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Overnight Burnt-Butter Cinnamon Rolls
Overnight Burnt-Butter Cinnamon Rolls
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
585 minutes
Indulgent overnight cinnamon rolls with rich burnt-butter flavor for a decadent breakfast delight!
Ingredients:
  • 0.5 cup milk
  • 1 (.25 ounce) package active dry yeast
  • 0.5 cup butter, divided
  • 1 cup mashed potatoes
  • 0.66666668653488 cup white sugar
  • 1.5 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 4 cups all-purpose flour, or more as needed
  • 1 teaspoon canola oil, or as needed
  • 0.75 cup butter
  • 0.5 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon light corn syrup
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy whipping cream, or more to taste
Instructions:
  • Heat milk in a heavy saucepan on medium-high heat until small bubbles form, it steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Let it cool, then stir in the yeast.
  • In a saucepan over high heat, melt 6 tablespoons of butter until slightly browned, about 2 to 3 minutes. Remove from heat, then stir in 2 tablespoons of butter. Add mashed potatoes and 2/3 cup of white sugar, mixing until well combined.
  • In a small bowl, whisk eggs and add them to the mashed potatoes; stir thoroughly. Then, mix in the milk-yeast mixture with a wooden spoon until well combined.
  • Gradually add flour to potato mixture, stirring well after each 1/2 cup until a dough forms. Transfer dough to a floured surface and knead for 1 to 3 minutes until soft. Lightly coat dough with canola oil, place in a bowl, cover with a damp towel, and let rise in a warm spot for at least 1 hour until doubled in size.
  • In a large saucepan over high heat, melt 1/2 cup butter until browned in 2 to 3 minutes. Transfer the browned butter to a bowl and stir in the rest of the butter, brown sugar, 1/2 cup white sugar, and cinnamon until the filling is well combined.
  • Roll out half of the dough into a thin 1/4-inch rectangle. Spread half of the filling evenly over the dough. Cut the dough into 12 equal strips, roll them up, and place them in a greased 9x13-inch baking dish. Repeat with the rest of the dough and filling. Cover the dish with plastic wrap and refrigerate for 8 hours or overnight.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare your baking sheets with parchment paper.
  • Arrange the rolls with a generous 4-inch gap between them on the baking sheets.
  • Bake in the oven until golden and set, rotating the baking sheets once, for 11 to 13 minutes.
  • Combine 2 teaspoons of vanilla extract and corn syrup in a bowl and whisk them together. Then whisk in confectioners' sugar and cream until the glaze reaches your desired consistency. Drizzle the glaze over the cinnamon rolls.

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