Description
This Overnight Cinnamon Roll recipe features a soft and tender dough made with tangzhong for extra moisture and fluffiness. Filled generously with a cinnamon-sugar mixture and topped with a rich butter-vanilla icing, these rolls require an overnight rise that enhances their flavor and texture, making them perfect for a special breakfast or brunch.
Ingredients
Scale
Tangzhong
- ½ cup whole milk (118ml)
- ¼ cup water (59ml)
- ¼ cup bread flour (35g)
Dough
- 4⅓ cups bread flour (574g), spooned and leveled, plus extra if the dough is sticky
- ¼ cup powdered milk (35g)
- ¼ cup granulated sugar (56g)
- 1 tablespoon instant yeast (8g)
- ½ teaspoon salt (4g)
- 1¼ cups whole milk (290g), room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 6 tablespoons salted butter (84g), softened
- 1 tablespoon vegetable or canola oil for coating the proofing bowl
Filling
- ½ cup salted butter (113g), softened
- 1 cup dark brown sugar (215g), packed
- 2 tablespoons corn starch
- 2 tablespoons ground cinnamon
Topping
- ¾ cup heavy cream
Icing
- 2 tablespoons salted butter, melted
- 1 cup powdered sugar
- ¼ cup heavy cream
- ½ tablespoon vanilla bean paste
Instructions
- Prepare Tangzhong: Add ½ cup whole milk, ¼ cup water, and ¼ cup bread flour to a small saucepan and whisk over medium heat until smooth. Cook until thick and gelatinous, about 1 to 2 minutes. Remove from heat and set aside to cool for a few minutes.
- Make the Dough: In a large bowl or stand mixer fitted with a dough hook attachment, mix together 4⅓ cups bread flour, ¼ cup powdered milk, ¼ cup granulated sugar, 1 tablespoon instant yeast, and ½ teaspoon salt. Add in 1¼ cups whole milk, 2 large eggs, and 1 large egg yolk and mix for 15 seconds. Mix in the softened butter and the cooled tangzhong until thoroughly combined and the mixture resembles sticky dough. Cover the dough and let it rest for 20 minutes.
- Knead the Dough: After resting, knead the dough for about 10 minutes at medium-high speed until smooth and elastic. Avoid adding extra flour. The dough should feel tacky but not sticky. Oil a large clean bowl with 1 tablespoon vegetable or canola oil, transfer the dough into it, turning to coat all sides, then cover with cling wrap and let rise in a warm spot until it doubles in size, about 1 hour to 1 hour 30 minutes.
- Shape the Dough: Once risen, punch down the dough gently and transfer to a lightly floured surface. Shape the dough into a rectangle and roll it out into a 16×18-inch rectangle. Line a large 12×17-inch rimmed baking pan with parchment paper.
- Prepare the Filling: Partially melt ½ cup salted butter in the microwave for 15 seconds and brush it evenly over the dough, creating a creamy paste-like layer. In a bowl, combine 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons ground cinnamon, mixing well. Sprinkle this cinnamon sugar mixture evenly over the buttered dough, leaving a ½ to 1-inch border along one short edge. Use a rolling pin to gently press the mixture into the dough.
- Roll and Cut: Use a pizza or pastry cutter to slice the dough into 12 strips about 1⅓-inch wide, starting from the shorter side. Roll each strip tightly from the sugared end to the unsugared butter edge to form pinwheels. Brush the outside of the rolls with more softened butter if needed to seal.
- Second Rise: Place the rolls in the prepared pan with space between them. Pour ¾ cup heavy cream over the rolls before covering. Cover the pan tightly with plastic wrap and refrigerate immediately for the second slow rise for 8 to 12 hours. The rolls should puff up and crowd against each other.
- Bake: Preheat the oven to 350ºF. Bake the cinnamon rolls on the lowest rack for 24 to 28 minutes until golden brown and the internal temperature reaches 190ºF. Remove from the oven and transfer the pan to a wire rack to cool slightly.
- Make the Icing: Melt 2 tablespoons salted butter in a bowl. Whisk in 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste until smooth. For extra gooey icing, multiply the icing ingredients by 1.5.
- Decorate: Spread the icing evenly over the warm cinnamon rolls using a rubber spatula or spoon. Serve warm for the best experience.
Notes
- Using tangzhong creates a softer, fluffier dough and keeps cinnamon rolls moist longer.
- Partially melting the butter for the filling helps create a paste that holds the cinnamon sugar better than fully melted butter.
- Do not add extra flour while kneading unless the dough is extremely sticky; a tacky dough is desirable.
- The second slow rise in the refrigerator develops flavor and texture; do not skip this step for best results.
- Heavy cream poured over the rolls before the second rise helps create a tender crumb but can be omitted if preferred.
- Use a kitchen thermometer to ensure the rolls are baked through to 190ºF internally.
- The icing can be adjusted for sweetness and texture; add more powdered sugar to thicken or cream to thin as desired.
- For best flavor, use vanilla bean paste in the icing rather than vanilla extract.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
