Easter Morning Cinnamon Rolls
These cinnamon rolls saved my Easter morning when I needed something special but couldn’t wake up at 4 AM. The dough rises overnight in the fridge, so you just roll out, fill, and bake.
Perfect timing for holiday chaos.
Overnight Dough Changes Everything
Cold fermentation develops flavor while you sleep. The dough becomes easier to handle and less sticky after chilling. Mix everything the night before, then cover tightly and refrigerate. Cold dough rolls out smoother and holds its shape better when you add the filling.
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Brown Butter in Your Filling
Regular melted butter tastes flat compared to brown butter’s nutty richness. Cook butter in a small pan until it foams, turns golden, and smells like toasted hazelnuts. Let it cool slightly before mixing with cinnamon and sugar. This extra step makes the filling taste more complex.
Roll Tight, Cut Clean
Loose rolling creates gaps that fill with melted butter during baking. Roll the dough firmly but don’t stretch it. Use unflavored dental floss to cut rolls – it slices through without squashing. Press the floss down through the log, cross the ends, and pull.
Avoiding Soggy Bottom Syndrome
- Place a rimmed baking sheet on the oven rack below your rolls to catch any butter drips and prevent burning.
- Test dough temperature with your finger – if it feels cool to touch after rising, give it 15 more minutes before baking.
Frequently Asked Questions
Will the dough keep longer than overnight in the fridge?
Yes, you can refrigerate the dough up to 3 days. The flavor actually improves with longer fermentation, just punch it down if it doubles in size.
What happens if my brown butter goes too dark?
Dark brown butter tastes bitter and burnt. Start over if it turns black or smells acrid. Golden brown with a nutty scent is perfect.
Should I use a different pan size for fewer rolls?
Use an 8×8 inch pan for 6 rolls or 9×9 inch for 9 rolls. Adjust baking time down by 3-5 minutes for smaller batches.
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Easter Morning Cinnamon Rolls
Ingredients
Dough
Filling
Glaze
Equipment Needed
- Large mixing bowl
- 9×13 inch baking pan
- Kitchen scale
- Bench scraper
- Plastic wrap
- Small saucepan
- Rolling pin
- Unflavored dental floss
Instructions
- Mix dough base: Combine flour, sugar, yeast, and salt in a large bowl. Whisk together warm milk, melted butter, and eggs in a separate bowl. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
- Knead and chill overnight: Knead dough on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Place in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8-24 hours).
- Prepare brown butter filling: Make brown butter filling by cooking 6 tablespoons butter in a small saucepan over medium heat, stirring constantly, until it foams and turns golden brown with a nutty aroma, about 3-4 minutes. Cool for 10 minutes, then mix with brown sugar, cinnamon, and salt.
- Roll and fill dough: Remove dough from refrigerator and let sit 30 minutes. Roll into an 18×12 inch rectangle on a floured surface. Spread brown butter filling evenly, leaving a 1/2-inch border along one long edge.
- Shape and cut rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using dental floss, cut into 12 equal pieces, each about 1 1/2 inches thick.
- Second rise: Arrange rolls cut-side up in a greased 9×13 inch pan, leaving small gaps between each roll. Cover with plastic wrap and let rise in a warm place for 45-60 minutes until doubled in size.
- Bake until golden: Preheat oven to 350°F. Remove plastic wrap and bake rolls for 22-25 minutes until golden brown on top and cooked through. The internal temperature should reach 190°F.
- Glaze while warm: Make glaze by beating cream cheese and butter until fluffy. Gradually add powdered sugar, then milk and vanilla until smooth and spreadable. Spread over warm rolls and serve immediately.
Nutrition Facts
Per Serving (1 cinnamon roll)
