Overnight Cinnamon Rolls Recipe delivers fluffy, tender spirals with a gooey brown sugar cinnamon swirl and tangy cream cheese icing. It suits anyone who wants a bakery-style breakfast with just 30 minutes hands-on time at night, 8 to 12 hours of chill time, and a 25-minute bake in the morning. I first tested this on a snow day, and the scent made my neighbors consider a friendly knock at 7 a.m.
Why You Should Try This Overnight Cinnamon Rolls Recipe
Overnight Cinnamon Rolls Recipe fits busy mornings and rewards you with warm, pillow-soft rolls without a pre-dawn wakeup. You mix and shape at night, rest the pan in the fridge, and bake in the morning while the coffee drips.
These rolls hit that sweet spot between fluffy and rich. The dough stays tender, the centers stay gooey, and the cream cheese icing ties it all together.
Ingredients You’ll Need
Dough:
- 1 cup whole milk, warmed to 105 to 115 F (240 ml; 2 percent milk works fine)
- 2 1/4 teaspoons instant yeast (7 g; use active dry if you prefer, see steps)
- 1/3 cup granulated sugar (65 g)
- 2 large eggs, room temp
- 6 tablespoons unsalted butter, melted and cooled (85 g; use vegan butter for dairy-free dough)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour (420 to 480 g; swap in half bread flour for extra chew)
- 1 teaspoon fine salt (6 g)
- 5 tablespoons unsalted butter, very soft (70 g)
- 3/4 cup packed brown sugar, light or dark (150 g)
- 2 tablespoons ground cinnamon (use Saigon cinnamon for bold flavor)
- Pinch of salt
- Optional: 1 teaspoon orange zest, 1 tablespoon finely chopped pecans, or 1 teaspoon cornstarch to help the filling stay put
Icing:
- 4 ounces cream cheese, softened (113 g; I like Philadelphia for consistency)
- 1 to 1 1/2 cups powdered sugar, sifted (120 to 180 g)
- 1 to 3 tablespoons milk or half-and-half
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons softened butter for a richer icing
Pan and optional finishing:
- Neutral oil or butter for greasing
- 9 by 13 inch baking pan
- Optional: 1/3 to 1/2 cup warm heavy cream or whole milk to pour over the rolls before baking for extra plush centers
Pantry shortcuts and notes:
- Use instant yeast to skip proofing. If you only have active dry, bloom it in the warm milk with a pinch of sugar.
- Swap the icing with your favorite tub of cream cheese frosting in a pinch.
- King Arthur all-purpose flour gives a sturdy, reliable dough, but any unbleached all-purpose flour works.
Equipment:
- Stand mixer with dough hook or a large bowl and a sturdy spoon
- Rolling pin
- Bench scraper or sharp knife, or unflavored dental floss for clean cuts
- Plastic wrap or tight-fitting lid
- Parchment paper
- Instant-read thermometer helps check doneness
How to Make Overnight Cinnamon Rolls Recipe
Mix the dough
- Warm the milk to 105 to 115 F. Whisk in the sugar and yeast if you use active dry, then let it foam for 5 to 10 minutes. If you use instant yeast, add it straight to the flour in the next step.
- In a mixer bowl, whisk the warm milk, eggs, melted butter, and vanilla. Add 3 1/2 cups flour, salt, and instant yeast if using. Mix on low until a shaggy dough forms.
Knead until smooth
- Knead with a dough hook on medium-low for 6 to 8 minutes, or by hand for 8 to 10 minutes. Add small sprinkles of flour if the dough sticks, but keep it soft and slightly tacky.
- Stop when the dough feels bouncy and smooth. It should stretch without tearing.
First rise
- Lightly oil a bowl. Place the dough in, turn to coat, and cover.
- Let the dough rise in a warm spot until it doubles in size, about 60 to 90 minutes.
Mix the filling
- Stir the brown sugar, cinnamon, salt, and optional cornstarch in a small bowl.
- Keep the butter very soft so it spreads easily.
Roll and fill
- Punch down the dough gently and turn it onto a lightly floured surface. Roll it into a 12 by 18 inch rectangle with the long side facing you.
- Spread the soft butter over the dough, leaving a 1/2 inch border on the far long edge. Sprinkle the cinnamon sugar evenly and pat it in.
Roll up and slice
- Roll the dough into a tight log from the long side toward the clean border. Pinch the seam to seal and place the log seam-side down.
- Trim the ends if they look scraggly. Slice 12 even rolls with a sharp knife or dental floss.
