By Callie | February 4, 2021
Every household needs to have a tried and true overnight roll recipe! Celebrations, holidays, and weekend mornings are practically begging you to add this to your recipe book! My family has been making these rolls for years, and they are not going anywhere anytime soon. My favorite part about these rolls is that they are so dang easy! I start the dough in the evening and let them do their thing overnight. In the morning, all you have to do is roll them out and bake! I guarantee that this is the easiest, fool-proof recipe out there. If you are feeding a crowd, simply double the recipe and let your guests think you spent hours slaving over this divine breakfast treat!
In a large bowl, mix the milk, oil, sugar, and vanilla bean caviar. Heat the bowl in the microwave until temp is 110-115 degrees.
Sprinkle the yeast over the top and stir around with a whisk. Let sit for five minutes, undisturbed.
Add 8 cups of flour to the bowl and stir with a rubber spatula until mixed. Set the bowl aside in a warm place for 30 minutes.
Use gloved hands to incorporate these last ingredients as it will be sticky.
After 30 minutes, punch down the dough and add the following:
½ TBSP Salt
½ scant tsp baking soda
½ heaping tsp baking powder
½ cup flour
Empty dough into a vessel large enough for the dough to double in size. Refrigerate overnight (check on it a few hours after putting it in the fridge to punch the dough down.)
Cream Cheese Filling:
8-ounce block cream cheese, softened
¾ cup powdered sugar
Zest of half a lemon
8-12 ounce jar strawberry preserves (depending on how jammy you want them!)
One bag of freeze-dried strawberries, crumbled into a fine powder (definitely optional, but enhances the flavor)
Combine cream cheese, powdered sugar, lemon zest, and vanilla in a bowl with a handheld mixer or whisk. Set aside.
Combine all ingredients in a bowl and whisk until smooth.
ASSEMBLING CINNAMON ROLLS:
Remove the dough from the fridge and turn it out onto a floured surface. Roll out the dough out on a floured surface until it is a rectangle – around 18-20” by 12”
Spread the cream cheese mixture over the dough in an even layer, reserving ⅓ cup for the frosting. Top the cream cheese with strawberry preserves and crumbled freeze-dried strawberries.
Roll dough tightly and then cut the log into 12 equal pieces with dental floss or a bench knife. I combine the end pieces if they are really small. Space the rolls equally apart in a 9x13 pan. I like to use my oven like a proofer for 2 or 3 minutes, and then I pull them out and put them on top of the stove to finish rising (about 20 minutes). Bake at 350 for 15 minutes – turning every 5 minutes. Remove the rolls from the oven and drizzle frosting on top. Serve warm! Yields 12 rolls.