Homemade Overnight Cinnamon Rolls
3 hrs + optional overnight chillMakes 12 rolls
Soft, pillowy cinnamon rolls with a cream cheese frosting, made with an overnight cold rise for convenience and deeper flavor.
| prepPreheat oven to 350°F / 177°C (step 9). | |||||||||||
| prepGrease 9×13-inch baking dish or line with parchment paper (step 5). | |||||||||||
| 240 ml whole milk, warmed to 110°F / 43°C | Whisk milk, sugar & yeast; let sit 5–10 min | Add remaining sugar, butter, flour, eggs & salt; beat 30 sec | Add remaining flour; beat 2 min until dough pulls away | Knead 5 min on low speed or by hand until smooth & elastic | Oil large bowl, place dough, cover; rise 1.5–2 hrs until doubled | Punch down dough; roll into 12×18-inch rectangle | Spread butter on dough, sprinkle filling, roll & cut into 12 rolls | Arrange in baking dish, cover; rise 1 hr until puffy | Bake 350°F / 177°C, 25–28 min until lightly browned | Cool 10 min on rack | Spread frosting over warm rolls; serve |
| 30 g granulated sugar (for proofing) | |||||||||||
| 14 g active dry or instant yeast | |||||||||||
| 100 g granulated sugar (for dough) | |||||||||||
| 113 g unsalted butter, softened (for dough) | |||||||||||
| 125 g all-purpose or bread flour (first addition) | |||||||||||
| 2 large eggs, at room temperature | |||||||||||
| 1/2 teaspoon salt | |||||||||||
| 438 g all-purpose or bread flour (remaining) | |||||||||||
| 113 g unsalted butter, softened (for filling) | |||||||||||
| 133 g packed light or dark brown sugar | Mix brown sugar & cinnamon | ||||||||||
| 1 1/2 tablespoons ground cinnamon | |||||||||||
| 113 g full-fat brick cream cheese, softened | Beat cream cheese until smooth | Add confectioners' sugar, cream & vanilla; beat 1 min | |||||||||
| 120 g confectioners' sugar | |||||||||||
| 15 ml heavy cream or milk | |||||||||||
| 1/2 teaspoon pure vanilla extract | |||||||||||
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