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Homemade Overnight Cinnamon Rolls

Blossom Lady
Jul 02, 2024 02:50 PM
Homemade Overnight Cinnamon Rolls

This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing.

Tell Me About These Homemade Overnight Cinnamon Rolls

Texture: This is one of my richest homemade doughs, so you’re already promised a soft, springy, and fluffy texture. I usually use all-purpose flour, but if you use the optional bread flour, your rolls will be a little chewier.

Flavor: The smell of warm cinnamon rolls is oh-so-irresistible and inviting. Once you take that first bite, you’ll enjoy a fresh homemade dough that’s swirled with endless pockets of (Cinnabon style!) sweet and gooey cinnamon.

Ease: Homemade dough and shaped breads require more precision and effort than making say, a coffee cake. But the dough is pretty straightforward and simple to shape, as long as you have enough flour nearby for your hands, work surface, and rolling pin.

Time: This dough requires 2 rises. Once you understand the assembly process, the prep moves pretty quickly. Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.

Ingredients:
Dough
  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
  • 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons ground cinnamon

Cream Cheese Icing
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/2 teaspoon pure vanilla extract

Prep Time:
210 minutes
Cook Time:
25 minutes
Total Time:
240 minutes
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