Cinnamon Rolls

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Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!

Prep Time40

Cook Time30

Rise12

Total Time13 10

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, overnight cinnamon rolls, overnight cinnamon rolls recipe

Servings: cinnamon rolls

Heat 1 cup whole milk in the microwave to 105 degrees Fahrenheit, about 45 seconds. Use a thermometer to make sure it is not too hot, or it will kill the yeast. Add 2 tablespoons brown sugar and 2 packets instant yeast. Pour into the mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
Add ½ cup granulated sugar, ½ cup softened butter, 1 whole egg, and 2 egg yolks and mix until soupy. Add half of the 4 cups all-purpose flour and 2 teaspoons salt, and mix with the paddle attachment on low until combined.
Scrape down the bowl and paddle, and switch to the dough hook attachment. Add the remaining half of the flour and mix on low for 6 minutes, until the dough is nice and smooth.
Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours or until doubled in size.
Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18x12-inch rectangle.

For the filling, mix ½ cup brown sugar and 1 teaspoon cinnamon in a small bowl. Using your fingers or a spatula, spread 8 ounces softened butter evenly across the dough. Sprinkle the sugar mixture across the dough evenly.
Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9x13-inch pan and cover with plastic wrap. Refrigerate for 8-12 hours.
Remove rolls from the fridge about 45 minutes to an hour before baking. Preheat oven to 350 degrees Fahrenheit.
When the oven has reached temp and the rolls are barely touching, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.

While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add 1 (8-ounce) package softened cream cheese and ½ cup softened butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 4 cups powdered sugar and mix on low until combined. Add 1 teaspoon vanilla and a dash of salt. Mix at medium/high speed until light and fluffy.
Spread the icing liberally across the almost completely cooled cinnamon rolls. Serve and enjoy!

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