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overnight cinnamon rolls - featured image

Overnight Cinnamon Rolls with Cream Cheese Glaze

  • Author: Rebecca
  • Total Time: 1 hour 50 minutes (plus overnight)
  • Yield: 12 servings 1x

Description

These overnight cinnamon rolls are the secret to weekend happiness, featuring pillowy soft dough, a buttery cinnamon filling, and a rich cream cheese glaze. The overnight rise in the fridge makes preparation effortless, allowing you to wake up to fresh-baked aroma.

Ingredients

Scale
  • 1 ½ cups warm milk
  • 2 packets active dry yeast (4 ½ teaspoons)
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and cooled
  • 4 to 4 ½ cups all-purpose flour
  • ½ cup softened butter (for filling)
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon nutmeg
  • 4 ounces full-fat brick cream cheese, softened
  • 1 ½ cups powdered sugar, sifted
  • 1–2 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Instructions

  1. In a stand mixer bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
  2. Add salt, eggs, and melted butter. Mix on low until combined.
  3. Gradually add flour, one cup at a time, switching to medium speed. Knead for 5 minutes until the dough is soft, slightly sticky, and pulls away from the sides of the bowl.
  4. Place dough in a lightly greased bowl, cover tightly with plastic wrap, and refrigerate overnight (up to 24 hours).
  5. Turn dough out onto a floured surface and roll into a 12×18 inch rectangle.
  6. Spread softened butter evenly over the dough, leaving a small border.
  7. Mix brown sugar, cinnamon, and nutmeg; sprinkle evenly over the butter.
  8. Roll dough tightly like a jelly roll starting from the long edge and pinch the seam to seal.
  9. Cut into 12 equal pieces using dental floss or a serrated knife and place in a greased 9×13 inch baking pan.
  10. Cover loosely with plastic wrap and let rise at room temperature for 30-45 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
  12. While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy and spreadable.
  13. Let rolls cool in the pan for 5 minutes, then spread glaze over warm rolls. Serve warm.

Notes

Ensure milk is warm but not hot to avoid killing the yeast. Use full-fat brick cream cheese for the glaze, not spreadable tub cream cheese. For clean cuts without squishing the rolls, use dental floss. Do not overbake as rolls continue to cook in the pan.

  • Prep Time: 20 minutes (plus overnight rise)
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 28
  • Sodium: 350
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 6

Keywords: overnight cinnamon rolls, cream cheese glaze, breakfast recipe, weekend baking, make ahead breakfast, yeast dough, homemade cinnamon rolls

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Find it online: https://smartdinnerecipes.com/overnight-cinnamon-rolls-5-ingredient-glaze/