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Overnight Cinnamon Rolls with Cream Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Sophie
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Overnight Cinnamon Roll recipe uses the tangzhong method for an irresistibly soft, fluffy, and flavorful dough. The dough is enriched with milk, eggs, and butter, filled with a cinnamon-sugar mixture, and given a luxurious heavy cream topping before baking. After chilling overnight for a slow rise, these cinnamon rolls bake to golden perfection and are finished with a creamy vanilla icing. Ideal for a special breakfast or brunch treat.

Ingredients

Scale

Tangzhong

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

Dough

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

Filling

  • ½ cup salted butter 113g, softened and partially melted for brushing
  • 1 cup dark brown sugar 215g, 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 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 the mixture for 1 to 2 minutes until thick and gelatinous. Remove from heat and let it cool for a few minutes.
  2. Mix Dough Ingredients: In a large bowl or stand mixer 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 large eggs, and 1 egg yolk; mix for 15 seconds to incorporate.
  3. Add Butter and Tangzhong: Mix in 6 tablespoons melted salted butter and the cooled tangzhong until fully combined and the dough looks sticky.
  4. Rest Dough: Cover the dough and let it rest for 20 minutes in the bowl.
  5. Knead Dough: Knead the dough on medium-high speed for about 10 minutes until smooth, elastic, and tacky but not sticky. Avoid adding extra flour.
  6. First Rise: Coat a large clean bowl with 1 tablespoon vegetable or canola oil. Place the dough inside and rotate to coat in oil. Cover with cling wrap and let rise in a warm spot until doubled in size, about 1 hour in warm home or 75 to 90 minutes in air conditioning.
  7. Shape Dough: Punch the dough down and transfer to a lightly floured surface. Shape into a rectangle then roll it out to a 16×18-inch rectangle.
  8. Prepare Baking Pan: Line a large 12×17-inch rimmed baking pan with parchment paper.
  9. Apply Filling Butter: Partially melt ½ cup salted butter in the microwave for 15 seconds, stir with a pastry brush to a creamy consistency, and brush it evenly over the surface of the dough, leaving a border on one short edge.
  10. Mix Filling: In a medium bowl, combine 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a ½ to 1-inch border at the edge without butter.
  11. Roll and Cut: Use a rolling pin to press the cinnamon sugar into the dough, then cut the dough into 12 strips about 1⅓-inch wide starting from the shorter side. Roll each strip tightly to create pinwheels, securing the exposed end with butter if needed.
  12. Arrange Rolls: Place the rolls spaced apart on the parchment-lined pan.
  13. Add Topping and Second Rise: Pour ¾ cup heavy cream over the rolls. Cover with plastic wrap and refrigerate immediately for a slow second rise between 8 and 12 hours. The rolls should be touching and puffy after proofing.
  14. Preheat Oven: Remove rolls from fridge and preheat the oven to 350ºF.
  15. Bake: Bake the cinnamon rolls on the lowest rack for 24 to 28 minutes until golden brown and the center registers 190ºF on an instant-read thermometer. Transfer to a wire rack to cool slightly.
  16. Make Icing: Melt 2 tablespoons salted butter, then whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth.
  17. Glaze Rolls: Spread the icing over the warm cinnamon rolls using a spatula or spoon for a gooey finish. Serve warm and enjoy.

Notes

  • Using the tangzhong method ensures an ultra-soft and tender crumb in the rolls.
  • The extra egg yolk enriches the dough for a richer flavor and texture.
  • Partially melting the butter for the filling helps it spread easily without becoming too thin and runny.
  • The heavy cream poured over the rolls before the second rise adds moisture and richness during baking but can be skipped if desired.
  • Allowing the rolls to proof overnight in the refrigerator helps develop flavor and makes morning prep easy.
  • Use an instant-read thermometer to ensure rolls are perfectly baked without being dry.
  • For extra gooey rolls, increase the icing ingredients by 1.5 times.
  • Store uneaten rolls in an airtight container at room temperature for up to two days or freeze for longer storage.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 200 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://cozydumpling.com/overnight-cinnamon-rolls-with-cream-icing-recipe/