DOLCEAMERICANA.BLOG
Overnight Cinnamon Rolls
These Cinnamon Rolls are fluffy and delicious! They are perfect for a special Mother’s day brunch or for Sunday breakfast. And the best part is that you can begin the prep the day before so that you are not rushing around the morning of!
Ingredients:
Dough:
- 1 cup lukewarm water + 4 1/2 tsp dry yeast
- 2 tablespoons of butter
- 1 cup boiling water
- 1/2 sugar
- 3 teaspoons salt
- 2 lightly beaten eggs
- 6 cups of flour
Filling:
- 4 tablespoons butter
- 1 cup cinnamon sugar
Cream Cheese Icing:
- 6 tablespoons butter
- 6 cups powdered sugar
- 4 ounces cream cheese, softened
- 1 1/2 teaspoons almond flavoring
- Add milk as needed
After you have mixed all the ingredients together with a spoon or with your electric stand mixer. Knead the dough well with floured hands until it feels smooth without any chunks of flour in it. Around 4-5 minutes.
After you have kneaded your dough, place it in a greased bowl. Next cover your bowl well with a lid or with plastic wrap and place in the refrigerator overnight.
When you wake up in the morning take your dough out of the refrigerator and roll it out on a well floured surface. Create a rectangle shape approximately 16 inches wide by 20 inches long. You don’t need to be precise.
When you have rolled out your dough melt approximately 4 tablespoons of butter and spread it evenly over the dough with a spatula. The dough should be well-coated, so just melt more butter if it doesn’t feel like you have covered your entire surface well enough.
Next sprinkle cinnamon-sugar over the entire surface of your dough. Spread it evenly.
When you have coated your dough well with butter and cinnamon sugar, then roll it width wise (so that the length of the dough remains and your tube will be smaller- see photo) into a tube-like shape.
Grease your 9×13 pan well! I like to melt a little butter into the bottom of the pan.
Slice off 12 rolls, about 2.5 inches in width each and place them flat in your 9×13 pan. Place the 9×13 pan in a warm dry place and allow to rise double their size.
Bake in the oven at 400°F for approximately 12 minutes or until they are golden brown.
Allow to cool slightly and then add your cream cheese icing. I usually do half with the icing and half without (I do not care for the extra sweetness).
Here is my cinnamon roll…I make my little corner more like a sticky bun because I do not like the frosting, but the frosting recipe is included if you prefer!
Enjoy!