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 Creamy Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Piper
  • 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, fluffy dough made with a tangzhong starter for extra moisture and tenderness. The rolls are filled with a buttery cinnamon-sugar mixture, proofed slowly overnight in the refrigerator, then baked to golden perfection. Finished with a rich vanilla cream icing, these cinnamon rolls are perfect for an indulgent breakfast or dessert treat.

Ingredients

Scale

Tangzhong

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

Dough

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

Filling

  • ½ cup salted butter (113 g), softened
  • 1 cup dark brown sugar (215 g), 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 the Tangzhong: In a small saucepan, whisk together ½ cup whole milk, ¼ cup water, and ¼ cup bread flour over medium heat until smooth. Cook, stirring constantly, until the mixture thickens and becomes gelatinous, about 1 to 2 minutes. Remove from the heat and set aside to cool for a few minutes.
  2. Make the Dough: In a large bowl or stand mixer fitted with a dough hook, combine 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 whole eggs, and 1 egg yolk, mixing for 15 seconds to incorporate. Mix in the softened butter and the cooled tangzhong until a sticky dough forms. Cover and let rest for 20 minutes.
  3. Knead the Dough: Knead the rested dough at medium-high speed (speed 6 on a stand mixer) for about 10 minutes until smooth, elastic, and tacky but not sticky. Avoid adding extra flour. Coat a large bowl with 1 tablespoon vegetable or canola oil, transfer the dough to it, and rotate to coat. Cover with cling wrap and let rise in a warm area until doubled in size, about 1 hour to 1 hour 30 minutes depending on temperature.
  4. Shape the Dough: Punch down the dough, transfer to a lightly floured surface, and shape into a rectangle. Roll it out into a 16×18-inch rectangle. Line a 12×17-inch rimmed baking pan with parchment paper.
  5. Prepare the Filling: Partially melt ½ cup salted butter in the microwave for 15 seconds, then stir with a pastry brush to create a creamy paste. Brush generously over the dough surface. In a medium bowl, combine 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon with a fork until mixed. Sprinkle evenly over the buttered dough, leaving a ½ to 1-inch border on one short edge. Use a rolling pin to press the filling into the dough.
  6. Roll and Cut: Using a pizza or pastry cutter, cut the dough into 12 strips about 1⅓ inches wide from the shorter 16-inch side. Roll each strip tightly into a pinwheel starting from the fully sugared end and secure the edge, adding extra butter if needed. Place rolls close together in the prepared pan.
  7. Second Rise: Pour ¾ cup heavy cream evenly over the rolls. Cover with plastic wrap and refrigerate immediately for a slow proofing overnight rise for 8 to 12 hours. Rolls should be puffed and touching when fully proofed.
  8. Bake the Rolls: Preheat oven to 350ºF. Bake on the lowest rack for 24 to 28 minutes until golden brown. The center should register 190ºF with an instant-read thermometer. Remove from oven and cool on a wire rack.
  9. Prepare the Icing: Melt 2 tablespoons salted butter in a medium bowl. Whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth. For extra gooey icing, multiply the recipe by 1.5.
  10. Ice the Rolls: Spread the warm cinnamon rolls evenly with the icing using a rubber spatula or spoon. Serve warm for best flavor and texture.

Notes

  • Partially melting the butter for the filling helps create a creamy paste that's easier to brush on and hold the cinnamon-sugar mixture.
  • The tangzhong method improves the softness and shelf-life of the rolls by gelatinizing the starch in the dough.
  • Proofing the rolls overnight in the refrigerator develops more flavor and allows for convenient preparation.
  • If your dough feels too sticky during kneading, add flour one tablespoon at a time, but avoid adding too much to keep rolls soft.
  • Use an instant-read thermometer to ensure the rolls are fully baked with a center temperature of 190ºF.
  • Adjust icing quantity depending on your sweetness preference; extra icing makes the rolls richer and gooier.
  • Vegetable or canola oil is suggested for coating the bowl to prevent sticking but neutral oils like grapeseed can be substituted.

Nutrition

  • Serving Size: 1 roll
  • Calories: 370 kcal
  • Sugar: 25 g
  • Sodium: 210 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 75 mg

Find it online: https://piperplates.com/overnight-cinnamon-rolls-with-creamy-icing-recipe/