My First Cinnamon Roll Disaster
My first try at cinnamon rolls was funny. I was so excited. I forgot to let the milk cool a bit. I poured it in hot. The poor yeast never had a chance. My dough stayed flat as a pancake. I still laugh at that.
That’s why we use “warm” milk, not hot. It matters because yeast is alive. Warmth wakes it up to make our dough fluffy. Too hot, and it goes to sleep forever. Have you ever had a baking flop? What happened?
The Magic of Waiting Overnight
This recipe asks for patience. You mix the rolls today. Then you tuck them in the fridge overnight. In the morning, they are ready to bake. This slow wait does something special.
It lets the flavors get to know each other. The cinnamon sugar melts into the butter. The dough relaxes. This matters because it makes every bite deeper and richer. Fun fact: letting dough rest is called “proofing.” It’s like a long, cozy nap for your rolls.
Rolling With Love
Rolling the dough is my favorite part. You spread that soft butter. You sprinkle the cinnamon sugar. Doesn’t that smell amazing? Then you roll it up tight, like a sleepy bug.
Use a serrated knife to cut them. A smooth knife will squish your beautiful swirls. I learned that the hard way too! Do you have a favorite kitchen smell? Mine will always be cinnamon and butter.
Why The Frosting Waits
You make the frosting while the rolls bake. The kitchen gets warm and sweet. The cream cheese and butter must be soft. If they are cold, you get lumps. And nobody wants lumpy frosting.
Spread it on the warm rolls right from the oven. The heat makes the frosting melt just a little. It drips into all the layers. This matters because it turns a good roll into a great one. Which do you like more, the swirl or the frosting?
A Simple Morning Gift
These rolls are a gift to your future self. You do the work the night before. In the morning, you just bake. Imagine that smell filling your home. It feels like a hug.
Food made slowly, with care, tastes better. It’s not just about eating. It’s about the quiet making. The happy waiting. The sharing. Who will you share your first batch with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1 cup | warm, for dough |
| Active dry yeast | 2 1/4 teaspoons | 1 Fleischmann’s packet, for dough |
| Flour | 3 1/2 cups | plus more for dusting, for dough |
| Egg | 1 | for dough |
| Unsalted butter | 3 tablespoons | melted, for dough |
| Kosher salt | 1/2 teaspoon | for dough |
| Granulated sugar | 1 tablespoon | for dough |
| Unsalted butter | 5 tablespoons | melted, for filling |
| Granulated sugar | 1/3 cup | for filling |
| Ground cinnamon | 1 tablespoon | for filling |
| Cream cheese | 4 ounces | room temperature, for frosting |
| Unsalted butter | 1/4 cup | room temperature, for frosting |
| Powdered sugar | 1 cup | for frosting |
| Vanilla | 1/2 teaspoon | for frosting |
| Whole milk | 1 tablespoon | for frosting |
My Overnight Cinnamon Roll Secret
Hello, my dear! It’s Anna. Let’s make some magic for breakfast. I love these overnight cinnamon rolls. You do the work the night before. Morning you gets all the credit. Isn’t that a wonderful trick?
My grandson calls them “hug bread.” I still laugh at that. The smell fills your whole kitchen with warmth. It feels like a Sunday morning, even on a Tuesday. Let’s get our hands a little dusty.
Step 1: Wake up your yeast
Mix the warm milk and sugar in your bowl. Sprinkle the yeast on top. Let it sit for a minute. It will get foamy and happy. This is a very good sign. (A hard-learned tip: Your milk should feel like a warm bath. Too hot and you’ll hurt the yeast!)
Step 2: Make your dough
Add most of the flour to the milk mixture. Stir until it comes together. Then add the egg and melted butter. Mix it all in. Keep adding flour until the dough is soft. It will be a little sticky, and that’s okay.
Step 3: Let the dough rise
Put your dough in a greased bowl. Cover it with a clean towel. Find a cozy spot for it. Let it rest for about an hour. It will grow to twice its size! It’s like a little nap for dough. Why do we cover the dough? Share below!
Step 4: Roll and fill
Punch the dough down gently. Roll it out on a floured counter. Brush it with melted butter. Now, cover it with your cinnamon and sugar. Doesn’t that smell amazing? Roll it up tightly into a log.
Step 5: Cut and tuck in for the night
Use a serrated knife to cut six rolls. Place them in a buttered dish. Brush their tops with more butter. Cover the dish and put it in the fridge. Tomorrow’s breakfast is sleeping! Now you can go to bed, too.
Step 6: Bake and frost
Next morning, let the dish sit out for a bit. Then bake until golden brown. While they bake, mix the frosting. Beat the cream cheese and butter until fluffy. Spread it on the warm rolls. Watch it melt into every swirl. Perfection.
Cook Time: 35-40 minutes
Total Time: 9 hours (mostly resting!)
Yield: 6 big, cozy servings
Category: Breakfast, Baking
Three Tasty Twists to Try
Once you know the basics, you can play! Here are my favorite little changes. They make each batch a new adventure.
- Apple Pie Rolls: Sprinkle finely chopped apples on the cinnamon sugar. It adds a sweet, soft bite.
- Orange Dreamsicle Frosting: Add a teaspoon of orange zest to the cream cheese frosting. So bright and sunny!
- Pecan Sticky Bun Style: Before adding the rolls, put brown sugar and pecans in the baking dish. Flip them out warm. Gooey and glorious.
