I’m a huge fan of cinnamon rolls, probably born out of my dad baking them for breakfast practically once a month growing up. I tend to prefer the no-yeast variety because the recipes using yeast are such a pain in the butt once you finally decide you want cinnamon rolls after waking up in the morning. For this reason, a simple Bisquick biscuit recipe with cinnamon, brown sugar, and some butter has always trumped the labor and time involved with the yeast recipes. I’ve even branched out and made no-yeast cinnamon rolls from scratch.
But these cinnamon rolls are something else really. I had spent a lot of time reading through various cinnamon roll recipes with the intent to bake them for the family on Christmas morning. I liked that this recipe used a laminating technique with cream cheese to make a fluffy pastry dough and that the filling contained three different types of sugar (maple syrup!). Plus, the blogger seemed to be coming from a similar place as me.
The family absolutely loved (and devoured) these cinnamon rolls…
OVERNIGHT CREAM CHEESE CINNAMON ROLLS
Based on recipe found here.
INGREDIENTS
Dough:
2 1/4 tsp. active dry yeast (1 package)
1/2 tsp. + 1/4 cup granulated sugar
1/4 cup warm water
1/2 cup whole milk, room temperature
2 tbsp. brown sugar
1/2 tsp. vanilla extract
1 egg + 1 egg yolk
3 cups (384 g) all-purpose flour, sifted
3/4 tsp. salt
8 tbsp. unsalted butter, room temperature
4 oz. cream cheese, room temperature
Filling:
1 cup granulated sugar
1/2 cup brown sugar
2 tbsp. ground cinnamon
1 tsp. salt
4 tbsp. maple syrup
1/2 cup unsalted butter, melted and divided
Frosting:
4 oz. cream cheese, room temperature
3-4 tbsp. whole milk
2 cups (256 g) powdered sugar
1 tsp. vanilla extract
DIRECTIONS:
- Combine yeast, 1/2 teaspoon sugar, and warm water in a mixing bowl. Let sit for 10 minutes until the yeast has visibly risen.
- Stir in egg, egg yolk, milk, vanilla, brown sugar, and remaining granulated sugar.
- Using a dough hook, add flour and salt. Mix about one minute until combined, then increase speed to high for four minutes.
- Add softened butter and continue mixing on high for another six minutes.
- Remove hook and cover bowl with plastic wrap. Let dough rise for at least 1.5 hours until it has doubled in size.
- While the dough rises, combine all filling ingredients except butter, and set aside.
- Once dough has risen, with well-floured hands, punch down dough and remove to well-floured counter/cutting board. Knead dough 10-12 times, just enough to remove stickiness, adding more flour as needed.
- Roll dough into a roughly 12″ x 12″ square and spread cream cheese on top.
- Fold dough, lifting bottom third to overlap the middle, then the top down to the bottom, then side-to-side in the same manner.
- Flip dough over so that folds are on the bottom, and roll out to a 10″ x 20″ rectangle.
- Spread 1/4 cup of melted butter over dough.
- Spread filling on top of the butter, covering all but 1″ at far end of the dough to begin rolling and press into the dough.
- Roll the dough along the long edge. Remove ends, then cut into eight equal slices.
- Place in a well-greased 9″ x 13″ pan. Cover and let rise again until almost doubled in size, or place in refrigerator overnight to bake in morning.
- If refrigerated, bring rolls back to room temperature (about one hour), then bake in 375 degree oven for 25-30 minutes.
- While the rolls are baking, prepare frosting by beating cream cheese powdered sugar, vanilla, and milk until creamy and smooth. Add milk to obtain desired consistency.
- As soon as rolls are finished baking, pour remaining 1/4 cup melted butter over the rolls.
- Let rolls cool for five minutes before icing.
