Jumbo Overnight Cinnamon Rolls
These jumbo overnight cinnamon rolls are soft, fluffy, and bakery-style with thick spirals of buttery cinnamon sugar filling and rich cream cheese frosting. The dough is made the night before, allowing it to slowly develop flavor while resting in the refrigerator. In the morning, the rolls bake into large, pillowy spirals with gooey centers and golden edges. Pouring a little cream around the rolls before baking keeps them incredibly soft and tender.
- Total time
- 840 min
- Servings
- 12
- Calories
- 540
- Protein
- 8g
Ingredients
- 2 cups warm whole milk (about 110°F)
- ½ cup melted butter
- ½ cup granulated sugar
- 1 tbsp instant or active dry yeast
- 1 5–5½ cups all-purpose flour
- 1 tsp salt
- 2 large eggs
- 1 cup butter, softened
- 10.25 cups brown sugar
- 2 tbsp ground cinnamon
- 10.5 tsp vanilla extract
- 1 pinch of salt
- 12 oz cream cheese, softened
- ¾ cup butter, softened
- 3 cups powdered sugar
- 1 2–3 teaspoons vanilla extract
- 1 1–3 tablespoons milk or cream
- 1 pinch of salt
- ¼ cup heavy cream
Instructions
- 1
Make the Dough (Night Before): In a large bowl, mix warm milk, melted butter, and sugar until the sugar dissolves.
- 2
Sprinkle yeast over the milk mixture and let it sit for 5 minutes until foamy.
- 3
Add the eggs and whisk until combined.
- 4
Stir in 4 cups of flour until a thick batter forms.
- 5
Let the dough rest for 15 minutes to hydrate the flour.
- 6
Add salt and the remaining flour gradually until the dough becomes soft and slightly sticky.
- 7
Knead the dough for 5–8 minutes until smooth and elastic.
- 8
First Rise: Cover the bowl and let the dough rise for about 1 hour until it becomes puffy and roughly doubles in size.
- 9
Roll and Fill: Roll the dough on a lightly floured surface into an 18 × 12 inch rectangle.
- 10
Spread 1 cup softened butter evenly across the dough.
- 11
Sprinkle brown sugar, cinnamon, vanilla, and a pinch of salt evenly over the butter.
- 12
Roll the dough tightly from the long side to create a log.
- 13
Slice the log into 12 thick rolls.
- 14
Overnight Rise: Place the rolls in a greased baking pan, leaving a little space between them. Cover the pan tightly and refrigerate for 8–14 hours.
- 15
Bake 8-14 hours later: Remove the rolls from the refrigerator and let them sit at room temperature for 30–45 minutes.
- 16
Pour ¼ cup heavy cream around the rolls in the pan to keep them soft.
- 17
Bake at 350°F (175°C) for 25–30 minutes, until the tops are lightly golden and the centers are soft but cooked.
- 18
Make the Frosting: In a bowl, beat cream cheese, butter, powdered sugar, vanilla, milk, and salt until smooth and creamy.
- 19
Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls so it melts slightly into the layers.
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