Overnight Cinnamon Rolls with Cream Cheese Frosting
These overnight cinnamon rolls bring a soft, tender crumb together with a buttery cinnamon-sugar swirl and cream cheese frosting. The dough chills overnight, then rests and rises before baking, making the process easier to fit around a busy day.
As the rolls bake together in a baking dish, their sides stay soft while the tops turn golden. Spreading the frosting over the warm rolls lets it settle into the swirls without losing its creamy texture.
Build a soft, workable dough
Warmed whole milk helps bring the dough together with the instant yeast and sugar. Keep the milk warm rather than hot, and use eggs at room temperature so they blend more smoothly with the melted butter. Let the butter cool before adding it; it should not be hot when it meets the other dough ingredients.
Once the flour and salt go in, the mixture will look shaggy before kneading. Work it until the dough is smooth and slightly tacky. A dough that clings lightly to your fingers is easier to roll than one made stiff with extra flour, so use flour sparingly on the work surface later.
Chill, then give the dough time to rest
The covered bowl keeps the dough protected as it chills overnight. When you take it out, let it rest at room temperature before rolling. Cold dough can resist stretching, while a rested dough is more cooperative and easier to shape into an even rectangle.
For the filling, softened butter spreads more evenly than melted butter and is less likely to run out as the rolls bake. Leave a border along one long edge so you can pinch the seam closed after rolling. A snug log helps the cinnamon-sugar filling stay tucked between the layers; cut the rolls evenly so they bake at a similar pace.
Look for puffiness and a set center
After arranging the rolls cut side up, cover them loosely for their room-temperature rise. Look for rolls that have become puffy before baking. The dough needs that time after its overnight chill to expand, so avoid rushing straight from the refrigerator into the oven.
Bake until the tops are golden and the centers are set. The rolls bake close together, which helps keep their sides soft. If the tops look ready but you are unsure about the middle, check the center rolls rather than judging only by the edges; the middle is the last part of the dish to finish.
Frost while the rolls are warm
Beat the softened cream cheese and butter until smooth before adding the powdered sugar, vanilla powder, and salt. Mixing in the milk gradually gives you control over the texture. Add more only if needed to make the frosting spreadable; it should be smooth enough to cover the rolls without becoming runny.
Spread the frosting over the rolls while they are warm. It will soften over the golden tops and settle into the cinnamon swirls, giving each roll a creamy finish.
Frequently Asked Questions
Why does the dough need to rest after chilling?
The chilled dough may feel firm and resist rolling. Resting it at room temperature makes it more workable, so you can shape an even rectangle without pulling or stretching it too forcefully.
How can I keep the filling from escaping?
Use softened butter so it spreads in an even layer instead of running across the dough. Leave a border along one long edge, roll the dough snugly from the opposite edge, and pinch the seam closed before cutting.
When should I spread on the cream cheese frosting?
Frost the rolls while they are warm, after baking. The warmth softens the frosting enough to settle into the cinnamon swirls while leaving it creamy on top. Make sure the centers are set before you take the rolls out of the oven.
Overnight Cinnamon Rolls with Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Easy12
rolls35
minutes24
minutes615
kcal10
hours29
minutesSoft cinnamon rolls bake together in a 9×13-inch dish and get a generous layer of cream cheese frosting while warm. The dough chills overnight, then rests and rises before baking.
Ingredients
- Dough
1 cup whole milk, warmed to 110°F
2 1/4 tsp instant yeast
1/3 cup granulated sugar
2 large eggs, at room temperature
1/3 cup unsalted butter, melted and cooled
4 1/2 cups all-purpose flour, plus more for rolling
1 tsp salt
1 tsp unsalted butter, for the bowl
- Cinnamon Filling
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 tbsp ground cinnamon
- Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla powder
1/8 tsp salt
1 to 2 tbsp whole milk
Directions
- Dough
- In a large bowl, whisk the warm milk, instant yeast, and granulated sugar. Whisk in the eggs and melted butter. Add the flour and salt, then mix until a shaggy dough forms. Knead with a stand mixer fitted with a dough hook for 6 to 8 minutes, or by hand for about 10 minutes, until smooth and slightly tacky.
- Rub the inside of a clean bowl with 1 teaspoon butter. Place the dough in the bowl, cover tightly, and refrigerate for 8 hours.
- Cinnamon Filling
- Take the dough out of the refrigerator and let it rest at room temperature for 20 minutes. In a small bowl, stir together the brown sugar and cinnamon.
- On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Spread the softened butter over the dough, leaving a 1/2-inch border along one long edge. Sprinkle the cinnamon sugar evenly over the butter. Starting at the opposite long edge, roll the dough into a tight log and pinch the seam closed. Cut into 12 equal rolls.
- Rise
- Arrange the rolls cut side up in a parchment-lined 9×13-inch baking dish. Cover loosely and let rise at room temperature for 75 minutes, until puffy.
- Cream Cheese Frosting
- During the rise, beat the cream cheese and softened butter until smooth. Beat in the powdered sugar, vanilla powder, and salt. Mix in 1 tablespoon milk; add the second tablespoon if needed for a spreadable frosting.
- Bake
- Toward the end of the rise, heat the oven to 350°F. Bake the rolls for 24 minutes, until the tops are golden and the centers are set.
- Finish
- Spread the frosting over the rolls while they are warm.
Notes
- Softened butter spreads across the dough more evenly than melted butter and is less likely to run out as the rolls bake.
