Easy Overnight Cinnamon Rolls for Two
These Easy Overnight Cinnamon Rolls for Two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!
Servings 4
Calories 556kcal
Ingredients
Special Equipment
- 6 to 7-inch square baking dish
Dough
- 1/3 cup milk any percentage
- 2 teaspoons active dry yeast
- 2 tablespoons (1oz) butter melted
- 1 tablespoon (13g) granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 cup and (1 tablespoon (150g) all-purpose flour
Filling
- 2 tablespoons (1oz) butter softened
- 1/3 cup (66g) packed brown sugar
- 1 teaspoon cinnamon
Frosting
- 3 ounces cream cheese softened
- 3 tablespoons (1.5oz) butter softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Roll Dough
- Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F.). Stir in yeast and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*
- In a medium bowl, whisk together milk mixture, melted butter, sugar, egg yolk, and salt.
- Add the flour a third at a time and using a spoon, mix well, until a thick, sticky dough forms and all the flour is incorporated. Dump the mixture onto a well-floured work surface and knead just until the dough is no longer sticky and forms a ball (about 10 folds).
First Rise
- Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour, or until doubled in size.
Shape Rolls
- Stir together brown sugar and cinnamon.
- Once your dough has risen, turn out on a lightly floured surface and squish and stretch it GENTLY (we don't want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
- Spread butter over the entire thing and top with the brown sugar mixture. Roll from the short side. Use a serrated knife or dental floss to cut the roll into quarters.
- Place in a 6 to 7-inch greased baking pan, cover tightly in plastic wrap, and place in the fridge overnight or up to 24 hours.
Frosting
- In a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined. Cover tightly and place in the refrigerator.
Bake
- Take frosting out of the refrigerator to soften.
- Remove plastic wrap from rolls and place them into a cold oven. Turn your oven to 400 degrees and bake for 15-20 minutes until the tops are golden and center cooked through. Watch closely--they go from pale to over-done very quickly. If they begin to brown too quickly, before the centers are done, cover with foil until finished baking.
- Spoon frosting over rolls. (If frosting is still very cold, return to pan to the oven for 30 seconds to a minute for frosting to warm up.) Spread frosting and serve.
Notes
Same Day Instructions: After shaping the rolls, instead of placing them into the fridge, allow the rolls to complete their second rise in a warm place for 30 minutes.
Preheat oven to 400 degrees F. Cook cinnamon rolls 12-15 minutes until the tops are golden and centers cooked through (cover with foil during the last few minutes of cooking time if browning too quickly). Spoon on frosting and serve.
*If your yeast and milk mixture does not foam, your yeast may be bad, or may have been killed if the milk was too hot. Toss and try again, making sure the milk is just lukewarm.
Nutrition
Calories: 556kcal