Description
These Make-Ahead Cinnamon Rolls are soft, buttery, and filled with gooey cinnamon sugar, then topped with a luscious maple cream cheese frosting. Perfect for a stress-free morning, you can prep them the night before and bake them fresh in the morning for an indulgent breakfast treat!
Ingredients
Scale
For the Dough:
- 4½ cups all-purpose flour
- ⅓ cup sugar
- 2 tsp kosher salt
- 2¼ tsp instant yeast
- 3 large eggs
- 1 cup warm milk (100°F)
- 12 tbsp unsalted butter, room temp (cut into small pieces)
For the Filling:
- 4 tbsp unsalted butter, melted
- ¾ cup brown sugar
- 3 tbsp ground cinnamon
For the Maple Cream Cheese Frosting:
- 4 tbsp unsalted butter, room temp
- 8 oz cream cheese, room temp
- 2 tbsp maple syrup
- 1 cup powdered sugar
- 1–3 tbsp milk (optional, for consistency)
Instructions
- Prepare the Dough: In a stand mixer, combine flour, sugar, salt, and yeast. Whisk together eggs and warm milk in a separate bowl. Add wet ingredients to the dry mixture and knead using a dough hook. Gradually add butter pieces, mixing until the dough is smooth and elastic. Let rise for 1 hour.
- Shape the Rolls: Roll out the dough into an 18×10-inch rectangle. Brush with melted butter and sprinkle brown sugar and cinnamon evenly. Roll tightly, then cut into 1½-inch slices. Arrange in a buttered 9×13-inch baking dish.
- Overnight Rising & Baking: Cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 1 hour before baking at 350°F for 25-30 minutes.
- Make the Frosting & Serve: Beat butter, cream cheese, and maple syrup until smooth. Add powdered sugar and mix well. Spread over warm rolls and enjoy!
Notes
- Ensure the milk is warm (not hot) to activate the yeast properly.
- For a crispier topping, broil the rolls for 1-2 minutes after baking.
- Store leftovers at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American