These overnight cinnamon rolls are perfect for a make-ahead breakfast treat. Prepare them the night before and bake them fresh in the morning for soft, gooey rolls with a delightful cinnamon filling.
Preparation time
1h 30min
Cooking time
30min
Ingredients
12 Servings
- 7 g active dry yeast
- 500 g all-purpose flour
- 200 g brown sugar
- 75 g butter
- 2 eggs
- 2 tbsp ground cinnamon
- 240 ml milk
- 1 tsp salt
- 100 g softened butter
- 100 g sugar
- 60 ml warm water
Directions
Step 1
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, 75g butter, and salt. Stir until melted and let cool to lukewarm.
Step 2
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Step 3
In a large bowl, combine the milk mixture, yeast mixture, eggs, and 250g of flour. Beat until smooth. Add remaining flour, 100g at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step 4
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Step 5
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 40x25 cm rectangle. Spread the softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Step 6
Roll up the dough and pinch the seam to seal. Cut into 12 equal pieces and place them cut side up in a lightly greased baking dish. Cover and refrigerate overnight.
Step 7
The next morning, preheat oven to 190°C. Let the rolls stand at room temperature for about 30 minutes.
Step 8
Bake rolls in preheated oven for 25 to 30 minutes, until golden brown. Remove from oven and let cool slightly before serving.