Overnight Cinnamon Rolls with Cream Icing Recipe

Ingredients

• 118 ml (½ cup)whole milk
• 59 ml (¼ cup)water
• 35 g (¼ cup)bread flour
• 574 g (4⅓ cups)bread flour
• 35 g (¼ cup)powdered milk
• 56 g (¼ cup)granulated sugar
• 8 g (1 tablespoon)instant yeast
• 4 g (½ teaspoon)salt
• 290 g (1¼ cups)whole milk, at room temperature
• 2 largeeggs, at room temperature
• 1 largeegg yolk, at room temperature
• 84 g (6 tablespoons)salted butter, softened
• 1 tablespoonvegetable or canola oil, for coating the proofing bowl
• 113 g (½ cup)salted butter, softened
• 215 g (1 cup), packeddark brown sugar
• 30 ml (2 tablespoons)cornstarch
• 30 ml (2 tablespoons)ground cinnamon
• 180 ml (¾ cup)heavy cream
• 2 tablespoonssalted butter, melted
• 120 g (1 cup)powdered sugar
• 60 ml (¼ cup)heavy cream
• 7.5 ml (½ tablespoon)vanilla bean paste

Instructions

1. 1

   Make the tangzhong

   Whisk 118 ml milk, 59 ml water and 35 g bread flour in a small saucepan over medium heat for 1–2 minutes, until smooth and thickened to a gel-like consistency. Take it off the heat and let it cool for several minutes.

2. 2

   Mix the dough

   In a large bowl or a stand mixer fitted with a dough hook, combine 574 g bread flour, powdered milk, granulated sugar, yeast and salt. Add 290 g milk, the 2 eggs and egg yolk, then mix for about 15 seconds, until combined.

3. 3

   Add butter and tangzhong

   Mix in the softened 84 g butter and cooled tangzhong until incorporated. The dough will be sticky.

4. 4

   Rest the dough

   Cover the dough and leave it to rest for 20 minutes so the flour can hydrate and the dough can relax.

5. 5

   Knead until elastic

   Knead with a stand mixer at medium-high speed for about 10 minutes, until smooth and elastic. It should feel tacky but not sticky; avoid adding extra flour if possible.

6. 6

   Let dough rise

   Lightly coat a large, clean bowl with the oil. Add the dough and turn it to coat all sides, then cover with cling film. Leave in a warm place until doubled in size, about 1 hour in warm conditions or up to 1 hour 30 minutes somewhere cooler.

7. 7

   Roll the dough

   Punch down the risen dough and transfer it to a lightly floured surface. Shape it into a rectangle, then roll it to 16 × 18 inches. Line a 12 × 17-inch rimmed baking tray with parchment paper.

8. 8

   Prepare the filling

   Microwave 113 g butter for 15 seconds, until creamy but not fully melted, then brush it over the dough. Mix the brown sugar, cornstarch and cinnamon in a bowl and sprinkle the mixture evenly over the butter, leaving a ½–1-inch border along one short end. Lightly press the filling into the dough with a rolling pin.

9. 9

   Cut and roll

   Use a pizza or pastry cutter to slice the dough from the shorter side into 12 strips, each about 1⅓ inches wide. Starting at the sugared end, roll each strip tightly into a pinwheel and seal it at the buttered border; brush on extra butter if needed to secure the end.

10. 10

    Arrange the rolls

    Set the rolls slightly apart on the prepared tray. If using the optional cream, pour 180 ml over the rolls before the second rise, then cover the tray with cling film.

11. 11

    Chill overnight

    Refrigerate the covered rolls immediately and leave them to rise slowly for 8–12 hours. They should be puffy and touching after proofing.

12. 12

    Preheat the oven

    Set the oven to 175°C and place a rack in the lowest position.

13. 13

    Bake the rolls

    Bake for 24–28 minutes, until golden brown and the internal temperature reaches 190°F. Let the rolls cool slightly on a wire rack.

14. 14

    Make the icing

    Melt 2 tablespoons butter, then whisk in the powdered sugar, 60 ml cream and vanilla bean paste until smooth and creamy. For extra gooey rolls, increase the icing ingredients by 1.5 times.

15. 15

    Ice the rolls

    While the rolls are still warm, spread the icing evenly over them with a spoon or spatula.

What are overnight cinnamon rolls?

