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overnight cinnamon rolls, easy cinnamon rolls, with cream cheese icing
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Overnight Cinnamon Rolls - with cream cheese icing

Course Breakfast, Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings 12 cinnamon rolls
Author Coco and Ash

Equipment

  • stand mixer
  • Hand Mixer
  • rolling pin

Ingredients

Dough Ingredients

  • 1 cup warm milk
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 3 tablespoons melted butter
  • 1 large egg (beaten lightly)
  • 3 and ¼ cups all-purpose flour

Filling Ingredients

  • ½ cup melted butter
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • ¾ cup heavy cream or half n half (you can also use whole milk if that's all you have)

Icing Ingredients

  • 4 ounces cream cheese (softened)
  • 4 tablespoons salted butter (softened)
  • 2 teaspoon vanilla extract
  • 1 tablespoon milk or half n half
  • 1 and ¼ cups powdered sugar

Instructions

Making the dough:

  • Warm your milk in the microwave for about 45 seconds. It should be warm but not too hot to touch. Once warm, add it to the bowl of your stand mixer.
  • To the milk, add the yeast, salt, sugar, melted butter and the beaten egg. Whisk together with a fork just to combine then let sit for 5 minutes.
  • After the 5 minutes add the flour (one cup at a time) while mixing with the dough hook on low in between each addition.
  • Once the dough starts pulling away from the sides of the bowl, you can turn off the mixer and remove the dough. (If the dough is not pulling away, you can add in another couple tablespoons of flour)
  • Grease a large bowl with butter and add in the dough. Cover with a towel or loosely placed plastic wrap and let rise for 1 hour.
  • After the dough has risen, punch it down and add it to your lightly floured work surface.
  • Use your rolling pin, roll the dough into a rectangle about 18x10 inches. It doesn't need to be perfect!

Filling and Baking

  • Once rolled, pour the melted butter over the dough. Start in the middle and then brush to get all the way to the sides.
  • Mix together the brown sugar and cinnamon and sprinkle over the melted butter.
  • Roll up the dough longways (see photos above) then slice into 1 and ½ inch pieces. I like to cut the roll in half, then cut those segments in half, then cut those segments into thirds.
  • Butter a 9x13" pan and add the rolls. You should have 3 rows of 4. Top each roll with about 1 tablespoon of heavy cream.
  • TO MAKE THE NEXT DAY: Cover the pan and refrigerate overnight at this point. Then in the morning, remove from the fridge and let set at room temperature for 1 hour before baking.
    TO MAKE SAME DAY: Let them rise in the pan for one hour before baking.
  • To bake, pre-heat your oven to 350 degrees then bake the rolls for 18-23 minutes. I dont let them brown very much at all because we like them gooey so just keep an eye on yours and cook to your preference. 18 minutes will be nice and gooey. 23 minutes will be a little more firm.

Icing

  • While your cinnamon rolls are baking, beat together the cream cheese, butter, vanilla, powdered sugar, and milk with a hand mixer. Frost the cinnamon rolls while still warm.