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These Best Overnight Cinnamon Rolls are ooey gooey and huge! The perfect breakfast bread for weekend brunch or Christmas morning.

We always celebrate Christmas Day with family at our house. It is very casual and everyone shows up by late morning. We have a lazy brunch, open gifts and play games. We also graze throughout the day. I usually make some type of breakfast bread, from my Maple Bacon Cinnamon Rolls to my Cranberry White Chocolate Scones or my Cranberry Eggnog Christmas Bread.

I love yeast bread on Christmas and this recipe for Best Overnight Cinnamon Rolls is awesome since I can prepare it the night before, while my wife is finishing wrapping the gifts and before Santa arrives.

This is from King Arthur Flour Cinna-Bun recipe and I did not modify it much besides letting the dough rise for the second time overnight in the fridge. If you have never visited King Arthur Flour’s website it is an awesome resource full of recipes, tips, and their great products.

Sorry for the picture quality but these picks are from last year and weren’t meant for the blog. I will be making these Best Overnight Cinnamon Rolls Christmas morning, so I will try to get better pictures this time.

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Print Best Overnight Cinnamon Rolls Prep Time 25 mins Cook Time 15 mins Total Time 40 mins

Course: Bread, Breakfast, brunch Cuisine: American Servings : 1 Large Roll Author : Quinn Caudill Ingredients Dough: 1 cup lukewarm milk

2 large eggs, at room temperature

1/3 cup unsalted butter, cut up

540 g King Arthur Unbleached All-Purpose Flour

1 3/4 teaspoons salt

1/2 cup granulated sugar

2 1/2 teaspoons instant yeast or active dry yeast Filling: 1/3 cup unsalted butter, softened

1 cup brown sugar, packed

3 tbsp ground cinnamon Icing: 6 tbsp cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract Instructions To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough. Starting with a short end, roll the dough into a log and cut it into 12 slices. Place the buns in a lightly greased 9" x 13" pan. Cover the pan tightly and let the buns rise overnight in the refrigerator until they're nearly doubled. (If making the same day cover the pan and let the buns rise about 30 minutes.) Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 375°F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 20-22 minutes. While the buns are baking, make the icing. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Remove the buns from the oven. Spread the icing on the buns while they're warm. Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage. Recipe Notes First published by Quinn Caudill for dadwhats4dinner.com © 2016

I will be bringing my Best Overnight Cinnamon Rolls recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

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