45 min + overnight rise
12 rolls
Cinnamon rolls for breakfast or brunch? No problem at all, with the overnight method. Overnight cinnamon rolls are shaped and formed the night before, rise while you sleep, and are ready to bake and glaze in the morning.
  • FOR THE DOUGH
  • 1 cup warm water
  • 2 Tablespoons unsalted butter, softened
  • 1 egg
  • 3 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon instant dry yeast
  • FOR THE FILLING
  • 2/3 cup sugar, either granulated or brown
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 Tablespoons unsalted butter, softened
  • FOR THE GLAZE
  • 1/2 cup whipped cream cheese
  • 2 Tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons milk, if needed

Brunch is a lot easier at my house, since I’ve been making overnight cinnamon rolls. Everybody loves them, and you can’t beat the convenience.

step 1: make the dough

If you use a bread machine, select dough cycle, and allow the cycle to complete through rising.

Lacking a bread machine, dump all the ingredients into the bowl of a stand mixer, and using the dough hook, mix at low speed 4-5 minutes. Turn the mixer off and let the dough rest 15 minutes (autolyze) and then mix the dough again at about speed 3 until it completely cleans the sides of the bowl, and is smooth and elastic. Remove the dough hook, cover the bowl, and let rise at room temperature for about 2 hours.

While the dough rises, mix the sugar and spices together in a bowl and set aside for later use.

step 2: form the rolls

When the dough has at least doubled in bulk, if not tripled, dump it out onto a lightly floured surface. Do NOT add any more flour than you have to. This dough is a bit slack, but it takes away the tenderness if you try to knead in too much flour. Just kind of press it out as best you can without incorporating too much extra flour.

Roll or stretch the dough into a large rectangle, try for 18 x 9 inch.  Spread it with 2 tbsp softened butter or margarine. (Not melted, softened) Sprinkle evenly with the filling mixture. It will seem like a lot, but put it all on there! Roll up, beginning at the long side. Pinch edge to seal. Cut roll into 12 rolls – I like to use dental floss for this, garroting off pieces one by one.

step 3: overnight rise

Place the rolls in a well-greased 13 x 9 pan. These will not quite fill the pan, but any smaller and the rolls climb out! Cover the pan loosely with plastic wrap, and refrigerate overnight.

step 4: bake

In the morning, take rolls out of the fridge, and let them stand on the counter 30 minutes or so. Set the oven to 375˚F (190˚C), and put the pan into the cold oven.

Bake 25 to 30 minutes or until golden. Let cool at least 30 minutes before topping with glaze.

step 5: glaze rolls and serve

Mix all the glaze ingredients in a small bowl. Add a bit of milk if it needs to be thinner, or more sugar for thicker. Spread the glaze over warm (not hot!) rolls, and serve.

 

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