One-Bowl Overnight Cinnamon Rolls

Scale:

🥘 Ingredients

Frosting

powdered sugar
141 g
powdered sugar
vanilla extract
2 tsp
cream cheese
115 g
powdered sugar

Filling

kosher salt
1/4 tsp
unsalted butter
115 g
ground cinnamon
15 g
light brown sugar
170 g
nutmeg
1/2 tsp

Dough

Greek yogurt (plain, unsweetened)
225 g
milk
115 g
all-purpose flour
450 g
granulated sugar
100 g
unsalted butter
115 g
baking soda
1/4 tsp
instant yeast
8 g
kosher salt
1.75 tsp

Shaping

all-purpose flour
all-purpose flour
pecan halves
dental floss (or butcher’s twine)
1

Bake and Serve

cream cheese frosting (the prepared frosting)
1

🍳 Cookware

stand mixer
paddle attachment
paddle attachment
2-quart saucier
digital thermometer
flexible spatula
dough hook
plastic wrap
rolling pin
offset spatula
baking pan
parchment paper
cake pans
baking pan
cake pans
foil
oven
oven
foil
spoon

📝

Nothing kicks off a holiday celebration quite like waking up to the smell of cinnamon rolls wafting from the #oven{}, especially when all the heavy lifting was done the day before.

Frosting

📝

If the frosting stiffens while standing, briefly warm the sealed bag in your hands or with a few seconds of gentle heat to restore a creamy texture.

1

In the bowl of a stand mixer fitted with a paddle attachment , combine cream cheese (plain, full-fat, softened to about 70°F / 21°C) and vanilla extract with about half of the powdered sugar .

cream cheese: 115 g, vanilla extract: 2 tsp, powdered sugar: 141 g
2

Mix on low speed until the sugar is moistened, then sprinkle in the remaining powdered sugar a little at a time and continue mixing.

powdered sugar
3

Once all the powdered sugar is incorporated, increase mixer speed to medium and beat until the frosting is creamy, light, and pale ivory, about ⏱️ 5 minutes .

powdered sugar
4

Scrape the frosting into a disposable pastry bag or zip-top bag, press out the air, and seal. Set aside at cool room temperature (below 74°F / 23°C) or refrigerate if your kitchen is warm.

Filling

📝

Reserve @pecan halves{115%g}(toasted and roughly chopped) to add later when shaping the rolls.

5

Wipe out the mixer bowl with a paper towel (no need to wash), then add unsalted butter (creamy and soft, about 70°F / 21°C), light brown sugar , ground cinnamon , nutmeg , and kosher salt .

unsalted butter: 115 g, light brown sugar: 170 g, ground cinnamon: 15 g, nutmeg: 1/2 tsp, kosher salt: 1/4 tsp
6

Mix on low speed with the paddle attachment until the ingredients are moistened and combined.
7

Increase to medium speed and beat until the filling is fluffy, creamy, and light in color, about ⏱️ 5 minutes .
8

Transfer the fluffy cinnamon filling to a second disposable pastry bag or zip-top bag and set aside at room temperature, up to 24 hours.

Dough

📝

Aim for around 80°F / 27°C: too hot and the dough may overheat while kneading; too cold and the rise will be slow.

9

Wipe out the mixer bowl again with a paper towel, then add all-purpose flour , granulated sugar , instant yeast , kosher salt , and baking soda .

all-purpose flour: 450 g, granulated sugar: 100 g, instant yeast: 8 g, kosher salt: 1.75 tsp, baking soda: 1/4 tsp
10

Whisk or stir these dry ingredients together in the bowl until thoroughly combined.
11

In a 2-quart saucier over low heat, melt unsalted butter , then stir in milk and Greek yogurt and warm the mixture to about 80°F / 27°C, checking with a digital thermometer .

unsalted butter: 115 g, milk: 115 g, Greek yogurt: 225 g (plain, unsweetened)
12

Pour the warm butter–milk–yogurt mixture into the mixer bowl with the dry ingredients and stir with a flexible spatula until a very dry, shaggy dough forms.
13

Switch to the dough hook and knead on low speed until the dough becomes silky-smooth and elastic, about ⏱️ 20 minutes , or longer depending on your mixer.
14

Test a small piece of dough by stretching it gently between your fingers into a thin sheet (the windowpane test); if it tears easily, continue kneading in ⏱️ 3 minutes increments and test again.

First Rise

15

Cover the mixer bowl with plastic wrap or a tight lid and set the dough to rise at about 70°F / 21°C until puffy, light, and roughly doubled in bulk, about ⏱️ 90 minutes .
16

Gently press a fingertip into the dough; it should retain a shallow impression. If it springs back completely, let it rest another ⏱️ 15 minutes and check again.

Shaping

📝

Avoid dark or nonstick metal pans, which tend to brown too quickly and can make the dough tough and dry.

17

Lightly flour a work surface with all-purpose flour and turn the risen dough out onto it.

all-purpose flour
18

Dust the top of the dough with a little more all-purpose flour and roll it into a roughly 13-inch (33-cm) square using a rolling pin .

all-purpose flour
19

Snip the tip off the bag of cinnamon filling, pipe it evenly over the surface of the dough, and spread it into a smooth, even layer with an offset spatula .
20

Sprinkle pecan halves evenly over the cinnamon filling, pressing them lightly into the surface so they adhere.

pecan halves
21

Starting from one edge, roll the dough up into a tight log about 12 inches (30 cm) long, ending with the seam side down on the work surface.
22

Slide an 8-inch piece of unflavored dental floss under the center of the log, cross the ends over the top, and pull tight to cut the log cleanly in two without squashing it.

dental floss: 1 (or butcher’s twine)
23

Cut each half into six 1-inch slices using the same floss method, for a total of 12 spirals.
24

Line a baking pan with parchment paper or prepare two cake pans in the same way.
25

Arrange the rolls, cut side up, in the prepared baking pan or cake pans , leaving a bit of space between them to allow for expansion.

Second Rise (Overnight)

26

Cover the pan(s) tightly with foil and refrigerate the shaped rolls overnight, or up to 48 hours.
27

Alternatively, freeze the covered pan(s) for up to 1 month; when ready to bake, thaw overnight in the refrigerator before proceeding.

Bake and Serve

28

When ready to bake, remove the pan(s) from the refrigerator, leave covered, and let stand at room temperature while you preheat the oven to 350°F / 180°C.
29

Once the oven is hot, place the covered pan(s) on the middle rack and bake until the cinnamon rolls are puffed, firm, but still pale, about ⏱️ 45 minutes .
30

Remove the foil and continue baking until the rolls are lightly golden-brown on top and cooked through, about ⏱️ 15 minutes more, adjusting as needed for your oven and pan type.
31

Snip the tip off the bag of frosting and pipe cream cheese frosting generously over the hot cinnamon rolls in the pan.

cream cheese frosting: 1 (the prepared frosting)
32

Use the back of a spoon to spread the frosting into an even, gooey layer over and between the rolls.
33

Serve the cinnamon rolls immediately while warm and sticky; life’s too short for cold or day-old cinnamon rolls. >