Overnight Cinnamon Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	48%	59%
fat	40%	43%
total sugar	87%	88%
egg	9%	12%
yeast	1%	2%
salt	2%	2%
dairy	68%	64%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

7 g	2 1/4 teaspoons (1 package) active dry or quick rise yeast
227 g	227 grams (1 cup, 240 milliliters) whole milk, lower fat or non-dairy can be substituted
50 g	50 grams (1/4 cup) granulated sugar
540 g	480-600 grams (4-5 cups) all-purpose flour
9 g	1 1/2 teaspoons salt
85 g	85 grams (6 tablespoons) unsalted butter, very soft
100 g	2 large eggs, room temperature
56 g	56 grams (1/4 cup, 1/2 stick) unsalted butter, melted
200 g	200 grams (1 cup) brown sugar, light or dark
25 g	3 tablespoons ground cinnamon
113 g	113 grams (4 ounces) full fat cream cheese, room temperature
56 g	56 grams (1/4 cup, 1/2 stick) unsalted butter, room temperature
240 g	240 grams (2 cups) powdered sugar
4 g	1 teaspoon vanilla extract

Method: 15 steps, published by bakerbettie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The bread dough for these rolls is great! It was very easy to manipulate and it cooked up beautifully. I also liked how the cinnamon part cooked up, having been premixed. Before, I’ve always put the butter, sugar and cinnamon on separately. I didn’t have time ” — a cook, 5.0★

“I LOVE this recipe. Years ago, my first attempt to bake with yeast was a flop. So, I avoided bread baking- until now. Betty, you have restored my faith with this recipe. I've made these twice now and they are yummy and easy to make. Got rave reviews both ” — a cook, 5.0★