Overnight Cinnamon Rolls

Delicious cinnamon roll recipe that rises in the fridge overnight.

Print Recipe

Prep Time 40

Cook Time 20

Total Time 10 5

Course Breakfast

Cuisine American

Servings 12 people

Calories 7627.1 kcal

Equipment

1 Large Mixing Bowl For preparing and chilling the dough.
1 Rolling Pin Essential for evenly rolling out the dough.
1 Sharp Knife or Dental Floss For clean, precise cuts when dividing the rolls.
1 Greased Baking Pan Such as a 9x13 inch pan, for the second rise and baking.

Ingredients

Main

2 cups lukewarm water
1 .25 ounce package active dry yeast
½ cup white sugar
¼ cup shortening
1 ½ teaspoons salt
1 large egg
6 cups all-purpose flour sifted
½ cup unsalted butter softened
½ cup firmly packed brown sugar
½ cup white sugar
4 tablespoons ground cinnamon
1 pinch ground cloves
½ cup cream cheese frosting or to taste

Instructions

Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

Notes

1. Achieving a smooth, elastic dough is key for tender rolls. Don't be afraid to knead thoroughly. The overnight cold fermentation significantly enhances flavor development. 2. Ensure your butter is truly softened for the filling to spread easily and evenly, creating a consistent layer for the sugar and cinnamon. 3. For beautifully uniform rolls, use unflavored dental floss to cut the log. Simply slide it under, cross the ends, and pull firmly. 4. The second rise needs a warm, draft-free environment; a slightly warm oven (turned off) or proofing drawer works well. 5. Frost the rolls while they are still warm to allow the frosting to melt slightly and seep into the nooks, but not so hot that it becomes completely liquid.