Overnight Cinnamon Rolls with Cream Cheese Icing
In my attempts to challenge myself as a baker, I have been scouring recipes for the perfect cinnamon roll. Who knew there were so many variations on how to make this classic sweet? My choice ended up being a variation on a recipe from Judith Fertig, who in 2011 wrote an entire book on cinnamon roll recipes. One of the reasons I chose her recipe as an inspiration was because she is from the mid-west, like me. She happens to live outside of Kansas City – which is where I spent most of my childhood. She is also a friend of a friend. Time for us mid-western girls to represent.
First let me say that assembling the rolls is easy. But very time consuming. You have to allow them to proof two different times and you need to take your time when rolling out, filling, rolling up and cutting the dough. So in order to eliminate all of the proofing in one day, I completed the directions up to the point you cut them and place them in a greased baking dish. From there I covered them and popped them into the fridge. The next morning I pulled them out, placed them into my oven set on “proof” for 30 minutes. Then baked them off at 350 degrees for 20 minutes. This would be an ideal way for me to feed guests a delicious breakfast treat without having to get up before dawn to allow for all of the rising that is required.
Since there are so many important steps in the process, I’ve include loads of photos to demonstrate. As always you will find the printable recipe at the end of my post. Enjoy!
The dry yeast goes into the flour in the mixture.
Using the dough hook to knead the flour/milk mixture until smooth…not sticky.
Fresh dough before first rise.
I LOVE my proof option on my oven. What a time saver. The perfect temp for getting yeast dough to rise.
Dough has now doubled in size.
Dough rolled into a thin 16 x 20 inch rectangle…topped with softened butter and cinnamon sugar mixture.
Dough has been rolled, sliced and ready to go into a heavily buttered dish.
Off to the refrigerator to rest overnight.
Pulled the out of the fridge. Popped them in the oven set on “proof” for 30 minutes. Now ready to bake.
Baked at 350 for 20 minutes.
Five minutes after they came out of the oven and it was time to cover them in frosting.
Decadently delicious!
It’s been a very long time since I ate a cinnamon roll because of it being a massive calorie and carb bomb…but as Judith Fertig says, “If you’re going to have a cinnamon roll, have a cinnamon roll.” I’m pretty proud of how they turned out. It was worth the time and effort. Now my job is to take these decadent treats to share with friends so we don’t end up eating the entire pan!
Overnight Cinnamon Rolls with Cream Cheese Icing
Ingredients
- 1 cup buttermilk
- 4 tablespoons butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 3 3/4 cup all purpose flour, additional for dusting
- 1 packet quick rise yeast
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons butter, softened
Instructions
- In 4 cup measuring cup combine buttermilk, butter, sugar and salt. Microwave on high for 60 to 90 seconds until just warm. Don't exceed 130 degrees or the heat will kill the yeast.
- Whisk in eggs to milk mixture.
- Pour the flour and yeast into the bowl of a stand mixture fitted with paddle attachment.
- Add liquid ingredients. Mix on low speed until dough forms a soft mass and begins to pull away from sides. About 6 minutes. Scrape down sides of bowl a few times during mixing.
- Remove paddle and replace with dough hook. With mixture on low, sprinkle dough with about 2 tablespoons of flour to keep dough from sticking to sides of bowl. Knead on low speed for about 5-7 minutes until the dough becomes smooth. It should not be sticky at this point and should spring back when you press it with your knuckle.
- Place dough in a bowl lightly coated with canola oil.
- Place in oven set to proof for about 60 minutes until it's doubled in size. If you don't have this feature on your oven you can proof on the counter top. 85 degrees is ideal. If your kitchen is cool the proofing can take up to 2 hours.
- Once dough has doubled in size, transfer to lightly floured surface and roll into a 16 by 20 inch rectangle. Dough will be very thin.
- For the filling combine the brown sugar and cinnamon.
- Spread 4 tablespoons of softened butter across dough then top with brown sugar/cinnamon mixture
- Starting with the 16 inch side, roll up the dough to form a tight 16 inch long cylinder.
- Cut the cylinder into 12 equal rolls (use a serrated knife). Place the 12 rolls in a generously butter 13 x 9 baking pan, spiral size up.
- Cover pan with plastic wrap and place in the refrigerator overnight.
- In the morning, remove pan from refrigerator and place in oven set to "proof" for 30 minutes. Until rolls have almost doubled in size. Allow more time for the second proof if you are leaving them out on the kitchen counter.
- After they've risen. Remove from oven. Turn heat to 350 degrees. Place back in a hot oven and bake for 18-20 minutes until lightly browned.
- Remove from oven. Let sit for 5 full minutes and then add frosting/icing.
Cream Cheese Cinnamon Roll Frosting
- In stand mixer fitted with paddle attachment, beat 4 ounces of cream cheese, 4 tablespoons of soft butter and 1 teaspoon of vanilla on HIGH until light and fluffy.
- Turn mixer to low and slowly add 1 cup of powdered sugar. Once combined turn to HIGH speed until whipped. Add about 2-3 tablespoons of half n half or whole milk to thin the frosting out a bit.
- Spread frosting over pan of warm cinnamon rolls.
