Overnight Cinnamon Rolls
Soft yeast dough rolled with brown sugar and cinnamon, shaped, rested overnight, and baked with cream cheese frosting.
Equipment
- Large mixing bowl
- Nine by thirteen inch baking pan
- Rolling Pin
- Electric mixer
Ingredients
Main Ingredients
- 4 cup all purpose flour
- 1 cup warm milk
- 2 tsp active dry yeast plus 1/4 tsp more
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter melted, for the dough
- 1 tsp salt
- ½ cup packed brown sugar for the filling
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter very soft, for the filling
- 8 oz cream cheese softened, for the frosting
- ½ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cooking
- Dough. Mix the yeast, milk, sugar, eggs, melted butter, salt, and flour and knead eight minutes.
- Rise. Let the dough rise one hour until doubled.
- Fill. Roll out, spread the butter, brown sugar, and cinnamon, roll up, and cut twelve rolls.
- Rest. Cover the pan and refrigerate overnight.
- Bake. Warm forty five minutes, bake at 350 degrees F for twenty to twenty five minutes, and frost.
Notes
Substitutions: Instant yeast replaces active dry, and a powdered sugar glaze replaces the cream cheese frosting.
Tips: Cut with floss and warm the pan before baking.
Storage: Refrigerate frosted rolls for three to four days. Freeze unfrosted rolls for three months.
Nutrition is calculated for one frosted roll.