Description

Reliable, make-ahead cinnamon rolls that rise overnight in the fridge for complex flavor and soft texture, topped with a tangy cream cheese frosting.

Ingredients

Scale

1 cup whole milk, room temperature
2 1/4 tsp active dry yeast (1 packet)
1 tbsp granulated sugar (for yeast)
6 tbsp unsalted butter, melted (for dough)
1/3 cup granulated sugar (for dough)
1 large egg
12 oz (340g) all-purpose flour
6 tbsp unsalted butter, cubed and chilled (for filling)
3/4 cup granulated sugar (for filling)
2 tbsp ground cinnamon (for filling)
8 oz full-fat cream cheese, softened (for frosting)
2 cups confectioners’ sugar, sifted (for frosting)
1–2 tbsp milk (for frosting consistency)

Instructions

Activate the yeast: In a mixing bowl, combine warm milk (110°F/43°C), 1 tbsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
Mix the dough: Add melted butter, remaining 1/3 cup sugar, and egg to the yeast mixture. Beat on medium-low until combined. Gradually add flour and mix until a shaggy dough forms.
Knead the dough: Knead for 8-10 minutes (by mixer or hand) until smooth and elastic. The dough should pass the windowpane test.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Spread chilled cubed butter over the surface. Mix 3/4 cup sugar and cinnamon, then sprinkle evenly over the butter. Roll tightly into a log, pinch seam, and cut into 12 rolls.
Overnight rise: Place rolls seam-side down in a greased 9×13 baking dish. Cover tightly with plastic wrap and refrigerate for 8-12 hours.
Bake: Preheat oven to 350°F (175°C). Let rolls sit out for 20 minutes before baking. Bake for 25-30 minutes until golden brown. Cool in pan for 10 minutes.
Make frosting: Beat softened cream cheese until smooth. Gradually add sifted confectioners’ sugar and enough milk to reach a spreadable consistency.
Frost: Spread frosting over warm rolls before serving.

Notes

Ensure yeast is fresh and foams in warm milk. Use cold, cubed butter for the filling to create flaky layers. Do not let rolls rise in the fridge for more than 12 hours to prevent collapsing. Frosting should be applied after rolls have cooled slightly to prevent melting.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 420
Sugar: 38
Sodium: 280
Fat: 18
Saturated Fat: 10
Carbohydrates: 58
Fiber: 2
Protein: 6

Keywords: overnight cinnamon rolls, cream cheese frosting, make ahead breakfast, yeast dough, bakery style cinnamon rolls, holiday brunch