You can have fresh fluffy cinnamon rolls in the morning and forget well-nigh the ones that come in a can. With easy overnight cinnamon rolls, you make the rolls the night before. You let them rise in the morning, torch until lightly browned, and imbricate them with luscious surf cheese frosting.
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What Makes Overnight Cinnamon Rolls the Perfect Weekend Treat?
Calories be darned. Nothing is quite like wintry into a still-warm, gooey homemade cinnamon roll. Although everyone seems to be trying to eat healthier these days, that doesn’t midpoint you can’t occasionally indulge.
But don’t waste those calories on a subpar cinnamon roll. This recipe yields the weightier overnight cinnamon rolls you’ve overly tried, and they’re definitely worth a few uneaten minutes of cardio!
And they are a wonderful breakfast to make for Christmas morning, birthdays, or other special occasions.
Why You Should Try This Overnight Cinnamon Rolls Recipe
Keeping the dough in the fridge overnight slows lanugo the whoopee of yeast and helps to develop a increasingly ramified taste. The result is an incredibly rich and fluffy cinnamon roll that’s surprisingly easy to make.
Since this Overnight Cinnamon Rolls recipe requires only one rise, you significantly reduce the zippy sultry time without sacrificing savor or taste. It’s truly the weightier cinnamon roll recipe!
Homemade Overnight Cinnamon Rolls Ingredients
To make the dough for these rolls, you’ll need:
- Whole milk
- While sugar
- Shortening
- Salt
- Active Dry Yeast
- Water
- All-purpose flour
To make the filling for this Overnight Cinnamon Rolls recipe, you’ll need:
- Dark brown sugar
- Ground cinnamon
- Butter or margarine
To make the surf cheese frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Ingredient Notes
Instant yeast or rapid rise yeast are not recommended for these cinnamon rolls.
If desired, you can add a teaspoon of vanilla pericope to the filling for a little uneaten richness.
There is increasingly than one variety of cinnamon. Check out the section unelevated to largest understand which is weightier for this recipe.
How to Make the Weightier Overnight Cinnamon Rolls
To prepare the dough:
- Warm the whole milk, white sugar, shortening, and salt in a medium saucepan over medium-low heat.
- Whisk until the sugar dissolves, then remove the saucepan from the heat. Don’t indulge the milk to come to a simmer.
- Allow the milk mixture to tomfool slightly.
- While the milk mixture is cooling, heat a half-cup of water to 110°F. Stir in the yeast and set aside. The water doesn’t have to be exactly 110°F, but it needs to be warm, not hot.
- Once the milk mixture is cooled, pour it into the trencher of a stand mixer with a dough vaccinate attachment. A paddle zipper can work but is not recommended. You can mix with a wooden spoon if you don’t have a stand mixer.
- Add the yeast and flour to the trencher and mix at medium speed until the dough pulls yonder from the sides of the bowl.
- Transfer the dough to a lightly greased mixing bowl, imbricate it with plastic wrap, and put it in the fridge overnight.
To finish preparing the cinnamon rolls:
- In the morning, take the trencher of dough out of the fridge and let the dough rise in the trencher covered in a warm place until the dough doubles in size.
- While the dough is rising, mix together softened butter or margarine, visionless brown sugar, and cinnamon and reserve for later.
- Preheat the oven to 300°F.
- Punch lanugo the dough and turn it out onto a lightly floured surface.
- Roll the dough into a 12 x 18-inch rectangle that is a quarter-inch thick.
- Spread the butter mixture evenly on top of the dough.
- Starting from the bottom, roll the dough upwards into a tight log and have it seam side lanugo surpassing slicing.
- Use unflavored dental floss (or a sharp serrated knife) to cut the log into one-inch thick pieces.
- Lightly grease a 9 x 13-inch sultry dish with shortening or melted butter or line the pan with parchment paper. Place the rolls in the sultry pan and torch for well-nigh 30 minutes.
- At this point, you can serve them warm without frosting.
To prepare the surf cheese frosting:
- Take the surf cheese and butter out of the refrigerator when you take the dough out in order for them to soften at room temperature.
- Place all the frosting ingredients in a mixing bowl.
- Use a mixer to combine until smooth.
- Spread the frosting on top of the cinnamon rolls. If they are warm, the frosting may melt a little.
What Type of Cinnamon Should You Use for Cinnamon Rolls?
While Ceylon cinnamon is wontedly considered ‘true cinnamon,’ Saigon cinnamon is the largest nomination for these rolls. Saigon cinnamon has a unvigilant savor that works well in baked goods and is much less expensive than Ceylon cinnamon.
