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Overnight Cinnamon Rolls

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Ingredients
  

Dough

  • 1/4 cup lukewarm milk
  • 1 tablespoon active dry yeast
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs beaten
  • 1 teaspoon vanilla bean paste
  • 1/2 cup unsalted butter cubed, room temperature

Cinnamon Roll Filling

  • 1/2 cup unsalted butter room temperature
  • 1/3 cup ground cinnamon
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla bean paste
  • Pinch kosher salt

Cream Cheese Glaze

  • 2 tablespoons unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • Pinch kosher salt
  • 1 tablespoon heavy cream or milk

Instructions
 

For Dough

  • In the bowl of your stand-up mixer, add lukewarm milk (~100℉). Mix in active dry yeast and allow to activate 8-10 minutes, until foamy.
  • In a medium bowl, whisk together flour, sugar and salt. To the bowl with the milk & yeast mixture, add the beaten eggs and vanilla. Then, add all of the flour mixture at once.
  • Attach the dough hook to your mixer and mix on low until dough becomes cohesive. Add cubes of butter slowly with mixer still on low.
  • Beat on medium speed for about 5 minutes until the dough is completely cohesive, smooth, and not sticky. The dough will start unsticking from the sides of the bowl. Remove the dough from the hook and the bowl and form it into a ball.
  • Transfer the ball of dough to a large, lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.

For Filling:

  • Mix and mash butter, cinnamon, brown sugar, white sugar, vanilla, and salt until completely smooth. You can use the mixer with a paddle attachment, or by hand using a spatula like I did.

To Assemble Rolls

  • After two hours or the next day, remove the dough from the fridge. Dump dough out ibti a floured surface and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22.
  • Add the filling to the dough and spread into a thin layer, using an offset spatula. Spread the filling pretty close to the edges. Starting from the edge away from you, roll the dough towards you, horizontally, into a firm log.
  • Slice the dough into two and carefully transfer to a cutting board or sheet pan. Place them in the freezer to chill for 10 minutes. Slicing cold dough is way easier!
  • Remove from the freezer and slice the rolls into 12 1 1/2-inch rolls.
  • Transfer to a greased 9 x 13 baking pan. Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size.
  • Preheat the oven to 350 degrees F. Bake in center rack for 18 to 20 minutes.

For Cream Cheese Icing

  • Using your stand-up mixer with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream/milk. Beat until smooth.

To Serve

  • When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing and enjoy!