Description

These Big and Fluffy Overnight Cinnamon Rolls are perfectly soft with a rich buttery cinnamon swirl and a luscious cream cheese brown butter icing. The dough is made using instant yeast for a quick rise, rolled with a sweet cinnamon-sugar filling, and allowed to rise overnight in the fridge for maximum flavor and tenderness. Baked to golden perfection and topped with a decadent glaze, these cinnamon rolls are ideal for a special breakfast or brunch 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 (for spreading on dough)

Baking Prep

Butter for greasing the 9×13 inch baking pan

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
Pinch of salt

Instructions

Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of room temperature butter. Mix on low speed until the dough forms and all flour is incorporated, about 4-5 minutes. If the dough is too sticky, gradually add flour by 1/4 cup increments until manageable. Cover the bowl with plastic wrap and let rest at room temperature for 15 minutes up to 1 hour to allow the dough to relax.
Prepare the filling: In a small bowl, mix together 1/2 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons ground cinnamon. Butter a 9×13 inch baking pan or a similarly sized round baking dish well to prevent sticking.
Roll out the dough: Punch down the rested dough and transfer it to a lightly floured surface. Roll the dough into a large rectangle measuring approximately 12 by 18 inches. Evenly spread the 6 tablespoons of softened butter over the dough’s surface. Sprinkle the cinnamon sugar filling evenly over the buttered dough.
Form the rolls: Starting from the long edge nearest you, tightly roll the dough log towards the other edge. Pinch the seam tightly to seal the roll. Using a sharp knife or dental floss, cut the log into 12 equal rolls and place them snugly into the prepared baking pan.
Proof the rolls: Cover the pan with plastic wrap and let the rolls rise for about 20 minutes at room temperature or transfer the covered pan to the refrigerator to rise slowly overnight. This overnight rise enhances the flavor and texture.
Bake the rolls: Remove the rolls from the refrigerator if chilled. Preheat your oven to 350°F (175°C). Bake the rolls in the prepared pan for 25 to 30 minutes, or until they are puffed and golden brown on top.
Make the icing: While the rolls bake, melt 4 tablespoons of butter in a small saucepan over medium heat. Allow it to brown lightly until it emits a toasted, nutty aroma, about 2-3 minutes. Remove from heat. In a medium bowl, whisk together the cream cheese until smooth. Gradually add the browned butter, mixing well. Slowly incorporate 2 to 3 cups powdered sugar, vanilla extract, hazelnut liqueur if using, and a pinch of salt. Whisk until the icing is creamy and spreadable.
Glaze and serve: Once the rolls are baked and still warm, generously spread the cream cheese brown butter icing over the top. Serve immediately and enjoy the rich, soft, and flavorful cinnamon rolls.

Notes

For best results, use room temperature ingredients to ensure the dough mixes evenly.
Adjust the amount of flour slightly depending on humidity and flour brand to avoid dry or sticky dough.
The hazelnut liqueur in the icing is optional but adds a lovely depth of flavor; substitute with vanilla extract only if preferred.
If you do not want to refrigerate the rolls overnight, allow them to rise at room temperature until doubled in size, about 1.5 hours.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate up to 4 days; reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: overnight cinnamon rolls, fluffy cinnamon rolls, cream cheese icing, brown butter icing, breakfast rolls, cinnamon swirl rolls