Gooey overnight cinnamon rolls with an egg-yolk and buttermilk dough, brown sugar filling, a cream-soaked bake and smooth cream cheese icing.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Adapted from Alton Brown’s Overnight Cinnamon Rolls using Jo’s handwritten ingredient list dated August 23, 2020. Jo’s documented additions—1/2 cup cream before baking plus vanilla and salt in the icing—are preserved.
FROM JO’S RECIPE NOTES
Why this recipe works
Four yolks, one whole egg and buttermilk enrich the dough while enough kneading develops the structure needed for a soft spiral.
The source formula’s 20 ounces of flour is kept as a weight, avoiding the large variation that can come from scooping cups.
An 8- to 16-hour shaped refrigerator rest makes the rolls practical for morning baking and develops flavour.
Steam from a pan of freshly boiled water gently warms the chilled rolls inside a switched-off oven without risking a hot proofing environment.
Jo’s documented 1/2 cup cream flows between the fully proofed rolls during baking, while vanilla and fine salt balance the cream cheese icing.
Ingredient notes
Flour
Use the documented 20 ounces (567 g) by weight. Depending on how a cup is filled, that weight can differ substantially from a generic cup conversion, so a scale is strongly recommended.
Instant yeast
Use one 7 g package and check the expiry date. Instant yeast can be mixed directly with the flour; no separate blooming step is needed.
Eggs
Bring the whole egg and four yolks to room temperature for about 30 minutes so they combine evenly. Do not taste the raw dough.
Buttermilk and butter
The buttermilk should be at room temperature and the melted butter warm rather than hot. Excess heat can weaken the yeast or partially cook the egg.
Heavy cream
Bring the full 1/2 cup to room temperature and pour it over the fully proofed rolls only after the oven reaches 350°F, then bake immediately.
Icing
The 1 teaspoon vanilla and 1/8 teaspoon fine salt are documented additions to the adapted formula. Add extra milk only by the teaspoon so the icing stays spreadable rather than runny.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
For a homemade buttermilk alternative, stir 2 teaspoons lemon juice or white vinegar into 3/4 cup whole milk and let it stand for 5 minutes; the crumb may be slightly less tender.
Pecans may be scattered over the cinnamon filling, but they are optional and must be disclosed when serving anyone with a nut allergy.
Whole milk can replace the heavy cream in an unverified lighter variation, but the rolls will be less rich and gooey than Jo’s documented version.
Troubleshooting
The dough is sticky after 5 minutes
Continue kneading before adding flour. If it still sticks heavily after the first 5 minutes, add reserved flour 1 tablespoon at a time; the finished dough should remain soft and moist.
The dough tears during the windowpane check
Let the pinched piece rest for 2 minutes, then stretch it gently. If it still tears immediately, knead for another 1 to 2 minutes and check again.
The rolls are not puffy after the morning proof
Replace the pan with freshly boiled water and allow another 15 to 30 minutes in the switched-off oven. Confirm the yeast was fresh and use the puffy, touching appearance as the cue.
The filling leaks out
Leave the far edge bare, roll snugly without stretching, pinch the seam and arrange every roll cut-side up in the dish. Some bubbling caramel at the edges is normal.
The tops brown before the centres are done
Tent loosely with foil and continue baking until an instant-read thermometer in the centre roll reaches about 190°F (88°C).
Storage and freezing
Because the rolls have dairy-rich cream cheese icing, refrigerate leftovers in a clean airtight container within 2 hours and eat within 2 to 3 days.
Reheat only the portion you plan to eat until the centre reaches 165°F (74°C). Discard any reheated leftovers that are not eaten.
Freeze baked, unfrosted rolls airtight for up to 2 months. Thaw in the refrigerator, warm thoroughly and add freshly made icing.
Wash hands, mixer parts, utensils and work surfaces with warm soapy water after contact with raw flour, dough or egg.
Detailed directions for Overnight Cinnamon Rolls with Cream Cheese Icing
Measure and organize — Bring the egg, yolks and buttermilk to room temperature for about 30 minutes; the melted butter should feel warm, not hot. Weigh the 20 ounces (567 g) flour because the source formula is written by weight. Fit a stand mixer with the dough hook.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Bring the enriched ingredients to room temperature and weigh the 20 ounces of flour.
Mix the enriched liquids — Add the egg yolks, whole egg, granulated sugar, cooled melted butter and buttermilk to the mixer bowl. Mix with the dough hook on medium-low for about 1 minute, until smooth and evenly combined; scrape the bowl once.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Mix the enriched liquids with the dough hook until smooth, scraping the bowl once.
Form a shaggy dough — Add about half of the flour with the instant yeast and kosher salt. Mix on low with the dough hook until the flour is moistened and a thick, shaggy dough forms. Keep raw flour contained and do not taste the dough.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Use the dough hook until the first flour addition is fully moistened.
