Print

Cozy Overnight Cinnamon Rolls with Cream Cheese Icing

overnight cinnamon rolls cream cheese icing - featured image
Print Recipe

Soft, pillowy cinnamon rolls with a tender yet chewy texture, topped with creamy, tangy cream cheese icing. Perfect for a cozy breakfast or brunch with minimal prep and an overnight rise for deep flavor.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ¾ cup (150g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ⅓ cup (75g) unsalted butter, softened
  • 4 ounces (115g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk, to thin as needed

Instructions

  1. In a large bowl, whisk together flour, sugar, instant yeast, and salt.
  2. Warm milk to about 110°F (43°C), stir in melted butter and egg.
  3. Pour wet ingredients into dry and mix until a shaggy dough forms.
  4. Knead dough with stand mixer dough hook on medium speed for 6-8 minutes or by hand on a floured surface for 10-12 minutes until smooth and elastic.
  5. Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or kitchen towel, and refrigerate overnight or at least 8 hours.
  6. Next morning, let dough sit at room temperature for 30 minutes.
  7. Mix brown sugar and cinnamon in a small bowl; set aside softened butter for spreading.
  8. Roll dough on a lightly floured surface into a 15×9 inch rectangle about ¼ inch thick.
  9. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture, pressing gently to adhere.
  10. Roll dough tightly from long edge into a log, pinch seam to seal.
  11. Cut log into 12 equal rolls (about 1 ½ inch thick) using a sharp knife or dental floss.
  12. Arrange rolls in a greased 9×13 inch pan, spaced slightly apart.
  13. Cover and let rolls rise at room temperature for 45-60 minutes until puffy but not doubled.
  14. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown; tent with foil if tops brown too fast.
  15. While baking, beat cream cheese and softened butter until smooth.
  16. Gradually add powdered sugar, then vanilla extract; add milk 1-2 tablespoons to reach spreadable consistency.
  17. Let rolls cool for 10 minutes, then spread cream cheese icing generously over warm rolls and serve immediately.

Notes

Do not skip the overnight rise for best flavor and texture. Use instant yeast for convenience. If dough is sticky, lightly flour hands and surface. Adjust icing consistency with milk or powdered sugar as needed. Tent rolls with foil if browning too fast. Dough can be refrigerated up to 24 hours. Rolls can be frozen baked or unbaked for up to 3 months.

Nutrition

Keywords: cinnamon rolls, overnight cinnamon rolls, cream cheese icing, breakfast, brunch, easy cinnamon rolls, soft cinnamon rolls

Find it online: https://cheerycrisp.com/cozy-overnight-cinnamon-rolls-with-cream-cheese-icing-recipe-easy-and-perfect-for-breakfast/