Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls Recipe tastes like a bakery-style cinnamon cloud with gooey centers and soft, buttery layers, perfect for anyone who wants fresh rolls in the morning without waking up at 4 a.m., and the whole thing takes about 9–12 hours including the overnight rest. This Overnight Cinnamon Rolls Recipe works best for holiday mornings, brunch parties, or lazy weekends when you want to impress with minimal morning effort. I tested versions of this recipe so many times that my neighbors now greet me with “Got any extra rolls?” instead of “Good morning.”

Why Overnight Cinnamon Rolls Recipe Is Worth It

Overnight cinnamon rolls let you split the work so you mix and shape at night, then bake fresh in the morning. You get that bakery-style flavor and texture with way less morning chaos, which feels like a small miracle before coffee.

The long, slow chill in the fridge gives the dough deeper flavor and a softer crumb. You also get more control over timing, so you can serve hot rolls when everyone actually sits down, not an hour later.

“These Overnight Cinnamon Rolls taste like they came from a fancy bakery, but my kids think I woke up at dawn to make them. ★★★★★”

Ingredients You Need

Dough ingredients

• 3 1/4 to 3 1/2 cups all-purpose flour
  • Use a reliable brand like King Arthur or Gold Medal for consistent texture.
  • 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 straight into the flour, no proofing needed.
  • If you only have active dry yeast, use the same amount and proof it in the warm milk first.
• 1 cup warm whole milk, about 105–110°F
  • Whole milk gives richer flavor, but 2% still works.
  • Use plant milk like oat or almond for a dairy-light version.
• 1/3 cup granulated sugar
  • You can use organic cane sugar or regular white sugar.
• 1/3 cup unsalted butter, melted and slightly cooled
  • Use real butter for best flavor; I like Kerrygold or any good-quality store brand.
  • Use salted butter and reduce the added salt slightly if that is what you have.
• 1 large egg, room temperature
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Filling ingredients

• 1/2 cup unsalted butter, very soft
  • You want spreadable, not melted, so it clings to the dough.
• 1 cup light brown sugar, packed
  • Dark brown sugar gives deeper molasses flavor if you prefer.
• 2 1/2 tablespoons ground cinnamon
  • Use fresh cinnamon from a brand you trust; old spice loses punch.
• 1 tablespoon cornstarch
  • This helps the filling stay gooey instead of leaking out.
• Pinch of fine sea salt

Cream cheese icing

• 4 ounces cream cheese, softened
  • Use full-fat block style, not whipped tub style, for thicker icing.
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted for smoothness
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk or heavy cream
  • Add just enough to reach your favorite drizzle or spreadable consistency.
• Pinch of fine sea salt
  • This keeps the icing from tasting flat or overly sweet.

Pantry shortcuts and substitutions

• Use pre-measured yeast packets so you skip weighing or measuring.
• Use pre-cut parchment sheets to line your baking pan for easy cleanup.
• Use pre-softened cream cheese and butter from the counter to avoid microwave mishaps.
• Use cinnamon sugar blend from your pantry in a pinch, then add extra cinnamon for stronger flavor.

Equipment list

• Stand mixer with dough hook (or a large mixing bowl and sturdy wooden spoon)
• Measuring cups and spoons
• Kitchen scale, if you like precision
• Rolling pin
• 9×13 inch baking pan or similar size casserole dish
• Plastic wrap or tight-fitting lid for overnight chill
• Sharp knife or unflavored dental floss for cutting rolls
• Small saucepan or microwave-safe bowl for melting butter
• Rubber spatula and whisk

