Print

Perfect Overnight Cinnamon Rolls

These are the perfect cinnamon rolls! Make them in the afternoon and bake them the next day for an easy special cinnamon roll breakfast!
Servings 9 -12 rolls
Author Dorothy Kern

Ingredients

For the Dough:

  • 1 package active dry yeast about 2 1/4 teaspoons
  • 3/4 cup warm non-fat milk heated to about 120 degrees, about 30-45 seconds in the microwave
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter softened
  • 1/2 teaspoon salt
  • 1 egg
  • 3 - 3 1/4 cups all-purpose flour plus more for dusting
  • Paddle attachment & dough hook for your mixer

For the Filling:

  • 5 tablespoons butter softened
  • 2/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts optional

For the Frosting

  • 3 tablespoons butter melted
  • 2 tablespoons cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the Dough:

  • Place milk in a microwave safe measuring cup. Heat for 45-60 seconds in the microwave, until it’s about 120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and stir. Let it sit for a few minutes.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
  • Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
  •  

Prepare your Rolls:

  • Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped nuts.
  • Roll the dough up tightly from the long end. Slice it into 9 equal rounds. Place the rolls into a 9” pan or 9 1/2” round pie plate that has been sprayed with cooking spray.
  • (Alternately you can cut the roll into 12 rolls and bake them in a 9x13" pan.)
  • Cover the rolls with plastic wrap and refrigerate overnight.
  • When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Bake a 9x13 pan of rolls 20-28 minutes depending on your oven.)

Make the frosting:

  • Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and vanilla. Pour over warm rolls and serve.