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Overnight Milk Bread Cinnamon Rolls
Overnight Milk Bread Cinnamon Rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
780 minutes
Fluffy and soft milk bread cinnamon rolls, perfect for Christmas or any morning treat!
Ingredients:
  • For the tangzhong:
  • 1/3 cup (43g) bread flour
  • 1/2 cup water
  • 1/2 cup whole milk
  • For the dough:
  • 2/3 cup cold whole milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup (66g) granulated sugar
  • 1 1/2 teaspoons salt
  • 2 cold large eggs
  • 4 cups (480g) bread flour
  • 4 1/2 teaspoons (14g) instant yeast
  • 1/4 cup powdered milk
  • 1/2 teaspoon nutmeg
  • 2 teaspoons olive oil (for the rising bowl)
  • For the cinnamon filling:
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1 1/2 tablespoons cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla
  • For the glaze:
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
Instructions:
  • Prepare the tangzhong by combining flour, water, and milk in a small saucepan. Whisk until smooth over medium-low heat. Cook while whisking constantly until it thickens to a smooth, pudding-like consistency for 4 to 5 minutes. Then transfer it to a stand mixer fitted with the paddle attachment.
  • For the dough: Combine milk, butter, sugar, and salt in the mixer bowl with the tangzhong. Mix on low speed with the paddle attachment until smooth. Add the eggs and mix to incorporate. In a separate bowl, whisk together flour, yeast, powdered milk, and nutmeg. Gradually add dry ingredients to the mixer bowl, mixing on low speed until combined. The dough will be slightly sticky. Cover the bowl, let it rest for 10 minutes before kneading to allow the flour to hydrate.
  • Transform the dough: Attach the dough hook and knead on low speed until the dough turns smooth and elastic, about 8 to 10 minutes.
  • Prepare the dough for rising: Coat a spacious, pristine bowl with oil. Shape the dough into a ball, ensuring all sides are coated with oil. Cover the bowl with plastic wrap and refrigerate for 8 to 12 hours until the dough has risen.
  • Prepare the cinnamon filling by mixing together softened butter, sugar, cinnamon, salt, and vanilla in a small bowl just before shaping the rolls the following morning.
  • Prepare the dough: Place a 12-by-16-inch piece of parchment paper on your work surface and dust it with flour. Transfer the dough onto the parchment paper and shape it into a rectangle by rolling it out evenly to match the parchment's dimensions, adjusting the corners as needed. Aim for a thickness of approximately 1 1/2 inches.
  • Prepare the pan by generously greasing a 9-by-13-inch baking pan with butter and lining it with a 12-by-16-inch piece of parchment paper, allowing the paper to overhang by 1 1/2 inches on the longer sides.
  • Spread the filling evenly over the dough, leaving a 1-inch border. Roll the dough into a cylinder and pinch the seam tightly. Mark the log into 12 pieces. Using dental floss, slice the log into 12 portions. Place the slices in the baking pan with the cut side up, making sure they fit snugly together.
  • Preheat the oven to 350°F. Cover the pan loosely with plastic wrap and allow the dough to rise at room temperature for 30 to 35 minutes, until puffy and the rolls are touching.
  • Bake the cinnamon rolls in the oven for 28 to 32 minutes, until golden brown and an inserted thermometer reads 190°F to 205°F. Allow them to cool in the pan on a rack for approximately 10 minutes.
  • Prepare the icing: Using a mixer with the paddle attachment on medium-low speed, blend the cream cheese and butter until very smooth and lump-free, about 1 minute. Gradually add the sugar while mixing until smooth. Incorporate the salt and vanilla. The icing should have a soft, thick, creamy consistency that is still easily spreadable.
  • After baking, remove the rolls from the pan using the parchment paper. Frost the warm rolls and serve right away for a delicious treat.

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