The BEST Overnight Cinnamon Rolls Recipe – The BEST cinnamon rolls – Soft and buttery sweet rolls with swirls of brown sugar and cinnamon and topped with cream cheese icing
Close your eyes and imagine waking up to the smell of freshly baked cinnamon rolls coming from your kitchen. The smell is so powerful you can’t resist it. Quickly you jump out of the bed and run into the kitchen. Right there, on the counter top lays a pan of cinnamon rolls. You can hear the coffee machine brewing. You smile, taking all the aromas in. Life it’s good.
Cinnamon rolls, cinnamon buns, cinnabons – however you want to call them, are one of the best thing to wake up to. There’s nothing better than seeing my family rushing down the stairs as soon as I pull the pan full of rich, buttery, sweet, cinnamon rolls out of the oven.
- 1/3 cup (40 grams) all purpose flour
- 1 tsp dry yeast (I used Red Star Active dry yeast)
- 1/4 cup water
- 1/4 cup (50 grams) sugar
- 1/2 cup Greek yogurt (I used Chobani plain)
- 2 eggs
- 1/2 tsp salt
- 2 1/2 cups (300 grams) all purpose flour
- 4 tbsp (57 grams) soft butter (mayo consistency)
- 2-3 tbsp room temperature butter
- brown sugar (about 1/4 cup)
- ground cinnamon (2-3 tbsp)
- 4 oz room temperature cream cheese
- 3 tbsp room temperature butter
- 1 cup powder sugar
- few drops of milk
- In a mixing bowl add 1/3 cup flour, yeast and water. Stir to combine and leave at room temperature until bubbles appear and the mixture it’s doubled in volume.
- Add the sugar, yogurt, eggs and salt and start mixing.
- With the dough hook on, on medium speed, add the 2 1/2 cups of flour. When all the flour is added the dough should form a ball around the dough hook.
- Increase the mixer’s speed to medium and add the butter, one tablespoon at a time, waiting until the butter is incorporated before adding more.
- At first the douh will look like it’s falling apart, but don’t panic, keep mixing slowly increasing the mixer’s speed to max once all the butter it’s added.
- Knead for 2-3 minutes at its highest speed. Turn the mixer off and with a steady spatula or a wooden spoon scrape the sides of the bowl and the hook.
- Turn the mixer back on the highest speed and knead for 2-3 more minutes. Scrape the bowl and the hook again.
- Continue mixing until the dough starts to come clean from the sides of the bowl and makes a slapping sound.
- At this point the dough sound be soft and elastic.
- Place the dough into a buttered bowl, cover with platic wrap and let at room temperature for 2-3 hours until doubled in volume. Or you can place the dough bowl in the fridge for 12-14 hours until doubled in volume.
- Once the dough is well rested, sprinkle your work area and rolling pin with flour and roll out the dough into a 10X6″ rectangle.
- Brush with soft butter and sprinkle with brown sugar and ground cinnamon (how much or how little it’s up to you).
- Roll the dough from the wide side into a log, pinching the ends.
- With a piece of thread or dental floss cut the log into 8 rolls, placing them into an 11X7″ baking pan lined with parchment paper.
- Cover the rolls with plastic wrap and place the baking pan in the fridge for 6-7 hours overnight.
- In the morning, take the baking pan out, leave it at room temperature for about 15 minutes or until the oven it’ heated to 375F.
- Bake the cinnamon rolls for about 27 minutes or until golden brown.
- Remove from the oven, let cool for 5 minutes and frost them.
- To make the frosting, combine all the ingredients in a bowl, adding milk to reach the desired consistency.