Overnight Cinnamon Rolls

These light and fluffy buttermilk cinnamon rolls with cream cheese frosting are the best I have ever tasted. Most of the work is done the night before, so you can wake up to fresh cinnamon rolls!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

Cinnamon.Rolls. Are there two better words in the English language? I really don’t think so. I think waking up on a Saturday morning to a freshly baked cinnamon roll might just be the best thing ever. But if you’re making the real deal from start to finish with the yeast and the rising and the rolling and the slicing, then you are looking at cinnamon rolls for lunch rather than breakfast! And that’s why overnight cinnamon rolls are here to save the day.

Before I continue though – did everyone enter my Hodgson Mill giveaway the other day? The giveaway closes tomorrow at 11:59 pm so head to this post to check it out and enter!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

This recipe is one of my top five favorite things that I have ever made. Ever. Can you look at that picture and not drool? I can’t. The light and fluffy rolls with the brown sugar cinnamon mixture oozing out and the cream cheese frosting slathered on top?? Heavenly. But fine, if that picture doesn’t have you drooling then how about this one?

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

That right there is the best bite in the whole pan. Look at all that cinnamon!! I didn’t mess around with these cinnamon rolls – the more cinnamon, the better!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

This recipe comes from Averie Cooks – check out her post for some great cinnamon roll making tips! But I’ll share some of my tips too.

I can’t lie and tell you these rolls were easy to make – they are definitely time consuming and are not the simplest things. But I really think they are worth every ounce of effort. Plus you can do the majority of the work the night before, so that when you wake up all you have to do is let them rise and bake them!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

So the night before you want to eat these, you need about 3 hours to get everything ready. First you make the buttermilk dough – a stand mixer is extremely helpful for kneading this dough. It is a very sticky dough, and you want to add as little extra flour as possible so that they stay light and fluffy. Then the dough needs to rise for about 2 hours until it is nice and puffy.

Then you roll out the dough into a rectangle, slather it with butter and generously sprinkle it with brown sugar and cinnamon – that’s the good part!!! Roll up the dough into a tight log and then slice it into 12 rolls. Place them on your pan, cover tightly with plastic wrap, and into the fridge they go until the next morning!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

Let’s talk about cream cheese frosting for a minute – you can make it the night before or the morning of. I like to make it the night before – less work in the morning! You just put it in the fridge with the rolls overnight, and then when you take the rolls out to rise, take out the frosting as well to come to room temperature.

My morning-of strategy is to wake up and take the rolls out of the fridge to rise. It will take about an hour for them to puff up and nearly double in size. While they are rising, I workout! Because trust me, you will not be able to eat just one of these – so a solid workout is necessary! Then after about an hour, pop the rolls into the oven and 22 minutes later, you will have the most gorgeous, puffy cinnamon rolls, and your house will smell incredible. Spread on the icing while the rolls are hot and devour immediately!

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

If you come to my house, this is how I will greet you:

Light and Fluffy Overnight Buttermilk Cinnamon Rolls | chezcateylou.com

Ha, ok, maybe not – but let’s pretend I always have a tray of freshly baked cinnamon rolls waiting for people :)

Overnight Buttermilk Cinnamon Rolls with Cream Cheese Frosting

Overnight Buttermilk Cinnamon Rolls with Cream Cheese Frosting

These light and fluffy buttermilk cinnamon rolls with cream cheese frosting are the best I have ever tasted. Most of the work is done the night before, so you can wake up to fresh cinnamon rolls!

Ingredients

    For the Dough:
  • 4 cups all-purpose flour (plus extra if needed)
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 3 large eggs, lightly whisked
  • 3/4 cup buttermilk, warmed to the temperature specified on your yeast packet (usually 95 - 105)
  • For the Filling:
  • 1/2 cup unsalted butter (1 stick), very soft
  • 1 cup light brown sugar, packed
  • 4 teaspoons cinnamon
  • For the Cream Cheese Frosting
  • 1/2 cup unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 4 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • pinch of salt, if desired

