This make ahead cinnamon rolls recipe has become a quick favorite in my house. The original recipe came from AllRecipes, and the instructions are to make the dough in a bread machine. I have found the bread machine is completely unnecessary (unless you want to use it, of course). I’ve adapted the recipe so these rolls can easily be made the night before and just popped in the oven in the morning! I love having a breakfast most of the way done in the morning, as it leaves more time for coffee and spending time with family instead of slaving away in the kitchen.
Pin this one for a perfect addition to your Easter or Mother’s Day brunch this spring!
Serving size: 12
- 1 cup warm milk (110 degrees F, make sure it is not scalding hot, or you will kill your yeast and the dough will not rise)
- 2 ½ tsp active dry yeast
- ½ cup sugar
- 2 eggs, room temperature
- ⅓ cup butter, melted and cooled
- 1 tsp salt
- 4 ½ cups flour
- Cinnamon Filling:
- 1 cup brown sugar
- 2 TBSP cinnamon
- ⅓ butter, softened
- Cream Cheese Icing:
- 6 oz. cream cheese (softened)
- ¼ cup butter, softened
- 1 ½ cup confectioners’ sugar
- ½ tsp. vanilla
- ⅛ tsp. salt
- Put the milk in a large bowl or the bowl of a stand mixer, add yeast and sugar and stir. Let stand for 10 minutes, until yeast bubbles. Then add eggs, butter and salt. Mix until combined, about one minute. Gradually add flour (1/2 cup at a time), stirring until just combined after each addition. Put dough onto a lightly floured surface, and knead for about 1-2 minutes until it comes into a smooth ball. Spray a glass bowl with non-stick cooking spray, and put dough into bowl, and let rise in a warm place for about 1 hour and until it has almost doubled in size. Note: I have trouble finding a “warm place” for dough to rise at this time of the year in my house. So, I heat my oven to 200 degrees, cover the bowl with a damp towel, place in the warm oven, and shut the oven OFF, the oven can serve as a “warm place”. After the dough has risen it will look like this:
- While the dough is rising, combine the filling ingredients in a medium size bowl. I have found it easier to make a filling paste, and spread this over the dough instead of spreading the butter, brown sugar, and cinnamon separately over the dough. Spreading the paste helps the filling stay in the rolls instead of it running out during the baking process.
- Once the dough has risen, roll out to a 16x20 inch rectangle on a lightly floured surface. Spread the filling over the dough.
- Starting with the long end, tightly roll up the dough, like this:
- After rolled up, cut the dough into 12 equal pieces, using bakers twine or unflavored dental floss to cut the rolls. Place them in a 13x9 inch pan lined with parchment paper coated with non-stick cooking spray.
- From here, cover the rolls and place in the refrigerator overnight.
- I also make the icing the night before by combining all of the icing ingredients, and blending until smooth, then just store in a container overnight.
- In the morning, place the rolls in a COLD oven, turn on the heat to 375 degrees, and bake for 25-30 minutes until slightly golden around edges. They will look like this when they come out of the oven:
- Spread icing over rolls and enjoy!