There’s nothing quite like waking up to the irresistible aroma of freshly baked Overnight Cinnamon Rolls filling your kitchen. These soft, pillowy rolls are swirled with a rich cinnamon-sugar filling and topped with a luscious cream cheese glaze, creating a perfect balance of sweet and tangy.
The long, slow rise overnight ensures a tender, fluffy texture that melts in your mouth. With just 45 minutes of prep and 30 minutes of baking, you’ll have a decadent breakfast or treat that feels like a labor of love without the hassle.
Each bite delivers a symphony of flavors—warm cinnamon, buttery dough, and creamy frosting—that’s impossible to resist. At 386 calories per roll, they’re indulgent yet satisfying, making them a crowd-pleaser for any occasion. Whether it’s a cozy weekend morning or a special celebration, these rolls are guaranteed to bring smiles to the table. Let the magic of overnight rising do the work while you enjoy the reward of homemade perfection.
Ingredients for Overnight Cinnamon Rolls
- Sweet Dough:
- 1 cup (236 ml) whole milk
- ⅓ cup (80 ml) water
- 2 ¼ teaspoons (7 g) active dry yeast (One 0.25oz packet)
- ⅓ cup (70 g) granulated sugar, divided
- ⅓ cup (75 g) unsalted butter, melted (5 ⅓ Tablespoons)
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 2 teaspoons table salt
- 4-5 cups (500-625 g) all-purpose flour, plus additional as needed
- Cooking oil for greasing bowl (e.g., olive oil)
- Filling:
- ½ cup (100 g) light brown sugar, firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon allspice (optional)
- 4 Tablespoons (57 g) unsalted butter, very soft (plus additional butter for greasing pan)
- Cream Cheese Icing:
- 2 oz (56 g) cream cheese, softened
- 2 Tablespoons (29 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon milk
Step-by-Step Instructions
- Prepare the Sweet Dough:
- Combine milk and water in a microwave-safe measuring cup and warm to 105-115°F (40-46°C).
- Pour into a large mixing bowl, sprinkle yeast and 1 teaspoon sugar over the surface, and stir. Let sit for 5-10 minutes until foamy.
- Add melted butter, egg, egg yolk, remaining sugar, salt, and 2 cups (250g) flour. Stir until combined.
- Gradually add remaining flour until dough forms a ball and pulls away from the bowl.
- Knead on a floured surface (or with a stand mixer) for 10 minutes until smooth and elastic.
- Lightly grease a bowl with oil, place dough inside, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled.
- Make the Filling:
- In a small bowl, whisk brown sugar, cinnamon, salt, and allspice. Set aside.
- Ensure butter is soft enough to spread (microwave briefly if needed). Set aside.
- Assemble the Rolls:
- Grease a 13×9” (33x23cm) baking dish with butter.
- Punch down dough and roll into a 20×8” (50x20cm) rectangle on a floured surface.
- Spread softened butter over the dough, leaving a ½” (1.5cm) border. Sprinkle filling evenly and press gently into the butter.
- Roll dough tightly from the longer end into a log. Cut into 12 even slices and place in the baking dish in 4 rows of 3.
- Cover tightly with plastic wrap. Refrigerate for up to 24 hours or let rise at room temperature for 30-60 minutes until puffed.
- Bake the Rolls:
- Preheat oven to 350°F (175°C). If refrigerated, let rolls sit at room temperature for 1 hour before baking.
- Bake for 30 minutes or until tops are light golden brown (check at 26 minutes if using a dark pan).
- Prepare the Cream Cheese Icing:
- Combine cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk. Stir until creamy.
- Let rolls cool for 15 minutes, then spread icing over the top.
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese icing is a classic choice, consider drizzling your cinnamon rolls with a caramel glaze for a richer flavor. Simply melt ½ cup of caramel candies with 2 tablespoons of heavy cream until smooth. For a fruity twist, add a raspberry drizzle by blending fresh raspberries with powdered sugar and a splash of lemon juice.
Make-Ahead Magic: Storage and Reheating Tips
These cinnamon rolls are perfect for prepping ahead! After assembling, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for an hour before popping them in the oven. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave for 15-20 seconds for that fresh-from-the-oven taste.
Time-Saving Hacks for Busy Bakers
Short on time? Use a stand mixer with a dough hook to knead the dough in just 5 minutes. If you’re in a rush to bake, skip the overnight rise and let the rolls proof for 30-60 minutes at room temperature. They’ll still be deliciously fluffy and ready to enjoy sooner!
