Overnight Cinnamon Rolls Recipe

If you’ve ever dreamed of waking up to the smell of warm, gooey cinnamon rolls fresh out of the oven, this overnight cinnamon rolls recipe will make that dream come true. It’s the perfect make-ahead breakfast treat, soft, buttery rolls filled with cinnamon sugar and topped with creamy frosting, ready to bake in the morning with zero stress.

These rolls are everything you want in a weekend breakfast, fluffy, golden, and swirled with that signature sweet spice that makes your kitchen smell like heaven. The best part? Most of the work happens the night before, so you can relax, sleep in, and simply pop them in the oven when you wake up.

Why make overnight cinnamon rolls?

Traditional cinnamon rolls can take over three hours from start to finish. But by splitting the process, kneading and shaping the dough the night before, then baking in the morning, you’ll save time and get fresher, lighter rolls.

Here’s why this method is a total game changer:

• Less morning stress: All the hard work is done the night before.
• Perfect texture: Slow overnight proofing gives the rolls more flavor and a soft, pillowy crumb.
• Make-ahead friendly: Ideal for brunches, holidays, or lazy Sunday mornings.
• Crowd-pleasing flavor: Who doesn’t love freshly baked cinnamon rolls?

Pro Tip: These rolls are freezer-friendly, so you can always have a batch ready to bake on busy mornings or surprise guests.

Ingredients you’ll need

For the dough:

• 4 cups (500g) all-purpose flour
• 1 packet (7g) instant yeast
• ½ cup (120ml) warm milk
• ¼ cup (60ml) warm water
• ⅓ cup (65g) granulated sugar
• 1 teaspoon salt
• 2 large eggs (room temperature)
• ⅓ cup (75g) unsalted butter, melted

For the filling:

• ¾ cup (150g) brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup (60g) unsalted butter, softened

For the frosting:

• 100g cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup (125g) powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (for thinning)

Pro Tip: Use high-quality cinnamon for the filling. Saigon or Ceylon cinnamon gives a deeper, more aromatic flavor than regular store-bought varieties.

Equipment you’ll need

• Large mixing bowl or stand mixer
• Rolling pin
• 9×13 inch baking dish
• Plastic wrap or foil
• Measuring cups and spoons
• Small saucepan (optional for warming milk)

You don’t need anything fancy, just a little patience and love for the process.

Step-by-step overnight cinnamon rolls recipe

1. Activate the yeast

Warm your milk and water to about 38–40°C (100–105°F), just a little warmer than your body temperature. If it feels too hot to touch, let it cool slightly before using, as excessive heat can kill the yeast. In a small bowl, combine the warm liquids with the yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5–10 minutes, until you see a frothy foam forming on top. This means your yeast is alive and ready to go.

If nothing happens after 10 minutes, discard the mixture and start again, your yeast might be inactive or the liquid too hot.

Pro Tip: If you’re unsure whether your yeast is still good, mix a pinch with warm water and sugar as a quick test before starting the full recipe. Active yeast should bubble up within a few minutes.

2. Make the dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, and activated yeast mixture. Mix everything until a shaggy dough forms.

Knead the dough for about 8–10 minutes on a lightly floured surface (or with a dough hook in a stand mixer) until it becomes soft, smooth, and slightly tacky but not sticky. The dough should spring back gently when poked.

Form the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until it doubles in size.

If your kitchen is cool, you can place the bowl inside an off oven with just the oven light on to create a warm, draft-free environment.

Pro Tip: Don’t rush this rise. The longer the dough ferments (within reason), the better the flavor and texture will be.

3. Prepare the filling

While your dough is rising, prepare the cinnamon sugar filling. In a small bowl, mix together brown sugar and ground cinnamon until evenly combined. The brown sugar gives the filling a caramel-like richness, while the cinnamon adds that warm, comforting spice.

Set aside your softened butter, this will act as the glue that holds the filling in place. If the butter is too firm, microwave it for just a few seconds until spreadable but not melted.

Pro Tip: For an extra indulgent twist, add a tablespoon of heavy cream or a pinch of nutmeg to your cinnamon sugar mixture for more depth of flavor.

