Soft & Fluffy Overnight Cinnamon Rolls

• Prep time: 20 mins
• Rest time: Overnight + 1 hour in the morning
• Bake time: 20-25 mins
• Yields: 9 Large Rolls (Fits a 9×9 square pan, exactly like the photo)

INGREDIENTS

The Dough:

• Milk: 1 cup (warm, about 110°F/45°C)
• Yeast: 1 packet (2 ¼ tsp) instant or active dry yeast
• Sugar: 1 tablespoon (for yeast) + ¼ cup (for dough)
• Butter: ¼ cup unsalted, melted and slightly cooled
• Egg: 1 large, room temperature
• Flour: 3 ½ to 4 cups All-Purpose flour (Keep it simple!)
• Salt: 1 teaspoon

The Filling:

• Butter: ½ cup unsalted, very soft (room temp)
• Brown Sugar: 1 cup packed (light or dark)
• Cinnamon: 2 tablespoons (don’t be shy!)

The “Secret” for Softness (Optional but recommended):

• Heavy Cream: ½ cup (warm) – poured over rolls right before baking.

The Cream Cheese Icing:

• Cream Cheese: 4 oz (half a block), softened
• Butter: ¼ cup, softened
• Powdered Sugar: 1 ½ cups
• Vanilla Extract: 1 tsp
• Milk: 1-2 tablespoons (to adjust thickness)

INSTRUCTIONS

Phase 1: The Night Before

1. Bloom the Yeast: In a large bowl (or stand mixer), combine warm milk and 1 tbsp sugar. Sprinkle yeast on top. Let sit for 5-10 minutes until foamy.
2. Mix the Dough: Add the melted butter, egg, remaining sugar, and salt. Mix well. Gradually add flour 1 cup at a time.
3. Knead: Knead for 5-7 minutes (stand mixer on low) or 8-10 minutes by hand. The dough should be tacky (sticky to the touch) but not messy. If it sticks to the bowl, add a tablespoon more flour.
4. First Rise: Place dough in a greased bowl, cover with a warm towel, and let rise for 1 to 1.5 hours until doubled in size.
5. Shape: Punch dough down. On a lightly floured surface, roll dough into a 12×12 inch square.
6. Fill: Spread the softened butter over the dough. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter.
7. Roll & Cut: Roll the dough up tightly into a log. Cut into 9 even pieces. ( Pro Tip: Use unflavored dental floss to cut them without squishing the spiral!)
8. The Overnight Rest: Place cut rolls into a greased 9×9 inch square baking pan (3 rows of 3). Cover tightly with plastic wrap. Place in the refrigerator overnight (up to 12-14 hours).

Phase 2: The Next Morning

1. The Warm Up: Take the pan out of the fridge 1 hour before you want to bake. Place them in a warm spot on the counter (do not remove plastic wrap yet). They need to come to room temp and puff up slightly.
2. Preheat: Preheat oven to 375°F (190°C).
3. The Cream Hack (Optional): Right before putting them in the oven, pour the ½ cup of warm heavy cream into the gaps between the rolls. This makes them taste like the center of a Cinnabon.
4. Bake: Bake for 20-25 minutes. They should look exactly like your picture—golden brown edges, but soft in the middle.
5. Make Icing: While baking, whisk cream cheese and butter until smooth. Add powdered sugar, vanilla, and splash of milk. Beat until fluffy.
6. Frost: Spread icing generously while the rolls are still warm (but not piping hot) so it melts slightly into the spirals.