Description
Soft, gooey overnight cinnamon rolls with a brown sugar swirl and cream cheese frosting. Shape them the day before, chill overnight and bake fresh. Makes 12 rolls. Plan on about 9 hours for the overnight chill and warm-up.
Ingredients
Scale
For the dough
- 1 cup whole milk, warmed to about 110°F
- 2 1/4 teaspoons instant yeast (one packet)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 3 3/4 to 4 cups all-purpose flour
For the filling
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons unsalted butter, very soft
For the cream cheese frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- a pinch of salt
Instructions
- Stir the warm milk, yeast and granulated sugar together in a large bowl. Let sit 5 minutes.
- Add the melted butter, eggs, salt and 3 3/4 cups of flour. Knead with a dough hook 6 to 8 minutes (or by hand about 10 minutes) until smooth, soft and slightly tacky. Add the last 1/4 cup flour only if too sticky.
- Place the dough in a greased bowl, cover and let rise in a warm spot about 1 hour, until doubled.
- Roll the dough on a floured surface into a 16 by 12-inch rectangle. Spread the very soft butter over it, leaving a small border along one long edge.
- Mix the brown sugar and cinnamon and sprinkle evenly over the butter.
- Roll up tightly from the long edge opposite the border. Pinch the seam closed, trim the ends and cut into 12 equal slices.
- Place the rolls cut side up in a greased 9×13-inch pan. Cover tightly and refrigerate 8 to 16 hours.
- Take the pan out and leave it on the counter 45 to 60 minutes while the oven heats to 350°F. The rolls should look puffy.
- Bake 25 to 30 minutes, until the tops are golden and the center roll is cooked through. Cool 10 minutes.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt and 1 tablespoon of milk and beat until fluffy, adding more milk if too thick. Spread over the warm rolls.
Notes
- Do not taste the raw dough: it contains raw flour and raw eggs (FDA advice).
- Leftovers: frosting contains cream cheese, so refrigerate within 2 hours and eat within 3 to 4 days.
- Freezer: freeze unfrosted baked rolls up to 3 to 4 months (USDA guidance for leftovers), thaw in the refrigerator, warm and frost.
- Reheat a single roll in the microwave 15 to 20 seconds.
- Mini version: cut the log into 24 slices and bake 18 to 22 minutes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll