Homemade overnight salted caramel chocolate cinnamon rolls are a decadent breakfast or brunch, perfect for holidays and special occasions.
One of my deep, dark secrets (although maybe less deep and dark than I think since I’ve mentioned it before) is that even though I’m a sugar fiend, I almost never want sweets at breakfast.
Maybe once a year, on Christmas or something, I’ll go for something sweet in the a.m., but the rest of the year no thank you.
HOWEVER, I’d 100 percent make an exception for these overnight salted caramel chocolate cinnamon rolls. Yes, they’re as unreal as they sound. Hence the exception.
Back-to-school is my least favorite time of year. I HATED August growing up. It meant summer was coming to an end, and my days of doing nothing but reading Babysitter’s Club and playing little mermaid with my friends were numbered. It was painful.
And I can’t help but think of all the kids out there who feel like I did.
While I can’t wave a magic wand and make their days of boring math and science classes enjoyable, I CAN give their parents a recipe for delicious cinnamon rolls.
Hint, hint these would be perfect for the first day of school because you do most of the work the night before. Yes, that’s right. They’re MAKE-AHEAD! This means an easy breakfast prep for you :).
If I’m being totally honest, these are probably better for dessert on the first day of school since I don’t think sugar bombs for breakfast are a good thing. But if your children handle sugar better than I do, then go for it and treat them to a breakfast worth waking up for.
Even if the rest of the day involves first-day jitters and text books out of which some previous student has scratched all the important words.
And hey! You have lots of options when you make these:
–If you don’t like salted caramel then leave out the salt in the glaze
–Not a chocolate for breakfast person? Leave out the chocolate!
–You can skip the frosting if you’re short on time. (The frosting is indulgent but unnecessary since you already have the caramel glaze.)
–You can make extra frosting if you like TONS of it (that’s a no-brainer right?)
–Chop up some pecans and add them when you add the chocolate for a little extra crunch
You do your breakfast thing! Just make a batch of these overnight salted caramel chocolate cinnamon rolls. You’ll thank me later.
- 3 1/2 cups all-purpose flour (plus more as needed)
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 2 tablespoons cold butter
- 2 large eggs
- 3/4 cup lukewarm whole milk (plus more as needed)
- 6 tablespoons butter, at room temperature
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
- 1/3 cup finely chopped milk or dark chocolate
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 6 tablespoons unsalted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 to 2 cups powdered sugar
- whole milk, as needed for consistency
- Place the flour, yeast, salt, sugar, and butter in the bowl of a food processor. Pulse until well combined. Add the eggs and pulse a few times more.
- With the machine running, slowly pour the milk through the feed tube. Process for 30 seconds, adding additional lukewarm milk 1 tablespoon at a time if necessary, until the mixture forms a ball that is sticky to the touch. If you add too much milk and the mixture gets too sticky, add a bit more flour 1 tablespoon at a time.
- Spray a large mixing bowl with cooking spray. Turn the dough out onto a lightly floured counter and knead a few times, then shape the dough into a ball. Place dough in the prepared bowl and turn it over a few times to coat in cooking spray. Cover loosely with plastic wrap and let rise at room temperature until the dough doubles in size, 1 to 2 hours.
- Gently deflate the dough, then form it into a ball again. Place on a lightly floured surface and let rest 20 minutes.
- While dough is resting, mix the sugar and cinnamon together in a small bowl.
- Generously spray a 13- by 9-inch baking pan with cooking spray. Combine the brown sugar, cream, and salt in a small mixing bowl, then spread evenly in the bottom of the pan.
- Roll out the dough on a lightly floured work surface into a 13- by 9-inch rectangle. Spread the room temperature butter over the rectangle, top the butter with the cinnamon sugar mixture, the sprinkle the chopped chocolate over the top. Roll the dough lengthwise into a tight log, then pinch the seam closed. Carefully cut the log into 15 slices. Arrange the slices in the prepared pan. Cover the pan loosely with plastic wrap and place in the refrigerator overnight. (If you’re not making the rolls ahead, let the rolls rise at room temperature for 1 to 2 hours, until doubled in size.)
- In the morning, remove the rolls from the fridge and let sit in a warm place until they’ve puffed up a bit, about 20 to 30 minutes. (If it’s really cold in your house, preheat the oven and let the rolls sit next to the stove until they get puffy.)
- Once the rolls have puffed, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden.
- While cinnamon rolls are in the oven, combine the butter and cream cheese in a medium mixing bowl. Beat with an electric mixer set to medium speed until very smooth. Beat in the vanilla and salt until combined, then turn mixer to low and gradually beat in 1 1/2 cups of powdered sugar. Turn mixer to medium and beat until frosting is completely smooth. If necessary, add milk (if frosting is too thick) or powdered sugar (if frosting is too thin) to achieve desired consistency.
- Let the rolls cool in the pan for 15 to 20 minutes, then invert onto a serving plate. Top with frosting and serve.
Cinnamon rolls adapted from How to Bake Everything