Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Overnight Cinnamon Rolls with Cream Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 25 reviews
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These overnight cinnamon rolls feature a soft, fluffy dough made with a tangzhong starter for extra moisture and tenderness. The dough is enriched with eggs, butter, and powdered milk, filled with a rich cinnamon-sugar mixture, and topped with a smooth cream-based icing. After a slow second rise in the refrigerator, the rolls bake into golden, gooey spirals perfect for a special breakfast or brunch treat.

Ingredients

Scale

Tangzhong

  • ½ cup whole milk 118ml
  • ¼ cup water 59ml
  • ¼ cup bread flour 35g

Dough

  • 4⅓ cups bread flour 574g
  • ¼ cup powdered milk 35g
  • ¼ cup granulated sugar 56g
  • 1 tablespoon instant yeast 8g
  • ½ teaspoon salt 4g
  • 1¼ cups whole milk 290g, room temperature
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 6 tablespoons salted butter 84g, softened
  • 1 tablespoon vegetable or canola oil for coating the proofing bowl

Filling

  • ½ cup salted butter 113g, softened
  • 1 cup dark brown sugar 215g, packed
  • 2 tablespoons corn starch
  • 2 tablespoons ground cinnamon

Topping

  • ¾ cup heavy cream

Icing

  • 2 tablespoons salted butter melted
  • 1 cup powdered sugar
  • ¼ cup heavy cream
  • ½ tablespoon vanilla bean paste

Instructions

  1. Tangzhong Preparation: In a small saucepan, combine ½ cup whole milk, ¼ cup water, and ¼ cup bread flour. Whisk over medium heat until the mixture becomes smooth and thickens to a gelatinous consistency, approximately 1 to 2 minutes. Remove from heat and allow it to cool for several minutes.
  2. Dough Mixing: In a large bowl or stand mixer fitted with a dough hook, blend 4⅓ cups bread flour, ¼ cup powdered milk, ¼ cup granulated sugar, 1 tablespoon instant yeast, and ½ teaspoon salt. Add 1¼ cups whole milk, 2 large eggs, and 1 egg yolk, mixing for about 15 seconds until combined.
  3. Incorporate Butter and Tangzhong: Mix in the softened 6 tablespoons salted butter and the cooled tangzhong until thoroughly combined and the dough becomes sticky.
  4. Rest Dough: Cover the dough and let it rest for 20 minutes to hydrate and relax the flour.
  5. Knead Dough: Knead the dough for about 10 minutes at medium-high speed on the stand mixer until smooth, elastic, and tacky but not sticky. Avoid adding extra flour if possible.
  6. First Rise: Lightly oil a large clean bowl with 1 tablespoon vegetable or canola oil. Place the dough inside, turning to coat all sides with oil. Cover with cling wrap and let it rise in a warm place until doubled in size, approximately 1 hour in warm conditions or up to 1 hour 30 minutes in cooler environments.
  7. Shape Dough: Punch down the risen dough and transfer to a lightly floured surface. Shape into a rectangle and roll out to a 16×18-inch rectangle. Line a 12×17-inch rimmed baking pan with parchment paper.
  8. Prepare Filling: Partially melt ½ cup salted butter in the microwave for 15 seconds until creamy but not fully melted. Brush the butter evenly over the dough surface. In a bowl, mix 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a ½ to 1 inch border on one short end. Press the filling lightly into the dough with a rolling pin.
  9. Cut and Roll: Using a pizza cutter or pastry cutter, slice the dough into 12 strips approximately 1⅓ inches wide starting from the shorter side. Roll each strip tightly into a pinwheel beginning from the sugared end and sealing the edge with the buttered border. Brush extra butter if needed to secure the ends.
  10. Arrange and Top: Place the rolls spaced slightly apart on the prepared baking pan. Pour ¾ cup heavy cream over the rolls to enrich them before the second rise (optional step). Cover with plastic wrap.
  11. Second Rise (Overnight): Refrigerate the covered rolls immediately for a slow second rise for 8 to 12 hours. After proofing, the rolls will be touching and puffy.
  12. Preheat Oven: Set oven to 350ºF (175ºC) and position the rack on the lowest slot.
  13. Bake Rolls: Bake the cinnamon rolls for 24 to 28 minutes until golden brown and the internal temperature reaches 190ºF. Allow to cool slightly on a wire rack after baking.
  14. Prepare Icing: Melt 2 tablespoons salted butter and whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth and creamy. For extra gooey rolls, increase icing quantities by 1.5 times.
  15. Ice Rolls: Spread the warm icing evenly over the cinnamon rolls with a spatula or spoon while still warm.

Notes

  • Using tangzhong enhances the softness and moistness of the rolls, making them tender and fluffy.
  • Partially melting the butter for the filling helps it spread easily while maintaining a creamy texture that holds the filling in place.
  • The slow second rise in the refrigerator overnight develops flavor and improves texture—do not skip this step for best results.
  • If desired, you can omit pouring heavy cream before the second rise; the rolls will still be delicious but slightly less rich.
  • Adjust the brown sugar and cinnamon levels according to your taste preference for a spicier or sweeter filling.
  • Ensure all dairy and eggs are at room temperature to help with proper mixing and yeast activation.
  • Use a stand mixer with a dough hook to save time kneading and to achieve the ideal dough texture.
  • Check the internal temperature with a thermometer to ensure rolls are fully baked without drying them out.
  • Icing can be doubled or increased by 1.5 times if you want extra sweetness and gooeyness on top.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 230 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://bakingwithmaya.com/overnight-cinnamon-rolls-with-cream-icing-recipe/