Cinnamon Roll Recipe
This overnight cinnamon roll recipe is topped with homemade cream cheese frosting and made for mornings shared with loved ones. I prep the dough in about 15 minutes, let it rise for a couple of hours, then bake a batch of 12 soft and gooey buns in just 25 minutes to serve warm straight from the oven.
Ingredients
For the Cinnamon Rolls:
- 1/3 cup sugar
- 1 cup + 2 tablespoons of warm whole milk 115°
- 1 tablespoon active yeast
- 4 cups all-purpose flour
- 1 1/2 stick melted unsalted butter
- 2 eggs
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Icing:
- 1 stick softened unsalted butter
- 4 ounces softened cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
Instructions
- Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, whisk it, and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
- Next, add the flour, remaining sugar, and 1/2 stick of melted butter and mix with the hook attachment until combined at medium speed.
- Add 1 egg until combined, then mix on low speed for 3 to 4 minutes. Do not add the next egg until the one before is absorbed into the dough.
- Wrap the bowl with plastic wrap and set it in a warm place until it has doubled in size. If you plan on making the next day, chill in the refrigerator overnight.
- Roll out the dough on a clean surface lightly dusted with flour until the dough is roughly 18”x 24” inches in size.
- Evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon, covering all surface areas.
- Roll the dough from back to front and slice it into 2-inch wide slices.
- Place them in a 13” x 9” casserole dish, cut side up about 1 inch apart from each other, wrap them in plastic, and let them sit for another hour or until they’ve doubled in size.
- Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
- Remove the cinnamon rolls and let them cool slightly.
- 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
Notes
My main advice for making the best cinnamon rolls is to always wait until the rolls have clearly doubled in size and feel light when you gently press the dough. That final rise is what gives you soft and gooey buns instead of dense ones. Rushing this step can cause the rolls to bake up tight in the center, so I give the yeast the time it needs and let the dough tell me when it is ready.
Milk temperature: 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.
Overnight dough: If I chill the dough overnight, I roll it out straight from the refrigerator the next day without letting it warm up.
Butter coverage: I brush the melted butter onto the dough with a pastry brush so every part is fully covered.
Room temperature rest: Unless you use a starter, there is no reason to let it sit at room temperature overnight.
Freezing instructions: You can take the cinnamon rolls straight from the freezer and place them in the oven, covered in foil, at 350° for 40 to 45 minutes. I would advise not to ice them with frosting before freezing them because the sugar content in the icing could cause them to caramelize a bit while in the oven.
Overnight rise option: You can let the dough set out at room temperature to rise overnight. However, I want to caution that the dough may start to sour up from some light fermentation that may happen overnight. The flavor won’t be incredibly noticeable, but you may get a spark. That said, your dough will rise to at least 3 times the original size.
Make-Ahead: For freshness, you can make these muffins up to 1 day before.
How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days. They can also be frozen and covered for up to 2 months.
How to Reheat: Add your desired portion to a casserole dish or pan, cover it, and heat it in the oven at 350° for 10-12 minutes or until hot.
Nutrition
Calories: 447kcalCarbohydrates: 69gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 70mgSodium: 89mgPotassium: 113mgFiber: 2gSugar: 36gVitamin A: 554IUCalcium: 63mgIron: 2mg