Molly Bretl | CoServ

Overnight cinnamon rolls are perfect for a make-ahead brunch, and this recipe uses wheat flour to help balance the sweetness. Don’t worry if any filling falls out as you shape the rolls; you can sprinkle it on top in the pan.

Rolls
1 cup milk, warmed to about 100 degrees
1 packet instant yeast
2/3 cup sugar or honey
2 cups whole-wheat flour
2 1/2 cups all-purpose flour, plus more as needed, divided use
2 eggs
1/2 cup (1 stick) butter, softened and cut into chunks
1/2 teaspoon salt
1–2 cups prepared cream cheese frosting

Filling
6 tablespoons (3/4 stick) butter, softened
1/2 cup sugar
2 tablespoons ground cinnamon

1. Rolls In a large bowl or the bowl of a stand mixer, combine warmed milk, yeast and sugar. Let rest 5 minutes, then gradually mix in wheat flour, 2 cups all-purpose flour, eggs (one at a time) and butter. If using a stand mixer, start speed at low and then turn to medium, mixing until a soft dough is formed. Add additional flour as needed to prevent sticking. Sprinkle in salt and mix a few minutes more. Gently knead dough into a ball and place in a large greased bowl. Cover and let rise 1–2 hours or until doubled in size.

2. Once dough has risen, place it on a lightly floured surface. Roll dough into a 12-by-18-inch rectangle.

3. Filling Spread softened butter over the surface of the dough. In a small bowl, combine sugar and cinnamon, then sprinkle over the dough evenly.

4. Roll up dough on the long end, then cut into 12 rolls. Lightly grease a 9-by-13-inch baking dish and place rolls cut-side up in the pan. Sprinkle any excess filling over rolls, then cover dish tightly and chill overnight.

5. When ready to bake, remove rolls and let rise 1–2 hours or until puffy. Preheat oven to 375 degrees and bake rolls 20–25 minutes. Let cool slightly and then top with prepared frosting.

Serves 12.