Pan the rolls and chill overnight
- Grease a 9 by 13 inch pan and line with parchment for easy cleanup. Arrange the rolls with slight gaps between them.
- Cover the pan tightly and refrigerate for 8 to 24 hours.
Warm up and bake
- In the morning, take the pan out of the fridge and let the rolls sit at room temp until they puff and nearly touch, 45 to 75 minutes depending on kitchen temp.
- Preheat the oven to 350 F. If you want extra plush centers, pour warm heavy cream or milk around the rolls right before baking.
- Bake on the center rack for 22 to 26 minutes until the tops turn golden brown and the centers read about 190 F. Pull them when the centers look set but still soft.
Make the icing
- Beat the cream cheese until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until creamy, then adjust with more milk for drizzle or more sugar for thickness.
- For extra richness, beat in the optional butter.
Frost and serve
- Spread a thin layer of icing over warm rolls so it melts into the swirls. Add more icing once they cool slightly for that classic look.
- Serve warm. Pause for applause.
Tips & Tricks
- Measure flour by weight for the softest dough; if you use cups, spoon and level.
- Keep the dough slightly tacky; dry dough bakes up tough.
- Warm kitchen equals faster proof; cool kitchen equals slower proof. Use the oven light as a gentle proof box.
- Slice with unflavored dental floss for clean spirals.
- Brush any exposed dough edges with a little milk to prevent dry spots before chilling.
- Use dark brown sugar for deeper caramel notes, or add a pinch of cardamom for bakery-style aroma.
- Pour warm cream or milk around the rolls right before baking if you want extra plush centers.
- Pull the rolls when light golden; overbaked rolls lose their softness.
- Ice in two passes: a light coat on warm rolls, then a final swipe when they cool slightly.
What to Serve with Cinnamon Rolls
I like a salty counterpoint, so I serve these with soft-scrambled eggs or crispy bacon. Fresh fruit or a citrus salad cuts through the sweetness and keeps the plate balanced. Coffee anchors the spread, but spiced chai, hot cocoa, or an iced latte all play well. If you feel fancy, sprinkle toasted pecans on top or set out a small pitcher of warm maple syrup.
Make-Ahead and Storage
- Same-day option: Let the shaped rolls proof at room temp until puffy, then bake and frost.
- Refrigerate unbaked: Keep shaped rolls in the fridge up to 24 hours. Let them puff at room temp in the morning, then bake.
- Freeze unbaked: Freeze the sliced rolls on a sheet pan until firm, then pack them in a bag for up to 2 months. Thaw overnight in a greased pan in the fridge, let them puff at room temp, then bake.
- Store baked rolls: Keep at room temp for 1 day or in the fridge for 3 days. Wrap well to prevent drying.
- Freeze baked rolls: Wrap individually and freeze for up to 2 months. Thaw at room temp or in the fridge.
- Reheat: Warm a roll in the microwave for 15 to 25 seconds or in a 300 F oven, covered, for 8 to 10 minutes. Add a fresh swipe of icing after reheating for the best texture and flavor.
Overnight Cinnamon Rolls
Overnight Cinnamon Rolls are soft, fluffy rolls prepared the night before and baked fresh in the morning for an easy, indulgent breakfast.
Ingredients
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Punch down the risen dough and roll it out into a rectangle about 12x18 inches.
- Spread the softened butter for the filling evenly over the surface.
- Sprinkle brown sugar and cinnamon evenly over the buttered dough.
- Starting from a long side, tightly roll the dough into a log and pinch the seam to seal.
- Slice the log into 12 equal rolls and place them cut-side up in a greased 9x13-inch baking dish.
- Cover the pan tightly with plastic wrap or foil and refrigerate overnight (8–12 hours).
- In the morning, remove the rolls from the refrigerator and let them sit at room temperature for 30–45 minutes while the oven preheats to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until golden brown and cooked through in the center.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla to make a smooth glaze.
- Drizzle the glaze over the warm rolls before serving.
Notes
Nutrition Information
Approximate per serving (1 of 12 rolls): 320–360 calories; fat 11–14 g; saturated fat 7–8 g; carbohydrates 52–58 g; fiber 1–2 g; sugars 24–30 g; protein 5–7 g; sodium 220–280 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1 of 12 rolls): 320–360 calories; fat 11–14 g; saturated fat 7–8 g; carbohydrates 52–58 g; fiber 1–2 g; sugars 24–30 g; protein 5–7 g; sodium 220–280 mg. Values will vary based on exact ingredients, brands, and portion size.