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Overnight Cinnamon Rolls

This recipe yields classic, fluffy overnight cinnamon rolls with a rich dough, a generous cinnamon-brown sugar filling, and a creamy cream cheese icing. Designed for an overnight cold proof, it simplifies morning preparation, allowing for fresh-baked indulgence with minimal fuss. Perfect for breakfast or brunch, these rolls are sure to be a crowd-pleaser.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 11 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 7627.1 kcal

Equipment

  • 1 Stand Mixer With whisk and dough hook attachments
  • 1 9x13 inch Glass Baking Dish
  • 1 Serrated Knife For clean cuts on the rolls
  • 1 Large Mixing Bowl For dough proofing
  • 1 Instant-Read Thermometer For checking dough and roll doneness

Ingredients
  

Main

  • 4 large egg yolks room temperature
  • 1 large whole egg room temperature
  • 2 ounces sugar approximately 1/4 cup
  • 3 ounces unsalted butter melted, approximately 6 tablespoons
  • 6 ounces buttermilk room temperature
  • 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray
  • 8 ounces light brown sugar approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
  • 2 1/2 ounces cream cheese softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar approximately 1 1/2 cups

Instructions
 

  • For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
  • Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  • Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
  • Preheat the oven to 350 degrees F.
  • When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  • While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Notes

Achieving the correct dough consistency is paramount; it should be soft and moist, but not sticky – adjust flour incrementally. Ensure all wet ingredients for the dough are at room temperature for optimal yeast activation and a uniform rise. When rolling the dough, aim for an even thickness to ensure uniform rolls and consistent baking. The overnight cold proof develops deeper flavors. For the final proof, the boiling water bath in a turned-off oven creates a perfect humid environment, preventing skinning and promoting a fluffy texture. Always use an instant-read thermometer to confirm doneness at 190°F to avoid overbaking, which leads to dry rolls. For the icing, ensure cream cheese is thoroughly softened and sift the powdered sugar to prevent lumps, yielding a perfectly smooth glaze.