Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls Recipe tastes like a soft, gooey cinnamon bakery roll that somehow snuck into your kitchen and made itself at home. It works perfectly for busy mornings, holiday brunch, or anytime you want fresh rolls with most of the work done the night before, and it takes about 30 minutes of active time plus an overnight rest. I have baked more batches of overnight cinnamon rolls than I can count, and my family still races to the pan like it is a competitive sport.

Why Overnight Cinnamon Rolls Recipe Is Worth It

You mix and shape the dough the night before, so you skip the sleepy early morning kneading and waiting. The dough chills and rises slowly, which gives the rolls a deeper flavor and a super tender texture.

You also gain built in portion control, at least in theory, because you bake only one pan at a time. The Overnight Cinnamon Rolls Recipe works great for holidays, brunch parties, or slow weekends when you want bakery level results without waking up at sunrise.

These overnight cinnamon rolls taste like a bakery treat with zero morning stress, and my whole family devours them every single time ★★★★★

Ingredients You Need

Dough

• 3 1/4 to 3 1/2 cups all purpose flour

  • Use a reliable brand like King Arthur or Gold Medal for consistent results.
  • You can swap up to 1 cup with bread flour for extra chew.

• 1 packet (2 1/4 teaspoons) instant yeast or rapid rise yeast

  • Instant yeast mixes directly into flour, no proofing needed.
  • If you only have active dry yeast, dissolve it in the warm milk first.

• 1 cup whole milk, warmed to 100 to 110°F

  • Use 2% milk if needed, but avoid skim because it gives a drier roll.
  • Plant milk like oat or almond milk also works if you keep the same temperature.

• 1/3 cup granulated sugar

• 1/3 cup unsalted butter, melted and slightly cooled

  • Use real butter, not margarine, for best flavor.

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 1 teaspoon fine sea salt

• 1 teaspoon vanilla extract

Cinnamon sugar filling

• 1/2 cup unsalted butter, very soft
  • Use spreadable room temperature butter so it glides over the dough.
• 3/4 cup packed light brown sugar
  • Dark brown sugar works if you want deeper molasses flavor.
• 2 tablespoons ground cinnamon
  • Use fresh cinnamon from a brand you trust, since stale spice tastes flat.
• 1 tablespoon cornstarch
  • This helps the filling stay in place and not leak out.

Cream cheese icing

• 4 ounces full fat cream cheese, softened
  • I like Philadelphia because it tastes rich and smooth.
• 3 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or cream to thin

Pantry shortcuts and notes

• Use pre measured yeast packets to keep things simple.
• Use pre cut parchment sheets to line the pan and speed cleanup.
• Use nonstick cooking spray on the pan and plastic wrap to avoid sticking.

Equipment list

• Large mixing bowl or stand mixer with dough hook
• Medium bowl for filling
• 9 by 13 inch baking pan
• Rolling pin
• Measuring cups and spoons
• Instant read thermometer for milk temperature
• Sharp knife or unflavored dental floss for cutting rolls
• Plastic wrap or reusable cover for overnight chill
• Rubber spatula and offset spatula for spreading filling and icing

Quick Tips & substitutions

• Warm the milk to just warm, not hot, so you protect the yeast.
• Use room temperature eggs so the dough rises better.
• Add flour slowly at the end and stop when the dough feels soft and slightly tacky.
• Grease your hands lightly with oil when you handle the dough to prevent sticking.
• Use dental floss to cut the log so you avoid squishing the rolls.
• Swap brown sugar with coconut sugar for a slightly deeper, less sweet flavor.
• Use plant milk and vegan butter plus dairy free cream cheese for a dairy free version.
• Use gluten free all purpose flour blend with xanthan gum for a gluten free test batch, and add 1 to 2 tablespoons extra milk if the dough feels dry.
• Add a pinch of cardamom to the filling for a bakery style twist.
• Chill the dough at least 8 hours and up to 18 hours for best overnight flavor.

How to Make Overnight Cinnamon Rolls Recipe

Mix the dough

1. Add warm milk, sugar, melted butter, egg, egg yolk, vanilla, yeast, and 2 1/2 cups of flour to a large bowl.
2. Stir with a wooden spoon or use a stand mixer on low until everything combines and looks shaggy.
3. Add the salt and another 1/2 cup of flour, then mix until the dough pulls away from the sides of the bowl.
4. Add more flour 2 tablespoons at a time until the dough feels soft, slightly tacky, and smooth.

Knead until smooth

1. Turn the dough onto a lightly floured surface.
2. Knead by hand for 6 to 8 minutes, or mix on medium low with a dough hook for about 5 minutes.
3. Stop when the dough feels elastic and springs back when you poke it with a finger.
4. Shape it into a smooth ball and place it in a lightly greased bowl, turning once to coat.

First rise

1. Cover the bowl with a lid or plastic wrap.
2. Set it in a warm, draft free spot until the dough puffs up and almost doubles, about 60 to 90 minutes.
3. Press two fingers gently into the dough; if the indent stays, you can move to the next step.

Prepare the filling

1. Stir the soft butter, brown sugar, cinnamon, and cornstarch in a medium bowl.
2. Mix until you see a thick, spreadable paste with no dry pockets.
3. Keep it at room temperature so it spreads easily over the dough.

Shape the rolls

1. Punch down the risen dough gently to release extra gas.
2. Roll it into a rectangle about 12 by 18 inches on a lightly floured surface.
3. Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border on one long side.
4. Roll the dough up tightly from the long side with filling up to the clean border, like a jelly roll.

