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Overnight Cinnamon Rolls
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5 from 2 votes

Overnight Cinnamon Rolls

'Twas the night before Christmas when visions of cinnamon rolls were twirling in everyone's head. Could Santa load some on his sleigh for a perfect ooey gooey wake up treat? Of course with Overnight Cinnamon Rolls! They are the perfect make ahead breakfast when your sweet tooth is craving a sugary start to the day.
Prep Time30 mins
Cook Time25 mins
Processing in Bread Machine/Overnight Rise8 hrs 40 mins
Total Time9 hrs 35 mins
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 16 cinnamon rolls
Calories: 375kcal
Author: Chula King

Ingredients

Dough

  • 1 large egg
  • 1 1/4 cups (10 ounces) milk (or enough to equal 12 total ounces of liquid with egg)
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1 Tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 3 3/4 cups (18.75 ounces) all-purpose flour (See Tip 1)
  • 2 1/4 teaspoons instant yeast

Filling

  • 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 cup (7.5 ounces) light brown sugar
  • 4 teaspoons ground cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature (See Tip 2)
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (10 ounces) confectioners' sugar
  • 2 teaspoons milk (optional)

Instructions

  • Add dough ingredients to pan of bread machine in the order listed. Select dough cycle. Add additional flour or milk to desired consistency.
  • When dough cycle is completed, transfer dough to well floured surface. Roll to an 18 x 12-inch rectangle. Spread with 1/2 cup unsalted butter. Sprinkle on 1 cup of light brown sugar and 4 teaspoons of cinnamon.
  • Butter a 9-inch round cake pan or other dish.
  • Beginning with a long side, roll dough into a tight 18-inch log. Cut off 1 inch from each end and discard. Cut log into 16 1-inch slices. Place cut side down in prepared dish. Cover with plastic wrap and place in refrigerator overnight. (See Tip 3)
  • Preheat oven to 350°F.
  • The next morning, remove rolls from the refrigerator. Allow to continue rising for 1 1/2 to 2 hours. Bake in preheated oven for 25 to 30 minutes. Remove from oven; allow to cool for 10 minutes.
  • While rolls are baking, make the cream cheese frosting. Beat together the cream cheese and butter until smooth and fluffy. Add vanilla extract; beat well. Add confectioners' sugar; beat until creamy and smooth. If necessary, add 1 to 2 teaspoons of milk to desired consistency. Frost cinnamon rolls while still warm.
  • Yield: 16 Overnight Cinnamon Rolls.

Notes

  1. I always weigh my ingredients to ensure consistent results every time.
  2. I used light cream cheese, but you could use full fat cream cheese if desired.
  3. Rather than putting the cinnamon rolls in the refrigerator, you can freeze them. When you are ready to bake them, remove from freezer. Turn on electric oven for 1 minute and 45 seconds or until you see the temperature start to rise. Place the frozen rolls in the warmed oven and allow to rise until double in size, around 2 hours. Bake as above.

Nutrition

Calories: 375kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 113mg | Fiber: 2g | Sugar: 34g | Vitamin A: 444IU | Calcium: 59mg | Iron: 2mg