The BEST big and fluffy cinnamon rolls that you can make the night before! These Overnight Cinnamon Rolls with cream cheese frosting are every baker’s dream!
During the last few months of pregnancy all of my cravings revolved around sweet rolls! I would have given my left arm (okay…maybe that’s a little dramatic) for a homemade cinnamon roll or one of my mom’s orange rolls. One week the cravings got so bad that I honestly made BOTH recipes in the same week. I figured it’s not very often that you’re 8 months pregnant and can completely milk that as an excuse to satisfy your sweet tooth!
I made these Overnight Cinnamon Rolls with Cream Cheese Frosting because they are the most convenient sweet rolls to make, and when I’m pregnant and chasing two toddlers around, I need something easy! They are the BEST for special occasions like Christmas morning breakfast, when you don’t want to be cooking at all, but you’d love something special and delicious to eat. You pretty much make the entire recipe the night before and get to wake up and simply pop them in the oven.
There’s nothing like fresh baked cinnamon rolls, especially when they’re smothered in cream cheese frosting! I wont discriminate against traditional glaze for cinnamon rolls, but let’s just say if I have the choice between a cream cheese frosted cinnamon roll and a regular one, the cream cheese frosting wins HANDS DOWN every, single time.
- 1/2 Tbsp active dry yeast
- 1 1/2 cups warm milk
- 1/2 cup sugar, divided
- 1 tsp salt
- 1 egg
- 1/3 cup butter, softened
- 4 - 4 1/2 cups flour
- 6 Tbsp unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 Tbsp ground cinnamon
- 4 ounces (1/2 block) cream cheese, softened
- 2 1/2 cups powdered sugar
- 6 Tbsp milk
- 1 tsp vanilla extract
- In a mixer add yeast, warm milk, and 1/4 cup sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top (if this does not happen, try again with fresh active yeast).
- Add remaining sugar, salt, egg, butter, and 2 cups of flour. Mix for 2 minutes on medium speed. Then add another 2 cups of flour and mix/knead for 5 minutes. The dough should pull away from the bottom and sides of the bowl and should be smooth and elastic but may be slightly sticky when touched. Add a little more flour, if needed.
- Remove dough to a large greased bowl and allow it to rise for 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured or greased work surface and, using a rolling pin, roll dough into a large rectangle about 1/4’’ thick. Smooth butter over the top of the dough and then sprinkle sugar, brown sugar, and cinnamon evenly over the top. Roll the dough into a tight “log” and use a sharp serrated knife or some tooth floss to cut the dough into slices about 1.5 inches thick. Place rolls into a greased pan (I use one 9x13’’ and one 8x8’’ pan to fit all of the rolls). Cover pan with a lid or tightly with tinfoil and refrigerate overnight, 8-12 hours.
- Remove rolls from the refrigerator and let rise in a warm place until puffy, about 1-2 hours. (I like to heat my oven to 250°F, then turn it OFF. Stick the covered dough inside the oven and allow it to rise in the warmth for about an hour.)
- After the rolls have risen, remove them from the oven and preheat the oven to 350°F. Bake for about 20-25 minutes, until they are golden brown. Place a piece of tinfoil over them about half way through baking so that they don’t get too brown.
- Allow to cool for 5-10 minutes before frosting.
- For the frosting:
- Add cream cheese to a mixing bowl and beat with electric mixers until smooth. Add remaining ingredients and beat well until smooth. Add additional milk or powdered sugar to make the frosting thicker, or thinner, as desired. Smooth frosting over cinnamon rolls.
These are best eaten fresh, on the day they're baked.
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