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Pan of overnight cinnamon rolls with frosting and sprinkles.

"Camo" Overnight Cinnamon Rolls

Hannah Spitzfaden
What's better than birthday cinnamon rolls? Birthday cinnamon rolls that match your 6th birthday theme- camouflage!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Resting Time 18 hours
Total Time 19 hours 35 minutes
Servings 12 Rolls

Equipment

  • Mixer
  • Rolling Pin

Ingredients
  

  • 3/4 cup Warm water
  • 1/2 cup + 1 tbsp Sugar
  • 2 1/4 tsp (1 packet) Active dry yeast I use Red Star
  • 1/4 cup Buttermilk
  • 1 Egg
  • 1/3 cup Canola oil
  • 4 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 2 Colors of Gel Food Coloring

For The Filling

  • 1 cup Sugar
  • 1/3 cup Light brown sugar
  • 4 tbsp Ground cinnamon
  • 6 tbsp Butter

For the Frosting

  • 8 ounces Cream cheese softened
  • 2 cups Powdered sugar
  • 1 tsp Lemon juice
  • 1 tsp Half and half
  • Sprinkles (optional)

Instructions
 

  • In the bowl of a freestanding mixer, fitted with the dough hook, dissolve 1 tbsp of sugar in the warm water. Sprinkle yeast on top and let sit until foamy, about 10 minutes.
  • In a small bowl, whisk buttermilk, egg and oil. Pour into the yeast mixture, add the remaining sugar, and stir to combine. Add 2 and 1/2 cups flour until combined, then add the remaining flour. Knead for 5 minutes until the dough pulls away from the bowl and is not sticky to the touch.
  • Divide the dough into 3 even portions. Working with one portion, add 1-2 tsp of food coloring (depending on color preference) to the dough and knead by hand until the color is incorporated. I lined my countertop with parchment paper so the food coloring would not stain my countertops. Repeat with the second color. Leave one portion of the dough natural.
    Divide each of the 3 portions of dough into 3 pieces. Place the 9 portions of dough in an oiled bowl, with the colors interspersed, but still touching each other. Cover with plastic wrap, and let proof for 2 hours.
  • Melt butter and set aside. In a small bowl, mix together sugar, brown sugar and cinnamon.
  • Roll the dough into a rectangle, approximately 12 in by 18 in. Brush with melted butter, leaving 3/4 inch on one of the long sides uncovered. Sprinkle with sugar & cinnamon mixture. Tightly roll the dough, starting with the long side and roll toward the edge with no butter. Pinch seam to seal.
  • Cut into twelve 1.5 inch rolls using a sharp serrated knife. Place buns in a greased 9 x 13 pan, lined with parchment paper. Cover with plastic wrap and refrigerate overnight.
  • Fill a glass bowl, or other container, with boiling water and place on the bottom shelf of the oven, put the rolls on the top shelf and let proof 30-45 minutes. Remove the rolls and water from the oven, preheat to 350°F, and bake cinnamon rolls for 30-35 minutes until golden brown.
  • Let rolls cool while you prepare the frosting. Whip ingredients with a hand mixer or stand mixer until smooth. Spread over cinnamon rolls once slightly cooled. Add sprinkles if desired. Enjoy warm!

Notes

These rolls are best eaten the day of, but can be stored at room temperature for 3 days. To reheat: place on a microwave safe plate and microwave for 30 seconds at 50% power.
If you don't want your cinnamon rolls colored like camouflage, simply leave out the food coloring - omit step 3, cover and proof the dough for 2 hours.
Keyword breakfast, brunch, rolls