Overnight Cinnamon Rolls from Scratch (Edit recipe)

These overnight cinnamon rolls with cream cheese icing are the best, fluffy cinnamon rolls. They are perfect for special occasions or Christmas morning!

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	15 g
Carbohydrates:	87 g
Protein:	14 g
Cholesterol:	41 g
Sodium:	205 mg
Fiber:	3 g
Sugars:	25 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 12

Ingredients

Cinnamon Rolls

2 tsp Active Dry Yeast, (or instant yeast)
.333 cup Granulated White Sugar
1 cup Water, warm (approximately 105˚ - 110˚)
4 cups Bread Flour
1.5 tsp Kosher Salt
1 whole Egg, large
.25 cup Unsalted Butter, (softened)
.5 cup Brown Sugar
2 tsp Ground Cinnamon

Cream Cheese Frosting

.25 cup Unsalted Butter, (softened)
.5 cup Whipped Cream Cheese
1.333 cup Powdered Sugar
2 Tbsp Half and Half
.5 tsp Vanilla Extract
1 pinch Kosher Salt

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cinnamon rolls

Mix the yeast with the sugar and warm water in a bowl and let sit for 5 minutes until it starts to become foamy. (If you are using instant yeast, this step can be skipped and these ingredients can be mixed in with the others in the next step)
Mix 3 cups of the flour with the salt, egg and yeast mixture in a mixing bowl or using a stand mixer until a sticky dough forms.
Add the remaining flour, a little bit at a time, until the dough forms a ball that is tacky but not sticky. Not all of the flour may be used.
Knead the dough by hand on a lightly floured surface or in the stand mixer for 5-10 minutes until it's smooth and elastic. The dough should spring back easily when a finger is pressed into it.
Lightly grease or oil a clean bowl and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm spot for 1 hour or until doubled in size.
Punch down the dough to release the gases and turn out onto a lightly floured surface. Gently roll the dough out into a large rectangle that is approximately one half to one inch thick.
Spread the softened butter over the entire surface of the dough and then sprinkle with both the brown sugar and cinnamon.
Starting with the long side of the rectangle, slowly roll up the dough as tightly as possible.
Cut the roll into twelve equal pieces, using a sharp knife or unflavored dental floss. Place the rolls, cut side up, in a greased 9x13" baking pan.
Cover the pan tightly with plastic wrap and place the rolls in the refrigerator to rise overnight, or at least 8 hours.
The next morning, preheat the oven to 350˚ and remove the rolls from the refrigerator. Let the rolls sit at room temperature for at least 30 minutes.
Bake the cinnamon rolls in the preheated oven for 20-25 minutes until golden brown. Let the rolls cool for 15 minutes while the frosting is prepared.

Cream cheese frosting

Combine the softened butter and whipped cream cheese in a mixing bowl. Whip on medium speed a hand mixer for about 1 minute, until light and fluffy.
Add in powdered sugar, half and half, vanilla and salt and mix on low speed until all ingredients are combined.
Whip the frosting on medium high speed for 1-2 minutes until soft and smooth.
Spread the frosting all over the cinnamon rolls and serve.

Notes

Flour - All purpose flour can also be used as a substitute for bread flour. Filling - Raisins or chopped nuts can be added. Frosting - For a plain icing, replace the cream cheese with extra butter. Same Day - Instead of putting them in the refrigerator overnight for the second rise, they can be risen at room temperature until double in size. Leftovers - After they are cooled completely, cover with plastic wrap, and store at room temperature for 2-3 days. If you want to reheat them, you can do so in the microwave for about 15-30 seconds.