Tips for Making Overnight Cinnamon Rolls with Cream Cheese Icing:
- The secret to light and fluffy cinnamon rolls is a soft dough. Make sure you don't add too much flour and don't over-knead the dough. I prefer to knead my dough half in the mixer and half by hand to make sure I can get a good feel for the dough. It should be soft and pillowy, but still smooth and elastic.
- To ensure the rolls are cooked all the way through, make sure you take them out of the refrigerator at least 30 minutes before baking. This is a great time to preheat your oven!
- Let the cinnamon rolls cool for at least 15 minutes after baking before you spread the icing on them. If you don't allow them to cool a little bit, the icing will melt and won't stick on the rolls very well. Don't worry, they will still be warm & gooey!
- Feel free to add nuts or raisins after topping the dough with butter, cinnamon and brown sugar. Either or both would be a great addition!
- These can be made all in the same day if you like. Instead of putting them in the fridge, cover them and place them in a warm spot for about an hour or until doubled in size.
Overnight Cinnamon Rolls with Cream Cheese Frosting
- Dissolve yeast and sugar in warm water in the bowl of a stand mixer. Let sit for 5 minutes until it starts to become foamy.
- Add in salt, egg and 3 cups of the flour. Using a paddle attachment, mix on low until ingredients are just combined. Switch to dough hook attachment and on low, slowly add the remaining cup of flour. You may or may not need the whole cup of flour and may need a little bit more. Once the dough pulls away from the sides of the bowl and no longer is sticky, then you can stop adding flour.
- Continue to knead the dough on low for about 5 minutes, until the dough becomes smooth and elastic. Remove dough from the mixing bowl and place in a lightly greased bowl. Cover the bowl with a towel and let rise in a warm spot for about 1 hour, or until the dough has doubled in size.
- Once the dough has doubled in size, punch down the dough and remove from the bowl. Place the dough on a lightly floured surface and roll out into a large rectangle that is about ½ - 1 inch in thickness.
- Spread softened butter over the entire rectangle and then sprinkle brown sugar and cinnamon over the top of the butter.
- Starting with the long side of the rectangle, slowly roll up the dough as tightly as possible until the dough is completely rolled. Cut the rolled dough into 12 equal pieces.
- Place rolls in a greased 9x13" baking pan and cover with plastic wrap. Place in the fridge overnight to rise again.
- The next morning, make sure to remove the rolls from the fridge and remove the plastic wrap at least 30 minutes before baking. Meanwhile, preheat the oven to 350 degrees.
- Bake cinnamon rolls for 25-30 minutes until golden brown. Let rolls cool at least 15 minutes before frosting.
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