Quick Tips & substitutions

• Use warm milk, not hot, so you keep the yeast alive and happy.
• Let the egg sit at room temperature for 20–30 minutes so it blends into the dough smoothly.
• Add flour gradually and stop when the dough feels soft, slightly tacky, and pulls away from the bowl.
• Knead the dough until it feels smooth and stretchy; it should pass a gentle windowpane test.
• Grease your bowl and pan lightly so the dough and rolls release without tearing.
• Roll the dough into a rectangle about 12×18 inches so the rolls bake evenly.
• Spread the softened butter gently so you avoid tearing the dough.
• Use unflavored dental floss to cut the rolls cleanly without squishing the spiral.
• Chill the shaped rolls tightly covered so they do not dry out in the fridge.
• Let the rolls sit at room temperature 45–60 minutes in the morning so they puff before baking.
• Swap whole milk with oat or almond milk for a dairy-light version.
• Use vegan butter and vegan cream cheese for a dairy-free twist.
• Use coconut sugar instead of brown sugar for a slightly deeper, caramel-like flavor.
• Add a pinch of cardamom with the cinnamon for a bakery-style upgrade.

How to Make Overnight Cinnamon Rolls

Mix the dough

1. Warm the milk to about 105–110°F so it feels like a hot bath, not scalding.
2. In the bowl of a stand mixer, add 3 1/4 cups flour, sugar, instant yeast, and salt, then stir to combine.
3. Add warm milk, melted butter, egg, and vanilla to the dry ingredients.
4. Mix on low speed with the dough hook until the dough starts to come together and pulls from the sides.
5. If the dough feels very sticky and clings heavily to the bowl, add more flour 1 tablespoon at a time.
6. Keep mixing for 6–8 minutes until the dough feels soft, elastic, and slightly tacky but not wet.
7. If you mix by hand, stir with a wooden spoon until shaggy, then knead on a lightly floured surface for 8–10 minutes.

Let the dough rise

1. Lightly oil a large bowl and place the dough inside, turning it once to coat the surface.
2. Cover the bowl with plastic wrap or a clean kitchen towel.
3. Set the bowl in a warm, draft-free spot and let the dough rise until it doubles, about 60–90 minutes.
4. The dough should feel puffy and airy when you press it gently with a fingertip.

Prepare the filling

1. While the dough rises, stir the softened butter in a small bowl until creamy.
2. In another bowl, mix brown sugar, cinnamon, cornstarch, and a pinch of salt.
3. Keep both bowls nearby so you can assemble quickly once you roll out the dough.

Shape the cinnamon rolls

1. Lightly flour your counter and turn the risen dough out onto it.
2. Gently press the dough into a rectangle, then roll it into a 12×18 inch shape with even thickness.
3. Spread the softened butter over the dough, leaving a small border on the long edge farthest from you.
4. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
5. Starting with the long edge closest to you, roll the dough into a tight log.
6. Pinch the seam to seal so the spiral holds during baking.
7. Trim the ends if they look uneven, then cut the log into 12 equal pieces with a sharp knife or floss.

Arrange in the pan and chill overnight

1. Grease a 9×13 inch baking pan and line it with parchment if you want easier cleanup.
2. Place the rolls in the pan, spacing them evenly with a little room to expand.
3. Cover the pan tightly with plastic wrap or a lid so the rolls do not dry out.
4. Place the covered pan in the fridge for at least 8 hours and up to 16 hours.

Morning rise and bake

1. In the morning, pull the pan from the fridge and remove the plastic wrap.
2. Let the rolls sit at room temperature for 45–60 minutes until they puff and nearly touch.
3. Heat your oven to 350°F while the rolls finish rising.
4. Bake the rolls for 22–28 minutes until the tops look golden and the centers look set but still soft.
5. If the tops brown too quickly, tent the pan loosely with foil for the last few minutes.
6. Let the rolls cool in the pan for about 10–15 minutes before you ice them so the icing does not melt completely away.

Make the cream cheese icing

1. While the rolls bake or cool slightly, beat the softened cream cheese and butter in a bowl until smooth and fluffy.
2. Add powdered sugar, vanilla, and a pinch of salt, then mix on low until combined.
3. Add milk or cream 1 tablespoon at a time until the icing reaches your favorite spreadable or drizzle consistency.
4. Spread or drizzle the icing over the warm rolls and watch it sink into all those cinnamon swirls.

