Dark Spice Overnight Cinnamon Rolls

Nothing beats starting off a cold fall or winter morning than with a hot plate of cinnamon rolls! These overnight cinnamon rolls are the perfect treat to make when family is in town or you just want to take it slow in the morning. They come together easily the day before so you can quickly pop them in the oven for a sweet breakfast. 

Ingredients

DOUGH

• 4 Egg Yolks Room Temperature 
• 1 Egg Room Temp
• ¼ Cup Granulated Sugar
• 6 Tbsp. Unsalted Butter, Belted
• 2 Tsp Amoretti® Dark Spice Extract
• 1 Tsp. Amoretti® Madagascar Bourbon Vanilla 2x Extract
• ¾ Cup Buttermilk
• 3.5 Cups All Purpose Flour
• 1 Package Instant Yeast
• 1.5 Tsp Salt
• Olive Oil or Cooking Spray

FILLING

• 1.5 Cups Brown Sugar
• 1.5 Tbsp. Ground Cinnamon
• ¼ Tsp. Salt
• 1 Tsp. Amoretti® Madagascar Bourbon Vanilla 2x Extract
• 2 Tbsp. Unsalted Butter Softened

ICING

• 8 Oz. Cream Cheese, Room Temperature
• 1 Tsp Amoretti® Dark Spice Extract
• ½ Tsp Amoretti® Madagascar Bourbon Vanilla 2x Extract
• 2 Cups Powdered Sugar
• 5 tbsp. Whole Milk

Directions

1. In the bowl of a stand mixer whisk together eggs, sugar, butter, vanilla and dark spice extracts and buttermilk until combined.
2. Add salt, yeast and 2.5 cups of flour to stand mixer and whisk until combined.
3. Replace whisk attachment with dough hook and add another .5 cup of flour.
4. Knead dough until a nice ball is formed and dough is slightly sticky. If dough is too sticky slowly add the remaining .5 cup of flour 1 tbsp at a time until dough ball is formed.
5. Oil a large bowl and form dough into a tight ball.
6. Place dough into bowl and brush the top with oil.
7. Cover and let rise for 1-1.5 hours (or until dough has doubled in size)
8. While dough is rising prepare the filling by mixing brown sugar, cinnamon, salt and vanilla.
9. Once dough has doubled in size transfer it to a well floured surface and roll out into a 18x12 inch rectangle.
10. Spread the softened butter over the dough leaving ½ inch border around the dough dry.
11. Sprinkle cinnamon sugar mixture onto buttered area of dough, lightly pressing in.
12. Carefully roll into a long cylinder making sure to seal the edge and placing seam side down.
13. Using a serrated know slice into 12 1.5 inch rolls placing into a oiled 9x13 baking dish.
14. Tightly cover the cinnamon rolls and refrigerate overnight.
15. When ready to bake remove rolls from the fridge and let rise on the counter for about 1.5 hours.
16. Preheat oven to 350 F and bake for 25-30 minutes
17. While the cinnamon rolls are baking make the icing by combining cream cheese, extracts, powdered sugar and milk.
18. Top the cinnamon rolls with icing and enjoy!