Equipment Essentials for Success
For best results, use a 13×9” baking dish to ensure even baking and spacing. A digital thermometer is handy for checking the milk and water temperature (105-115°F) to activate the yeast properly. And don’t forget a sharp knife or unflavored dental floss for cleanly slicing the dough into rolls.
Common Questions Answered
Can I use instant yeast instead of active dry yeast?
Yes! Simply skip the proofing step and mix it directly into the dry ingredients.
What if my dough is too sticky?
Gradually add flour, 1 tablespoon at a time, until it pulls away from the bowl. Remember, it’s better to have a slightly sticky dough than one that’s too dry!
Overnight Cinnamon Rolls
Ingredients
Sweet Dough
- 1 cup whole milk 236 ml
- ⅓ cup water 80 ml
- 2 ¼ teaspoons active dry yeast 7 g, One 0.25oz packet
- ⅓ cup granulated sugar divided, 70 g
- ⅓ cup unsalted butter melted, 75 g, 5 ⅓ Tablespoons
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 teaspoons table salt
- 4-5 cups all-purpose flour 500-625 g, plus additional as needed
- Cooking oil for greasing bowl, I use olive oil
Filling
- ½ cup light brown sugar firmly packed, 100 g
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon allspice optional
- 4 Tablespoons unsalted butter very soft, 57 g, plus additional butter for greasing pan
Cream Cheese Icing
- 2 oz cream cheese softened, 56 g
- 2 Tablespoons unsalted butter softened, 29 g
- 1 cup powdered sugar 125 g
- ½ teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Sweet Dough: Combine milk and water in a microwave-safe measuring cup and warm until liquid is between 105-115F (40-46C).
- Pour into a large mixing bowl and sprinkle yeast and a teaspoon of your granulated sugar over the surface and stir to combine. Let mixture sit for 5-10 minutes, until yeast is foamy (if your yeast doesn’t foam after 10 minutes, it is likely dead and you will need to start over).
- Add melted butter, egg and egg yolk, sugar, salt, and about 2 cups (250g) of your flour. Stir until well-combined.
- Gradually add remaining flour as needed until dough clings to itself in a ball and pulls away from the sides of the bowl when mixing.
- Transfer dough to a clean, lightly floured surface and knead (adding additional flour if dough becomes too sticky) until dough is smooth and elastic (about 10 minutes). If using a stand mixer, knead with the dough hook attachment (about 5 minutes).
- Lightly grease a large bowl with oil. Place dough in the bowl and turn to coat all over with a light layer of oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in size (about 1-2 hours). Prepare filling while dough rises.
- Filling: In a small mixing bowl, whisk together brown sugar, cinnamon, salt, and allspice until well-combined. Set aside.
- Butter should be soft enough that it can easily be spread. If yours is cold, pop it in the microwave for several seconds at a time until it is easy to spread. Set aside.
- Assembly: Lightly grease the sides and bottom of a 13×9” (33x23cm) with butter. Set aside.
- Punch down dough to deflate and transfer to a clean, lightly floured surface. Use your hands or a rolling pin to form into an even 20×8” (50x20cm) rectangle.
- Spread the surface evenly with your 4 Tbsp of softened butter, leaving a ½” (1.5cm) perimeter around the edges.
- Sprinkle the filling evenly over the butter and use your hands to gently press it into the butter.
- Starting with a longer end, tightly roll the dough into a log.
- Use a sharp knife to cut into 12 even slices and transfer to prepared baking dish in four rows of three, spacing cinnamon rolls evenly. Cover tightly with plastic wrap.
- If baking the next day: Place rolls in the refrigerator for up to 24 hours before baking. The next day, preheat oven to 350F (175C) and remove rolls from the refrigerator. Keep rolls covered and let sit at room temperature for about 1 hour or until puffed and the space between the rolls has been mostly filled, then proceed with the recipe. I usually prepare my cream cheese icing at this point as well, see note.
- If baking the same day: Let rolls rise in a warm place until puffed (30-60 minutes). While rising, preheat oven to 350F (175C).
- Once rolls have risen, uncover and bake in center rack of oven on 350F (175C) for 30 minutes or until tops are beginning to turn a light golden brown (note, if you are using a dark colored metal baking dish, start checking at 26 minutes). While rolls are baking, prepare frosting.
- Cream Cheese Icing: Combine softened cream cheese and butter and stir until smooth and creamy.
- Gradually stir in sugar until completely combined, then stir in vanilla extract and milk.
- Allow cinnamon rolls to cool for 15 minutes in their pan before spreading frosting over each roll.