Simple Overnight Cinnamon Rolls
I’m here to tell you that making cinnamon rolls is very easy when you have a bread machine. If you've never made them before, this is certainly the way to start. This recipe for Simple Overnight Cinnamon Rolls will scratch the itch for the ones you get at the mall and miles better than any prepackaged variety you find at the grocery store.
Equipment
- 1 Bread Machine 1.5 lb or 2 lb
Ingredients
- 1 cup whole milk , room temperature (up to 100 F)
- 1 large egg , room temperature, beaten
- 1 teaspoon vanilla extract
- 3 1/2 cups white bread flour
- 1/4 cup white granulated sugar
- 1 teaspoon plain salt
- 1 teaspoon instant yeast
- 1/4 cup unsalted butter , softened
Cinnamon Filling
- 1/4 cup unsalted butter , softened
- 1/2 cup brown sugar
- 1 1/2 tablespoons cinnamon
Vanilla Icing
- 1 1/2 cups powdered sugar, SEE NOTES BELOW
- 1/4 cup half and half
- 1/4 cup unsalted butter , melted, cooled
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon almond extract , optional
- 1 pinch plain salt
Instructions
Sweet Dough
- Remove the bread pan from the machine, make sure your mixing paddle is inserted. Add the ingredients in the order listed, from wet to dry unless your machine states otherwise in the user's manual.
- Set the pan back into the machine and start the dough cycle. Be prepared with your silicone spatula and additional liquid/flour if adjustments are needed. Set a timer for 3 minutes, then come back and help any ingredients stuck to the side incorporate into the dough ball. At about the 5 minute mark, make adjustments if the dough is too wet or too dry. (SEE TIPS & TRICKS ABOVE)
- Set a timer for the remainder of the time on the cycle so it does not over proof in the machine when it is done.Grease a large bowl and place the dough into the bowl and then lightly grease the top so it does not dry out. Cover the bowl tightly with plastic wrap and place in fridge overnight. It will continue to rise and the yeast will slowly ferment.
- In the morning, prepare your filling. Flour the surface you will be assembling the rolls on, and grease the pan. Take the bowl out of the fridge. "Punch" down the dough. Pressing into it with your fist and gently knock out the large pockets of air that built up overnight.
- Lightly flour your rolling pin and roll the dough into roughly a 12 x 16" rectangle at about 1/4" thick. Spread with the melted butter. (I like to leave about a 1/2" gap on top so when I roll it up I can pinch it closed)
- Spread the cinnamon mixture on top of the butter, again leaving that 1/2" gap on top. Roll it as tightly as you can while still being gentle enough to keep the shape, starting in from the bottom and rolling upwards to the top. Once you have rolled it up, pinch along the edge to close it up the best you can.
- Using a serrated knife, lightly pre-mark your cuts. You will be making a mark approximately every inch, 15 marks in total. Alternatively if you are making 7 larger rolls, make a mark in the middle and 3 more spaced out evenly to each side of your middle part.
- Cut carefully with the knife, placing them in the pan with enough gap to rise and expand. 15 should fit in a 9 x 13" pan and 7 should fit in a 9" round. Use whichever pan fits best for the amount of rolls you have, no need for perfection here. All we need are cinnamon rolls! You could even use a parchment lined sheet pan.
- Place in a draft free area and cover with a light kitchen towel to rise for 45 - 60 minutes. This may vary if your kitchen is overly cold or warm. I like to place mine in a "cold" oven with just the light on. That works for me every time. While these are rising, make the icing.
- When doubled in size, set the rolls aside and pre-heat your oven to 350 F. Place the rack in the middle and bake for 15 minutes, loosely covered with foil. Remove the foil and bake for for an additional 10-15 minutes. The rolls are done when they are lightly golden and the internal temperature reaches 190 F.
- I like to take a butter knife a loosely cut around the cinnamon rolls to loosen them from the pan and allow the icing to fall in between. Frost these while warm, serve and enjoy!
Cinnamon Filling
- Soften the butter and set aside in a separate dish. You will be spreading this in an even layer over the rolled out dough, leaving a 1/2" gap at the top for sealing the roll.
- Add the brown sugar and cinnamon to a small bowl. I like to remove any hard pieces and break the chunks apart to fluff it up a bit with a fork. This will be sprinkled over the butter just before rolling and cutting.
Vanilla Icing
- Place your melted butter, half & half, vanilla, and almond extract into a medium bowl or a glass 4 cup measuring jug. Sift in the powdered sugar and whisk well.You can also double this recipe. If you decide that you need more icing, it is quick and easy to whip up an extra batch. Just make sure you have plenty of the ingredients on hand.
Notes
Nutritional values and servings are estimates only.
Powdered Sugar- If you love extra icing, I suggest doubling the recipe. Looking for a "better for you" alternative? Check out my DIY Coconut Powdered Sugar!
Nutrition
Calories: 257kcalCarbohydrates: 46gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 40mgSodium: 186mgPotassium: 84mgFiber: 1gSugar: 12gVitamin A: 343IUVitamin C: 0.04mgCalcium: 40mgIron: 0.4mg
Tried this recipe?Let us know how it was!