These Overnight Cinnamon Rolls offer the perfect balance of convenience and indulgence, delivering soft, pillowy layers infused with a rich cinnamon-sugar swirl.
Made with wholesome ingredients, they feature a boost of protein from eggs and good fats from butter, making them both satisfying and comforting.
Perfect for holiday mornings or quick weekend treats, they are an effortless way to enjoy bakery-quality rolls at home.
Overnight Cinnamon Rolls
Equipment
- 1 electric stand mixer with dough hook
- 9"x13" baking pan
- Plastic wrap
- Rolling Pin
- Mixing bowls (medium and large)
- Measuring Cups and Spoons
- Small spatula
- Whisk
- Knife or unflavored floss
Ingredients
For the Dough:
- 1 cup warm milk not hot
- ½ tbsp active dry yeast
- 4 tbsp granulated sugar divided
- 3 cups all-purpose flour divided + 2–4 tbsp extra flour
- 1 large egg room temperature
- 2 tbsp unsalted butter melted (divided)
- ½ tsp salt
For the Cinnamon Filling:
- 7 tbsp unsalted butter softened (divided)
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
For the Cream Cheese Icing:
- 4 tbsp unsalted butter softened
- 4 oz cream cheese softened
- ½ tbsp vanilla extract
- 1 cup confectioners’ sugar
Instructions
- Preparing the Yeast Mixture: Warm 1 cup of milk to about 105–110°F so it is comfortably warm but not hot. Pour the milk into a large mixing bowl or the bowl of your stand mixer. Sprinkle ½ tablespoon of active dry yeast over the milk’s surface and add 2 tablespoons of granulated sugar. Let the mixture sit uncovered at room temperature for 7 minutes so the yeast can activate. You should notice bubbles or foam forming, indicating that the yeast is ready for use.
- Mixing the Dough Base: Once the yeast mixture is bubbly and active, whisk in ½ cup of all-purpose flour along with the remaining 2 tablespoons of sugar until well combined. This creates a soft batter-like base. Cover the bowl tightly with plastic wrap and allow it to rest in a warm location for 35–45 minutes, or place in an oven set to 100°F for about 25 minutes. The mixture should puff up noticeably during this time.
- Adding Enriching Ingredients: After the initial rise, add 1 large egg at room temperature, 1 tablespoon of melted butter, and ½ teaspoon of salt to the yeast mixture. Use a whisk or your mixer on low speed to incorporate these ingredients thoroughly, resulting in a smooth and uniform mixture. This step enriches the dough, ensuring tenderness and flavor.
- Kneading the Dough: Attach the dough hook to your stand mixer and set the mixer to speed 2. Gradually add the remaining 2 ½ cups of all-purpose flour, about ½ cup at a time, allowing each portion to incorporate fully before adding the next. Once the dough begins pulling away from the bowl sides, add additional flour, one tablespoon at a time, until the dough is no longer sticky to the touch or the bowl walls. Knead for 10 minutes to develop gluten for soft yet structured rolls.
- First Dough Rise: Cover the mixing bowl with plastic wrap and let the dough rise in a warm spot for about 2 hours, or until doubled in size. For a faster rise, place the covered dough in an oven preheated to 100°F for about 1 hour. The dough should become airy, light, and visibly puffed when ready.
- Rolling Out the Dough: Lightly dust your work surface with flour to prevent sticking. Place the risen dough in the center and sprinkle lightly with more flour. Using a rolling pin, roll the dough into a rectangle approximately 17 inches long and 10 inches wide. Ensure an even thickness so the cinnamon rolls bake consistently.
- Adding the Cinnamon Filling: Dot the surface of the dough with 6 tablespoons of softened butter and gently spread it evenly using a spatula. In a separate bowl, mix together ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture evenly over the buttered surface, covering every inch to ensure every bite has cinnamon-sugar goodness.
- Rolling the Dough Log: Starting from one of the longer edges, gently roll the dough into a tight log, ensuring it stays even and firm without squeezing excessively. Once rolled, press the ends inward slightly for uniformity. This careful rolling ensures even baking and a beautiful swirl pattern inside each roll.
- Cutting the Cinnamon Rolls: Using unflavored floss or a serrated knife, cut the dough log into 12 equal portions. Floss works well to cut cleanly without squashing the dough — slide it under the roll, cross it over the top, and pull both ends to slice cleanly through.
