These cinnamon rolls are super easy to prepare and absolutely incredibly tasting. Top them off with a homemade cream cheese frosting for the best breakfast in town! If you’re looking for more great breakfast ideas definitely check out my Italian Frittata recipe or my Buttermilk Pancakes.
We have a few food traditions in this family.
We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.
I know, as if we need any more food on Thanksgiving haha. It’s more about me waking up early to wash the brine off the turkey and get the smoker ready.
DO YOU PUT THE DOUGH IN THE FRIDGE OVERNIGHT
This my friends is exactly what you should do in this recipe. The rising process that will take place from the yeast happens after you roll them up, cut them and let them sit wrapped in plastic for about an hour in a warm dark place.
- CHEF NOTE: This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
CAN YOU LEAVE THE DOUGH TO RISE OVERNIGHT AT ROOM TEMPERATURE
You can absolutely let dough set out at room temperature to rise overnight; However, I want to caution you a little bit. The dough may start to sour up just a hair from some light fermentation that may happen overnight.
The flavor won’t be incredibly noticeable, but you may get a spark of it. With that being said your dough will surely rise to at least 3 times the original size.
- CHEF NOTE: Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
CAN CINNAMON ROLLS BE FROZEN BEFORE BAKING
Yes, you can absolutely take the cinnamon rolls straight from the freezer and place them into the oven. My advice would be to not ice them before freezing them because the sugar content in the icing could cause it to caramelize a bit while in the oven.
- CHEF NOTE: The other option would be to thaw them in the refrigerator for 1 day before baking them.
HOW TO MAKE THE DOUGH:
Cinnamon rolls are actually super easy to make, they just require some time so that the yeast can work and help make the dough rise.
- Add the yeast, 1 tablespoon of sugar and warm milk to the standing mixer bowl, give it a quick whisk and let it sit for about 5 to 7 minutes. You’ll notice there will kind of be a foamy raft at the top, that means you’re good.
- Next you want to add the flour, the remaining sugar, and melted butter and let it knead on medium speed until it is completely combined. NOTE: It may look a little dry and that is ok.
- While on medium speed add in the eggs 1 at a time until they are mixed into the dough and knead it for 4 to 5 minutes.
- Cover with plastic and place the dough in the refrigerator overnight or you can simply let it rise until doubled in size and make it right away.
CHEF NOTE: I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
HOW TO MAKE THE CINNAMON ROLLS
STEP 1: Once the dough is taken out of the refrigerator you just roll out the dough on a clean surface lightly dusted with flour. I try to roll it out to about 18” inches wide by 24” inches long which allows me to get 12 cinnamon rolls, which is perfect for serving to a group of folks.
- CHEF NOTE: There are a lot of big cutting boards out there that are exactly that size, just in case you need a reference.
STEP 2: After the dough is rolled out load it up by evenly by adding on the melted unsalted butter, brown sugar and cinnamon. I mean COVER THE DOUGH!!!
- CHEF NOTE: Brush the melted butter with a pastry brush to make sure you cover the dough completely.
STEP 3: Starting from the bottom, roll up the dough to for a nice tight roll.
STEP 4: Slice the dough roll every 2” inches giving you 12 overnight cinnamon rolls.
STEP 5: Now place them 1 inch apart from each other in a prepared casserole dish sprayed with non-stick spray, cover them with plastic and let them sit for 60-90 minutes or until they’ve doubled in size.
- CHEF NOTE: Here’s a little trick, just put the dang casserole dish onto your floor vent. You’re welcome!
STEP 6: Remove the plastic wrap and bake these in the oven at 375° for 25-30 minutes or until they are browned on top and cooked throughout.
- CHEF NOTE: The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
CREAM CHEESE BUTTER FROSTING
I don’t know what it is, but I just love my cinnamon roll icing recipe. it’s easy, it’s delicious and incredibly complimenting to my overnight cinnamon rolls.
Simply add your butter and cream cheese to a standing mixer with the paddle attachment and whip on high speed until it is light and fluffy, which takes about 5-7 minutes.
Next, turn the speed down to low and add in the powdered sugar, and vanilla and whip until smooth.
Sometimes the frosting is thick so thin it out by adding a bit over whole milk. Simply set it aside until you’re ready to use it.
HOW TO SERVE THESE
As soon as the overnight cinnamon rolls are done in the oven, I like to immediately pour the icing all over the top and oh my gosh does it look amazing.
From there do everything you can to not eat the entire casserole dish of overnight cinnamon rolls.
Yes, it’s that delicious.
MY FAVORITE BREAKFAST RECIPES
Here’s a quick list of some of my favorite breakfast recipes!
- Huevos Rancheros
- Homemade Brioche
- Strawberry Blueberry and Banana Oat Smoothie
- Chilaquiles Eggs and Chicken for Breakfast
- Avocado Toast Recipes
- Gravlax Recipe
HOW TO REHEAT: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
STORING AND FREEZING: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days. They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.
*If you had a chance to make these then please definitely be sure to leave me a comment below and a rating.*
Overnight Cinnamon Rolls Recipe
For the Cinnamon Rolls:
- 1/3 cup of sugar
- 1 cup of warm whole milk 115°
- 1 tablespoon of yeast
- 4 cups of all-purpose flour
- 2 eggs
- ¼ cup of melted unsalted butter + 1 stick chilled cut up
- ½ cup of packed light brown sugar
- 1 tablespoon of ground cinnamon
For the Icing:
- ½ cup of softened unsalted butter
- ½ cup of softened cream cheese
- 2 cups of powdered sugar
- 2 tablespoons of whole milk
- For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
- Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
- Add in 1 egg at a time until combined and then add in the ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
- Wrap the bowl with plastic wrap and chill overnight.
- In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly sprinkle on the cut up butter, brown sugar, and cinnamon covering all of the surface area.
- Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
- Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
- Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
- Once the cinnamon rolls are done pour the icing all over the top and serve warm
- This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
- Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
- I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
- Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.
- Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice. You’re welcome!
- When the cinnamon rolls are done, The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
- To Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
- Storing and Freezing: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days. They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.