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Overnight Cinnamon Rolls

cinnamon rolls in a pan being glazed.
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Overnight cinnamon rolls are the easiest way to make homemade rolls for breakfast or brunch. The dough is easy to work with, and the rolls bake up soft and fluffy. Prepare them the night before, bake them the next morning, and serve them warm from the oven.

Ingredients

Scale
  • 1 packet (1/4 ounce) active dry yeast
  • 3 tablespoons granulated sugar, divided
  • 1/4 teaspoon kosher salt
  • 1/2 cup melted unsalted butter, divided (see note)
  • 2 cups all-purpose flour, plus extra for kneading
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons half-and-half (see note)

Instructions

  1. Pour 3/4 cup of lukewarm water into a medium bowl. Sprinkle the yeast over the top and let it sit until it’s foamy for about five minutes. Add two tablespoons of sugar, salt, and 1/4 cup of melted butter and stir. Add the flour and stir until the dough comes together. It will be sticky.
  2. Cover the bowl with a dish towel and place it in a warm area of the kitchen to rise. After about an hour, it should be almost double its original size. 
  3. Sprinkle a tablespoon or so of flour on the counter. Knead the dough 10-12 times (adding a little bit of flour if it sticks) until it’s smooth. Roll the dough out in a rectangle, approximately 12 inches.
  4. Brush the dough with the rest of the melted butter. Sprinkle the sugar and cinnamon on top of the butter. Starting at one long end, gently roll the dough into itself like a jelly roll. Slice the log into eight even-sized pieces. A serrated knife makes it easy to slice the log without squishing it.
  5. Place the rolls, cut side up, in a 9-inch round pan. Cover the pan with plastic wrap and refrigerate the rolls overnight for eight to twelve hours.
  6. When ready to bake the cinnamon rolls, remove them from the fridge and preheat the oven to 350°F. Bake the rolls for 25 to 35 minutes or until golden on top. The internal temperature should be 190 to 200°F when they’re done.
  7. While the rolls bake, mix the powdered sugar with the half-and-half to make the glaze. If it’s too thick, add a little more half-and-half. If it’s too thin, add a little more sugar. Drizzle or spread the glaze on the warm rolls before serving them.

Notes

Butter: Let the butter cool off for a couple of minutes before you add it to the yeast.

Glaze: You can also use milk or heavy cream to make the glaze. 

Nutrition

Find it online: https://www.girlgonegourmet.com/cinnamon-buns/