Description
These overnight cinnamon rolls are pillowy soft, gooey in the center, and coated in a tangy, rich cream cheese frosting. The overnight rise in the fridge makes Saturday morning stress-free while delivering bakery-quality results.
Ingredients
Scale
- 4 ½ cups (560g) all-purpose flour
- 1 cup (240ml) whole milk, room temperature
- 2 ¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted
- ½ cup (115g) softened butter (for filling)
- 1 cup (200g) packed brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon nutmeg
- 4 oz (115g) block cream cheese, full-fat
- ¼ cup (55g) softened butter (for frosting)
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (for frosting consistency)
Instructions
- In a stand mixer with a dough hook, combine flour, instant yeast, sugar, and salt. Mix on low.
- Whisk together warm milk, eggs, and melted butter. Pour into dry ingredients and mix on low until a shaggy dough forms.
- Increase to medium speed and knead for 5-7 minutes until smooth, elastic, and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Punch down dough and roll into a 12×18 inch rectangle on a floured surface.
- Mix softened butter, brown sugar, cinnamon, and nutmeg into a paste. Spread evenly over dough, leaving a ½-inch border.
- Roll dough tightly into a log and pinch the seam to seal.
- Cut into 12 equal rolls and place seam-side down in a greased 9×13-inch baking dish.
- Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
- Next morning, let rolls sit at room temperature for 30 minutes while preheating oven to 350°F (175°C).
- Brush tops with melted butter (optional) and bake for 30-35 minutes until golden brown.
- While rolls bake, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and salt, beating until fluffy. Add milk/cream if needed.
- Let baked rolls cool in the pan for 10 minutes.
- Spread cream cheese frosting over warm rolls and serve.
Notes
Ensure milk and butter are warm (approx 110°F/43°C) but not hot to avoid killing the yeast. Spoon and level flour for accurate measurement. Frost rolls while warm (10 minutes cooling), not hot, to prevent melting. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
Keywords: overnight cinnamon rolls, cream cheese frosting, breakfast recipe, weekend baking, easy cinnamon rolls, homemade pastries