Description
These Big and Fluffy Overnight Cinnamon Rolls are soft, pillowy, and filled with a sweet cinnamon sugar mixture. Made with an overnight rise option, they develop enhanced flavor and texture. The rolls are baked until golden brown and topped with a rich, creamy brown butter cream cheese icing, making them a perfect indulgent breakfast or dessert treat.
Ingredients
Scale
Dough
- 3 1/2 – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 1 tablespoon brown sugar
- 3 eggs, at room temperature
- 6 tablespoons salted butter, at room temperature
Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons salted butter, at room temperature
Icing
- 4 tablespoons salted butter
- 6 ounces cream cheese, at room temperature
- 2–3 cups powdered sugar
- 1–2 tablespoons hazelnut liqueur (optional)
- 2 teaspoons vanilla extract
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine the all-purpose flour, instant yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Mix with a dough hook on medium speed until the flour is fully incorporated and a smooth dough forms, about 4-5 minutes. If the dough is sticky, gradually add more flour, a 1/4 cup at a time. Cover the bowl with plastic wrap and let it rest at room temperature for 15 minutes to 1 hour.
- Prepare the filling: In a separate bowl, mix together the brown sugar, granulated sugar, and ground cinnamon. Butter a 9×13 inch baking pan or similar-sized round pan to prevent sticking.
- Roll out the dough and fill: Punch down the rested dough and transfer it to a lightly floured surface. Roll it out into a large rectangle approximately 12 by 18 inches. Spread 6 tablespoons of softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top. Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the sealed edge to keep the log from unrolling. Using a sharp knife, cut the log into 12 equal rolls.
- Arrange and rise: Place the 12 rolls cut side up into the prepared baking dish. Cover with plastic wrap. Let the rolls rise at room temperature for 20 minutes if baking immediately, or refrigerate overnight for a slower rise and enhanced flavor.
- Bake the rolls: Preheat the oven to 350°F (175°C). Remove the rolls from the fridge if cold, allowing them to come slightly closer to room temperature. Bake the rolls for 25 to 30 minutes, or until they are golden brown and cooked through.
- Make the icing: In a small saucepan over medium heat, melt 4 tablespoons of butter and allow it to brown lightly until it smells toasted and nutty, about 2-3 minutes, taking care not to burn it. In a mixing bowl, beat the cream cheese until smooth. Gradually add the warm brown butter, then whisk in 2-3 cups of powdered sugar, vanilla extract, and a pinch of salt. Stir in 1-2 tablespoons of hazelnut liqueur if desired for extra flavor.
- Glaze and serve: Spread the warm icing generously over the baked cinnamon rolls while they are still warm. Serve immediately and enjoy the big, fluffy, tender cinnamon rolls.
Notes
- For best results, allow the rolls to rise overnight in the refrigerator for a deeper flavor and better texture.
- If you don’t have hazelnut liqueur, you can omit it or substitute with a teaspoon of almond extract for a similar nutty flavor.
- Ensure the butter and cream cheese for the icing are at room temperature for smooth and easy mixing.
- These cinnamon rolls can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat gently before serving.
- Use a sharp knife or dental floss to cut the rolls and prevent squashing their fluffy texture.
- Prep Time: 20 minutes (plus 1 hour resting or overnight rise)
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: overnight cinnamon rolls, fluffy cinnamon rolls, easy cinnamon rolls, cream cheese icing, brown butter frosting, breakfast pastry
