Overnight Cinnamon Rolls Recipe for Soft, Fluffy Sweet Rolls

These overnight cinnamon rolls are ideal for holiday mornings. Make them the day or night before, refrigerate, then bake the next day for soft, fluffy rolls packed with cinnamon and finished with a rich cream cheese frosting.

This recipe was first published on 09/29/2021.

On Christmas morning we enjoy egg, cheese and ham sandwiches on buttermilk biscuits along with big, fluffy cinnamon rolls. It’s a tradition we’ve kept for over a decade and a half.

If you prefer spending holiday mornings with family instead of in the kitchen, these overnight cinnamon rolls are a perfect solution: prepare up to 24 hours ahead and bake when you’re ready.

Ingredients

The complete ingredient list and detailed instructions appear in the recipe card below. Here’s a quick overview of what you’ll need:

• milk
• active dry yeast
• butter
• all purpose flour
• egg and an egg yolk
• cane sugar (or white sugar)
• brown sugar
• cinnamon
• cream cheese
• powdered sugar
• vanilla extract
• kosher salt

How To Make Overnight Cinnamon Rolls

Activate the yeast. Warm the milk until it is pleasantly warm but not hot. The ideal activation range for active dry yeast is roughly 105–115°F (40–46°C). Stir in the yeast, add a pinch of sugar, and let the mixture rest for 5–10 minutes until frothy.

Make the dough. In a mixing bowl, sift together most of the flour with the sugar and salt. Add the yeast mixture, softened butter, the whole egg, and the egg yolk. Use a dough hook on medium-low to knead for about 3–5 minutes until the dough is smooth. Add the remaining flour gradually; you may not need it all.

First rise. Shape the dough into a ball with your hands and return it to the bowl. Cover with a kitchen towel and let it rise in a warm place for about an hour, or until doubled in size. If your kitchen is cool, briefly warm the oven, turn it off, and let the bowl rise inside with the door closed.

Shape the rolls. Roll the dough on a lightly floured surface to roughly a 12″ x 18″ rectangle. Spread softened butter over the surface, then evenly sprinkle a mixture of brown sugar, white sugar, and cinnamon. Press gently so the filling adheres. Tightly roll the dough from the edge farthest from you, tucking as you go. Use sewing thread or dental floss to slice the log into 12 even rolls for the cleanest cuts.

Place the rolls in a buttered baking dish, spacing them evenly.

Refrigerate overnight. Cover the pan tightly with plastic wrap and refrigerate for up to 24 hours.

Bring to room temperature. Remove the rolls from the fridge 1½–3 hours before baking and let them come to room temperature so they can finish proofing.

Bake. Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 25–27 minutes, until golden on top. Allow the rolls to cool for at least an hour so the filling can set; this prevents the filling from spilling out when sliced.

Make the frosting. Beat together room-temperature cream cheese, softened butter, powdered sugar, vanilla, and a pinch of salt until smooth. Spread the frosting over cooled rolls; for a slightly melted effect, you can add a small amount right after the rolls come out of the oven so some of the frosting seeps into the swirls.

Storing

Store frosted cinnamon rolls in the refrigerator in an airtight container or covered with plastic wrap because the cream cheese frosting requires refrigeration. Do not leave them on the counter overnight.

To freeze: wrap the unbaked or baked rolls tightly and freeze. Thaw in the refrigerator before bringing to room temperature and reheating or finishing the baking as needed.

FAQ

More Cinnamon Roll Recipes

• Christmas Gingerbread Cinnamon Rolls
• Pumpkin Cream Cheese Cinnamon Rolls
• Maple Cream Cheese Cinnamon Rolls
• Orange Sweet Rolls
• Big Fat Pecan Sticky Buns

Overnight Cinnamon Rolls

Yield:
12 cinnamon rolls

Prep Time:
1 hour

Cook Time:
25 minutes

Rising Time:
2 hours 30 minutes

Total Time:
3 hours 55 minutes

Prepare the rolls ahead and bake them when you’re ready for warm, tender cinnamon swirls topped with cream cheese frosting.

Ingredients

• 1 ½ c warm milk (not hot)
• 2 ¼ tsp active dry yeast
• 4 ½ c all purpose flour*
• ¼ c cane sugar (or white sugar)
• 1 ¼ tsp kosher salt
• 4 tbsp butter, soft
• 1 egg yolk
• 1 whole egg

Filling

• 4 tbsp butter, softened
• 1 c brown sugar
• ½ c white sugar
• 1 tbsp cinnamon

Cream Cheese Frosting

• 2 tbsp butter, room temp
• 4 ounces cream cheese, room temp
• 1 ½ c powdered sugar
• ⅛ tsp vanilla extract
• Pinch of salt

Instructions

1. Warm the milk and stir in the active dry yeast with a pinch of sugar. Let rest 5–10 minutes until frothy.
2. In a stand mixer with a dough hook, combine 4 cups flour, sugar, and salt. Add the yeast mixture, softened butter, the whole egg, and the yolk.
3. Add the remaining ½ cup flour gradually as needed.
4. Knead on low/medium for 3–4 minutes until smooth. If you don’t have a mixer, knead by hand for 5–7 minutes.
5. Form the dough into a ball, cover, and let rise in a warm spot for about 60 minutes or until doubled.
6. Mix the filling: white sugar, brown sugar, and cinnamon.
7. Roll dough into a 12″ x 18″ rectangle. Spread 4 tbsp softened butter and evenly sprinkle the filling. Press lightly to adhere.
8. Roll tightly from the far edge and cut into 12 rolls using sewing thread or dental floss for clean slices.
9. Grease a 9×13 or 8×11 baking dish, arrange the rolls, cover tightly with plastic wrap, and refrigerate up to 24 hours. When ready, let them sit at room temperature for 2–3 hours before baking.
10. Preheat oven to 350°F and bake 25–27 minutes until golden. Let cool at least an hour so the filling sets.
11. For the frosting, beat together butter, cream cheese, powdered sugar, vanilla, and a pinch of salt. Spread over cooled rolls.

Notes

Milk must be warm, not hot, to protect the yeast. Start with 4 cups flour and add the extra ½ cup as needed. If your kitchen is cold, allow the dough to rise in the turned-off warm oven. For even slices, cut the log in half first and work outward.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 475

Nutrition figures are estimates from online calculators.