Which one would you try first? Comment below!
Serving Them Up Right
A warm roll is a joy all by itself. But sometimes, you want a little more. For a special brunch, add fresh berries on the side. The tartness is perfect with the sweet frosting. A dollop of whipped cream never hurt anybody either.
What to drink? For a cozy morning, I love a big glass of cold milk. It just goes together. For the grown-ups, a nice hot coffee with cream is the best partner. It cuts through the sweetness beautifully.
Which would you choose tonight?
Keeping Your Cinnamon Rolls Fresh
These rolls are best fresh and warm. But you can save them for later. Let baked rolls cool completely first. Then wrap them tightly in plastic wrap.
They will keep on the counter for two days. For longer storage, freeze them. I wrap each roll individually. This way, you can grab just one for a treat.
To reheat, thaw if frozen. Warm in a 300°F oven for 10 minutes. My first time, I used the microwave. It made the rolls a bit soggy. The oven is much better.
You can also make the dough ahead. Shape the rolls and put them in the pan. Then freeze them before the second rise. Thaw in the fridge overnight, then bake. This planning matters. It means a sweet breakfast is always possible.
Have you ever tried storing it this way? Share below!
Fixing Common Cinnamon Roll Troubles
Sometimes baking does not go as planned. That is okay. Here are three common issues and easy fixes.
First, the dough won’t rise. Your yeast might be old. Always test it in warm milk with a pinch of sugar. It should get foamy in 10 minutes. I remember when my rolls stayed flat. My yeast jar was from last year!
Second, the filling leaks out. Do not spread butter to the very edges. Leave a half-inch border. This creates a seal when you roll it up.
Third, the rolls are dry. Do not add too much flour when kneading. The dough should be slightly sticky. This matters for soft, tender rolls. Getting this right builds your cooking confidence.
Which of these problems have you run into before?
Your Cinnamon Roll Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a 1-to-1 gluten-free flour blend. The texture will be a little different but still good.
Q: How far ahead can I make them? A: The unbaked rolls can wait in the fridge for 24 hours. This is the “overnight” magic!
Q: What if I don’t have cream cheese? A: A simple glaze works. Mix powdered sugar with a little milk and vanilla.
Q: Can I double the recipe? A: Absolutely. Just use a bigger pan, like a 9×13. The rolls will need the same bake time.
Q: Any optional tips? A: Add a pinch of orange zest to the frosting. It’s a fun fact that citrus makes cinnamon taste even warmer.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these rolls. The smell in your kitchen will be wonderful. It is a smell of comfort and home.
I would love to see your baking results. Sharing food stories connects us all. It makes the recipe even sweeter.
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I always look for your photos.
Happy cooking!
—Anna Whitmore.
Overnight Small Batch Cinnamon Rolls- The Schmidty Wife: Overnight Small Batch Cinnamon Rolls Recipe
Description
Wake up to warm, gooey homemade cinnamon rolls! This easy overnight recipe makes a small batch perfect for fresh mornings.
Ingredients
For dough:
For filling:
For cream cheese frosting:
Instructions
- Making the Dough: In the bowl of a stand mixer, combine warm milk and sugar, then sprinkle the yeast over the top. With the dough hook attachment on low speed, add 2 1/2 cups of flour and mix until a dough forms, scraping down the bowl as needed. The dough should be sticky but hold its shape. Slowly add the egg while the mixer runs on medium speed, then gradually pour in the melted butter, mixing until fully incorporated. With the mixer on low, add flour 1/4 cup at a time until the dough reaches the right consistency. It should be soft, slightly sticky, and mostly pull away from the sides of the bowl. Knead for about 5 minutes on medium speed until smooth and elastic.
- First Rise: Lightly grease a large bowl with butter, place the dough inside, and cover with cling wrap. Set it in a warm, draft-free area for about an hour or until it has doubled in size.
- Rolling and Filling: Once the dough has risen, dust a clean work surface with flour, then gently release the dough onto the surface. Roll the dough into a 9×18-inch rectangle, dusting lightly with flour as needed. Brush the dough with half the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top. Starting from a short end, roll the dough tightly into a log. With a serrated knife, score the log into six equal pieces, then cut through at each mark to create six rolls.
- Second Rise and Refrigeration: Place the rolls in a generously buttered 8×8-inch baking dish. Brush the tops with remaining melted butter, cover with plastic wrap, and refrigerate overnight or up to 24 hours. (If baking right away skip the fridge and let them rise in a warm place for an additional hour.)
- Baking: If the rolls were refrigerated, let them rest at room temperature for 30-60 minutes before baking. Preheat your oven to 350°F and bake for 35-40 minutes. Check around the 30-minute mark—if they’re browning too quickly, cover loosely with foil. When a butter knife can slide between rolls without dough sticking to it, they’re ready.
- Frosting the Rolls: While the rolls bake, prepare the frosting. In a stand mixer, beat cream cheese and butter on high for 1 minute. Add powdered sugar slowly on low speed, then mix in vanilla and milk until smooth. Spread over warm rolls and enjoy!
Notes
- Nutrition Information per serving (1 roll): Calories: 704, Total Fat: 33g, Saturated Fat: 19g, Trans Fat: 0g, Unsaturated Fat: 11g, Cholesterol: 115mg, Sodium: 201mg, Carbohydrates: 92g, Fiber: 3g, Sugar: 34g, Protein: 12g.
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