GOURMET OVERNIGHT CINNAMON ROLLS
This recipe makes big, fluffy, tender, delicious cinnamon rolls - perfect for entertaining!Author: Jessica Cain Montano
Prep Time: 30
Cook Time: 30
Total Time: 48
For the dough:
- 1 cup milk, lukewarm
- ¼ cup water, lukewarm
- 1 tablespoon active dry yeast
- 6 tablespoons unsalted butter, melted but not too hot
- 1 large egg plus 2 egg yolks
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2–3/4 cups all-purpose flour
- 1–1/2 cups bread flour
- ½ teaspoon salt
For the filling:
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1 cup brown sugar
For the frosting:
- 4 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 tablespoons of milk
- In large bowl, combine milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
- Stir in butter, egg, egg yolks, brown sugar, and sugar until smooth.
- In a small bowl, combine flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using a dough hook attachment I’d stand mixer, or by hand until smooth and slightly tacky, about 7 minutes. *If you notice your dough is too wet and not forming a dough ball add flour 2 tablespoons at a time.
- Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap until double in size, about 1-1/2 – 2 hours.
- Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 10”x20” in size.
- Pour and spread the melted butter over the top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough.
- Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal.
- Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
- In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees.
- Let rolls come to room temperature.
- Bake 22-25 minutes or until the edges are golden.
- Remove from the oven and prepare your frosting.
- Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute.
- Add powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it until the consistency you like.
- Frost the cinnamon rolls while warm.