Gourmet Cinnamon Rolls (Overnight, Bakery-Style)
Gourmet cinnamon rolls are soft, rich yeast rolls made with an egg-and-butter dough, a thick brown sugar and cinnamon filling and a tangy cream cheese frosting. This recipe makes 12 large rolls. You mix and knead the dough the night before, let it rest in the fridge for 8 to 12 hours, then roll, fill, rise and bake in the morning, so the gourmet cinnamon rolls are on the table about 1 hour 45 minutes after you take the dough out.
Quick answer
Mix a dough of warm milk (110°F), yeast, sugar, 2 eggs, melted butter, 4 1/2 cups flour and salt. Knead 7 to 8 minutes and refrigerate overnight. In the morning, roll it to 16 x 12 inches, spread with soft butter, sprinkle with brown sugar and cinnamon, roll up and cut 12 rolls. Rise 45 to 60 minutes, bake at 350°F for 20 to 24 minutes and frost while warm. Total time is about 10 1/2 hours, most of it in the fridge.
Gourmet Cinnamon Rolls
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Gourmet Cinnamon Rolls Ingredients
For the dough
- 1 cup whole milk, warmed to 110°F
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup granulated sugar, divided
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour
- 1 tsp salt
For the filling
- 1/3 cup unsalted butter, very soft
- 3/4 cup packed brown sugar
- 2 1/2 tbsp ground cinnamon
For the cream cheese frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 tsp vanilla bean powder
- 1 to 2 tbsp milk
How to Make Gourmet Cinnamon Rolls
- Stir the warm milk, yeast and 1 tbsp of the granulated sugar together in a large bowl. Let it stand for 5 to 10 minutes, until foamy.
- Whisk in the rest of the granulated sugar, the eggs and the melted butter. Add the flour and salt and stir until a shaggy dough forms.
- Knead for 7 to 8 minutes by hand (about 5 minutes in a stand mixer) until smooth and springy. Put the dough in a greased bowl, cover tightly and refrigerate for 8 to 12 hours.
- In the morning, let the cold dough sit at room temperature for 20 minutes. Roll it out on a floured surface into a 16 x 12-inch rectangle.
- Spread the very soft filling butter over the dough, leaving a 1/2-inch border on one long side. Mix the brown sugar and cinnamon and sprinkle it evenly over the butter.
- Roll the dough up tightly from the long side without the border and pinch the seam closed. Cut the log into 12 even rolls with a sharp knife or unflavored dental floss.
- Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and let rise in a warm spot for 45 to 60 minutes, until puffy and touching. Heat the oven to 350°F (175°C) during the last 20 minutes.
- Bake for 20 to 24 minutes, until golden brown on top and an instant-read thermometer in a center roll reads about 190°F.
- While the rolls bake, beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla bean powder, then add milk a teaspoon at a time until spreadable.
- Cool the rolls for 5 minutes, then spread the cream cheese frosting over the warm rolls and serve.
Nutrition Facts
Per roll (1 of 12) (estimated)
- Calories: 490
- Total fat: 19 g
- Saturated fat: 11 g
- Cholesterol: 80 mg
- Sodium: 250 mg
- Carbohydrates: 73 g
- Fiber: 2 g
- Sugar: 35 g
- Protein: 8 g
Estimated from USDA FoodData Central SR Legacy values for whole milk (FDC 171265), active dry yeast, granulated, brown and powdered sugar, egg, unsalted butter (FDC 173430), all-purpose flour (FDC 168894), salt, ground cinnamon and cream cheese (FDC 173418), with 1 1/2 tbsp milk in the frosting. The vanilla bean powder adds a negligible amount.
