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Overnight Cinnamon Rolls with Cream Cheese Frosting

Soft, gooey overnight cinnamon rolls with tangy cream cheese frosting. Prep the night before, bake fresh in the morning.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 9 hours
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the dough:
  • 4 cups all-purpose flour plus extra for dusting
  • 2 1/4 teaspoons instant yeast 1 packet
  • 1 cup warm milk about 110°F / 43°C
  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 3/4 teaspoon salt
For the filling:
  • 1/3 cup butter softened
  • 3/4 cup brown sugar packed
  • 1 tablespoon ground cinnamon
For the cream cheese frosting:
  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk if needed, to thin

Method
 

  1. Whisk the flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Stir into a soft dough.
  2. Knead 8 to 10 minutes until smooth and springy.
  3. Roll into a 16x12-inch rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon. Roll up tightly.
  4. Cut into 12 rolls with dental floss. Arrange cut-side up in a greased 9x13-inch dish.
  5. Cover tightly and refrigerate 8 to 12 hours.
  6. Let sit at room temperature 30 minutes. Bake at 350°F (175°C) for 25 to 30 minutes until golden.
  7. Beat the frosting ingredients until smooth. Spread over warm rolls and serve.

Notes

Cut with dental floss, not a knife, to keep the swirls round.
Use softened (not melted) butter for the filling so it stays in place.
Frost the rolls while warm — the frosting melts into the swirls.