Overnight Cinnamon Rolls with Brown Butter Glaze
In short: Cinnamon rolls shaped the night before and baked fresh in the morning, finished with a nutty brown butter glaze. Makes 12 soft, gooey rolls. It takes about 1 h 13 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 28 min
- Resting
- 11 h
- Total
- 1 h 13 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 435 kcal
Overnight cinnamon rolls put the work on the evening before, so the morning is just baking and glazing. The shaped rolls rest in the refrigerator for 8 to 14 hours, where the cold slows the yeast and builds a deeper, slightly sweet flavor in the dough. A glaze of browned butter adds a toasted, nutty note that suits the cinnamon. Serve them warm for a holiday breakfast or a lazy weekend.
Instructions
- Whisk the lukewarm milk, melted butter, egg, egg yolk and light brown sugar together in a large bowl. Sprinkle over the yeast and leave for 5 minutes.
- Add the flour, nutmeg and salt. Knead with a dough hook for 8 minutes, or by hand for 10 to 12 minutes, until smooth and elastic and only slightly tacky.
- Cover the bowl and leave in a warm place for 1 hour, until about 1 1/2 times its original size. It will not double, and that is fine.
- Grease a 23 x 33 cm (9 x 13 inch) baking dish. Roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread it with the very soft butter, scatter over the dark brown sugar and cinnamon, roll up tightly from a long edge and pinch the seam.
- Cut the log into 12 rolls and set them cut side up in the dish. Cover tightly with plastic wrap and refrigerate for 8 to 14 hours.
- In the morning, leave the covered dish at room temperature for 45 to 60 minutes, until the rolls look puffy and touch each other. Heat the oven to 180°C (350°F) toward the end of the wait.
- Bake for 25 to 28 minutes, until deep golden and the center roll reads 88°C (190°F) on an instant-read thermometer. Cool for 10 minutes.
- For the glaze, melt the butter in a small saucepan over medium heat and cook, swirling, for 4 to 5 minutes, until it smells nutty and the milk solids turn amber. Pour into a bowl, cool for 5 minutes, then whisk in the icing sugar, milk, vanilla and salt until smooth. Pour over the warm rolls.
Tips
- Put the dish toward the back of the refrigerator, where the temperature is steady, and cover it tightly so the surface of the dough does not dry into a skin.
- Do not skip the 45 to 60 minute stand before baking. Cold dough bakes into dense rolls with a pale, doughy center, and the wait gives the soft, puffed crumb.
Questions and answers
How long can the rolls stay in the refrigerator?
Up to 14 hours gives the best texture. After 16 hours the dough can taste sour and over-proof, and the rolls may sag in the oven.
Can I freeze the shaped rolls?
Yes. Freeze the covered, shaped rolls in the dish for up to 1 month. Thaw overnight in the refrigerator, rise at room temperature until puffy and bake as written.
What is brown butter and how do I avoid burning it?
It is butter cooked until its milk solids toast, turning amber and smelling like roasted nuts. Swirl the pan and stop as soon as it smells toasty, since it can burn within seconds.
How long does it take to make Overnight Cinnamon Rolls with Brown Butter Glaze?
About 1 h 13 min in total: 45 min of preparation and 28 min of cooking.
How many calories are in Overnight Cinnamon Rolls with Brown Butter Glaze?
About 435 kcal per serving, with 7 g of protein, 63 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 63 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 32 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
