Best Overnight Cinnamon Rolls Recipe

I’m a firm believer that everyone deserves a warm, gooey cinnamon roll every now and then (or maybe even every weekend!). You wander into the kitchen, and there they are, fresh from the oven. This isn’t a fantasy; it can be your reality.

Read on to discover all the secrets to making these delicious homemade overnight cinnamon rolls.

Why You’ll Love This Recipe for Overnight Cinnamon Rolls

You’re going to adore these treats for so many reasons:

• Sometimes, we just crave something truly comforting. These fluffy cinnamon rolls definitely hit the spot. That warm, buttery dough topped with a generous cream cheese icing – it’s a classic combination that always delivers.
• While they’re fantastic any time of day, these rolls really shine at breakfast. Imagine waking up to the smell of freshly baked cinnamon rolls wafting through the house. It’s the perfect way to kickstart a lazy weekend morning or make a special occasion even more memorable.
• These rolls are simply gorgeous. The perfectly swirled dough and the glistening icing are definitely Instagram-worthy. I’ve seen countless photos of these rolls online, and they always manage to look both rustic and elegant at the same time.

6 Steps to Make Overnight Cinnamon Rolls

Ingredients

For the Dough

• Bread flour or all-purpose flour: While bread flour gives you a chewier roll, all-purpose works perfectly fine, too.
• Whole milk, warmed to about 100°F (38°C): Lukewarm milk is key to activating the yeast. Use a kitchen thermometer to check – it’s too hot, and you’ll kill the yeast, too cold, and it won’t activate properly.
• Unsalted butter (softened): Room-temperature butter blends seamlessly into the dough. I take it out of the fridge about an hour before I start baking.
• Oil: Olive, vegetable, or canola – your choice. A touch of oil adds richness and helps keep the rolls soft.
• Large eggs (at room temperature): For richer yet softer dough.
• Active dry or instant yeast
• Salt
• Granulated sugar

For the Filling

• Unsalted butter (softened)
• Ground cinnamon: The warm, aromatic spice that makes these rolls irresistible.
• Granulated or brown sugar: Either works beautifully. Brown sugar adds a hint of molasses flavor, but granulated keeps things classic.

For the Cream Cheese Icing

• Milk or heavy cream: Adds a lovely creaminess and helps adjust the icing consistency.
• Full-fat brick cream cheese
• Pure vanilla extract
• Confectioners’ sugar

Instructions

Making the Dough

First, activate the yeast. In your mixer bowl (a paddle attachment works best here), combine the yeast, milk, and 2 tablespoons of sugar. Give it a whisk, then cover and let it sit for about 5 minutes or until you see a nice foamy layer on top.

With your mixer on medium speed, beat in the butter and the rest of the sugar. The butter might not fully incorporate at this stage, and that’s perfectly okay. Don’t worry if it stays in little pieces.

Add the salt and eggs, and beat until everything is just combined.

Turn the mixer down to low speed and, with the mixer running, gradually add the flour a bit at a time. Make sure each addition is fully mixed in before adding more to prevent dry pockets and ensure a smooth dough.

Once all the flour is in, increase the mixer speed slightly and beat for about 3 minutes until the dough pulls away from the sides of the bowl. The dough will be on the softer side. Then, switch to the dough hook and knead for a solid 5 minutes.

If you prefer to do this by hand, after all flour is added and just combined, turn the dough out onto a lightly floured surface and knead for a full 5 minutes.

If it gets sticky, sprinkle on a little flour, just a teaspoon at a time. Avoid adding too much flour, as you don’t want a dry dough – just enough to make it manageable. It should still be a bit tacky.

Whether you use the mixer or your hands, a good way to check if the dough is kneaded enough is the poking test. Poke it with your finger – if the indentation slowly springs back, you’re good to go.

Another method is the “windowpane test,” which I sometimes do. Stretch a small piece of dough. If light can pass through without tearing, it’s perfectly kneaded.

First Rise

Lightly grease a large bowl (or use nonstick spray). Place the dough in the bowl, turning it to coat it with the oil. This prevents sticking and helps create a nice, even rise.

