Cinnamon roll recipe

The overnight cinnamon roll recipe. Super soft and fluffy. Touch of lemon extract in the frosting/topping/icing adds a nice contrast.

Ingredients:

Dough

• 4 cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ ounce instant dry yeast packet
• pinch salt, optional and to taste
• 6 tablespoons unsalted butter, melted (¾ of one stick)
• 3 large eggs, whisked
• ¾ cup buttermilk or ¾ cup of 2% milk and a tablespoon of lemon juice

Filling

• ½ cup or 1 stick unsalted butter (1 stick), soft enough to spread easily
• 2 cups light brown sugar, packed
• 2 tablespoons cinnamon

Cream Cheese Frosting

• ½ cup or 1 stick unsalted butter, softened (melted for 2023)
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• ⅛ teaspoon of lemon extract
• 1 pound powdered/confectioners’ sugar (4 cups)
• 1 - 2 Tablespoons milk

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Directions:

Dough:

1. Activate the yeast. I use a coffee cup with a pinch of sugar and warm water.
2. Combine 4 cups flour and ⅓ cup sugar in a large bowl
3. Melt 6 tablespoons butter and add to bowl
4. Whisk the 3 eggs and add to bowl
5. Add ¾ cup of buttermilk
6. Stir/mix to combine. Scrape down the bowl and continue to mix together. The dough should be sticky and wet but not sloppy. Attempt to fold/knead the dough with a wooden spoon. It was a sticky mess but should still come together. Add a ⅓ cup of flour at a time if needed.
7. Spray cooking spray in a clean bowl and add the dough. Spray some cooking spray on the dough. Cover with plastic or a plastic grocery bag. I let it rise in a warm place for about 30 minutes

➜ Optional, do all steps up to #7 on the first day and store in fridge. The next morning allow dough to warm up and continue below

The next morning :

1. Warm up the dough if dough was in the fridge over night (around 6 am if possible)
2. Soften two sticks of unsalted butter and set aside (one is for the frosting)
3. Soften cream cheese (for the frosting)
4. In a bowl combine the 2 cups brown sugar and the 2 tablespoons of cinnamon and set aside
5. Flour your rolling surface and roll out the dough to about ¼ inch in a wide rectangle shape
6. Spread with the softened (I tried melted butter for 2022 & 2023 and it worked great) butter with a spatula on the dough. Leave a ½ inch gap on the long edge you plan to roll to use as a seam
7. Evenly sprinkle on the sugar/cinnamon mixture on the buttered dough
8. Tightly roll the dough and place the seam at the bottom
9. Cut into 12 pieces or 1½ inch slices and arrange into a baking pan that has been sprayed with cooking spray. Leave space ½ inch or more of space between rolls to rise. (I wait till they are touching)
10. Let rise for 45 to 60 minutes or until puffy
11. Bake at 350F for 22 to 25 minutes or until golden brown

While the rolls are baking make the frosting/topping:

1. 1 stick soften butter and soften cream cheese. Mix to combine
2. Add the 1 tablespoon vanilla and ⅛ teaspoon lemon extract and mix
3. Slowly add the 4 cups confectioners’ sugar and mix until creamy scraping down as you go.
4. Add 1 or 2 Tablespoons of milk. Should be easy to spread.
5. When the rolls are done cover in the frosting.

➜ Let rolls cool for about 10 minutes before adding the frosting.

2023

2021

Using melted butter now.