These overnight cinnamon rolls with cream cheese icing are the best, fluffy cinnamon rolls. They are perfect for special occasions or Christmas morning!
Mix the yeast with the sugar and warm water in a bowl and let sit for 5 minutes until it starts to become foamy.
Mix 3 cups of the flour with the salt, egg and yeast mixture until in a mixing bowl or using a stand mixer until a sticky dough forms.
Add the remaining flour, a little bit at a time, until the dough forms a ball that is tacky but not sticky. Not all of the flour may be used.
Knead the dough by hand on a lightly floured surface or in the stand mixer for 5-10 minutes until it's smooth and elastic. The dough should spring back easily when a finger is pressed into it.
Lightly grease or oil a clean bowl and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm spot for 1 hour or until doubled in size.
Punch down the dough to release the gases and turn out onto a lightly floured surface. Gently roll the dough out into a large rectangle that is approximately one half to one inch thick.
Spread the softened butter over the entire surface of the dough and then sprinkle with both the brown sugar and cinnamon.
Starting with the long side of the rectangle, slowly roll up the dough as tightly as possible.
Cut the roll into twelve equal pieces and place the rolls, cut side up, in a greased 9x13" baking pan.
Cover the pan tightly with plastic wrap and place the rolls in the refrigerator to rise overnight, or at least 8 hours.
The next morning, preheat the oven to 350˚ and remove the rolls from the refrigerator. Let the rolls sit at room temperature for at least 30 minutes.
Bake the cinnamon rolls in the preheated oven for 25-30 minutes until golden brown. Let the rolls cool for 15 minutes while the frosting is prepared.
Cream Cheese Frosting
Combine the softened butter and whipped cream cheese in a mixing bowl. Whip on medium speed a hand mixer for about 1 minute, until light and fluffy.
Add in powdered sugar, half and half, vanilla and salt and mix on low speed until all ingredients are combined.
Whip the frosting on medium high speed for 1-2 minutes until soft and smooth.
Spread the frosting all over the cinnamon rolls and serve.
Notes
Don't add too much flour to the dough or it will become tough. It should be slightly tacky to the touch, but not sticky. It's best to add more as needed during mixing and kneading process.
Be careful not to over knead the dough. It should be soft, fluffy and spring back when you press your finger into it.
The rolls can be cut into pieces with a serrated knife or with a piece of thread or unflavored dental floss. Wrap the thread or floss around the roll and pull the strings in the opposite direction to cut the dough.
Take the rolls out of the refrigerator 30 minutes prior to baking to allow them to come to room temperature. If not, the rolls will need extra baking time.
Let the cinnamon rolls cool slightly while you make the frosting, otherwise the frosting will melt off of the rolls.
Substitutions and Variations
Yeast - The difference between active dry yeast and instant yeast is that instant yeast can be added right in to the other ingredients. It does not need to be mixed with the sugar and warm water to "activate" it.
Flour - All purpose flour can also be used as a substitute for bread flour.
Filling - Raisins or chopped nuts can be added.
Frosting - For a plain icing, replace the cream cheese with extra butter.
Fresh - Instead of putting them in the refrigerator overnight for the second rise, place them covered in a warm spot to rise for 45-60 minutes instead.
Storage Suggestions
The rolls can stay out at room temperature, covered with plastic wrap, for up to 8 hours. After that, they should be refrigerated in an airtight container and will keep for 3-4 days.