Cover the bowl tightly with plastic wrap or aluminum foil. Find a warm spot in your kitchen and let the dough rise for about 2 hours or until it has doubled in size. I usually just leave it on the counter.

Shaping and Filling

Gently punch down the dough to release the air. On a lightly floured surface, roll it out into a 12×18-inch rectangle. Try to get it evenly thick.

Sometimes, the dough shrinks back as you roll. If that happens, cover it and let it rest for 10 minutes. This relaxes the gluten, making it easier to roll out. Also, prep your 9×13-inch pan by greasing it or lining it with parchment paper.

Spread softened butter over the entire surface of the dough. A quick zap in the microwave can help if yours is too firm. In a small bowl, combine the cinnamon and sugar. Sprinkle this mixture evenly over the buttered dough.

Starting from one of the long sides, tightly roll the dough into an 18-inch log. If some filling spills out, don’t sweat it; just sprinkle it back on top.

Using a sharp knife (a serrated one works great), cut the log into 12 equal rolls, about 1 ½ inches wide. Arrange these rolls in your prepared pan.

Second Rise

Cover the pan tightly and let the rolls rise until they look puffy, about an hour. This second rise gives them that light and airy texture.

Baking and Cooling

Heat your oven to 350°F (177°C). Bake the rolls for 26-28 minutes or until they’re lightly golden brown on top. I usually cover them loosely with foil after about 15 minutes to prevent over-browning.

Once done, take the rolls out of the oven and let them cool on a wire rack for about 10 minutes while you make the icing.

Icing

In a medium bowl, beat the cream cheese with a mixer until it’s smooth and creamy. Add the vanilla, milk (or cream), and powdered sugar.

Beat on low speed briefly to combine, then crank it up to high and beat for about a minute until it’s light and fluffy.

Spread the icing generously over the warm rolls and serve them immediately. They are absolutely best enjoyed fresh and warm.

Tips on Making Overnight Cinnamon Rolls

Yeast

Most yeast you find these days is ready to go. But taking those extra five to ten minutes to proof it can save you a lot of heartache if you have yeast that isn’t quite up to snuff, especially if it’s been sitting in your pantry for a while.

If you’re working with active dry yeast, just keep in mind that the rise times might stretch out a bit longer.

Whole Milk

It gives these cinnamon rolls a seriously rich flavor. But if you have buttermilk in the fridge, that works like a charm, too, with no adjustments needed. I’ve even had folks tell me they’ve used non-dairy milk with great success.

Now, if you’re in a bind, 2% or 1% milk will do the trick, but steer clear of nonfat.

Pan

For this basic overnight cinnamon rolls recipe, I’m a big fan of metal or glass pans. They conduct heat evenly and give you that nice, golden-brown finish.

Ceramic pans? Not so much. They can be a bit unpredictable, and your rolls might need extra time in the oven. If ceramic’s your only option, just be prepared to adjust the baking time and keep a close eye on things.

Storage

Keep leftover cinnamon rolls tucked away in an airtight container. At room temperature, they’ll stay fresh for a couple of days, or you can pop them in the fridge for up to five.

If you want to keep them longer, you can freeze the baked rolls for up to three months. Just thaw them in the fridge overnight and warm them up a bit before diving in.

Frequently Asked Questions

How to Make Cinnamon Rolls Ahead of Time?

Bake them for a short time, about 10 minutes. Let them cool down completely, then cover them up and pop them in the freezer.

When you’re ready to serve, move the rolls from the freezer to the fridge overnight to thaw. Then, bake them for another 15-20 minutes to finish them off.

Any Other Icing Options Besides Cream Cheese?

You could drizzle a warm caramel icing over these—I have a great caramel buttercream recipe that would work perfectly. Or, if you like a twist, a maple icing would be delicious, similar to what I use on my pumpkin bundt cakes.

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Alright, bakers, it’s your turn now. Be ready to enjoy every delicious overnight cinnamon roll you’re going to make!