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Overnight Cinnamon Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Claire
  • Prep Time: 45 minutes
  • Cook Time: 28 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This overnight cinnamon roll recipe features a soft and tender dough made with a tangzhong technique for extra moisture and fluffiness. Filled with a cinnamon sugar mixture and brushed with butter, these rolls are proofed slowly in the refrigerator and baked until golden brown. Topped with a creamy vanilla icing, they make the perfect sweet breakfast or dessert treat.

Ingredients

Scale

Tangzhong

  • ½ cup whole milk 118ml
  • ¼ cup water 59ml
  • ¼ cup bread flour 35g

Dough

  • 4⅓ cups bread flour 574g, spooned and leveled, plus extra if sticky
  • ¼ cup powdered milk 35g
  • ¼ cup granulated sugar 56g
  • 1 tablespoon instant yeast 8g
  • ½ teaspoon salt 4g
  • 1¼ cups whole milk 290g, room temperature
  • 2 large eggs, room temperature
  • 1 additional large egg yolk, room temperature
  • 6 tablespoons salted butter 84g, softened and melted
  • 1 tablespoon vegetable or canola oil for coating the proofing bowl

Filling

  • ½ cup salted butter 113g, softened
  • 1 cup dark brown sugar 215g, packed
  • 2 tablespoons corn starch
  • 2 tablespoons ground cinnamon

Topping

  • ¾ cup heavy cream

Icing

  • 2 tablespoons salted butter, melted
  • 1 cup powdered sugar
  • ¼ cup heavy cream
  • ½ tablespoon vanilla bean paste

Instructions

  1. Prepare Tangzhong: In a small saucepan, whisk together ½ cup whole milk, ¼ cup water, and ¼ cup bread flour over medium heat. Cook while whisking until the mixture thickens and becomes gelatinous, about 1 to 2 minutes. Remove from heat and set aside to cool.
  2. Make Dough: In a large bowl or stand mixer with a dough hook, combine 4⅓ cups bread flour, ¼ cup powdered milk, ¼ cup sugar, 1 tablespoon instant yeast, and ½ teaspoon salt. Add 1¼ cups whole milk, 2 large eggs, and 1 egg yolk, mixing briefly for 15 seconds. Mix in the melted 6 tablespoons butter and cooled tangzhong until sticky dough forms. Cover and rest for 20 minutes.
  3. Knead Dough: Knead the dough on medium-high speed for about 10 minutes until smooth, elastic, and slightly tacky but not sticky. Coat a large bowl with 1 tablespoon vegetable or canola oil. Place the dough in the bowl and turn to coat all sides. Cover with cling wrap and let rise in a warm place for 1 hour until doubled in size.
  4. Shape Dough: Punch down the risen dough and turn it onto a lightly floured surface. Shape into a rectangle and roll out to a 16×18-inch rectangle. Line a 12×17-inch rimmed baking pan with parchment paper.
  5. Prepare Filling: Partially melt ½ cup salted butter briefly in the microwave until creamy but not fully liquid. Brush the butter evenly over the dough surface. In a bowl, combine 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon. Sprinkle the mixture evenly over the butter, leaving a ½ to 1-inch border along one short edge. Use a rolling pin to press the sugar mixture firmly into the dough.
  6. Cut and Roll: Using a pizza cutter or pastry cutter, cut the dough into 12 equal strips about 1⅓-inch wide, starting from the shorter (16-inch) side. Roll each strip tightly starting with the sugared end to form pinwheels, sealing the edge with the bare dough end. Optionally brush extra butter to help seal.
  7. Arrange for Second Rise: Place the rolls close together on the prepared pan. Pour ¾ cup heavy cream evenly over the tops of the rolls. Cover loosely with plastic wrap and refrigerate immediately for a slow second rise of 8 to 12 hours until rolls are puffy and touching.
  8. Bake: Preheat oven to 350ºF. Bake the rolls on the lowest rack for 24 to 28 minutes until golden brown and the internal temperature reaches 190ºF. Transfer the pan to a wire rack to cool slightly.
  9. Make Icing: Melt 2 tablespoons salted butter in a bowl. Whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth and creamy.
  10. Finish: Spread the warm rolls with the icing generously. Serve warm for best gooey texture.

Notes

  • For a fluffier dough, make sure to fully cool the tangzhong before mixing it into the dough.
  • Partial melting the butter for the filling helps it spread evenly without becoming too thin and running off.
  • If your kitchen is cold, proof the dough slightly longer or near a warm oven to ensure it doubles in size properly.
  • The heavy cream poured over rolls before the second rise is optional but adds extra moisture and richness.
  • You can prepare the rolls the night before baking to enjoy fresh cinnamon rolls in the morning.
  • Use an instant-read thermometer to check doneness for perfectly baked rolls.
  • For extra gooey icing, increase the icing ingredients by 1.5 times.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://butterybowl.com/overnight-cinnamon-roll-recipe/