Skinny Overnight Cinnamon Rolls

Serving 12 people

525 min


  • almond milk 1 cup lukewarm almond milk (or any other milk)
  • dark brown sugar 1/3 cup packed dark brown sugar
  • granulated sugar 2 tablespoons granulated sugar
  • ground cinnamon 2 tablespoons ground cinnamon
  • heavy cream 1 1/2 tablespoons heavy cream
  • instant yeast 1 package (2 1/4 teaspoons) instant yeast
  • powdered sugar 1/4 cup powdered sugar
  • salt 1/8 teaspoon fine salt
  • unsalted butter 2 tablespoons unsalted butter, melted and cooled
  • water 1/3 cup lukewarm water
  • white whole wheat flour 3 1/2 cups (15.75 ounces) white whole wheat flour
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How to make it

  1. For the dough:In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth.
  2. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.For the filling:In a small bowl combine the brown sugar, cinnamon, and salt.After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Trim the edges.
  3. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge.
  4. Roll the dough up, pinching with your fingers to keep it tightly rolled.
  5. Place the seam before positioning the log seam side down.Use a very sharp knife to cut off the ends then cut the dough into 12 equal pieces.
  6. Place in a greased pie pan or 9 by 13-inch baking pan. Cover and refrigerate overnight.Preheat oven to 350F.
  7. Bake for 20 to 25 minutes minutes, or until golden brown.
  8. Let cool on a wire rack for at least 5 minutes.For the icing:While the rolls cool, whisk together the icing ingredients until smooth.
  9. Drizzle all over the warm rolls and serve.