Overnight Cinnamon Rolls ~ Delicious cinnamon rolls with cream cheese frosting made overnight for easy of cooking.
There is something about Fall that really gets me in the mood for baking. Cookies, cupcakes, pies and even tarts, I want to make it all. The problem is that I’m not always very good at it. Yes, I can easily just get a store bought cake, but there is something about a homemade baked good that cannot simply be bought at a store.
Baking is about love, patience, relaxation, inspiration. Although I have plenty of love and inspiration, sometimes I just lack the patience and relaxation. I’m not an expert baker. I was not raised in a home where grandma was famous for her homemade cookies or pies. Therefore, it does not come natural to me. I do however, have a great taste for it. My kids love cakes and cookies. I love pies and cinnamon rolls. That is why I made a commitment a while ago to learn how to bake and even though I have to wait for the times when the mood is right, I try to do it, every change I get.
I have been baking cakes and cupcakes for a while now and have gotten pretty good at it. I remember when my obsession with cupcakes started and I made these awesome Almond Cupcakes. They were so good that 30 minutes later there was not one left to eat. Or, how about these Coconut Tres Leches Cupcakes. Yes, you heard that right! Tell me you are not tempted to try it.
Baking is fun, specially in the Fall. That is why I have started taking time to work on this beautiful craft of baking and hope to bring you all many more baking recipes, while bringing you in my journey of learning to bake well. Not an easy task when you are a busy working mom. But, I’m sure we can make it work. Right? …Am I day dreaming here?
This past weekend, I took on a challenge. I made cinnamon rolls! I had never made them before. So for my first try, I referred to this recipe from the lovely Christy over at The Girl Who Ate Everything. It is a simple recipe that doesn’t call for too many ingredients. The recipe calls for pudding mix. which keeps the whole roll soft.
This was my first time working with yeast and I have no prior experience kneading dough at all. Also, I think I might have rolled the dough a bit too much causing it to be not as soft and fluffy as I expected. But, I can say that they were tasty nonetheless. When making this recipe, simply don’t overwork the dough and they should come out perfectly soft.
To easy the time spent making this recipe, I made them the night before and refrigerated overnight before letting the rolls rise and baking. The next morning I removed them form the fridge, let them rise and baked them just in time to have for breakfast. Yes, I ate cinnamon rolls for breakfast and it made me so happy!
When do you eat your cinnamon rolls?
Overnight Cinnamon Rolls
- 1/4 cup warm water
- 1 tablespoons active dry yeast
- 1 tablespoons sugar
- 1 (3.4 ounce) package instant vanilla pudding (and milk called for to prepare it)
- 1/4 cup butter , melted
- 1 eggs
- 1/2 teaspoon salt
- 3 cups flour (plus more as needed)
- 1/2 cup butter , softened to room temperature
- 1 cups brown sugar
- 1 tablespoons ground cinnamon
- 1/2 bar (4 oz.) cream cheese, softened
- 1/4 cup butter , softened
- 1/2 teaspoon vanilla
- 1 and 1/2 cups powdered sugar
- 1-2 tablespoons milk
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In large bowl, make pudding mix according to package directions. Use only half of the pudding mix for this recipe. Reserve the other half in the fridge to eat later.
- Add butter, eggs and salt to the pudding mixture and mix well.
- Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not sticky.
- Place in a greased bowl. Cover and let rise until doubled, about 1 hour.
- Onto a floured surface, roll dough until it's about 1/4 inch thick. Take 1/2 cup soft butter and spread over surface.
- In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. Cut rolls of about 1 and 1/2 inches with thread or serrated knife.
- Place on lightly greased cookie sheet 1 inch apart. Cover and place in the refrigerator overnight. When ready to bake remove from the fridge and allow rolls to rise.
- Preheat oven to 350 degrees. Bake for 15-20 minutes. Remove when they start to turn golden brown.
- Frost rolls after rolls have cooled just a couple of minutes. You still want to frost them while they're warm just not super hot.
- Frosting: Mix together cream cheese, butter, vanilla extract, confectioners' sugar and milk. Add more milk as needed.