Description
A stress-free weeknight dinner or breakfast hack featuring fluffy, yeast-risen cinnamon rolls made with dough prepared the night before. Topped with a rich cream cheese frosting, these rolls are ready to bake by 5 PM with minimal cleanup.
Ingredients
Scale
- 3 to 3 ½ cups all-purpose flour (375-400g)
- 2 ¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar (50g)
- 1 cup whole milk, warmed
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- ½ cup softened butter (for filling)
- 1 cup dark brown sugar (200g)
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 4 oz full-fat block cream cheese, softened
- ¼ cup unsalted butter, softened (for frosting)
- 1 ½ cups powdered sugar (180g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (for frosting consistency)
Instructions
- In a large bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes to activate (if using instant yeast, this step is optional but recommended to check yeast viability).
- Whisk in the egg and salt.
- Add flour one cup at a time, mixing with a wooden spoon or mixer on low. Once stiff, knead for 5-7 minutes until smooth and elastic (passing the windowpane test).
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Punch down dough and roll out on a floured surface into a 12×18 inch rectangle, about ¼ inch thick.
- Spread softened butter over the dough, leaving a border. Sprinkle with brown sugar, cinnamon, and nutmeg.
- Roll dough tightly into a log, pinching the seam to seal.
- Cut log into 12 equal slices (using dental floss for clean cuts) and place in a greased 9×13 inch baking pan.
- Cover pan tightly with plastic wrap and refrigerate overnight (up to 24 hours).
- When ready to bake, let rolls sit on the counter for 30 minutes to come to room temperature. Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes until golden brown. Tent with foil if browning too quickly.
- While rolls bake, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk/cream. Beat until fluffy and spreadable.
- Let baked rolls cool in the pan for 10-15 minutes. Spread frosting generously over warm rolls and serve.
Notes
Ensure butter for the filling is soft but not melted to prevent soggy dough. Use full-fat block cream cheese for the frosting to avoid separation. Rolls can be frozen unbaked for up to 3 months; thaw overnight in the fridge before baking. Reheat leftovers in the microwave for 15-20 seconds with a damp paper towel to maintain moisture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 450
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
Keywords: overnight cinnamon rolls, cream cheese frosting, easy dinner, weeknight meals, yeast dough, comfort food, make ahead breakfast