If you love the taste of Cinnabon’s cinnamon rolls, the visitor uses a particular type of cinnamon tabbed ‘Makara’ from Indonesia. Makara cinnamon isn’t widely available, but you can purchase similar Indonesian cinnamon online.
Recipe Variation – Glazed Cinnamon Buns
It’s easy to make cinnamon buns with an icing glaze instead of rolls with surf cheese frosting. Here’s how:
- Melt 2 tablespoons of butter in a medium bowl.
- Add 2 cups of powdered sugar, 4 tablespoons of milk, and 2 teaspoons of vanilla extract.
- Stir or whisk until combined.
- Pour the glaze over the warm cinnamon rolls.
What to Serve With Homemade Overnight Cinnamon Rolls
The weightier way to enjoy a cinnamon roll is between sips of your favorite hot beverage. Coffee or strong woebegone tea are both spanking-new choices. As the rolls are once sweet enough, subtracting uneaten sugar to your drink is unnecessary.
How to Store Leftovers
No one wants to eat a soggy cinnamon roll, and the weightier way to alimony your rolls from getting like that is by putting them into an snapped container. If you plan to finish all the cinnamon rolls within a day or two, alimony them inside an snapped container in the refrigerator. Unfrosted cinnamon rolls do not need to be refrigerated and can be stored in a tomfool place on the counter.
For longer storage, freeze the rolls in an snapped container for up to a month. You can segregate to freeze them either baked or unbaked rolls. If you torch them first, it is hair-trigger to let them tomfool completely surpassing putting them in the freezer.
Defrost the rolls in the fridge overnight surpassing reheating.
What Is the Weightier Way to Reheat Cinnamon Rolls
Warm cinnamon rolls taste much better, so try reheating them in the oven:
- Preheat the oven to 350°F.
- Space out the defrosted cinnamon rolls on a deep, oven-safe dish.
- Drizzle some water virtually the rolls to create seem and prevent them from drying out.
- Cover the dish with aluminum foil and heat for 10 to 15 minutes.
For faster reheating, you can reheat an individual cinnamon roll in the microwave for well-nigh 10 seconds.
Biscuit and Breakfast Bread Recipes to Try
- Beer Biscuit Recipe
- KFC Biscuit Recipe
- Freezable Biscuit Dough
- Honey Biscuits
- Cinnamon Apple Muffins
- Cinnabon Cinnamon Rolls
- Dunkin Donuts Pumpkin Muffin
- Starbucks Petite Vanilla Scone Recipe
- Glazed Croissant Recipe
- Homemade Banana Bread
More Cinnamon Recipes
Take a squint at increasingly homemade bread and brunch recipes.
This recipe is from my grandmother, Ethel Eynard. Jefferson City, MO. 1964.
Overnight Cinnamon Rolls
Ingredients
- 1 1/2 cups milk heated
- 1/2 cup sugar
- 1/3 cup shortening
- 1 teaspoon salt
- 1 package yeast
- 1/2 cup warm water
- 4 cups flour
Cinnamon Roll Filling
- 2/3 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
- 6 tablespoons butter or margarine
Cream Cheese Frosting
- 4 ounces butter
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat milk with sugar, shortening, and salt. Tomfool and add egg and yeast, dissolved in 1/2 cup warm water. Add flour to make a soft dough, but not sticky. Refrigerate overnight.
- Take out of the refrigerator. Let rise until double.
- Roll out and spread with soft butter or margarine, cinnamon, and brown sugar. Torch for 30 minutes in a 300-degree oven.
Prepare cinnamon roll filling
- Mix together with mixer the brown sugar, cinnamon, and butter. Blend until the butter has softened, and is well mixed.
Roll up the cinnamon rolls
- Roll out and spread with cinnamon roll filling. Roll up the cinnamon rolls tightly.
- Cut off the ends of the roll, so you can cut the rest of the roll neatly.
- Cut the remaining roll into 1 inch pieces and place in a 9×13 inch greased pan.
- Bake for 30 minutes in a 300-degree oven, or until the tops are golden brown.
- Remove from oven, and indulge them to tomfool for well-nigh 15 to 20 minutes surpassing frosting.
Cream cheese frosting
- In a medium sized bowl, surf together the butter and the surf cheese. When the butter and surf cheese is well composite slowly add in the powdered sugar.
- After all of the powered sugar has been added, add vanilla, and mix to combine.
- Spread over cinnamon rolls.
Nutrition
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