Overnight Cinnamon Rolls
Overnight cinnamon rolls. Classic comfort food, these light, buttery cinnamon rolls are baked until golden, served warm from the oven with a vanilla glaze. Perfect brunch fare.
Ingredients
Dough
- 240 grams whole milk (1 cup), warmed
- 12 grams instant dry yeast (1 tablespoon)
- 220 grams egg (4 large eggs)
- 640 grams bread flour (5 cups)
- 100 grams granulated sugar (1/2 cup)
- 5 grams fine sea salt (1 teaspoon)
- 226 grams unsalted butter (16 tablespoons), softened
Filling
- 70 grams unsalted butter (5 tablespoons), softened
- 100 grams brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 20 grams bread flour (2 tablespoons)
- 12 grams ground cinnamon (1-1/2 tablespoons)
Glaze
- 200 grams powdered sugar (1-1/2 cups)
- 80 grams heavy cream (1/3 cup)
- 5 grams vanilla bean paste (1 teaspoon)
Instructions
Dough
- Add the yeast to the warmed milk in a small mixing bowl. Let set for 10 minutes. Stir in egg. Set aside.
- Add the bread flour, sugar, and fine sea salt to stand mixer. Add milk/egg mixture to stand mixture and using the dough hook, beat on low for 5 minutes. Increase the speed to medium and beat for an additional 5 minutes.
- Add butter about 1 tablespoon at a time to mixer, every 15 seconds.
- Remove bowl from stand mixer.
- Transfer dough to oiled mixing bowl. Cover bowl with plastic wrap, and set aside in warm area for 3 hours.
- Transfer dough to parchment lined baking sheet. Spread dough to fit sheet, cover with plastic and refrigerate overnight.
Filling
- Butter a 9 x 13-inch baking dish.
- Add brown sugar, granulated sugar, bread flour, and ground cinnamon to small bowl. Stir to combine.
- Remove dough from refrigerator and place on large flat surface lightly dusted with bread flour.
- Roll dough out to large rectangle approximately 24-inches x 16-inches. Flip the dough occasionally and lightly dust the surface again, if necessary.
- Brush softened butter over entire surface of dough. Sprinkle reserved sugar/cinnamon over butter and spread evenly with offset spatula.
- Option 1 – roll the dough into a tight spiral starting with the long side closest to you. Cut individual rolls about 2-inches thick using dental floss or a bread knife. Arrange rolls cut side up in baking pan, leaving about 1/4-inch between rolls.
- OR
- Option 2 – use a pizza cutter and slice individual strips of dough about 2-inches wide. Roll the dough into a spiral and place cut side up in baking pan, leaving 1/4-inch between rolls.
- Cover the rolls loosely with plastic wrap and set aside in a warm place for 3 hours.
- Preheat oven to 375 degrees F.
- Optional – For shiny, golden brown tops, brush the top of the rolls with egg wash or milk.
- Bake in preheated oven for 30 minutes. Cool rolls in pan for 5 to 10 minutes, then invert onto wire rack. Invert from wire rack to serving platter.
Glaze
- Add powdered sugar to small bowl. Stir in heavy cream. Stir in vanilla bean paste. Add additional heavy cream one teaspoon at a time to achieve desired consistency.
- Drizzle glaze over rolls. Serve warm.
Notes
Store several days at room temperature in airtight container. Freeze without glaze for several months in airtight container.