Get ready bakers, we’re giving you some of the most delicious bread recipes! With the release of 30 Breads to Bake Before You Die, we wanted to give fellow readers and bakers this Cinnamon Roll recipe from Kate Wood.

While store-bought cinnamon rolls can be convenient, nothing compares to the homemade version! These cinnamon rolls might seem intimidating, but they’re well worth the effort.

Whether you’re enjoying them with a morning cup of coffee, as an afternoon indulgence, or sharing them with friends and family during a special occasion, cinnamon rolls have a way of making everything feel a little more cozy. Let’s get baking!

Share your recreation with us @ulyssespress.

* * * * *

Overnight Cinnamon Rolls from—30 Breads to Bake Before You Die

Cinnamon rolls are an entire vibe. When you start your day with a gooey, cream cheese frosting–topped roll, you are setting the tone for all the giddy-inducing indulgence to come. You are setting an intention to seize that day, and all the butter, brown sugar, and cinnamon it has to offer. You are calling out to the universe, “Yeah, I know I should be eating overnight oats and doing the laundry, but I’m going to sit here and ingest half of my daily calories in under 10 minutes anyway.”

But, alas, first you must plan for this kind of day. These cinnamon rolls need to sit in the fridge overnight so that all that sticky filling can marinate in its sweetness. So do the right thing today and get your dough prepped, knowing that tomorrow is a cinnamon roll vibe kind of day.

Makes: 12 to 14 rolls | Active time: 45 minutes | Total time: 1 day, 45 minutes

For the Dough:

1 cup (240 grams) milk, lukewarm
¼ cup (60 grams) water, lukewarm
1 tablespoon active dry yeast
6 tablespoons (85 grams) unsalted butter, melted but not too hot
1 large egg, plus 2 egg yolks
¼ cup (50 grams) brown sugar
¼ cup (50 grams) granulated sugar
2¾ cups (385 grams) all-purpose flour
1½ cups (210 grams) bread flour
½ teaspoon salt

For the filling:

5 tablespoons (70 grams) unsalted butter, melted
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice, if desired
¾ cup (150 grams) brown sugar

For the frosting:

4 ounces cream cheese, room temperature
¼ cup (55 grams) unsalted butter, room temperature
1 cup (115 grams) powdered sugar
2+ tablespoons milk

Directions:

1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, brown sugar, and sugar until smooth.

2. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1½ to 2 hours.

3. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle, about 11 x 21 inches in size. Pour the melted butter and spread it out over top.

4. Combine the cinnamon, pumpkin pie spice (if using), and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1½-inch sections and lay them out 2 inches apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.

5. In the morning, remove the rolls from the fridge and preheat the oven to 350°F. Keep the baking dish close to the oven while it preheats to help the rolls come to room temperature. Once preheated, bake in the oven for about 22 to 25 minutes, or until the edges are barely golden and the internal temperature is 190°F. Remove from the oven and prepare your frosting.

6. Cream the cream cheese and butter in a large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Want to bake more fun desserts? Check out this funfetti cookie recipe from 50 Things to Bake Before You Die.