Overnight Cinnamon Rolls

This is my take on overnight cinnamon rolls.

We all get handwritten notes, index cards, or emails from family. We take the best of them and find a way to hold on to them, maybe even change a few things about them along the way. This is a great make ahead if you want to have cinnamon rolls when you’d like, or for a small family breakfast, or better yet make a double batch and have family over during the holidays.

Overnight Cinnamon Rolls

Make these and put them in your fridge over night (freezer if you need longer). Then pop the in the oven for breakfast or a snack.
Prep Time 1 hr
Cook Time 20 mins
rise 8 hrs
Total Time 9 hrs 20 mins
Course Breakfast, Snack
Cuisine American
Servings 9 rolls
Calories 500 kcal

Equipment

  • 1 9×9 pan
  • 1 Clean surface to roll out dough
  • 1 Oiled Bowl
  • 375 °F Preheat oven before cooking

Ingredients
  

Dough

  • 2 cups lukewarm water
  • 1 package Active rise yeast .25 ounces (can replace with quick rise)
  • 1/2 cup Granulated sugar (not powder sugar please)
  • 1/4 cup Butter softened
  • 1 1/2 tsp Salt (tighten up those gluten strands)
  • 1 egg Large egg (I use extra large, heh)
  • 6 cups All purpose flour sifted (can replace with bread flour)

Filling

  • 1/2 cup brown sugar pack it in there! (light or dark your choice)
  • 1/2 cup Butter (mmm more butter)
  • 1/2 cup Sugar (white, not the powder stuff either)
  • 4 tbsp ground cinnamon

Frosting

  • 4 oz Cream cheese softened
  • 3 tbsp Butter softened (I'm seeing a pattern here, sigh)
  • 3/4 cup Powdered sugar (Yes use the powdered sugar HERE)
  • 1/2 tsp vanilla extract or to taste

Instructions
 

Prepare the Dough

  • Mix together the water and yeast and let set for 5 minutes (or until yeast dissolves)
  • Mix the sugar, butter (dough), salt and yeast together in a large bowl
    Stir in the egg
    Mix in 1/2 of the flour to start. Then continue to mix the remaining flour in slow until the dough forms.
    Transfer the dough to a well oiled bowl
    Cover with plastic and place in fridge to let rise for 8 hours up to overnight
  • Remove the dough and rollout onto a lightly floured surface. Try to get a 14"x9" shape
    Spread the softened butter (filling) over the dough and leave the edge you'll be rolling to free of the butter (we'll seal it up there when we roll it).
  • Mix up the brown and white sugar with the cinnamon in a bowl. Sprinkle it over the dough (remember to leave that edge alone).
  • Time to roll the dough up (to that plain edge) and seal the edge to the rolled up dough.
    Now cut it into 1" rolls (hint use a bit of floss makes it easy).
    Place those rolls onto a greased pan and let rise for 1 hour or until double in size
  • While you're waiting for them to rise go turn that over to 375 degrees F
    (190 degrees C)
    *Note: you can start filling if you'd like just look at next instruction group
  • Put in the oven about 20 minutes or until browned

Filling (frosting, whatever)

  • With a mixer (stand or hand use the electric) combine all the filling ingredients and mix them together until they are smooth.

Notes

Don’t forget to put that frosting on your roll while it’s warm!
Enjoy!
Keyword breakfast, cinnamon, overnight, roll, snack