Ingredients
- For the Tangzhong:
- ½ cup whole milk
- ¼ cup water
- ¼ cup bread flour
- For the Dough:
- 4⅓ cups bread flour, spooned and leveled
- ¼ cup powdered milk
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- ½ teaspoon salt
- 1¼ cups whole milk, room temperature
- 2 large eggs
- 1 additional large egg yolk
- 6 tablespoons salted butter, softened
- 1 tablespoon vegetable or canola oil (for coating the proofing bowl)
- For the Filling:
- ½ cup salted butter, softened
- 1 cup dark brown sugar, packed
- 2 tablespoons cornstarch
- 2 tablespoons ground cinnamon
- For the Topping:
- ¾ cup heavy cream
- For the Icing:
- 2 tablespoons salted butter, melted
- 1 cup powdered sugar
- ¼ cup heavy cream
- ½ tablespoon vanilla bean paste
Instructions
- In a small saucepan, whisk together the whole milk, water, and bread flour over medium heat. Cook for 1-2 minutes until thickened. Remove from heat and set aside to cool slightly.
- In a large bowl or stand mixer, combine the bread flour, powdered milk, granulated sugar, instant yeast, and salt.
- Add the whole milk, eggs, and egg yolk to the dry ingredients and mix for 15 seconds.
- Mix in the softened butter and cooled tangzhong until fully combined, resulting in a sticky dough.
- Cover and let rest for 20 minutes, then knead on medium-high speed for 10 minutes until smooth and elastic.
- Coat a clean bowl with vegetable oil and place the dough inside, turning it to coat all sides. Cover with plastic wrap and let rise for about 1 hour until doubled in size.
- After the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a 16×18-inch rectangle.
- In a small bowl, partially melt the salted butter and use a pastry brush to spread it evenly over the dough.
- In another bowl, mix the dark brown sugar, cornstarch, and cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a ½ to 1-inch border.
- Starting from one of the shorter sides, roll the dough tightly into a log. Cut into 12 even strips, about 1⅓ inches wide, and arrange the rolls on a parchment-lined 12×17-inch baking pan.
- Pour ¾ cup heavy cream over the rolls, cover them with plastic wrap, and refrigerate overnight for a slow rise (8 to 12 hours).
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 24-28 minutes on the lowest oven rack, or until golden brown. The center should read 190°F on an instant-read thermometer.
- In a medium bowl, whisk together the melted butter, powdered sugar, heavy cream, and vanilla bean paste until smooth.
- Once the rolls are baked and slightly cooled, spread the icing generously over the warm rolls.
- Serve warm and enjoy the melt-in-your-mouth deliciousness of these overnight cinnamon rolls!
Notes
- If you don’t have vanilla bean paste, you can substitute with pure vanilla extract.
- You can add more cinnamon to the filling for an extra kick of flavor.
- For a richer flavor, try substituting the heavy cream with whole milk for the icing.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 31g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