Knead until elastic — Reserve 3/4 cup of the remaining flour, add the rest and knead with the dough hook on low for 5 minutes. The dough should be soft and moist but not paste-like; add reserved flour 1 tablespoon at a time only if it sticks heavily. Knead about 5 minutes more, until smooth, elastic and clearing the bowl. A rested pinch should stretch thin enough to let light through before tearing.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Knead until smooth and elastic, adding reserved flour only if the dough sticks heavily.
Let the dough double — Knead by hand on a lightly floured surface for about 30 seconds. Lightly oil a large bowl, add the dough and turn once to coat. Cover and let rise in a warm, draft-free place until doubled, about 3 hours; exact timing varies with the room and ingredient temperatures, so use the volume cue rather than the clock.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Let the covered dough double in volume rather than relying only on the clock.
Roll and fill — Butter a 9 x 13-inch glass baking dish. Combine the brown sugar, cinnamon and salt. Roll the dough on a lightly floured surface to an even 18 x 12-inch rectangle with a long side nearest you. Brush with the 21 g melted butter, leaving the far 3/4-inch edge bare, then scatter and gently press on the filling.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Roll evenly, butter the surface and leave the far edge bare before adding the filling.
Shape, cut and chill — Starting at the near long edge, roll the dough into a snug cylinder without stretching it. Pinch the seam closed and set it seam-side down. Mark and cut twelve 1 1/2-inch rolls with unflavoured dental floss or a serrated knife. Arrange cut-side up in the dish, cover airtight and refrigerate for 8 to 16 hours.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Mark and cut exactly 12 even rolls, then arrange them in the dish, cover and refrigerate for 8 to 16 hours.
Proof the chilled rolls — Remove the cover and set the dish in a completely switched-off oven. Place a shallow pan about two-thirds full of freshly boiled water on the rack below, close the door and proof for about 30 minutes. The rolls are ready when visibly puffy, expanded and beginning to touch; allow 15 to 30 minutes longer if still tight. Remove both pans before heating the oven.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Proof in the switched-off oven over a pan of freshly boiled water until puffy and beginning to touch.
Pour the cream and bake — Preheat the oven to 350°F (175°C). Slowly pour the full 1/2 cup of room-temperature cream over the proofed rolls and into the spaces between them. Bake immediately on the middle rack for 28 to 35 minutes, until deep golden and the centre roll reaches about 190°F (88°C). Tent loosely with foil if the tops brown early, then cool for 10 to 15 minutes.Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Pour the full 1/2 cup cream over and between the proofed rolls, then bake immediately.
Ice, serve and store — Beat the cream cheese until smooth. Beat in the milk, then the sifted confectioners’ sugar, vanilla and fine salt; add extra milk 1 teaspoon at a time only if needed for a spreadable icing. Spread over the warm rolls. Refrigerate leftovers within 2 hours and use within 2 to 3 days, or freeze unfrosted rolls for up to 2 months; reheat leftovers to 165°F (74°C).Overnight Cinnamon Rolls with Cream Cheese Icing · AI instructional image: Cool briefly, spread on the thick, smooth icing and refrigerate leftovers promptly.
Keywords: overnight cinnamon rolls · gooey cinnamon rolls with heavy cream · cream cheese icing cinnamon rolls · make ahead cinnamon rolls · Alton Brown overnight cinnamon rolls · buttermilk cinnamon rolls
Published · Updated
READER REVIEWS
Be the first to review
☆☆☆☆☆
Loading reviews…
COMMON QUESTIONS
Overnight Cinnamon Rolls with Cream Cheese Icing FAQ
How long can shaped cinnamon rolls stay in the refrigerator?
Cover them airtight and refrigerate for 8 to 16 hours. Longer storage can overproof the dough or weaken the yeast.
How much time should I plan for this recipe?
Plan on about 1 hour 15 minutes of active work and roughly 12 hours elapsed when using the shortest 8-hour chill. A 16-hour chill adds 8 hours, and both rises can take longer in a cool kitchen.
Can I bake the rolls the same day?
Yes. After shaping, cover and let them rise until puffy and beginning to touch, then pour on the cream and bake without the refrigerator rest. This changes the overnight flavour development.
Why pour cream over cinnamon rolls before baking?
The 1/2 cup cream is a documented addition in Jo’s version. It settles between the proofed spirals during baking and produces a particularly soft, gooey base.
How do I know cinnamon rolls are proofed?
After chilling, the rolls should look visibly puffy, expand toward one another and begin to touch. Tight, sharply defined spirals need more time.
How do I know cinnamon rolls are baked through?
They should be deep golden and the centre roll should register about 190°F (88°C) on an instant-read thermometer.
Can I taste the raw cinnamon-roll dough?
No. Raw flour may contain harmful bacteria and raw egg may contain Salmonella; wash utensils and bake the dough thoroughly before tasting.
KEEP EXPLORING
Recipes to make next
Continue with these closely related recipes from The Butter & Bloom kitchen.