- Preparing for Overnight Rise: Butter the bottom and sides of a 9×13 baking pan with 1 tablespoon butter. Place the cinnamon rolls in the pan, spacing them evenly and cut side down. Cover tightly with plastic wrap to prevent drying, then refrigerate overnight (up to 18 hours). This slow rise develops flavor and yields a tender texture.
- Final Proofing Before Baking: Remove the pan from the refrigerator while keeping it covered. Allow the rolls to rise at room temperature for 1–1½ hours or until puffy. For a quicker proof, place the pan in an oven set to 100°F for about 35 minutes.
- Baking the Rolls: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with 1 tablespoon melted butter for a golden finish. Bake uncovered for 22–24 minutes, or until tops are light golden brown and the aroma fills your kitchen. Remove the pan and allow rolls to rest for 15 minutes before frosting.
- Making Cream Cheese Icing: In a mixing bowl, beat together 4 tablespoons softened butter and 4 ounces softened cream cheese on medium speed until smooth and creamy. Add ½ tablespoon vanilla extract and mix thoroughly. Gradually add 1 cup confectioners’ sugar, beating for 3–4 minutes until fluffy. Scrape the sides of the bowl as needed.
- Frosting the Cinnamon Rolls: Spread cream cheese icing generously over the warm rolls. Allow the icing to melt slightly into the swirls for a rich, gooey finish. Serve immediately for best taste, or store for later enjoyment.
Notes
- Use fresh, high-quality yeast for best results. Old yeast can hinder rising.
- Warm milk should be between 105–110°F — too hot will kill the yeast.
- Room temperature eggs blend better into dough and help achieve a tender crumb.
- Softened butter spreads more evenly for the cinnamon filling.
- For even rolls, measure and slice carefully. Floss or a serrated knife works best.
- Cover dough tightly when refrigerating to prevent drying out.
- Slightly underbake if you prefer extra soft rolls that finish cooking as they cool.
Chef’s Secrets: Perfect Cinnamon Roll Technique
Achieving bakery-quality cinnamon rolls at home is all about patience and technique.
The slow overnight rise develops deep flavor and a tender texture.
Using room temperature ingredients helps ensure even mixing and a smooth dough.
When rolling, keep your dough thickness even to guarantee consistent baking.
Don’t rush the second rise — it’s essential for the rolls’ fluffiness.
Finally, brushing tops with melted butter before baking gives a soft golden crust that’s irresistible.
Serving Suggestions: Ideal Pairings And Presentation
Overnight Cinnamon Rolls are best enjoyed fresh and warm, straight from the oven, topped with cream cheese icing.
Pair them with a hot cup of coffee, chai, or a glass of fresh milk for a comforting breakfast or brunch.
For a festive touch, add a sprinkle of chopped nuts or a drizzle of caramel sauce.
They’re perfect for family breakfasts, holiday gatherings, or as a sweet treat for weekend meal prep.
Storage Tips: Keeping Rolls Fresh Longer
Cinnamon rolls are best eaten fresh, but they can be stored for convenience.
Store leftover rolls in an airtight container at room temperature for up to 2 days.
For longer storage, freeze baked rolls wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
To enjoy later, thaw at room temperature and warm gently in the oven or microwave before serving.
Icing can be stored separately and spread when ready to serve for the freshest flavor.
Frequently Asked Questions
1. Can I make cinnamon rolls without a stand mixer?
Yes! You can mix and knead dough by hand. It will take a bit more effort but can yield equally delicious results. Use a sturdy mixing bowl and knead until the dough is smooth and elastic, about 10–12 minutes.
2. How do I make cinnamon rolls ahead of time?
This recipe is designed for an overnight rise. You can prepare the rolls completely the night before, refrigerate them, and bake fresh in the morning for minimal effort and maximum flavor.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, but whole wheat flour will yield a denser texture and slightly nuttier flavor. For best results, substitute no more than half the all-purpose flour with whole wheat flour.
4. How should I store leftover cinnamon rolls?
Store in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze. Warm before serving for the best taste.
5. Can I double this recipe for larger batches?
Absolutely. This recipe can be doubled easily. Use a larger baking pan or two pans to ensure even baking and sufficient space for the rolls to rise.
