Overnight Cinnamon Rolls are the perfect breakfast for Christmas morning! These heaven-like light and fluffy rolls are filled with cinnamon & sugar and covered in a sweet creamy icing.
Prep Time25 minutesmins
Rising Time4 hourshrs
Total Time4 hourshrs25 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Overnight Cinnamon Rolls
Servings: 12
Calories: 457kcal
Author: Garnish and Glaze
Ingredients
1packageactive dry yeast
1cupwarm water, (110-115°F)
1/2cupgranulated sugar , divided
1/2cupbutter, melted and cooled (no hotter than 115°F)
3eggs
3/4teaspoonsalt
4 1/2cupsall-purpose flour
For the Filling:
3tablespoonsbutter, melted
1/4cupgranulated sugar
2teaspoonsground cinnamon
For the Glaze:
1/3cupheavy whipping cream
3tablespoonbutter
3/4teaspoonvanilla extract
2-2.5cupspowdered sugar
Instructions
In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5 minutes until it begins to foam.
Whisk in the remaining sugar, eggs, and melted butter.
Mix in the salt and 2 cups of flour. (If not using a Danish whisk, you'll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky). Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).
Grease 1 large half-sheet baking pan with butter.
Punch down the dough and place on a lightly floured work surface.
Sprinkle a little flour on the dough and roll into a 12"x16" rectangle about 1/4 inch thick. (Make sure you still have enough flour underneath as you are rolling.)
Brush the surface of the dough with 3 tablespoons melted butter and sprinkle with sugar and cinnamon.
Roll the long end of the dough. Adjust the roll so the seam is down.
Use a long piece of doubled up thread (of floss) to cut the dough into 1 inch rounds by sliding the string under the log, hold the strings up, cross them and then pull the strings to cut through the dough. Place on the the baking sheet evenly spaced. Cover with plastic wrap and place in the fridge overnight.*
Remove pan from fridge and allow rolls to sit for 45-60 minutes before cooking. Preheat oven to 400 degrees F.
Bake for 10 minutes until light golden brown. Let cool 5-10 minutes before icing.
For the Icing:
Place butter and cream together and heat in microwave for about 30-40 seconds. Combine all icing ingredients in a bowl and mixing with a whisk until smooth. Spoon and spread over each roll.
Notes
*Rolls can be kept in the fridge up to 24 hours before baking.