Overnight Cinnamon Rolls

I love homemade cinnamon rolls. My dad always makes some for Christmas morning, and I wanted to try them out for myself. I really wanted an overnight recipe, because I am not a great morning person and waiting that long in the morning for cinnamon rolls just seemed like too much work. I found two recipes that I liked, from here and here, and combined the two to make some really great cinnamon rolls.

I actually made these again at my in-law's house for Christmas morning, and they loved them and requested that I be there every Christmas to make them again. These are so tasty, that it's hard to eat just one.

Ingredients:

 Dough:

1 tbsp active dry yeast
1/2 cup warm water
4 1/2 cup all-purpose flour 

1 tsp kosher salt
4 eggs
1/4 cup sugar

1/2 cup butter 

Filling:

1/2 cup butter, softened

1 cup brown sugar

2 tbsp cinnamon

Frosting:

3 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1 tsp vanilla extract

1 tsp lemon juice

Directions:

1. In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. 

2. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

3. Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. With the dough hook, knead on medium speed until smooth, about 8-12 minutes.  Add a bit more flour to reduce stickiness if needed. This makes my stand mixer really warm, so be prepared for that. 

4. Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

5. While dough is rising, prepare filling. Take 2 tbsp of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be pretty thick.

6. Butter a 9×13 baking dish. Transfer the dough to a floured work surface.

7. Roll out into a rectangle about 15×10 in.

Or a lumpy oval. Same thing.

8. Spread filling onto dough. The easiest way I found to do this was to just use my hands. You'll get a little messy, but you'll smell yummy like cinnamon!

9. Roll the dough up length-wise.

10. Cut your rolls. I just use a knife, because I don't care if they're a little smooshed. Dental floss cuts through dough as well. You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls.
11. Place in buttered baking dish.

12. Melt the reserved 2 T butter and brush on top of rolls. 

13. Cover tightly with plastic wrap and place in the fridge overnight.
14. The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

16. Preheat the oven to 350. Bake until golden brown, about 30 minutes.

15. While baking, prepare the frosting. 

Whip cream cheese and butter together, then add in vanilla and lemon juice. Add the powdered sugar slowly until it's all incorporated.

 

Beat on high for about 5 minutes until it is light and fluffy.

16. Once rolls are out of the oven, immediately frost using half the frosting. This will melt and slide down into the rolls.

17. After they have cooled a few more minutes, frost again with remaining frosting. This step isn't entirely necessary, but it makes the frosting look nicer.

And those are my cinnamon rolls! They're a little work, but sooooo worth it. They are giant and soft and cinnamony, which is everything a cinnamon roll should be. They also make my apartment smell amazing. They're best served warm, but I've been known to pull of pieces straight out of the fridge and eat them. These are great for a get-together, because you can prep everything the night before, even the frosting. Then just pull them out and let them rise, and pop them in the oven and bake!



Printable Recipe:


Ingredients:

Dough:

1 tbsp active dry yeast
1/2 cup warm water
4 1/2 cup all-purpose flour 

1 tsp kosher salt
4 eggs
1/4 cup sugar

1/2 cup butter 

Filling:

1/2 cup butter, softened

1 cup brown sugar

2 tbsp cinnamon

Frosting:

3 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1 tsp vanilla extract

1 tsp lemon juice

Directions:
1. In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. 
2. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
3. Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. With the dough hook, knead on medium speed until smooth, about 8-12 minutes.  Add a bit more flour to reduce stickiness if needed. This makes my stand mixer really warm, so be prepared for that.
4. Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
5. While dough is rising, prepare filling. Take 2 tbsp of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be pretty thick.
6. Butter a 9×13 baking dish. Transfer the dough to a floured work surface.
7. Roll out into a rectangle about 15×10 in.
8. Spread filling onto dough. The easiest way I found to do this was to just use my hands. You'll get a little messy, but you'll smell yummy like cinnamon!
9. Roll the dough up length-wise.
10. Cut your rolls. I just use a knife, because I don't care if they're a little smooshed. Dental floss cuts through dough as well. You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls.
11. Place in butter baking dish.
12. Melt the reserved 2 T butter and brush on top of rolls. 
13. Cover tightly with plastic wrap and place in the fridge overnight.
14. The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.
16. Preheat the oven to 350. Bake until golden brown, about 30 minutes.
15. While baking, prepare the frosting. Whip cream cheese and butter together, then add in vanilla and lemon juice. Add the powdered sugar slowly until it's all incorporated. Beat on high for about 5 minutes until it is light at fluffy
16. Once rolls are out of the oven, immediately frost using half the frosting. This will melt and slide down into the rolls.
17. After they have cooled a few more minutes, frost again with remaining frosting. This step isn't entirely necessary, but it makes the frosting look nicer.