Easy Overnight Cinnamon Rolls for Two

These Easy Overnight Cinnamon Rolls for Two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!

Servings : 4 servings

Special Equipment
  • 6 to 7-inch square baking dish

  • 1/3 cup milk any percentage
  • 2 teaspoons active dry yeast
  • 2 tablespoons (1oz) butter melted
  • 1 tablespoon (13g) granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1 cup and (1 tablespoon (150g) all-purpose flour

  • 2 tablespoons (1oz) butter softened
  • 1/3 cup (66g) packed brown sugar
  • 1 teaspoon cinnamon

  • 3 ounces cream cheese softened
  • 3 tablespoons (1.5oz) butter softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Roll Dough
  1. Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F.). Stir in yeast and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*
  2. In a medium bowl, whisk together milk mixture, melted butter, sugar, egg yolk, and salt.
  3. Add the flour a third at a time and using a spoon, mix well, until a thick, sticky dough forms and all the flour is incorporated. Dump the mixture onto a well-floured work surface and knead just until the dough is no longer sticky and forms a ball (about 10 folds).

First Rise
  1. Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour, or until doubled in size.

Shape Rolls
  1. Stir together brown sugar and cinnamon.
  2. Once your dough has risen, turn out on a lightly floured surface and squish and stretch it GENTLY (we don't want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
  3. Spread butter over the entire thing and top with the brown sugar mixture. Roll from the short side. Use a serrated knife or dental floss to cut the roll into quarters.
  4. Place in a 6 to 7-inch greased baking pan, cover tightly in plastic wrap, and place in the fridge overnight or up to 24 hours.

For full information kindly visit bakingmischief.com.

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