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 Roll Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 41 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 28 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Overnight Cinnamon Roll Recipe features a soft, pillowy dough made with a tangzhong starter for extra moisture and tenderness. The rolls are filled with a buttery cinnamon-sugar mixture, slow-proofed overnight in the refrigerator for enhanced flavor and texture, then baked to golden perfection and finished with a luscious vanilla bean cream icing. 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, spooned and leveled, plus extra if the dough is sticky
  • 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 additional 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. Prepare Tangzhong: Combine ½ cup whole milk, ¼ cup water, and ¼ cup bread flour in a small saucepan. Whisk over medium heat until smooth and cook for 1 to 2 minutes until the mixture thickens and becomes gelatinous. Remove from heat and let cool for a few minutes.
  2. Make the Dough: In a large bowl or stand mixer fitted with a dough hook, mix 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 additional egg yolk and mix for 15 seconds. Incorporate the melted 6 tablespoons salted butter and the cooled tangzhong. Mix until a sticky dough forms.
  3. First Rest: Cover the dough and let it rest in the bowl for 20 minutes.
  4. Knead the Dough: Knead the dough on medium-high speed for about 10 minutes until smooth and elastic but still tacky. Avoid adding extra flour. Coat a large clean bowl with 1 tablespoon vegetable or canola oil and place the dough inside. Roll to coat all sides, cover with cling wrap, and let it rise in a warm spot until doubled in size, about 1 hour in a warm home or up to 90 minutes in air conditioning.
  5. Shape the Dough: Punch down the dough and transfer to a lightly floured surface. Shape into a rectangle and roll out into a 16×18-inch rectangle. Line a 12×17-inch rimmed baking pan with parchment paper.
  6. Prepare Filling: Partially melt ½ cup salted butter by microwaving for 15 seconds, then stir and brush it evenly over the dough surface. In a bowl, mix 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon. Sprinkle evenly over the buttered dough, leaving a ½ to 1-inch border on one short end. Use a rolling pin to press the sugar into the dough.
  7. Cut and Roll: Cut the dough into 12 strips about 1⅓-inch wide starting from the shorter side. Roll each strip tightly from the sugared end to the plain buttered end, securing the edge. Brush additional butter if needed to seal.
  8. Arrange Rolls: Place the rolls in the prepared pan with a little space between them.
  9. Add Topping and Proof: Pour ¾ cup heavy cream evenly over the rolls. Cover with plastic wrap and refrigerate immediately for a slow second rise for 8 to 12 hours. The rolls should become puffy and touching.
  10. Bake Rolls: Preheat oven to 350ºF. Bake rolls on the lowest rack for 28 minutes or until golden brown and internal temperature reaches 190ºF. Cool on a wire rack.
  11. Prepare Icing: Melt 2 tablespoons salted butter in the microwave, then whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth.
  12. Ice Rolls: Spread the warm cinnamon rolls with the prepared icing using a spatula or spoon and serve.

Notes

  • For best results, use bread flour for a chewier texture.
  • Partial melting the butter for the filling helps create a creamy spread that holds the filling better.
  • The slow overnight rise develops deeper flavor and a tender crumb.
  • If you prefer a quicker bake day, allow rolls to proof at warm room temperature for 1-2 hours instead of refrigerating overnight.
  • The topping of heavy cream poured over the rolls before proofing adds moisture and richness but can be omitted if desired.
  • Use an instant-read thermometer to check for doneness; rolls are perfect at 190ºF internally.
  • The icing can be multiplied for extra gooey rolls or adjusted for sweetness.

Nutrition

  • Serving Size: 1 roll
  • Calories: 400 kcal
  • Sugar: 25 g
  • Sodium: 250 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://creamypot.com/overnight-cinnamon-roll-bake-recipe/