These Overnight Cinnamon Rolls are an easy, make ahead breakfast dish that's topped with cream cheese frosting. Made from scratch, they are soft, fluffy, and bursting with just the right amount of cinnamon. They're the best homemade cinnamon roll recipe for a crowd!
In a large bowl, combine yeast and warm water. Stir to dissolve. Add milk to yeast and combine. Add in sugar and egg, mixing thoroughly.
Gradually stir in 1 cup of flour and mix well. Pour in melted butter and salt and combine by hand.
Add in rest of flour (2 1/2 cups) and combine by hand until dough forms a large bowl and pulls away from sides of bowl.
Cover the dough and let rise for about an hour.
Once dough has doubled in size, lightly flour on a working surface.
Turn dough out and knead several times, adding flour to top and bottom of dough to ensure that it doesn't stick, if needed. Roll dough out to be about 1/4 inch thick, into a large rectangle or oblong shape.
FILLING:
Spread the softened butter all over dough, coming right to edges. Sprinkle cinnamon and sugar over top of butter.
Using the long edge, roll dough all the way up. Using a serrated or other sharp knife, cut dough into twelve pieces.
Place into a lightly greased 9x13 baking pan with swirl side up. Cover and refrigerate overnight (or at least 8 hours).
In the morning, remove rolls from refrigerator and uncover. Let rest for about 45 minutes in a warm place.
Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until tops are golden brown. Remove from oven and frost with cream cheese frosting.
CREAM CHEESE FROSTING:
While cinnamon rolls are baking, cream together butter and cream cheese with an electric mixer or stand mixer with fitted paddle attachment.
Slowly add in powdered sugar, 1/2 cup at a time. Once everything is combined, beat in heavy cream and mix until smooth. Frost cinnamon rolls once done baking.