Overnight Cinnamon Rolls

Instructions

1. Mix the flour, sugar, yeast, and salt in a stand bowl. Add the milk, eggs, and butter; knead with the hook (or by hand) 8-10 minutes, until smooth, elastic, and slightly tacky.
2. Cover and rise until doubled, 1-1.5 hours.
3. Roll the dough into a 30 x 40 cm / 12 x 16 inch rectangle. Spread with the soft butter, then scatter the brown sugar and cinnamon evenly.
4. Roll tightly from the long side into a log; cut into 12 rolls with floss or a sharp knife (12 rolls fit a 23 x 33 cm / 9 x 13 inch pan).
5. Arrange in a buttered pan, cover, and refrigerate overnight (8-16 hours) — the slow cold rise builds flavor. (Room-temp alternative: rise 1 hour and bake same day.)
6. Morning: take the pan out while the oven heats to 175 °C / 350 °F. Bake 22-26 minutes, until golden at the edges and barely set in the middle — an instant-read thermometer reads 88-90 °C / 190-195 °F.
7. Cool 10 minutes. Whisk the glaze ingredients until smooth and spread over the warm rolls. Pull apart and accept the compliments.

Notes & Substitutions

• Unbaked rolls freeze beautifully: after shaping, freeze solid on a tray, then bag. Thaw overnight in the fridge and bake as normal.
• The glaze is deliberately lighter than buttercream — yogurt and honey instead of powdered sugar avalanche.
• Swap the filling: 3/4 cup finely chopped toasted pecans, or 1/2 cup raisins softened in hot water, cardamom for cinnamon.
• Whole milk + butter give the classic soft crumb; 2% milk works fine.

Storage & Make-Ahead

• Best the day they're baked; keep 2 days airtight, reheat 10 seconds in the microwave to re-soften the glaze.
• The overnight fridge rise is the make-ahead — bake fresh any morning.
• Baked (unglazed) rolls freeze 2 months; glaze after reheating.