Description

Soft, pillowy overnight cinnamon rolls with tangy cream cheese frosting. This make-ahead recipe allows you to assemble the dough the night before for a stress-free, bakery-quality weekend breakfast.

Ingredients

Scale

3 ½ to 4 cups (450g) all-purpose flour
2 teaspoons (1 packet) active dry yeast
1 cup (240ml) warm milk (about 110°F)
¼ cup (57g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon salt
½ cup (113g) softened butter (for filling)
1 cup (200g) brown sugar
2 tablespoons cinnamon
¼ cup flour (optional, for filling)
4 oz (113g) full-fat block cream cheese, room temperature
¼ cup (57g) softened butter (for frosting)
1 ½ cups (180g) powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or cream (optional, for frosting consistency)

Instructions

In a stand mixer bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes until foamy.
Add egg, salt, and 2 cups of flour. Mix on low until combined. Gradually add remaining flour until dough pulls away from sides and is soft/tacky.
Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and refrigerate overnight.
Remove dough from fridge and let sit on counter for 15 minutes. Roll into a 12×18 inch rectangle.
Spread softened butter over dough, leaving a border. Mix brown sugar, cinnamon, and optional flour; sprinkle evenly over butter.
Roll dough tightly into a log, pinch seam to seal, and cut into 12 equal rolls.
Place rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise at room temperature for 1-2 hours until puffy.
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
Cool in pan for 10-15 minutes.
While rolls cool, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, beating until fluffy. Thin with milk if necessary.
Spread frosting over warm (not hot) rolls and serve immediately.

Notes

Ensure yeast is active by checking for foam after mixing with milk. Do not frost rolls while they are hot, or the frosting will melt. For best results, use full-fat block cream cheese for the frosting. Dough can be frozen unbaked or baked rolls can be frozen unfrosted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 22
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 45
Fiber: 1
Protein: 5

Keywords: overnight cinnamon rolls, make-ahead breakfast, cream cheese frosting, easy cinnamon rolls, weekend brunch, yeast rolls