First, I am aware that you could just go to Walmart and get a sleeve of Pillsbury cinnamon rolls and everyone would still be happy…But people! Seriously, there are no words for this recipe.
This was actually my first time making cinnamon rolls from scratch. I love to bake, but usually stick with cookies, cakes, muffins and bars. However, after making these for Easter morning this year, I think I’m going to have to add “rolls” to the list.
Even though I’m a morning person, I like to keep breakfast simple: eggs, oatmeal, cereal, bagels and the like. If it requires a lot of effort, I’d rather make it after I’ve had my cup of coffee or two for the day. 
That’s why these rolls are fantastic, because you make them the night before. With a bake time of 20 minutes, you can easily throw one of these bad boys in the oven before you take a shower, or read the morning headlines.
Although I’ve included a vanilla glaze, you really don’t even need to make a glaze to enjoy the sweetness of these rolls.
I say, bring it on, Pillsbury! Don’t believe me? Come over, and if by the time I make you some I haven’t changed your mind, then I will personally refer you to the dentist to have your taste buds examined.
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Make Ahead Cinnamon Rolls
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Prep these sweet rolls the night before for a
delicious, home-baked breakfast, even on busy mornings.
Ingredients
- 1 cups (237 ml) milk
- 1/3 cup butter
- 1 package active dry yeast
- 1/2 cup white sugar
- 4 cups (946 ml) all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 1 cups (237 ml) golden brown sugar
- 2 tablespoons (30 ml) ground cinnamon
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 7 tablespoons (105 ml) unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon milk or cream
Instructions
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the butter until it melts and let cool for a few minutes.
- In a large bowl, combine 2 1/4 cup flour, yeast, sugar, and salt with an electric mixer. Add the eggs and milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed, about 5 minutes.
- Cover the dough and let rest for 10 minutes.
- Meanwhile, in a small bowl, mix together the filling ingredients.
- Using a rolling pin, spread out the dough into a 9-by-12-inch rectangle. Using a spoon, spread the filling mixture evenly across the dough. Roll up dough from the long end and pinch seam to seal. Cut into 12 equal size rolls and place in a 9-by-12-inch baking pan. Cover and refrigerate overnight.
- The next morning, remove the cinnamon rolls from the refrigerator and let sit on the counter for about 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20 minutes, or until browned.
- Meanwhile, for the glaze: combine the powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until the glaze slightly thickens.
- Remove the rolls from the oven, and pour glaze over hot cinnamon rolls.
Notes
- For richer flavor, use browned butter instead of regular butter in the dough.
- To prevent sticking, lightly grease the baking pan before placing the rolls in it.
- These cinnamon rolls freeze well. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
At what point in the process do I refrigerate the rolls overnight?
After the rolls are shaped and placed in the baking pan, cover them tightly and refrigerate before the second rise. In the morning, take them out and let them proof at room temperature for about 1 to 1.5 hours before baking.
How do I know when the dough has proofed enough after coming out of the fridge?
The rolls should look visibly puffed and feel pillowy when you gently press one with a finger. The indentation should slowly spring back about halfway. If it springs back immediately, they need more time.
Can I make the cream cheese frosting the night before?
Yes, mix and refrigerate the frosting in a covered container overnight. Bring it to room temperature before spreading so it softens enough to go on the warm rolls without tearing them.
