Overnight Cinnamon Rolls

Method

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1. Whisk the tangzhong ingredients in a small pan over medium heat for 2 to 3 minutes until it thickens into a pudding-like paste. Cool to room temperature.

   Mark done Start 2 min timer

2. Combine the flour, sugar, yeast and salt. Add the tangzhong, warm milk and egg and mix to a shaggy dough.

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3. Knead for 8 minutes, then add the softened butter a piece at a time, kneading 6 to 8 minutes more until the dough is smooth, elastic and passes the windowpane test.

   Mark done Start 6 min timer

4. Prove, covered, for 1 to 1.5 hours until doubled.

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5. Roll out on a lightly floured surface to a 40 x 30 cm rectangle.

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6. Beat the filling ingredients together and spread over the dough, leaving a 2 cm border along one long edge.

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7. Roll up tightly from the opposite long edge, then cut into 12 pieces using unflavoured dental floss slid underneath and pulled crosswise — a knife squashes them.

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8. Arrange in a buttered 33 x 23 cm dish, cover, and refrigerate overnight, or prove at room temperature for 45 minutes.

   Mark done Start 45 min timer

9. Take from the fridge and let them come to room temperature and finish proving for 60 to 90 minutes, until puffy and touching.

   Mark done Start 60 min timer

10. Bake at 180°C / 355°F for 25 to 30 minutes until golden. Beat the frosting ingredients smooth and spread over while the rolls are still warm.

    Mark done Start 25 min timer

Chef’s Tips

• Very soft, spreadable butter for the filling — melted butter runs out during baking and pools in the tin.
• Dental floss gives clean rounds. A knife compresses the spiral and they bake lopsided.
• Frost while warm for a glaze that soaks in, or fully cool for a thick, standing layer.

Pairing Suggestions

• Strong coffee, ideally black to cut the sweetness
• Serve for brunch alongside fresh fruit
• Follow with nothing

Storage & Reheating

Keeps 3 days covered at room temperature. Reheat individually for 20 seconds in a microwave. Unbaked shaped rolls freeze 1 month.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.