Easy Overnight Cinnamon Rolls
Super delicious made from scratch cinnamon rolls, complete with brown sugar cinnamon filling and the best cream cheese icing!
For the Dough
- 1 1/4 cups warm milk (105-110 degrees)
- 1 package active dry yeast
- 1 egg room temperature
- 1/2 cup sugar divided (1 tbsp set aside)
- 1/2 cup butter melted
- 1 tsp kosher salt
- 4 cups all-purpose flour
For the Filling
- 6 tbsp butter barely softened (NOT melted)
- 3/4 cup brown sugar
- 1 1/2 tbsp ground cinnamon
For the Frosting
- 6 tbsp salted butter softened
- 2 oz cream cheese softened
- 1 1/2 - 2 cups powdered sugar
- 1 tsp vanilla
- milk for consistency
To Make the Dough:
In a small bowl, add the warm milk, yeast, and 1 tbsp. of sugar. Let sit for about 5 minutes, until bubbly.
In a large bowl, whisk the egg. Then whisk in the remaining sugar and salt. Add in the melted butter and yeast mixture.
Add 2 cups of flour and stir until smooth. Add the remaining flour a 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky, you can add 1-2 tbsp. of additional flour, but the dough should remain soft.
Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Tip: Turn the oven on to 175 degrees and then turn it off. Place a small bowl of hot water and the covered dough in the oven to rise faster.
To Make the Filling:
Mix together brown sugar and cinnamon in a small bowl and set aside.
Once your dough has doubled in size, punch it down and roll out a floured surface. You want to form a rectangle approximately 15x20 inches, but it doesn't have to be perfect. Spread softened butter onto the dough with a brush and then sprinkle the cinnamon sugar mix on top. Gently press the sugar down into the butter. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
Cut the dough in half and then in half again. From this point, cut the dough into 1 inch pieces with floss or a large serrated knife. You can make 12 big cinnamon rolls or 16 medium size. Place dough rolls onto a baking sheet lined with parchment paper, about 1 inch apart. At this point if you wanted to bake, you can let the rolls sit for another hour or until rolls have doubled in size.
Cover the pan tightly with plastic wrap and then place in the refrigerator for up to 16 hours. Then the next morning, pull them out onto the counter and let them rise until doubled, about 1-2 hours. You can use the oven tip again here to help them rise faster.