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. Who wants to get up early and fuss a lot?
They’re perfect as the weather turns cooler, or for any day when you might expect a chilly morning. The dough is made, and the rolls formed, the night before. They spend a good 8 to 12 hours in the refrigerator, rising while the household sleeps – and then are baked in the morning.
I highly recommend these overnight cinnamon rolls. But be warned – they won’t last! Don’t expect any leftovers at all.
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.
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.
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.
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.
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.
Overnight Cinnamon Rolls
Ingredients
FOR THE DOUGH
- 1 cup warm water
- 2 Tbsp unsalted butter softened
- 1 egg
- 3 ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 1 Tbsp instant dry yeast
FOR THE FILLING
- ⅔ cup sugar, either granulated or brown
- 1 Tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 Tbsp unsalted butter, very soft
FOR THE GLAZE
- ½ cup whipped cream cheese
- 2 Tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk, as needed
Instructions
MAKE THE DOUGH
- If you use a bread machine, add all ingredients, 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 for the filling together in a bowl and set aside for later use.
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.
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.
ON BAKING DAY
- 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.
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.