Overnight Cinnamon Rolls from Scratch

Cinnamon Rolls

1. Mix the yeast with the sugar and warm water in a bowl and let sit for 5 minutes until it starts to become foamy. (If you are using instant yeast, this step can be skipped and these ingredients can be mixed in with the others in the next step)

2. Mix 3 cups of the flour with the salt, egg and yeast mixture in a mixing bowl or using a stand mixer until a sticky dough forms.

3. Add the remaining flour, a little bit at a time, until the dough forms a ball that is tacky but not sticky. Not all of the flour may be used.

4. Knead the dough by hand on a lightly floured surface or in the stand mixer for 5-10 minutes until it's smooth and elastic. The dough should spring back easily when a finger is pressed into it.

5. Lightly grease or oil a clean bowl and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm spot for 1 hour or until doubled in size.

6. Punch down the dough to release the gases and turn out onto a lightly floured surface. Gently roll the dough out into a large rectangle that is approximately one half to one inch thick.

7. Spread the softened butter over the entire surface of the dough and then sprinkle with both the brown sugar and cinnamon.

8. Starting with the long side of the rectangle, slowly roll up the dough as tightly as possible.

9. Cut the roll into twelve equal pieces, using a sharp knife or unflavored dental floss. Place the rolls, cut side up, in a greased 9x13" baking pan.

10. Cover the pan tightly with plastic wrap and place the rolls in the refrigerator to rise overnight, or at least 8 hours.

11. The next morning, preheat the oven to 350˚ and remove the rolls from the refrigerator. Let the rolls sit at room temperature for at least 30 minutes.

12. Bake the cinnamon rolls in the preheated oven for 20-25 minutes until golden brown. Let the rolls cool for 15 minutes while the frosting is prepared.