Name: Overnight Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 5 tbsp salted butter, melted and cooled; 1/2 cup granulated sugar; 1 cup milk; 3 large eggs; 2 1/2 tsp dry active yeast; 5 cups all-purpose flour; 6 tbsp salted butter, softened; 1/2 cup dark brown sugar, packed; 2 tsp ground cinnamon; 2 cups powdered sugar; 1/4 cup milk; 1 tsp vanilla extract

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These Overnight Cinnamon Rolls are amazing! They are fluffy, gooey and sweet. Plus, they are so easy to make, the waiting is the hardest part!

Ingredients Needed For Overnight Cinnamon Rolls:

Dough

salted butter
granulated sugar
milk
large eggs
dry active yeast
all-purpose flour

Filling

salted butter
dark brown sugar
ground cinnamon

Icing

powdered sugar
milk
vanilla extract

Kitchen Tools Used In This Recipe

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How To Make Overnight Cinnamon Rolls:

Cinnamon anything is a favorite in my family and these Overnight Cinnamon Rolls are no exception! They are perfect for brunch or gathering but they also freeze and reheat very nicely!

Let’s get started! For this you will need a stand mixer with the paddle and hook attachments. Although, you can mix and knead by hand, it’s just a little more work!

In the stand mixer bowl, mix the milk, sugar, cooled butter, eggs and yeast together with the paddle attachment. Then mix in the flour until the dough comes together. Switch to the hook attachment and knead for 6 minutes, the dough will be smooth but maybe a little sticky. If you don’t have a hook, knead by hand for about 10 minutes. You may want to use gloves and lightly grease or flour your hands.

Then grease a large bowl with cooking spray or olive oil, transfer the dough to bowl, turning to coat. Then cover with plastic wrap and let rise for about 90 minutes in a warm place.

After 90 minutes, punch down the dough, recover the bowl with plastic wrap and place in the refrigerator for 8 – 12 hours.

When you are ready to make the rolls, remove the dough from the refrigerator and punch down again. Let sit for an hour to come to room temperature.

In the meantime, mix the filling in a medium bowl and set aside.

When the dough is room temperature, turn out on a lightly floured surface. Sprinkle a little flour on top before rolling out.

Roll out into a rectangle, approximately 16 x 12. Then using a butter knife or spatula, carefully spread the filling leaving an edge.

Starting on the long edge, roll up into a log, pinching the seams together when done. Slice into 12 rolls and place spiral side up in a greased baking dish.

Leave some room around the rolls, they will grow when they rise and when they bake. Cover with plastic wrap for the last time and let rise for 90 minutes.

Bake at 350 degrees for 30 minutes. While the rolls are baking, whisk together the icing and set aside.

Remove the rolls from the oven and let sit for 5 minutes before icing. Serve immediately!

Hope you enjoy!!

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Overnight Cinnamon Rolls

Author: The Sweet Cucina
Total Time: 50 minutes
Yield: 12 1x

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Instructions

Dough

Using the paddle attachment on a stand mixer, beat together the cooled melted butter, milk, sugar, eggs and yeast.
Then beat in the flour until it’s well incorporated and not sticking to the sides of the bowl.
Switch to the dough hook attachment and knead for 6 minutes, dough should look smooth.
Grease a large bowl with cooking spray or olive oil, and transfer the dough with greased hands to the the bowl.
Turn to coat the dough with the cooking spray or olive oil and cover with plastic wrap.
Let dough rise for 90 minutes.
Punch down the dough, cover again and refrigerate for 8 – 12 hours.

Prepare the Rolls

Remove dough from refrigerator, punch down and let sit at room temperature for one hour.
Grease a 13 x 9 baking dish with cooking spray.
In a medium bowl, beat together the butter, brown sugar and cinnamon for the filling.
Turn the dough out on a lightly floured surface and sprinkle a little flour on top, dough may be sticky so use flour where needed to prevent sticking.
Roll into a rectangle, roughly 16 x 12.
Using a spatula or butter knife, spread a thin layer of the filling over the dough leaving a small edge.
Roll up the dough starting on the long edge and pinch the seams to seal.
Using a sharp knife or pastry cutter, slice into 12 rolls and place the rolls spiral side up in the greased baking dish.
Cover with plastic wrap and let rise for 90 minutes.
Bake at 350 degrees for 30 minutes.