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Easy Overnight Cinnamon Rolls with Cream Cheese Icing

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These overnight cinnamon rolls offer a hands-off approach to a soft, fluffy, and flavorful breakfast treat topped with tangy-sweet cream cheese icing. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk, warmed (240 ml / 1 cup)
  • ⅓ cup granulated sugar (67 g / 0.33 cup)
  • ⅓ cup unsalted butter, melted (75 g / 0.33 cup)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 3 ½ cups all-purpose flour (440 g / 3.5 cups), plus extra for dusting
  • ⅔ cup brown sugar, packed (135 g / 0.67 cup)
  • 2 tablespoons ground cinnamon
  • ⅓ cup unsalted butter, softened (75 g / 0.33 cup)
  • 4 ounces cream cheese, softened (113 g / 0.5 cup)
  • ¼ cup unsalted butter, softened (57 g / 0.25 cup)
  • 1 to 1 ½ cups powdered sugar (120–180 g / 1 to 1.5 cups), sifted
  • ½ teaspoon pure vanilla extract
  • 1–2 tablespoons milk or heavy cream (optional)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk (110°F/43°C) with the granulated sugar and yeast. Stir gently and let it sit for 5–10 minutes until foamy and bubbly.
  2. Mix the dough: Stir in the melted butter, salt, and egg until combined. Gradually add the flour, about a cup at a time, mixing well after each addition until a soft, slightly sticky dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead for 5 minutes on medium speed using a stand mixer.
  4. First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the filling: Mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter.
  6. Roll out the dough: Punch down the risen dough and roll it into a 16×12-inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  7. Shape the rolls: Roll the dough tightly from the long edge into a log. Pinch the seam to seal. Slice into 12 even rolls about 1 ½ inches thick.
  8. Arrange and chill: Place rolls in a greased 9×13-inch pan with space between each. Cover tightly and refrigerate overnight (8–12 hours).
  9. Bake in the morning: Remove rolls from fridge and let sit at room temperature for 20–30 minutes. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden and cooked through.
  10. Make the cream cheese icing: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk or cream to desired consistency.
  11. Serve: Spread icing generously over warm rolls and enjoy immediately.

Notes

If rolls brown too quickly, tent with foil halfway through baking. Let rolls rest after refrigeration before baking for even cooking. Milk temperature should be warm (about 110°F) to activate yeast properly. For dairy-free, use plant-based milk and vegan cream cheese. For gluten-free, use a 1:1 gluten-free baking flour blend. Cream cheese icing consistency can be adjusted with milk or powdered sugar.

Nutrition

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

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