These Overnight Cinnamon Scrolls are the real deal! Light, Fluffy and Delicious! Dredge with Maple Syrup to serve or a cream cheese frosting or just a simple icing glaze it’s up to you!
I’ll include the cream cheese frosting recipe, however that is not what i used. As you can tell by my choice of recipes, i’m not one for icing much. Especially at 9am.
However great these are, real YEAST cinnamon scrolls do take a bit of time as they require a double rise. This particular recipe was developed so that the second rise can be done in the morning after overnight refrigeration. You will still need a few hours in the morning to get these ready- even though most of the preparation has been done the night before.
So, basically you need to make the dough, then let it rise for 1.5-2 hours until doubled in size. Then roll it out to a rectangular size. For all my medical imaging colleagues you want a 35×43 cm Cassette size- ha ha! Then brush with softened butter, scatter over the cinnamon sugar filling, roll up and cut into 12-18 pieces. Place in tin, refrigerate covered airtight overnight…. Then in the morning, you will need to do another yeast rise, this will take a couple of hours!! Then you will need to bake it- and then eat!!
As cinnamon scrolls are commonly eaten in the morning, this recipe is great. However if you want them for the evening, i suggest leaving out the refrigerator part and just continuing on- as the refrigerator may slightly retard the rising process… You definitely need to allow a couple of hours in the morning for the second rise. If you cut the second rise short of time they just won’t puff up enough. These ones I made should have risen more, however i had a whole bunch of other things going into my oven and I just had to get them baked. They could have used an extra 30 mins rise time. Do not make these if you are pushed for time or need the oven for something else as well.
If you are pushed for time, as most of us are, try the quick 30 minute cinnamon scroll recipe here. It’s based on scone dough and super quick and easy. If you are time poor but love Cinnamon Scrolls, they are your answer! I highly recommend them.
Note: I don’t have a stand mixer, I do everything with a handheld mixer or by hand. You can absolutely make these without a stand mixer, however if you have one with a dough hook you should definitely use it, your dough will be superb and much fluffier.
These scrolls freeze exceptionally well and just a quick microwave on low power is enough to warm them up, but they are best frozen un-iced.
- 1 Cup Milk
- 2/3 Cup White Sugar
- 1 1/2 Tablespoons (14g) Yeast (2 standard size packets)
- 115 grams Unsalted Butter, room temp, cut into cubes
- 2 Eggs
- 1/2 teaspoon Salt
- 4 1/2 cups Plain Flour + extra for kneading dough
- 90grams Unsalted Butter, softened to a thick paste but not melted.
- 1/2 Cup Brown Sugar, firmly packed
- 1 1/2 Tablespoons ground Cinnamon
- 50 grams Cream Cheese, Softened
- 150 grams Pure Icing Sugar
- 3 Tablespoons Milk
- 1/2 teaspoon Vanilla Extract
- 1 Cup Icing Mixture, Sifted
- 1/2 teaspoon Vanilla Extract
- 3 tablespoons Cream- (or alternatively 1 Tablespoon softened butter and 2 Tablespoons Milk)
- Warm the milk to lukewarm (approx. 35 degrees Celsius- using saucepan over stove or microwave). If it gets too hot let it cool down to temperature before using (you don’t want to cook the yeast). Pour the milk into a large bowl and stir in the sugar and the dry yeast. Cover with a towel and let sit for 5-10 minutes. If the yeast foams, then it is active and you can proceed. If it doesn’t foam then you may want to get fresh yeast. Yeast is a living organism and if it doesn’t froth it means there is no activity and will contribute nothing to dough rising.
- Either using a handheld mixer or a stand mixer, beat in the butter until lumpy (not pretty looking). Add the eggs one at a time and beat in, it will still look lumpy and runny.
- Start to beat in the Flour and Salt on low speed. When you have beaten in approximately half of it you will either need to switch to dough hooks if using a stand mixer- or a wooden spoon and continue by hand until all flour is combined. The mixture will be very thick and doughy.
- If using a stand mixer- knead for about 5 minutes using the dough hooks, or by hand on a lightly floured countertop or pastry mat. The purpose of this is to evenly distribute the yeast through the dough and make it activate. Dough should be elastic and smooth.
- In a large bowl that has been lightly greased, place the ball of dough, cover tightly a few times in gladwrap. Now the dough will need to rise for 1.5-2 hours until it has doubled in size. You can either find a warm non-windy place for this if that is how you like your dough to rise, or you can preheat the oven to 125 degrees Celsius and as soon as it reaches temperature (when the light goes out) TURN IT OFF and place the dough in the oven with the door closed.
- Whilst waiting for the dough to rise, whisk the Cinnamon and Brown Sugar together using a fork, and have the butter softened and ready to spread.
- Line a rectangular baking dish with baking paper. It will need to be roughly 22x34 cms. If smaller you may want to cut your scrolls slightly longer so you have less of them, if larger you will cut them shorter because you want more of them to fill up and cram the dish as they bake. Hence this recipe makes between 12-18 scrolls
- Once risen, roll out to about 35x43cms in a nice neat , evenly flat square edged rectangle. Coat the whole thing in the softened butter using a pastry brush. Evenly scatter over the Cinnamon Sugar mixture (you may want to use a sieve).
- Roll up on the LONG axis. Cut into 12-18 even pieces depending on baking dish size. Place in prepared lined baking dish. Cover tightly with a couple of layers of gladwrap to make sure it is airtight.
- At this stage you can place in the refrigerator for up to 18 hours. Or you can skip ahead and do the second yeast rise.
- When ready to do the second yeast rise, preheat the oven again to 125 degrees Celsius and TURN OFF when temperature has been reached.
- Place the gladwrap covered cinnamon scrolls in the oven and let rise for 1.5-2 hours again until rolls are thick, puffy and supple.
- Once risen sufficiently, remove the gladwrap and bake for 25-30 minutes at 170 degrees Celsius, Fan Forced until they are golden brown. If halfway through baking they are threatening to burn around the edges, cover with aluminium foil.
- Let the rolls to cool before serving, at least until they are only warm.
This recipe is largely based on the one from Sallys Baking Addiction, very slightly modified.