4. Roll and shape the dough

Once the dough has risen and doubled in size, gently punch it down to release excess air. Turn it out onto a lightly floured surface and roll it into a 16×12 inch rectangle. Try to keep the thickness even so your rolls bake uniformly.

Spread the softened butter evenly over the entire surface of the dough using a spatula or pastry brush. Next, sprinkle your cinnamon sugar mixture evenly on top, covering every edge and corner. Gently press it down with your hands to help it stick.

Starting from the long edge, roll the dough up tightly into a log. Use both hands and roll slowly so it stays firm and even. Slice the log into 12 equal rolls using a sharp knife or, for cleaner edges, unflavored dental floss, simply slide it under the log, cross the ends over the top, and pull tight to slice cleanly through.

Pro Tip: If you prefer bigger, bakery-style rolls, slice the log into 9 pieces instead of 12 and add 5 extra minutes to your baking time.

5. Arrange and refrigerate overnight

Grease a 9×13 inch baking dish and place the rolls cut side up, leaving a bit of space between them to allow for expansion. They’ll puff up beautifully overnight. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for 8–12 hours.

This overnight proofing process not only makes your morning easier but also improves the dough’s flavor. The slow fermentation allows the yeast to create subtle, complex notes and results in softer, more flavorful rolls.

If you’re making them for brunch or a special occasion, you can even prepare them two nights ahead, just refrigerate for up to 24 hours and let them warm up slightly before baking.

Pro Tip: Don’t skip the refrigeration step! It gives your rolls structure and prevents them from becoming too dense when baked.

6. Bake in the morning

In the morning, take the rolls out of the fridge and let them sit at room temperature for 45–60 minutes. This gives the yeast time to wake up and the dough time to puff up slightly before baking.

Preheat your oven to 175°C (350°F) while the rolls rest. Bake them for 25–30 minutes, or until golden brown and deliciously fragrant. The centers should be soft and slightly gooey, but the tops lightly crisp.

If you’re unsure they’re done, use a thermometer, the internal temperature should reach around 90°C (195°F).

Pro Tip: If the tops start to brown too quickly before the centers are fully cooked, cover the dish loosely with foil during the last 10 minutes of baking. This keeps them soft and evenly baked.

7. Make the frosting

While the rolls bake, prepare the creamy frosting that ties everything together. In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract using a hand mixer until smooth and fluffy.

Add milk one tablespoon at a time until you reach your ideal texture, thick enough to stay on top of the rolls but soft enough to melt into every swirl. You can also adjust the sweetness to your liking by adding a little more or less powdered sugar.

Pro Tip: For a bakery-style flavor, add a pinch of salt or a drizzle of maple syrup to your frosting, it enhances the overall balance of sweetness.

8. Frost and serve

When your rolls are baked to perfection, remove them from the oven and let them cool for 10–15 minutes before frosting. The warmth will melt the frosting slightly, creating that luscious, glossy glaze that seeps into every cinnamon layer.

Generously spread the frosting over the tops while the rolls are still warm, and watch it ooze down the sides. The result? Buttery, gooey perfection.

Serve your rolls warm with a hot cup of coffee, tea, or hot chocolate for the ultimate cozy breakfast experience. Leftovers (if there are any) can be reheated for a few seconds in the microwave to bring back that fresh-out-of-the-oven softness.

Pro Tip: Sprinkle a little extra cinnamon on top or drizzle with caramel sauce for a festive touch during holidays or brunch gatherings.

How to store and reheat

• Room temperature: Keep covered for up to 2 days.
• Fridge: Store for up to 5 days in an airtight container.
• Freezer: Wrap unbaked rolls tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.

Pro Tip: Reheat leftover rolls for 10 seconds in the microwave to restore that just-baked softness.

Tips for perfect overnight cinnamon rolls

1. Use room-temperature ingredients for the dough to rise evenly.
2. Avoid over-flouring. The dough should feel soft and elastic, not dry.
3. Don’t skip the second rise in the morning, it makes all the difference in fluffiness.
4. Experiment with fillings: Add chopped nuts, raisins, or even a bit of orange zest for a twist.
5. Adjust sweetness: For a lighter version, drizzle with glaze instead of full frosting.

