Do you have some time? Then off to the supermarket, buy some yeast (it’s finally back in the stores!) and then let’s make these delicious Overnight Cinnamon Rolls! As the name already tells you, these fellas here need a little longer than regular cinnamon rolls, but the additional time is definitely worth it! And with “additional time” I do not mean you have to work more than usual… these little rolls just need some more time to relax and get ready, but otherwise they are easy peasy to prepare ;)
It’s actually hard to believe that there is no “classic” cinnamon rolls recipe here on the blog yet. Of course, I already made a lot of cinnamon rolls in my life and I have many cinnamon roll-ish or cinnamon roll inspired recipes here, but “classic” American cinnamon rolls? Nope. Not yet!
My Eggnog (aka. Advocaat aka. Eierlikör) Cinnamon Rolls come close to the original ones, but they are not the classic cinnamon rolls you know from the US. Obviously ;) But to be honest – a little bit of Eierlikör would not hurt – even in these classic cinnamon rolls. The creamy liqueur makes dough always nice and fluffy.
Well… these cinnamon rolls here are rather a “long-term project” than a “quick fix” for your cinnamon roll cravings. They need time, but it is definitely worth the wait. As with all yeast doughs, which are allowed to rise and ripen overnight, the additional waiting time has a big influence on the flavors. A dough that has been risen for such a long time simply tastes better – less “yeasty” and more “mmmm delicious” ;) Personally I have no problem with some yeast flavor in a bake, but it’s not everybody’s cup of tea.
Yeast continues working in a cold environment like the fridge, but it does the work much slower than in a warm kitchen. This means that the yeast has more time to break down and transform starch and protein, which leads – in my opinion – to much better flavors. Theoretically, you could also bake regular (and much quicker) cinnamon rolls with this recipe without the overnight rise in the fridge, but for that, you need to approx. double the amount of the yeast to get a good result.
If you have never made a yeast dough with an overnight rise before, you might want to try this and compare it with a regular yeast dough… I am sure you will taste the difference!
If you like more recipes with cinnamon and sugar, check out these treats here as well. They are all based on cinnamon rolls, but often quite a bit different (but always delicious!):
INGREDIENTS / ZUTATEN
For the dough:
1 cup (240ml) lukewarm milk
0.7 oz. (20g) fresh yeast (0.25 oz. active dry yeast)
3 1/2 cups (460g) all-purpose flour
1/4 cup (50g) sugar
pinch of salt
2.5 oz. (70g) butter, at room temperature
1 large egg
1 tsp. vanilla extract
For the filling:
3.5 oz. (100g) butter, at room temperature
1/2 cup (100g) brown sugar
1 1/2 tbsp. ground cinnamon
For the frosting:
1.4 oz. (40g) butter, at room temperature
4 oz. (120g) cream cheese
1/2 cup (70g) confectioners’ sugar
1/2 tsp. vanilla extract
1-2 tbsp. heavy cream (optional)
Für den Teig:
240ml Milch, lauwarm
20g frische Hefe
460g Mehl (Type 550)
50g Zucker
Prise Salz
70g weiche Butter
1 Ei (L)
1 TL Vanille Extrakt
Für die Füllung:
100g weiche Butter
100g brauner Zucker
1 1/2 EL Zimt
Für das Frosting:
40g weiche Butter
120g Frischkäse
70g Puderzucker
1/2 TL Vanille Extrakt
1-2 EL Schlagsahne (optional)
Yeast dough that is rising overnight needs low temperatures to work slow and steady. I recommend a temperature between 41-50°F (5-10°C). If the dough is stored at higher temperatures, the time the dough needs to rise will be shorter. You should avoid storing the yeast dough below 41°F (5°C) because the yeast then basically stops working – adjust the refrigerator accordingly in advance so there is no surprise the next morning… which could be a dough that has not risen at all or is overflowing everything in the fridge ;)
DIRECTIONS / ZUBEREITUNG
2. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter, egg, vanilla extract, and the yeast-milk – mix and knead for about 10 minutes until you get a nice smooth dough. The dough should be soft but not too sticky – add some more flour if needed. Cover and let rise in a warm place for 1 hour or until doubled in size.
