Fluffy Overnight Cinnamon Rolls with Cream Cheese Frosting

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Soft, gooey, and irresistibly topped with creamy frosting—perfect for brunch or special breakfasts!

  • Servings: Makes 12 rolls

  • Prep Time: 30 min (+ 2 rises: 2–3 hr or overnight)

  • Cook Time: 20 min

  • Total Time: 2½ hr (or overnight prep option)

  • Dietary Badges: Vegetarian, Nut-free, Can be lactose-free/low sugar with swaps

✅ Ingredients

(Exact measurements below in Ingredients section)

  • Active dry yeast

  • Warm water (110–120°F)

  • Granulated sugar

  • Buttermilk

  • Eggs

  • Unsalted butter

  • All‑purpose flour

  • Kosher salt

  • Brown sugar + cinnamon filling mix

  • Cornstarch

  • Cream cheese frosting

🧑‍🍳 Instructions

  1. Bloom yeast in warm sugar-water.

  2. Add eggs, buttermilk, butter, and flour—knead into dough.

  3. Let dough rise until doubled.

  4. Roll into rectangle, spread filling, then roll and cut into 12.

  5. Place in pans, let rise again.

  6. Bake until golden (∼20 min).

  7. Beat cream cheese frosting and spread on warm rolls.

💡 Notes

  • Use warm water for proper yeast activation.

  • For overnight preparation: refrigerate after rolling and cutting—bake next morning!

  • See below for no–stand‑mixer, dairy‑free, sugar‑swap options.

Thesis:
This recipe-first post delivers a full cinnamon roll experience—from dough to frosting—clearly laid out for easy following at a glance, yet rich with technique and flexibility.

II. Brief Introduction

Cinnamon rolls are the ultimate comfort food—warm, cinnamon‑spiced spirals smothered in creamy frosting. These classic rolls have fluffy, soft centers and lightly crisp edges. This version includes a smart overnight option, meaning you can prepare the rolls ahead of time for fresh, bakery‑style rolls in the morning—without an early start. Whether it’s a weekend brunch or a festive treat, these rolls are sure to impress.

III. Step‑by‑Step Cooking Guide

A. Blooming the Yeast & Making Dough

  1. Bloom Yeast: In the mixer bowl, whisk warm sugar water (110–120°F) and sprinkle yeast. Wait 5–10 min until foamy—like a beer head.
    Tip: If it doesn’t bubble, your yeast might be inactive—start over.

  2. Add Wet Ingredients: Melt 6 Tbsp butter. Add melted butter, buttermilk, and eggs to yeast mixture. Mix on low.

  3. Stir in Flour & Salt: Add 4 cups flour gradually, then salt. Add enough remaining flour (about 1–1½ cups) until dough forms a gently tacky ball.

  4. Knead: Knead with mixer on medium-high for 5 minutes until smooth; or by hand for 3–5 minutes on a floured surface.

(Insert process photo: dough kneading in mixer or by hand.)

B. First Rise

  1. Proof Dough: Coat a clean bowl with 1 Tbsp melted butter, place dough upside-down (sealing sides), flip it over, cover loosely, and let rise in a warm spot 60–90 min or until doubled.

C. Rolling & Filling

  1. Roll Dough: On floured surface, knead briefly and roll into 18″×24″ rectangle.

  2. Apply Filling: Soften ½ cup butter, spread over dough leaving a 1″ edge. Whisk brown sugar, cinnamon, and cornstarch, then sprinkle evenly and gently press in.

(Insert process photo: spreading filling over rolled dough.)

D. Cutting & Second Rise

  1. Roll & Slice: Roll tightly from the long edge, seal ends, slice into twelve 2″ rolls.

  2. Arrange in Pans: Grease two 9×13 pans. Arrange in 2 rows of 3 per pan (ends face down). Cover and rise in warm place another 60–90 min or until doubled.
    Overnight option: Refrigerate covered after placing in pans, bake the next morning.