Instructions

    For the Dough:
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together 4 cups flour, sugar, yeast, and salt. Add melted butter, eggs, and buttermilk and mix until combined.
  2. Change to the dough hook and then knead the dough on medium-high speed. Check the dough after 5 minutes - if it appears really moist, slowly add a bit more flour. You want the dough to slightly stick to the bottom of the bowl, but not to the sides. The dough will be very sticky. Continue kneading for another 5 minutes (about 10 minutes total kneading time), until the dough is smooth and elastic.
  3. Lightly oil a large mixing bowl. Transfer the dough from the stand mixer to the oiled bowl and roll the dough ball to cover with oil. Cover the bowl with plastic wrap and let it rise for about 2 to 2.5 hours, or until doubled in size. You want to let the dough rise in a warm, draft-free place.
  4. Line an 11x17 inch sheet pan with raised edges with aluminum foil, and spray the foil with nonstick cooking spray. (You can also use a 9x13inch pan - the rolls will just be a little more squished together)
  5. Once the dough is risen, turn it out onto a very lightly floured Silpat or counter and knead it gently for 2 minutes. Then stretch the dough into a rectangle shape. Using a rolling pin, roll it into a 16x12inch rectangle. If you are having trouble rolling the dough, leave it for a few minutes and then come back and try again.
  6. For the Filling:
  7. With a rubber spatula or your fingers, spread the very soft butter over the surface of the dough, leaving a 3/4-inch border around the edges. Sprinkle the brown sugar on top of the butter, and then sprinkle the cinnamon over the sugar.
  8. Using a bench scraper and / or your hands, start to loosen the dough from the counter and get ready to roll. Staring with the long edge, roll the dough into a tight log. Pinch the dough together at the end to close the seam, and then turn the dough log seam side down on the counter. You want your log to be about 18 inches in length, so gently stretch it until it is that length. It is ok if your log is not perfect!
  9. Using a serrated knife, slice the log into 12 evenly sized rolls, about 1 1/2 inches each. Arrange rolls evenly on the pan. Spray a piece of plastic wrap with nonstick cooking spray and tightly cover the rolls. Place the rolls in the refrigerator overnight (up to 16 hours).
  10. The next morning, let the rolls sit at warm room temperature until they have nearly doubled in size, about 1 hour. Note that the rolls get even bigger in the oven.
  11. Preheat oven to 350F. Bake the rolls for 22 to 25 minutes, or until lightly golden on top. Spread the cream cheese frosting on the warm rolls, and devour!
  12. For the Cream Cheese Frosting
  13. If you make the frosting the night before, take it out of the fridge with the rolls so that it comes to room temperature.
  14. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until well combined. Add the vanilla and powdered sugar and beat until smooth and fluffy. Taste and add more sugar and pinch of salt, if desired.

Notes

Recipe from Averie Cooks

http://chezcateylou.com/overnight-cinnamon-rolls/

If you don’t have time for overnight cinnamon rolls, try this one-hour version!
One Hour Cinnamon Rolls | chezcateylou.com

These cinnamon roll doughnuts are even quicker!
Cinnamon Roll Doughnuts | chezcateylou.com

Cinnamon Cookie Butter Mini Muffins will satisfy any cinnamon craving!
cookie-butter-mini-muffins

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Comments

  1. says

    I basically can’t think of anything I’d rather wake up to than these! Then again, cinnamon is my life. So it’s to be expected.

    • says

      Hi – Once the dough rises, it actually isn’t super sticky. But I like to roll out any dough on a silpat – that way, you don’t have to add too much extra flour. Have a bench scraper handy to help with loosening the dough if it does stick. And lightly flour your rolling pin so that the dough doesn’t stick to the rolling pin. Hope this helps!

  2. says

    Well, if you’re greeting guests with a pan of freshly baked, homemade cinnamon rolls, I fear you should start expecting guests all the time, girl! These sound INCREDIBLE. Who doesn’t love a good cinnamon roll to start off the weekend?

    • says

      Thank you so much, Karen!! I love the one-hour version too but the texture in overnight is noticeably better, so it is definitely worth trying sometime!

  3. says

    I have an overnight cinnamon roll recipe that I make for Christmas morning…it’s so nice to just wake up and pretty much put them right in the oven! Yours look so ooey, gooey and delicious :)

Trackbacks

  1. […] 1) Overnight Cinnamon Rolls I love making breakfast and cinnamon rolls are one of our favorite things to eat.  However I had not attempted real cinnamon rolls until this year – I was very proud of myself for mastering the recipe, and they tasted amazing.  So that’s why these cinnamon rolls are my top recipe of 2014! […]

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