Overnight Cinnamon Rolls with Cream Cheese Icing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 180 min · vegetarian

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Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp instant yeast
• 1/4 cup whole milk
• 1/4 cup granulated sugar
• 1 large eggs
• 1 3/4 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 cup light brown sugar
• 1/4 tbsp ground cinnamon
• 1/2 oz cream cheese
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract

Method (tap to check — screen stays awake)

1. Warm the milk to 110F, stir in the yeast and 1 tbsp of the granulated sugar, and leave 5 minutes until it foams. If nothing happens the yeast is dead and the day is lost, so check here.
2. Add the remaining granulated sugar, the eggs, 6 tbsp melted butter, the salt and the flour, and knead 8 minutes in a mixer or 10 by hand until the dough is smooth and only slightly tacky.
3. Cover and rise at room temperature 60 to 75 minutes until doubled.
4. Roll the dough into a 12x18-inch rectangle, spread with 4 tbsp softened butter, and scatter over the brown sugar mixed with the cinnamon, leaving a 1/2-inch bare border at the far long edge.
5. Roll up from the long side, seal the seam, and cut 12 rolls with unflavoured dental floss rather than a knife, which squashes them.
6. Arrange in a buttered 9x13 dish, cover tightly and refrigerate 8 to 12 hours.
7. In the morning, leave the dish at room temperature 45 minutes while the oven heats to 350F.
8. Bake 28 to 32 minutes until deep gold and the center roll registers 190F; underbaked middles are the classic failure of a pan this deep.
9. Beat the cream cheese, powdered sugar and vanilla with a splash of milk until spreadable, and ice the rolls while still warm.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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