Cut and pan

1. Pinch the seam closed and roll the log gently so it looks even.
2. Use a sharp knife or dental floss to cut 12 equal rolls, about 1 1/2 inches thick.
3. Line a 9 by 13 inch pan with parchment and lightly grease it.
4. Arrange the rolls in the pan with a little space between each one so they can rise.

Overnight chill

1. Cover the pan tightly with plastic wrap or a lid.
2. Place the pan in the refrigerator for at least 8 hours and up to 18 hours.
3. The rolls will rise slowly and gain flavor while they chill.

Morning rise

1. Pull the pan from the fridge and remove the plastic wrap.
2. Let the rolls sit at room temperature for 45 to 75 minutes until they puff and almost touch.
3. If your kitchen runs cool, set the pan near a warm oven or on top of a preheating stove.

Bake the rolls

1. Heat the oven to 350°F.
2. Bake the rolls for 22 to 28 minutes until the tops look golden and the center rolls feel set.
3. If the tops brown too quickly, cover the pan loosely with foil for the last few minutes.
4. Let the rolls cool for about 10 minutes before you add icing so it melts slightly but does not slide off completely.

Make the cream cheese icing

1. Beat the softened cream cheese and butter in a bowl until smooth and fluffy.
2. Add the powdered sugar and vanilla, then mix on low until combined.
3. Add milk or cream 1 tablespoon at a time until you get a thick but spreadable icing.
4. Spread the icing over the warm rolls and let it sink into all the cinnamon swirls.

Recipe Variations

• Gluten free: Use a gluten free all purpose blend with xanthan gum, add 1 to 2 tablespoons extra milk, and handle the dough gently since it feels more like thick batter.
• Vegan: Use plant milk, vegan butter, and dairy free cream cheese, and replace the egg and yolk with 1/4 cup unsweetened applesauce or a flax egg.
• Low sugar: Cut the sugar in the dough to 1/4 cup and use 1/2 cup brown sugar in the filling, then drizzle a light glaze instead of full icing.
• Citrus twist: Add 1 tablespoon orange zest to the dough and 1 teaspoon to the icing.
• Nutty rolls: Sprinkle 1/2 cup chopped pecans or walnuts over the cinnamon filling before you roll.
• Extra gooey: Pour 1/4 cup warm heavy cream over the rolls right before baking for an ultra soft texture.

Ways to Serve

• Serve warm with a big mug of coffee, tea, or hot cocoa.
• Add fresh fruit or a simple fruit salad on the side for a brunch spread.
• Pair with scrambled eggs and breakfast potatoes for a full breakfast plate.
• Slice leftover rolls in half and toast them lightly in a skillet for a caramelized edge.

Storage Success

Let the Overnight Cinnamon Rolls Recipe cool to room temperature, then cover the pan tightly or move rolls to an airtight container. Keep them on the counter for up to 2 days, or refrigerate for up to 5 days if you prefer a longer window. Reheat single rolls in the microwave for 15 to 20 seconds or in a 300°F oven for about 8 minutes until warm and soft again. Freeze uniced rolls in a freezer bag for up to 2 months, then thaw overnight in the fridge and warm them before you add fresh icing.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls are soft, fluffy rolls prepared the night before and baked fresh in the morning, perfect for an indulgent breakfast or brunch.

Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 to 4 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, very soft
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons milk or cream
• 1/8 teaspoon salt

Method

 

1. In the bowl of a stand mixer, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy to activate the yeast.
2. Add the remaining sugar, melted butter, eggs, and salt. Mix briefly to combine.
3. Add 3 1/2 cups of the flour and mix on low until a soft dough forms. Gradually add more flour, a few tablespoons at a time, until the dough pulls away from the sides of the bowl and is soft and slightly tacky but not sticky.
4. Knead on medium speed for 5–7 minutes, or by hand on a lightly floured surface, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

1. Lightly flour your work surface and turn out the risen dough. Roll it into a large rectangle, about 12x18 inches.
2. Spread the softened butter for the filling evenly over the surface of the dough, leaving a small border around the edges.
3. In a small bowl, mix together brown sugar, cinnamon, and salt. Sprinkle this mixture evenly over the buttered dough and gently press it in.
4. Starting from a long side, roll the dough up tightly into a log, pinching the seam to seal.
5. Use a sharp knife or floss to cut the log into 12 equal rolls. Arrange them cut side up in a greased 9x13-inch baking pan.

1. Cover the pan tightly with plastic wrap or foil and refrigerate overnight, 8–12 hours.
2. In the morning, remove the pan from the refrigerator and let the rolls stand at room temperature for 45–60 minutes, or until puffy.
3. Preheat the oven to 350°F (175°C) while the rolls finish rising.

1. Bake the rolls for 20–25 minutes, or until lightly golden brown on top and cooked through in the center. If they are browning too quickly, tent loosely with foil for the last few minutes.
2. Remove from the oven and let the rolls cool in the pan for about 10 minutes before icing.

1. While the rolls bake or cool, beat together the cream cheese and butter until smooth and creamy.
2. Add powdered sugar, vanilla, milk or cream, and salt, and mix until smooth and spreadable. Adjust consistency with a little more milk if needed.
3. Spread the icing generously over the warm cinnamon rolls.
4. Serve warm. Store leftovers covered in the refrigerator and reheat gently before serving.

Notes

Nutrition Information
Approximate per 1 roll (1/12 of recipe): 360 calories; fat 15 g; saturated fat 9 g; carbohydrates 52 g; fiber 1 g; sugars 26 g; protein 7 g; sodium 260 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.