Adapted from Sally’s Baking Addiction and Spend with Pennies.
Cassie’s Overnight Cinnamon Rolls
Adapted from Sally's Baking Addiction and Spend with Pennies. Yields 12 rolls.
Ingredients
Dough
- 1 cup whole milk warmed to 95°F
- 2 eggs room temperature
- 6 Tablespoons butter room temperature
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- 1 cup (130 g) whole wheat flour
- 3 ¼ – 3 ½ cups (405-435 g) all-purpose flour plus extra for rolling
- 2 ¼ teaspoons (1 pkg/0.25 oz/7 g) instant yeast
Filling*
- 6 Tablespoons butter softened
- ½ cup (100 g) brown sugar
- 1 ½ Tablespoons ground cinnamon
Icing
- 4 ounces full-fat cream cheese room temperature
- 1 ¼ cups (150 g) confectioners' sugar
- 3 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Make the dough: Add dough ingredients to bread machine in order listed. Select dough cycle and start. May need to let dough rise for 10-20 more minutes after cycle is complete.
- Grease the bottom and sides of a 9×13 inch baking dish or line with parchment paper. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 13×18 inch rectangle. Make sure the dough is smooth and evenly thick.
- For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, just sprinkle it on top of the rolls. Cut into 12 even rolls–dental floss works really well. Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed- this dries out your dough!) and stick in the refrigerator** for 8-12 hours.
- Remove rolls from the refrigerator and let rise in a warm place until they are puffy, about 1-2 hours.
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners' sugar, milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- After the rolls have risen, preheat the oven to 375°F (191°C). Bake for 12-15 minutes until the tops are lightly brown, then cover loosely with aluminum foil and bake for another 12-15 minutes until internal temp reads 190-200°F. Remove pan from the oven and frost right away with about 1/4 to 1/3 of the icing using a knife. Allow to cool for 10-15 minutes before completely icing rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days. Storing in the refrigerator can dry out the rolls.
Notes
*Filling – Double sugar and cinnamon for a CinnaBon copycat.
**Rising – If planning to bake the rolls right away, loosely cover rolls and let rise in a warm place until they are puffy, about 45-60 minutes. Then continue with step 5.
Freezing Instructions: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls: let the rolls rise overnight through step 3, then the next morning do step 4. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and thaw in the refrigerator. Once thawed, finish baking them.