Ooey, gooey, brown sugar laden overnight cinnamon rolls covered in maple cream cheese glaze are one of my breakfast anytime favorite baked treats.
I love cinnamon rolls of the moist, cinnamon-rich, drenched in so much cream cheese frosting you can’t tell what’s hiding beneath the creamy layer variety. Dry, sugar glazed, packaged rolls from the supermarket don’t hold a candle to the homemade goodness of overnight cinnamon rolls made from scratch.
This recipe, adapted from Alton Brown, is prepared a day in advance, so that the rolls complete their first rise overnight in the refrigerator. Slow-rise breads develop more complex flavor and in this case, make breakfast making a whole lot easier.
Day one the dough is made, filled, rolled, and sliced. The next day, all you need to do is place the cinnamon rolls in the oven to proof for 30 minutes, then bake. Three-ingredient frosting is then stirred together & the pillow soft rolls are drowned in maple cream cheese bliss. Just wait until you try these. You just might transform into Betty Crocker every weekend from now on.
Surprise your family this weekend with a big batch of sweet overnight cinnamon rolls.
- 2 eggs, room temperature
- ¼ cup sugar
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk
- 4 cups flour
- 2¼ teaspoons dry yeast (1 pkg.)
- 1¼ teaspoons salt
- 1 c. packed brown sugar
- 2 T. cinnamon
- pinch salt
- 2 T. butter, room temperature
- 1 c. cream cheese, room temperature
- ½ c. powdered sugar *adjust to taste
- 3 T. maple syrup
- Combine wet ingredients in a large bowl (or in a stand mixer) and whisk together. Add two cups of flour, yeast, and salt to the bowl and stir to combine. (If using a stand mixer, switch to the bread hook now.) Add all but ½ c. flour and stir together (knead 10 minutes on low) then knead five minutes, adding flour as necessary to keep dough from sticking. Place dough in a lightly oiled bowl, cover with a damp tea towel and allow to rise in a warm place for 2 hours.
- Stir together filling ingredients in a small bowl and set aside. Butter a 9x13” baking dish. Roll out dough on a lightly floured surface to a rectangle measuring approximately 18x12”. Smear butter over the rectangle, leaving a 1” border at the top. Sprinkle filling evenly over the butter. Beginning with middle, tightly roll the dough up and give it a little pinch along the seam. Slice in half and divide each half into 6 rolls. Cover and refrigerate overnight.
- In the morning, fill a tea kettle and boil. Place a large baking dish in the bottom of the oven and carefully fill with boiling water. Insert cinnamon rolls pan on the middle rack, close oven door and wait 30 minutes for the magic rise to happen. Remove water dish & rolls. Set the oven to 350F and when it gets to temperature, bake rolls 30 minutes, or until lightly golden brown. Stir together maple cream cheese frosting ingredients and smother the warm rolls. Serve warm & enjoy the finger licking goodness you just made from scratch!