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Easy Overnight Cinnamon Rolls Recipe – One Bowl Preparation – BraveTart

Easy Overnight Cinnamon Rolls Recipe - One Bowl Preparation - BraveTart

Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls wafting through your home. Now, picture achieving this with minimal effort and just one bowl to clean. Welcome to the magic of our Overnight Cinnamon Rolls recipe!

This versatile recipe is your secret weapon for holiday mornings or special weekend treats. The beauty lies in its simplicity and make-ahead nature. Prepare everything the day before, and in the morning, all you need to do is preheat the oven and bake. The result? Tender, soft rolls perfumed with buttery cinnamon, studded with crunchy pecans, and crowned with a tangy cream cheese frosting.

These cinnamon rolls aren’t just a breakfast – they’re an experience. The overnight rise in the fridge adds depth and complexity to the dough, while the toasted pecans provide a delightful crunch. As the gooey cream cheese frosting melts into the warm rolls, you’ll find yourself with a breakfast that’s truly greater than the sum of its parts.

Ingredients

For the Frosting:

  • 4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
  • 2 teaspoons (10ml) vanilla extract
  • 5 ounces powdered sugar (about 1 1/4 cups; 141g)

For the Filling:

  • 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
  • 6 ounces light brown sugar (3/4 cup, gently packed; 170g)
  • 1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
  • 1/2 teaspoon (1g) grated nutmeg
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

For the Dough:

  • 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
  • 3 1/2 ounces granulated sugar (about 1/2 cup; 100g)
  • 2 teaspoons (8g) instant yeast, such as SAF (not rapid-rise)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon (1g) baking soda
  • 4 ounces unsalted butter (8 tablespoons; 115g)
  • 4 ounces milk (8 tablespoons; 115g), any percentage will do
  • 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do

Directions

  1. Prepare the Frosting:

    In a stand mixer with a paddle attachment, combine cream cheese, vanilla, and half the powdered sugar. Mix on low to moisten, then gradually add the remaining sugar. Increase to medium speed and beat until creamy and pale ivory, about 5 minutes. Transfer to a pastry bag and set aside for up to 24 hours at room temperature.

  2. Create the Filling:

    Using the same bowl and beater, mix butter, brown sugar, cinnamon, nutmeg, and salt on low speed until combined. Increase to medium and beat until the mixture becomes a light, creamy paste, about 5 minutes. Transfer to a pastry bag and set aside. Keep the chopped pecans separate until assembly time.

  3. Make the Dough:

    Wipe the bowl clean, then whisk together flour, sugar, yeast, salt, and baking soda. In a separate container, melt butter and stir in milk and yogurt, warming to about 80°F (27°C). Add this mixture to the dry ingredients and stir to form a shaggy dough. Knead with a dough hook on low speed until smooth and elastic, about 20 minutes.

  4. First Rise:

    Cover the bowl and let the dough rise until doubled in size, approximately 90 minutes at 70°F (21°C). If the dough feels dense after this time, allow it to rest for an additional 15 minutes before proceeding.

  5. Shape the Rolls:

    On a lightly floured surface, roll the dough into a 13-inch square. Spread the cinnamon filling evenly over the dough, then sprinkle with chopped pecans. Roll into a tight 12-inch log, ending seam-side down.

  6. Cut and Arrange:

    Using unflavored dental floss or butcher’s twine, slice the log into 12 even pieces. Arrange these in a parchment-lined 9×13-inch aluminum baking pan or two 8-inch round cake pans.

  7. Second Rise:

    Cover the rolls with foil and refrigerate overnight, or up to 48 hours. This slow, cold fermentation develops incredible flavor.

  8. Bake to Perfection:

    Preheat your oven to 350°F (180°C) and let the rolls come to room temperature while the oven heats. Bake, covered, for about 45 minutes until puffed and firm. Remove the foil and bake for an additional 15 minutes until lightly golden.

  9. Frost and Serve:

    While the rolls are still hot, pipe the cream cheese frosting over them and spread evenly. Serve immediately and savor every bite of these heavenly, homemade cinnamon rolls!

Notes

For best results, use instant yeast in this recipe. It doesn’t require pre-hydration and works well for cold fermentation, unlike active dry or rapid-rise yeasts. SAF is a recommended brand for its quality and value.

Don’t rush the mixing and kneading process. Proper gluten development is crucial for the texture of your cinnamon rolls. The dough should pass the “windowpane test” – when stretched, it should form a thin, translucent sheet without tearing.

The overnight refrigeration not only makes your morning easier but also enhances the flavor of the rolls. The slow, cold rise allows for better flavor development in the dough.

These cinnamon rolls are best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container and reheat gently before serving.

Nutrition Facts (per serving)
527 Calories
26g Fat
67g Carbs
8g Protein
Nutrition Facts
Servings: 12
Amount per serving
Calories 527
% Daily Value*
Total Fat 26g 34%
Saturated Fat 12g 61%
Cholesterol 52mg 17%
Sodium 334mg 15%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 10%
Total Sugars 36g
Protein 8g
Vitamin C 0mg 1%
Calcium 83mg 6%
Iron 2mg 13%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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