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!
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.
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?
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!
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!
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!
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!
If you come to my house, this is how I will greet you:
Ha, ok, maybe not – but let’s pretend I always have a tray of freshly baked cinnamon rolls waiting for people