These Cinnamon Rolls are the very BEST rolls you will ever try! They are so soft, fluffy, and delicious.
Some words of advice. If you haven’t tried this easy overnight cinnamon roll recipe, you should. These cinnamon rolls are not only easy to make, (no mixer), but they are also so soft and buttery! Just pull them out of the fridge the next day and bake! After a good rise of course 🙂
CINNAMON ROLL INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Here’s a list of what you’ll need for this recipe:
Flour – all-purpose flour is all you need.
Milk – I used whole milk for this recipe. You can also use almond milk, It works well too!
Butter – I use salted butter, but unsalted butter works great here too.
Eggs – I use one egg plus one egg yolk in this recipe and it makes the dough so rich.
Yeast – I use active dry yeast, but you can also use instant yeast for a faster rise.
Sugar – I use granulated sugar with a hint of brown sugar because I can’t resist.
Cinnamon – What’s a cinnamon roll without it?
CINNAMON ROLL TIPS
- Don’t overheat your milk and butter. Overheating your milk and melted butter could kill the yeast and the result is dough that will not rise. To be safe, I always heat my milk and butter together in a microwave-safe bowl until it is warm to the touch. The best way to ensure your milk and butter are at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
- Use room-temperature eggs. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them to the dough.
- Using room temperature butter and cream cheese. You want to make sure that the butter used to fill and ice the cinnamon rolls is very spreadable. I usually take my butter out of the fridge a few hours before I will need it. I also use a butter container, that way I always have room-temperature butter available. When it comes to the icing, I do the same thing. Some folks use melted butter, but this is the only way I do it!
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