Overnight Cinnamon Rolls with Cream Cheese Frosting Recipe

I feel like a cinnamon roll making machine lately! I have been using the same cinnamon roll recipe for a while now, but I really wanted to see if I could successfully make a few changes that would simplify the recipe and also make it more convenient. This old recipe makes A LOT of cinnamon rolls. I really just wanted one pan. Though I’m sure my family would have no problem taking care of more! Also, I wanted to see if I could make the dough the night before, and have the rolls ready to bake in the pan the next morning.

Serves: 12


2 1/4 teaspoons dry active yeast (1 packet)
2 tablespoons warm water
1 cup milk
1/4 cup sugar
1 egg beaten
3 1/2 cups all-purpose flour, divided
1/4 teaspoon salt
6 tablespoons melted butter

1/2 cup (1 stick) butter softened
1/3 cup sugar
2-3 tablespoons ground cinnamon

4 tablespoons butter, softened
8 ounces cream cheese softened
2 cups powdered sugar
1/4 cup heavy cream


  1. Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
  2. Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
  3. Stir in the sugar and beaten egg.
  4. Add 2 cups of the flour and salt, and then mix well by hand.
  5. Pour melted (but not too hot) butter in, and mix.
  6. Add the remaining 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
  7. Cover the bowl and allow the dough to rise in a warm place for 1 1/2 hours.
  8. Visit Overnight Cinnamon Rolls with Cream Cheese Frosting @ lovelylittlekitchen.com for full directions.

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