Overnight Cinnamon Scrolls
Overnight Cinnamon Scrolls are a classic brunch time treat or afternoon snack. Soft and fluffy, sweet and spicy… they definitely hit the spot. Preparing them the night before and baking them in time for brunch is the perfect way to cook scrolls. Not to mention, the smell of cinnamon wafting through the house from the freshly baked scrolls is delightful in the morning!
These cinnamon scrolls are well worth the time put into making them. And let’s be honest, most of the time is for letting the dough rest. Go have a coffee (or a sleep) while you wait. 🙂
Can you use any yeast?
You can use any type of yeast for the cinnamon scrolls. However, make sure it is used correctly – activate it if necessary.
There is no need to activate instant yeast (rapid rise yeast, instant dry yeast), which is what I use in this recipe. However, if you are using dry active yeast, you will need to activate at step one.
Activation: This involves warming the milk (approximately 40oC | 110F), adding the sugar and yeast and letting it sit for 10 minutes. The mixture will become foamy when the yeast has been activated. After the yeast has activated you can add the remaining ingredients at step one and proceed with the recipe.
Cinnamon Scroll Dough
First Rise: Once the cinnamon scroll dough is ready for the first rise, place in a bowl, cover and leave in a warm place. This will help the dough to double in size in approximately one hour. This time may vary depending on the room temperature.
Rolling & shaping: Once the dough has doubled in size, lightly knead on a lightly floured surface for 1 minute and roll into a 24x35cm rectangle. Spread the cinnamon scroll filling evenly over the dough (I use the back of a spoon or my hand), leaving a 2cm strip on one of the 25cm ends. Tightly roll from the other 25cm end.
Second rise: Cut the log into 12 even scrolls – you should have a nice cinnamon swirl shape. Place the scrolls into a lightly greased and lined tray, so they are just touching. Cover and leave to rest for 40 minutes or until the cinnamon scrolls have risen and look puffy.
Cream: After the scrolls have risen, pour the cream evenly over them. Cover the pan tightly with plastic wrap and refrigerate overnight.
Cooking: Remove the scrolls from the fridge half an hour before you want to cook them. Heat the oven and cook for 25-30 minutes. When cooked, the scrolls are golden brown and slightly caramelised underneath from the cream and the cinnamon filling.
Serving!
The cinnamon scrolls are best served warm with a little dollop of the tangy cream cheese icing. Wait until they have cooled just enough to smear some icing on them. Don’t worry if it runs everywhere, licking your fingers is half the fun!
No need to wait for a special occasion to indulge in these Overnight Cinnamon Scrolls. With their easy preparation and irresistible flavour, they’re the perfect way to elevate your morning routine and start your day on a delicious note. Mix up a batch tonight and treat yourself tomorrow morning. You deserve it!
I baked these ones today for a family picnic and they definitely went down a treat!
Feedback: Did you try the Overnight Cinnamon Scrolls? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Try my other irresistible baked treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Overnight Cinnamon Scrolls
These cinnamon scrolls are well worth the time put into making them. They are fluffy, sweet, spicy and a touch lemon… utterly irresistible!
12
scrolls25
minutes30
minutes13
hours40
minutes14
hours35
minutesStop your screen from going to sleep
Ingredients
- Scrolls
1 cup full cream milk
⅓ cup caster sugar
3 ½ cups bread flour, plus extra for dusting
2 ½ tsp instant yeast (see post if using dry active yeast)
½ tsp salt
1 egg, plus 1 egg yolk
60 grams unsalted butter, melted and cooled
½ cup thickened cream
- Filling
60 grams unsalted butter, softened
½ cup brown sugar
1 tbsp cinnamon
- Cream Cheese Frosting
125 grams cream cheese
60 grams butter
1 ½ cups icing sugar
1 tsp lemon rind
Directions
- Scrolls
- In this order, place the milk, sugar, flour, yeast, salt, egg plus yolk and butter in a large mixer bowl and using a dough attachment beat on medium for 5 minutes, or until soft and elastic. (See Note 1)
Place the dough into a lightly oiled bowl, cover and leave in a warm place for an hour, or until doubled in size. - Grease and line a deep 25x35cm tray.
- Knead the dough on a lightly floured surface for 1 minute, then roll into a 25x35cm rectangle. Using extra flour if necessary.
- Spread the filling evenly over the dough, leaving 2cm free on one of the short sides.
Starting on the short side that has the filling, roll the dough up tightly.
Cut the log into 12 even portions and lie each scroll in the prepared pan so they are just touching.
Cover and rest for 40 minutes. The scrolls should be risen and puffy. - Pour the cream evenly over the scrolls. Cover again and refrigerate overnight.
- Remove scrolls from the fridge 30 minutes before cooking. Preheat the oven to 180C | 160C fan forced. Cook the scrolls for 25-30 minutes.
- Filling
- In a small bowl, mix all the ingredients until well combined.
- Cream Cheese Frosting
- Using the paddle beater on a mixer, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add in the sifted icing sugar, beating on low until fully incorporated. Beat in the lemon rind.
Try my other baked treats and brunch recipes.
Notes
- Note 1: If you don’t have a mixer or bread attachment, mix the ingredients with a fork until they come together. Then use your hands to knead for at least 5 minutes. Ensure the mix is smooth, soft and elastic.
- For the Icing, using a wooden spoon and mix vigorously.
This is the most delicious treat to satisfy visitors….
They are very moreish… so happy you and your visitors enjoyed them Patricia!