E. Bake & Frost

  1. Preheat Oven: Heat to 350°F. Bake rolls about 20 min, rotating pans halfway, until golden.

  2. Make Frosting: Beat room-temp cream cheese and butter until smooth, add powdered sugar, lemon juice, vanilla, and salt—beat 3–5 min until fluffy.

  3. Frost Rolls: Immediately spread half the frosting on each pan using all of it. Serve warm.

IV. Ingredient Details & Substitutions

Why These Ingredients?

  • Yeast + sugar + warm water guarantees a proper rise.

  • Buttermilk enriches flavor and tenderizes.

  • Cornstarch in filling prevents sugar from caramelizing too fast and oozing out.

Tips & Substitutes

  • All‑purpose flour: Bread flour works for a chewier texture.

  • Butter: Soy or vegan butter works for dairy‑free.

  • Brown sugar: Coconut sugar or date sugar for less refined sweetness.

  • Cinnamon: Use 2 tsp of pumpkin spice for fall flavor.

Equipment Options

  • No stand mixer? Mix by hand per Donna’s note—knead on countertop.

  • No rolling pin? Use a wine bottle wrapped in plastic.

V. Recipe Variations & Presentation

  • Add-ins: Toss in ½ cup chopped nuts or raisins with the filling.

  • Glaze Swap: Replace cream cheese frosting with vanilla or maple drizzle.

  • Diet Tweaks:

    • Lower sugar: Reduce powdered sugar to ¾ cup.

    • Lactose‑free: Use plant-based buttermilk and non‑dairy cream cheese.

Serving Suggestions:

  • Pair with coffee, espresso, or chai tea.

  • Present fresh fruit on the side (like sliced oranges or berries).

  • For special events, warm rolls in foil-lined basket with decorative napkins.

VI. Storage & Make‑Ahead Info

  • Refrigeration: Store rolls in airtight container, 3–4 days; icing may settle—just reheat/warm before serving.

  • Freezing: Freeze uniced rolls individually in bags for up to 2 months. Thaw overnight and warm in oven.

  • Reheating: Microwave single rolls for ~10–15 sec or heat pan in oven at 300°F for 10–12 min.

  • Overnight Rise: As noted—prepare the night before, rise in fridge, bake the next morning. Add 5–7 min to baking time for cold dough.

VII. Nutrition (per roll)

  • Calories: 627 kcal

  • Carbs: 97 g | Sugar: 46 g

  • Fat: 23 g (Sat 14 g) | Protein: 9 g

  • Cholesterol: 89 mg | Sodium: 544 mg

  • Fiber: 3 g | Calcium: 72 mg | Iron: 3 mg

  • Diet Tags: Vegetarian; Allergens: dairy, gluten, eggs. Dairy‑free or gluten‑free with ingredient swaps.

VIII. Frequently Asked Questions (FAQs)

Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend with xanthan gum—texture will be slightly denser.

Q: Why didn’t my dough rise?
A: Ensure water is 110–120°F (lukewarm), not hot. Also confirm yeast is fresh (check expiration).

Q: Can I freeze with frosting?
A: Better to freeze un-frosted rolls for freshness. Add frosting when you thaw and warm.

Q: Rolls are dry—why?
A: Likely under-proofed or over-baked. Ensure dough doubles in size before baking, and bake until just golden.

IX. Story Behind the Recipe

These cinnamon rolls started as a cozy weekend ritual in my kitchen. One snowy Saturday, I wanted warm, homemade rolls but hated waking early—so I tried an overnight rise. The next morning, I awoke to my kitchen smelling of cinnamon and sweet dough—fresh-baked rolls without the early wake-up. Instant family favorite—and now a staple in our weekend brunch rotation!

X. Reader Interaction

Let’s chat! Did you try the overnight method or add your own twist (like nuts or glaze)? Post below—I love hearing your variations!
Rate & Share: If these rolls brought joy and gooey goodness to your table, please leave a review and share a photo tagging @KristyCookRecipes.

XI. Call-to-Action

Try these fluffy cinnamon rolls this weekend—or prep the night before for a show-stopping morning treat. Share your results, tag your photos, and join our baking community. Hit that ⭐ rating if these became your new cinnamon roll go-to!

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