Cinnamon rolls are an American breakfast and bakery staple: enriched yeast dough is rolled around a sweet, spiced filling, sliced into spirals and baked. This version uses a tangzhong, a cooked flour-and-liquid paste that gives the dough a soft, moist texture.

The overnight method moves the second rise to the fridge, so the rolls can be prepared ahead and baked the next day. Dark brown sugar makes a deep, caramel-like filling, while cream icing adds a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 6g protein, 45g carbs, 15g fat.

The flour and sugars supply most of the carbohydrates, while butter and cream contribute much of the fat. Eggs, milk and powdered milk provide some protein; serve a roll with fruit or plain yoghurt to make a more balanced breakfast plate.

Why the dough has two stages

Tangzhong: cooking a small portion of the flour with milk and water thickens it into a paste. Cool it for several minutes before adding it to the dough so it does not go in hot.

Enrichment: eggs, yolk, butter and powdered milk make this a soft, rich dough. The 20-minute rest helps it hydrate before kneading, so resist the urge to add flour just because it feels tacky.

Getting the filling to stay put

Butter: partially melting the filling butter makes it easy to brush across the rolled-out dough, but keeping it creamy rather than fully liquid helps the filling stay in place.

Border: leave the stated ½–1-inch strip clear on one short end. That buttered edge helps seal each roll as you coil it, and lightly pressing the sugar mixture into the dough helps reduce gaps in the spirals.

Shape and space the rolls

Even strips: cut from the shorter side into 12 strips about 1⅓ inches wide. Similar-sized strips help the rolls bake at a similar rate.

Room to rise: place the rolls slightly apart on the lined tray. They will expand during the overnight chill and should be touching and puffy when ready to bake.

Judge the rise and bake

First rise: use the dough’s size as your cue; it should double. The recipe allows about 1 hour in a warm place, or up to 1 hour 30 minutes in cooler conditions.

Oven check: bake at 175°C for 24–28 minutes, looking for golden-brown tops and an internal temperature of 190°F. The rolls will be hot and delicate, so let them cool slightly on a wire rack before icing.

The cream and icing

Cream topping: pouring the 180 ml cream over the arranged rolls before chilling is described as optional. It adds richness, so you can leave it out if you prefer not to use it.

Icing: whisk the melted butter, powdered sugar, cream and vanilla bean paste until smooth. Spread it over the rolls while they are still warm so it settles over the spirals.

What to serve alongside

These sweet, buttery rolls make a substantial breakfast or brunch centrepiece. Serve them with fresh fruit or plain yoghurt for a cool, tart contrast.

Coffee or tea works well alongside the cinnamon and vanilla flavours. If serving a group, put the icing on just before bringing the rolls to the table.

Recipe notes & tips

• Cool the tangzhong for several minutes before mixing it into the dough.
• Measure the rectangle and strips so the 12 rolls are reasonably even.
• Use a lightly floured surface, but avoid working extra flour into the dough.
• Refrigerate the covered tray straight after shaping for the full 8–12-hour rise.
• Check the rolls near the end of the stated baking time for colour and internal temperature.
• Ice the rolls while they are warm, not straight from the oven.

Variations

• Leave out the cream: skip the optional 180 ml poured over the rolls before chilling.
• Make extra icing: increase the icing ingredients by 1.5 times for a gooier finish.
• Use a sharper spice note: add a little more ground cinnamon to the filling.
• Change the icing flavour: replace the vanilla bean paste with vanilla extract.
• Serve plain: omit the icing for rolls with a less sweet finish.

Common mistakes to avoid

• Adding tangzhong while hot: let it cool for several minutes before mixing it into the dough.
• Adding too much flour: the dough should be tacky after kneading, so avoid flouring it until it feels dry.
• Fully melting the filling butter: microwave it for 15 seconds only, keeping it creamy rather than liquid.
• Skipping the sealing border: leave the short-end border clear and use it to secure each spiral.
• Leaving the tray uncovered: cover the rolls with cling film during the overnight refrigerator rise.
• Icing piping-hot rolls: allow a short cooling period on a wire rack, then spread the icing while they are still warm.

How to store

Store leftover rolls covered in the refrigerator and eat within 3 days. Reheat gently in the microwave until warm; the icing may soften as it heats.

Frequently asked questions