What Makes Gourmet Cinnamon Rolls Different
Three things separate gourmet cinnamon rolls from quick or canned rolls: an enriched dough, a slow cold rise and a real cream cheese frosting. Eggs, butter and milk make the dough soft and tender, so the baked rolls pull apart in layers. The night in the fridge gives the yeast time to build flavor, and cold dough is much easier to roll out neatly. The cream cheese frosting adds a tangy contrast to the sweet filling.
| Feature | Gourmet cinnamon rolls | Quick cinnamon rolls |
|---|---|---|
| Dough | Yeast dough with eggs, butter and milk | Biscuit-style dough or canned dough |
| Rise | Overnight in the fridge plus a 45 to 60 minute second rise | None or one short rise |
| Texture | Soft, layered, pull-apart | Denser and more bread-like |
| Topping | Cream cheese frosting | Thin powdered sugar glaze |
| Total time | About 10 1/2 hours, mostly hands-off | About 1 hour |
Overnight Schedule for Gourmet Cinnamon Rolls
The times below add up to the 10 hours 32 minutes on the recipe card. The only active work is about 45 minutes split between the evening and the morning.
| When | Step | Time |
|---|---|---|
| Evening | Proof the yeast, mix and knead the dough | 25 min |
| Overnight | Dough rests in the fridge | 8 to 12 hr |
| Morning | Dough sits at room temperature | 20 min |
| Morning | Roll, fill and cut 12 rolls | 20 min |
| Morning | Second rise (oven preheats near the end) | 45 to 60 min |
| Morning | Bake at 350°F | 20 to 24 min |
| Morning | Cool, then frost | 5 min |
Tips for Soft, Gooey Gourmet Cinnamon Rolls
- Check the milk temperature. About 110°F is right for active dry yeast. Much hotter milk can kill the yeast and the rolls will not rise.
- Measure the flour by spooning. Spoon flour into the cup and level it. Scooping straight from the bag packs in extra flour and makes the rolls dry.
- Use very soft butter in the filling. Melted butter runs out of the rolls during baking; soft butter stays in the swirl.
- Roll the log tightly. A snug roll gives more spirals and keeps the filling from gapping.
- Do not rush the second rise. The rolls should look puffy and touch each other before they go into the oven. In a cool kitchen, give them the full hour.
- Pull them at golden brown. About 190°F in the center roll means the dough is baked through but still soft.
Gourmet Cinnamon Rolls Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Rolls did not rise | Milk too hot or old yeast | Use milk at about 110°F and check that the yeast foams in step 1 |
| Dense, tight rolls | Second rise was too short | Let them rise until puffy and touching, up to 1 hour |
| Filling leaked out | Butter was melted, not soft | Spread very soft butter and pinch the seam closed |
| Dry, hard rolls | Too much flour or overbaking | Spoon and level the flour; take them out at golden brown |
| Frosting melted away | Rolls were too hot | Cool for 5 minutes before frosting |
Same-Day and Make-Ahead Options
To make gourmet cinnamon rolls the same day, skip the fridge: after kneading, let the dough rise in a warm spot for 1 to 1 1/2 hours, until doubled, then continue with step 4. The flavor is a little milder. To freeze them for later, shape the rolls in the pan, cover tightly and freeze before the second rise. Thaw them in the fridge overnight, let them rise at room temperature until puffy, then bake as directed.
Do not taste the raw dough. It contains raw flour and raw egg, and the FDA advises against eating raw flour or raw dough.
How to Store Gourmet Cinnamon Rolls
Cream cheese frosting is perishable, so refrigerate frosted rolls within 2 hours, as FoodSafety.gov advises for perishable food, and eat them within 3 to 4 days. Rewarm a roll in the microwave for 15 to 20 seconds. Unfrosted baked rolls freeze well: wrap them tightly, thaw at room temperature, warm briefly in a 300°F oven and frost them fresh.
For another weekend bake, try our coffee rolls with a coffee glaze, or a breakfast egg bake as a savory side for a brunch spread.
Gourmet Cinnamon Rolls FAQ
Can I make gourmet cinnamon rolls the same day?
Yes. Let the kneaded dough rise in a warm spot for 1 to 1 1/2 hours, until doubled, instead of refrigerating it overnight, then shape and bake as written.
Can I use instant yeast?
Yes. Use the same amount, mix it straight into the flour and skip the foaming step. The rises may be 10 to 15 minutes shorter.
How long can the dough stay in the fridge?
8 to 12 hours gives the best results. Much longer and the dough can over-proof and taste sour.
How do I get a gooey center?
Use very soft butter in the filling, roll the log tightly and take the rolls out as soon as they are golden brown.
How many calories are in one of these gourmet cinnamon rolls?
About 490 calories per frosted roll, based on USDA FoodData Central values for the ingredients and a batch of 12.
Sources
Featured photo: Unsplash