Pro Tip: For special occasions, try a maple cream cheese frosting or add a touch of espresso powder to the filling for a “cinnamon roll latte” flavor.

Why overnight rolls taste better

Letting the dough rest overnight in the fridge slows down the fermentation process. This allows the yeast to develop deeper, more complex flavors while the gluten relaxes, creating that soft, pull-apart texture. The result is a cinnamon roll that’s not only easier to handle but also tastes richer and more aromatic.

According to baking tests by King Arthur Baking, cold-proofed doughs tend to be 15–20% lighter in texture and have more pronounced flavor notes than quick-rise doughs. So yes, your patience truly pays off.

Serving ideas

• Classic brunch: Pair with scrambled eggs, fruit salad, and mimosas.
• Holiday mornings: Serve with coffee or hot cocoa while opening gifts.
• Dessert option: Add a scoop of vanilla ice cream for a cozy treat.
• Party platter: Slice smaller rolls and serve as bite-sized snacks.

FAQs

Final thoughts

This overnight cinnamon rolls recipe is pure comfort in pastry form, warm, soft, and irresistibly sweet. By doing the prep the night before, you can wake up to bakery-quality rolls without sacrificing your morning peace.

Now go roll up your sleeves (literally) and get ready to bake the fluffiest cinnamon rolls you’ve ever had.

Overnight Cinnamon Rolls Recipe

0

from

0

votes

Course: Christmas, DessertsCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

400

kcal

Wake up to the irresistible aroma of freshly baked cinnamon rolls without the early morning prep! These overnight cinnamon rolls are soft, gooey, and perfectly spiced with a creamy vanilla frosting that melts into every swirl. Ideal for Christmas morning or cozy weekend brunches, this make-ahead recipe gives you bakery-quality results right from your kitchen.

Ingredients

• For the dough:

• 4 cups (500g) all-purpose flour

• 1 packet (7g) instant yeast

• ½ cup (120ml) warm milk

• ¼ cup (60ml) warm water

• ⅓ cup (65g) granulated sugar

• 1 teaspoon salt

• 2 large eggs (room temperature)

• ⅓ cup (75g) unsalted butter, melted

• For the filling:

• ¾ cup (150g) brown sugar, packed

• 2 tablespoons ground cinnamon

• ¼ cup (60g) unsalted butter, softened

• For the frosting:

• 100g cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 cup (125g) powdered sugar

• ½ teaspoon vanilla extract

• 1–2 tablespoons milk (for thinning)

Directions

• Activate the yeast
  Warm your milk and water to about 38–40°C (100–105°F) – just a little warmer than body temperature. Combine the warm liquids with yeast and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
  Pro Tip: If your yeast doesn’t foam, the liquid may be too hot or your yeast expired. Always test freshness before starting.
• Make the dough
  In a large bowl, whisk together flour, sugar, and salt. Add eggs, melted butter, and the yeast mixture. Mix until combined, then knead for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
• Prepare the filling
  Mix the brown sugar and cinnamon in a bowl. Keep the softened butter aside to spread over the rolled-out dough.
• Roll and shape the dough
  Punch down the risen dough and roll it into a 16×12 inch rectangle. Spread butter evenly across, then sprinkle the cinnamon sugar mixture. Roll tightly from the long side into a log, then slice into 12 rolls using a sharp knife or unflavored dental floss.
• Arrange and refrigerate overnight
  Place the rolls cut side up in a greased 9×13 inch baking dish. Cover tightly with plastic wrap and refrigerate for 8–12 hours. This slow rise enhances flavor and texture.
• Bake in the morning
  Remove from the fridge and let the rolls rest at room temperature for 45–60 minutes. Preheat oven to 175°C (350°F) and bake for 25–30 minutes until golden brown.
  Pro Tip: If the tops brown too quickly, cover loosely with foil during the last 10 minutes.
• Make the frosting
  Beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk gradually until thick but spreadable.
• Frost and serve
  Let rolls cool for 10 minutes, then spread frosting generously on top. Serve warm and enjoy that perfect gooey swirl with a hot coffee or cocoa.