3. For the filling add the butter, brown sugar, and ground cinnamon to a bowl and mix until you get a smooth paste. Place the risen dough on a floured surface, knock the air out and then roll out to a rectangle of about 12×18 inches (30x45cm). Spread the filling evenly on top and then roll up (tight) from the longer side. Cut that long log with a sharp knife into 12 equal slices. Grease a casserole (about 9×12 inches/22x30cm) lightly and place the cinnamon rolls – cut side up – inside. Cover with plastic wrap tightly and place in the fridge for at least 8 hours or overnight.
4. The next day, take the casserole with the cinnamon rolls out of the fridge and let come to room temperature for about 40-60 minutes. Meanwhile preheat the oven to 350°F (180°C). Bake the cinnamon rolls for 25-27 minutes or until nicely risen and golden on top. Take out of the oven and let cool down.
5. For the frosting add the butter and cream cheese to a bowl and mix until well combined. Add the confectioners’ sugar and vanilla extract and mix well. If the frosting is too stiff/firm add some heavy cream to get a softer texture – you want the frosting soft but not liquid. Spread all over the still slightly warm cinnamon rolls and serve.
2. Mehl, Zucker und Salz in einer großen Schüssel vermischen. Weiche Butter, Ei, Vanille Extrakt und Hefemilch dazugeben und alles für etwa 10 Minuten zu einem glatten Teig verkneten. Sollte der Teig zu klebrig sein, noch etwas Mehl dazugeben und einarbeiten – der Teig sollte aber recht weich bleiben. Teig abdecken und für etwa 1 Stunde an einem warmen Ort gehen lassen, bis sich das Volumen in etwa verdoppelt hat.
3. Für die Füllung die weiche Butter mit dem braunen Zucker und Zimt vermischen, bis eine weiche Butter-Zucker-Zimt-Paste entsteht. Den gegangenen Teig auf eine bemehlte Fläche legen und die Luft rausboxen, dann zu einem Rechteck von etwa 30x45cm (12×18 inches) ausrollen. Die Füllung auf dem Teig verteilen – geht dabei bis in die letzte Ecke – dann von der längeren Seite her eng aufrollen und dann die entstandene Wurst mit einem scharfen Messer in 12 Scheiben schneiden. Die Scheiben mit den Schnittkanten nach oben (oder unten) in eine große (gefettete) Auflaufform (etwa 22x30cm/9×12 inches) setzen, mit Klarsichtfolie abdecken und dann etwa 8 Stunden bzw. über Nacht in den Kühlschrank stellen.
4. Am nächsten Tag die Form mit den Cinnamon Rolls aus dem Kühlschrank holen und für 40-60 Minuten bei Zimmertemperatur gehen lassen. In dieser Zeit den Ofen auf 180°C (350°F) vorheizen. Die Cinnamon Rolls dann für etwa 25-27 Minuten backen, bis sie schön aufgegangen und goldbraun sind. Aus dem Ofen holen und abkühlen lassen.
5. Für das Frosting die weiche Butter mit dem Frischkäse aufschlagen, bis sich beides gut verbunden hat. Den Puderzucker und Vanille Extrakt dazugeben und gut verrühren. Je nachdem wie fest das Frosting ist, könnt ihr noch etwas Schlagsahne unterrühren, damit die Konsistenz passt – das Frosting sollte nicht zu fest, aber auch nicht flüssig sein. Die noch ganz leicht warmen Cinnamon Rolls damit bestreichen und dann servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Overnight Cinnamon Rolls
- Prep Time: 00:30
- Cook Time: 00:28
- Total Time: 12:00
- Yield: 12 1x
- Category: Bread
- Cuisine: American
Description
If you got some time and patient you should do these Overnight Cinnamon Rolls – delicious, sweet and fluffy. The perfect Cinnamon Rolls!
Ingredients
0.7 oz. (20g) fresh yeast (0.25 oz. active dry yeast)
3 1/2 cups (460g) all-purpose flour
1/4 cup (50g) sugar
pinch of salt
2.5 oz. (70g) butter, at room temperature
1 large egg
1 tsp. vanilla extract
Instructions
Notes
Enjoy baking!