Recipe Variations

• Gluten-friendly version: Use a 1:1 gluten-free baking flour blend that includes xanthan gum, and handle the dough gently since it feels softer.
• Vegan version: Use plant milk, vegan butter, and dairy-free cream cheese; swap the egg with 3 tablespoons aquafaba or a flax egg.
• Low sugar: Cut the sugar in the filling to 2/3 cup and use a thinner glaze instead of full cream cheese icing.
• Nutty rolls: Sprinkle chopped pecans or walnuts over the cinnamon sugar before rolling.
• Orange twist: Add 1 tablespoon orange zest to the dough and 1 tablespoon orange juice to the icing.
• Extra gooey: Pour 1/4 cup warm heavy cream over the rolls right before baking for a softer, gooier texture.
• Maple style: Swap part of the sugar in the icing with maple syrup and add a tiny pinch of cinnamon.

Ways to Serve Overnight Cinnamon Rolls

• Serve warm with a big mug of coffee, tea, or hot cocoa for a cozy breakfast.
• Pair with scrambled eggs and fresh fruit for a balanced brunch plate.
• Cut the rolls smaller and serve as mini bites for a brunch buffet or potluck.
• Pack cooled rolls in lunchboxes as a special treat.
• Warm leftover rolls in the microwave and top with a spoonful of yogurt for a quick snack.

Storage Success

Let the cinnamon rolls cool completely before you store them so condensation does not make them soggy. Keep them covered at room temperature for up to 2 days, or in the fridge for up to 4 days if you use cream cheese icing. Reheat single rolls in the microwave for 15–25 seconds or warm a covered pan in a 300°F oven until soft and steamy. Freeze un-iced rolls in an airtight container for up to 2 months, then thaw overnight in the fridge and warm gently before adding fresh icing.

Adaly Kandice

Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls are soft, fluffy rolls with a rich cinnamon-sugar swirl, prepared the night before and baked fresh in the morning.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Ingredients

  

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

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon

• 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

Instructions

 

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Whisk in the remaining sugar, melted butter, salt, and eggs until smooth.
3. Add 3 1/2 cups of flour and mix until a soft dough forms, adding up to 1/2 cup more flour as needed so the dough is soft and slightly tacky but not overly sticky.
4. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
5. Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1 1/2 hours.

1. In a small bowl, mix together brown sugar and cinnamon for the filling.
2. Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 16x12 inches.
3. Spread the softened butter evenly over the dough, leaving a small border along one long edge.
4. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
5. Starting from the long edge opposite the border, roll the dough up tightly into a log and pinch the seam to seal.
6. Slice the log into 12 even rolls and place them in a greased 9x13-inch baking dish.
7. Cover the pan tightly with plastic wrap and refrigerate overnight, 8–12 hours.

1. In the morning, remove the rolls from the refrigerator and let them sit at room temperature for 45–60 minutes until puffy.
2. Preheat the oven to 350°F (175°C).
3. Bake the rolls for 22–28 minutes, or until golden brown on top and cooked through in the center. If they brown too quickly, tent loosely with foil.
4. Remove from the oven and let cool slightly while you prepare the icing.

1. In a medium bowl, beat together cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla, then beat until smooth, adding milk or cream a little at a time until you reach your desired spreading or drizzling consistency.
3. Spread the cream cheese icing over the warm rolls.
4. Serve warm and enjoy your overnight cinnamon rolls.

Notes

Nutrition Information
Approximate per 1 roll (1/12 of recipe): 340 calories; fat 14 g; saturated fat 8 g; carbohydrates 49 g; fiber 1 g; sugars 25 g; protein 6 g; sodium 230 mg. Values are estimates and will vary based on brands, exact measurements, and portion size.