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Overnight Cinnamon Rolls with Cream Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Dina
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This overnight cinnamon roll recipe features a soft, tender dough made with tangzhong for extra moisture and fluffiness. The rolls are filled with a buttery cinnamon sugar mixture, topped with heavy cream before a slow rise, and baked to golden perfection. Finished with a rich vanilla bean icing, these cinnamon rolls offer a perfect balance of sweet, creamy, and spiced flavors. Ideal for a cozy 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 the 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
  • 1 tablespoon vegetable or canola oil for coating the proofing bowl

Filling

  • ½ cup salted butter 113g, softened
  • 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: Add ½ cup whole milk, ¼ cup water, and ¼ cup bread flour to a small saucepan. Whisk over medium heat until smooth, then cook for about 1 to 2 minutes until thick and gelatinous. Remove from heat and set aside to cool.
  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 eggs, and 1 egg yolk, mixing for 15 seconds.
  3. Add Butter and Tangzhong: Mix in the softened 6 tablespoons salted butter and the cooled tangzhong until the mixture is thoroughly combined and forms a sticky dough.
  4. Rest Dough: Cover the dough and let it rest in the bowl for 20 minutes to relax the gluten.
  5. Knead Dough: Knead the dough on medium-high speed for about 10 minutes until smooth and elastic. The dough should be 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 in the bowl and turn to coat all sides. Cover with cling wrap and let rise in a warm place until doubled in size, about 1 hour in warm conditions or up to 90 minutes if cooler.
  7. Shape Dough: Punch down the dough, transfer to a lightly floured surface, shape into a rectangle, and roll out into 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 and brush the butter evenly over the dough, creating a creamy paste-like layer.
  10. Mix and Add Cinnamon Sugar: In a medium bowl, mix 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon. Sprinkle this evenly over the buttered dough, leaving a ½ to 1-inch border on one shorter end. Press the sugar into the dough with a rolling pin.
  11. Cut and Roll Dough: Using a pizza or pastry cutter, cut the dough into 12 strips about 1⅓ inches wide from the shorter (16-inch) side. Roll each strip tightly starting from the fully sugared end, securing the ends; brush more butter on the outside if needed to seal.
  12. Arrange Rolls: Place the rolls in the prepared baking pan with slight space between them.
  13. Add Topping Cream: Pour ¾ cup heavy cream evenly over the rolls before their second rise. This step can be skipped if desired.
  14. Second Rise: Cover the rolls with plastic wrap and refrigerate immediately for a slow rise of 8 to 12 hours. The rolls should become puffy and touch each other when proofed.
  15. Preheat Oven: Preheat the oven to 350ºF.
  16. Bake Rolls: Bake on the lowest rack for 24 to 28 minutes until golden brown. The internal temperature should reach 190ºF. Remove and cool on a wire rack.
  17. Prepare Icing: Melt 2 tablespoons salted butter. Whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth. For extra gooey icing, increase the icing quantity by 1.5 times.
  18. Ice Rolls: Spread the icing over warm rolls using a spatula or spoon. Serve warm and enjoy.

Notes

  • Use bread flour for better gluten development and chewy texture.
  • The tangzhong method ensures extra soft and fluffy rolls.
  • Partially melting the butter for filling helps it spread easily without being too runny.
  • Second rise in the fridge can be done overnight to fit your schedule.
  • Make sure the dough feels tacky but not sticky before the first rise to ensure proper hydration.
  • Use a sharp pizza cutter or pastry wheel for clean, even cuts.
  • Check the internal temperature of the rolls with a thermometer for perfect doneness.
  • Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the microwave or oven before serving.

Nutrition

  • Serving Size: 1 roll
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 200 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 80 mg

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