Cinnamon rolls are one of the best breakfast foods ever invented. With these overnight rolls, most of the work takes place the evening before so you can wake up in the morning and be just 1 hour away from delicious, gooey homemade cinnamon rolls that are coated with a cream cheese glaze.
This is a good basic cinnamon roll recipe that won’t disappoint, but I’ve also made the recipe with apples added to the filling and they’re equally delicious. This is also an easy recipe to double. Typically, I divide a single recipe into 12 rolls and a doubled recipe into 18, but you can divide into more or less depending on how many people you need to feed and how large you want the rolls to be. If you go really small or really large, you may need to tweak the baking time.
- 4 egg yolks
- 1 egg
- 1/4 cup sugar
- 2 tsp vanilla
- 6 Tbsp butter, melted
- 3/4 cup milk
- 4 cups flour
- 2 1/4 tsp yeast
- 6 Tbsp very soft butter
- 1 cup light brown sugar
- 2 Tbsp cinnamon
- 4 Tbsp softened butter
- 4 oz softened cream cheese
- 1 tsp vanilla
- 1 1/2 – 2 cups powdered sugar
The night before, beat together the egg yolks, egg, sugar, butter, vanilla, milk, and 2 cups of the flour in the bowl of a stand mixer until well combined. Add the yeast and 1 1/4 cups of the flour. With the dough hook, knead on low for 5 minutes.
Add up to the remaining 3/4 cup of the flour if needed. Knead the dough for 5 more minutes or until the dough clears the sides of the bowl. Transfer to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled.
Turn the dough out onto your lightly floured board. Roll out to a rectangle, about 12×18 to get 12 rolls. Make the rectangle shorter or longer if you would like fewer or more rolls. Spread the softened butter over the surface using an offset spatula (or your fingers). Mix together the brown sugar and cinnamon and sprinkle over the butter.
Roll the dough up starting with the edge closest to you. Pinch the dough together when rolled up. Cut into 12 rolls. Place in a buttered baking dish – I used an oval dish and could only fit 10 (I baked the remaining 2 in another dish) but a 9×13 should fit all 12 rolls. Let rise in a warm place for 1 to 2 hours or until the rolls have risen noticeably. Cover with plastic wrap and place in the fridge overnight.
In the morning, take the rolls out and let sit until they come to room temperature, about 30 minutes. (This is also a good time to take the butter and cream cheese out of the fridge to soften.) Meanwhile, preheat the oven to 350 F. Take the plastic wrap off the dish and bake for 25-30 minutes or until golden.
While the rolls are in the oven, mix the butter and cream cheese together until smooth. Add the vanilla and 1 1/2-2 cups of powdered sugar, until the glaze is desired consistency. When the rolls come out of the oven, spread the glaze over the warm rolls so it melts a little into the rolls. Serve warm and enjoy!