The Ultimate Make-Ahead Rolls That’ll Make You a Legend
Yesterday afternoon, Ryan called me with one of those casual requests that isn’t casual at all.
“Hey Dad, I’m coming home tomorrow. You still have those cinnamon rolls?”
What cinnamon rolls? Then it hit me. Two weeks ago, he’d asked if I could make some for him and maybe double the batch. I’d completely forgotten. Turns out he’s been talking to some of the other athletes, and now they all want some.
Well, when I have a chance to bake for my kids, I try to show off.
So there I was, mixing dough at 9 PM because that’s apparently my life now. Another late night bake session, flour on my counter, and that familiar rhythm of kneading that clears my head after a long day.
By midnight, I was staring at a tray of perfectly shaped cinnamon rolls, wondering if I should just bake them now or stick them in the refrigerator overnight.
I went with the fridge. And here’s why you should too.
The Cold Does Real Work
That overnight rest isn’t just about convenience. Let’s be honest, who doesn’t want fresh rolls without the morning chaos? The cold is slowing down the fermentation, which deepens the flavor in ways you can actually taste. Plus, cold dough handles like a dream compared to room-temp dough that wants to stick to everything.
This Morning’s Game Plan
Here’s how I nailed the bake this morning:
Pulled them early. Gave those rolls 45 minutes at room temp before they hit the oven. You want them to shake off that chill and get slightly puffy again. Not ice-cold, not fully proofed — just awake.
Preheated with purpose. Got my oven hot early. 375°F, fully heated and stable. This gives you that perfect contrast: soft, gooey centers with properly browned tops.
Brushed with cream. Optional step, but I wanted these to look bakery-perfect for Ryan’s teammates. A light brush of heavy cream before baking gives you those glossy, golden tops.
Baked until they sprang back. Twenty-eight minutes exactly. When I tapped the center of one, it sprang back without feeling doughy underneath. That’s the sweet spot.
Frosted while warm. Apply the cream cheese frosting while they’re still warm enough to make it slightly glossy. Make sure they are not so hot that the frosting runs off completely.
The Results
Ryan walked in just as I was pulling the second batch from the oven. His face lit up like he was eight years old again. By the end of the day, half the track and field team was in his dorm. All those rolls were gone.
Sometimes the best part of baking isn’t rushing to the finish line. It’s letting time do some of the work for you. And sometimes it’s watching your kid’s face when you come through exactly when he needs you to.
The overnight method works every time. Gooey centers have an amazing taste. The golden tops are visually appealing. That irresistible cinnamon-sugar spiral makes college athletes forget they’re supposed to be watching their diets.
Worth every minute of that midnight dough session, Henry
P.S. — This overnight trick works for pizza dough, dinner rolls, and most enriched breads too. The fridge really is your friend.
Henry’s Big, Gooey Cinnamon Rolls
Equipment
- stand mixer
- 2 (9×13-inch) baking pans
Ingredients
For the Tangzhong
- 100 g bread flour about 3/4 cup
- 500 g whole milk about 2 cups
For the Dough
- 1300 g bread flour about 10½ cups
- 400 g cold whole milk 1â…” cups
- 4 large eggs cold (about 200g)
- 200 g granulated sugar 1 cup
- 20 g instant yeast 2 tablespoons + 1 teaspoon
- 24 g fine sea salt 4 teaspoons
- 200 g unsalted butter soft (14 tablespoons)
- All prepared tangzhong cooled
For the Cinnamon Filling
- 300 g unsalted butter soft (21 tablespoons)
- 600 g light brown sugar packed (3 cups)
- 18 g ground cinnamon about 2 tablespoons
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves optional
- 4 g fine sea salt generous pinch
- 20 g cornstarch 2 tablespoons
- 2 teaspoons vanilla extract
For Baking Day
- 360 g heavy cream 1½ cups
- For the Cream Cheese Frosting
- 225 g cream cheese softened (8 ounces)
- 115 g unsalted butter softened (8 tablespoons)
- 480 g powdered sugar sifted (4 cups)
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- 2-4 tablespoons heavy cream or milk as needed for consistency
Instructions
Make the Tangzhong
- Whisk flour and milk together in a small saucepan. Cook over medium heat, whisking constantly, until mixture thickens to pudding consistency, 2-3 minutes. You’ll know it’s ready when the whisk leaves clear trails. Cool to room temperature before using.
Prepare the Dough
- In your stand mixer bowl, combine cooled tangzhong, cold milk, eggs, sugar, yeast, and flour. Using the dough hook, mix on low speed until you have a shaggy, rough dough. Let rest 10 minutes (this autolyse helps gluten development).
- Add salt and knead on medium-low speed for 5-8 minutes until the dough becomes smooth and elastic. It should pull away from the sides but still stick slightly to the bottom.
- With mixer running on low, add soft butter a few pieces at a time. Don’t rush this step. Continue kneading until the butter is fully incorporated and the dough is silky, smooth, and slightly tacky, about 5-7 more minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until noticeably puffy (about 60% larger).
Make the Filling
- Mash all filling ingredients together with a fork until you have a smooth, spreadable paste. The cornstarch prevents the filling from getting too liquidy during baking.
Assembly Time
- Divide dough in half. On a lightly floured surface, roll each half into a 16×20-inch rectangle. The dough should be about ¼-inch thick.
- Spread half the cinnamon filling evenly over each rectangle, going all the way to the edges.
- Starting from a long side, roll the dough into a tight log. Don’t worry if some filling squeezes out, that’s normal.
- Using a sharp knife or dental floss, trim the rough ends, then cut each log into 12 equal pieces (about 1½ inches thick).
- Place 12 rolls in each parchment-lined 9×13-inch pan, arranging them in a 3×4 grid. They should just touch each other.
- Cover pans tightly and refrigerate overnight (up to 2 days).
Baking Day Magic
- Remove pans from refrigerator and let come to room temperature until rolls are puffy and touching each other, 60-90 minutes depending on kitchen temperature.
- Warm 360g heavy cream to body temperature. Just before baking, gently pour the cream around the rolls. It’ll pool at the bottom and create those gooey, caramelized edges.
- Preheat oven to 350°F (175°C). Bake for 24-28 minutes until tops are golden brown and internal temperature reaches 195°F.
The Frosting Finale
- Beat cream cheese and butter until light and fluffy, about 3 minutes. Add powdered sugar gradually, then vanilla and salt. Add cream as needed for spreading consistency. Apply half the frosting while rolls are still warm so it melts and creates swirls, then add the remaining frosting 5 minutes later.
Video
Notes
Temperature matters: Use cold ingredients for the dough to prevent the butter from melting too quickly during mixing. Don’t over-cinnamon: More isn’t always better. Too much cinnamon can turn bitter and overpower the sweet, buttery flavors. The cream trick: That heavy cream pour isn’t just for show. It creates steam that keeps the rolls moist and caramelizes the bottom for incredible flavor. Make-ahead friendly: These can be assembled up to 2 days ahead. Just cover tightly and refrigerate until ready to bake. Transport smart: If taking these somewhere, let them cool slightly, then cover and wrap in towels to keep warm. They’ll stay perfect for hours.
Storage & Reheating Store covered at room temperature for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds to restore that fresh-baked softness. These rolls have that perfect balance of tender crumb, gooey filling, and rich frosting that makes people think you’ve been baking professionally for years.
