Prep Time: 30 minutes | Rise Time: 8 hours (overnight) | Bake Time: 20 minutes | Total Time: 8 hours 50 minutes | Servings: 15 rolls
Wake up to the smell of fresh cinnamon rolls without the early morning work! These Overnight Cinnamon Rolls are prepared the night before, rise slowly in the fridge, and bake fresh in the morning. Soft, fluffy, swirled with cinnamon-sugar, and topped with cream cheese frosting—they’re perfect for Christmas morning, holiday brunch, or any special breakfast.
Why You’ll Love This Recipe
Make ahead magic. Prep the night before and just bake in the morning—no early wake-up required!
Soft and fluffy. The overnight rise develops incredible flavor and texture.
Classic cinnamon-sugar filling. Brown sugar, butter, and cinnamon create that iconic gooey center.
Cream cheese frosting. Sweet, tangy, and absolutely essential for cinnamon rolls.
Perfect for holidays. Christmas morning, Easter brunch, Thanksgiving breakfast—these are a crowd-pleaser.
Tips for Success
Warm milk is key. The milk should be 110°F—warm to the touch but not hot. Too hot will kill the yeast; too cold won’t activate it.
Room temperature eggs. Cold eggs can cool down the dough. Let them sit at room temperature for 30 minutes before using.
Don’t over-flour. The dough should be soft and slightly sticky. Too much flour makes dense rolls.
Use dental floss to slice. Slide unflavored dental floss under the log, cross the ends over the top, and pull to slice cleanly without squishing the rolls.
Grease the pan well. These rolls are sticky! Grease your pan generously or line with parchment paper for easy removal.
Let them come to room temp. Don’t skip the 30-minute rest after removing from the fridge. This ensures even baking.
Frost while warm. The frosting melts slightly into the warm rolls, creating that iconic gooey texture.
Make it a 2-day process. Prep the dough on Day 1, refrigerate overnight, and bake on Day 2 for stress-free mornings.
Storage & Reheating
Room temperature: Store frosted rolls covered at room temperature for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days. The frosting may firm up in the fridge.
Reheat: Microwave individual rolls for 20-30 seconds or warm in a 300°F oven for 10 minutes.
Freeze (unfrosted): Bake the rolls, let them cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and frost before serving.
Freeze (unbaked): After slicing, arrange rolls in a greased pan, cover tightly, and freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes! Use the same amount. Instant yeast doesn’t need to be dissolved first—just mix it with the dry ingredients.
What if I don’t have time for overnight rising? You can do a same-day version: After slicing and arranging in the pan, cover and let rise at room temperature for 1-2 hours until puffy, then bake.
Can I make these dairy-free? Use non-dairy milk, vegan butter, and dairy-free cream cheese. The texture will be slightly different but still delicious.
Why didn’t my rolls rise? Check your yeast expiration date. Also, make sure the milk wasn’t too hot (which kills yeast) or too cold (which doesn’t activate it).
Can I freeze the dough? Yes! After the first rise, punch down the dough, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then proceed with rolling and slicing.
How do I know when they’re done? The rolls should be golden brown on top and the internal temperature should reach 190°F.
Easy Overnight Cinnamon Rolls
Ingredients
Method
- Make the dough. In a large mixing bowl or the bowl of a stand mixer, combine warm milk, eggs, and melted butter. Add 2 cups of flour, salt, white sugar, and yeast. Mix until smooth. Gradually add the remaining 2 1/2 cups flour, mixing until a soft dough forms.
- Knead the dough. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes on medium speed.)
- Let it rise. Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 16×21-inch rectangle (about 1/4 inch thick).
- Make the filling. In a small bowl, mix together brown sugar and cinnamon. Spread the softened 1/3 cup butter evenly over the dough rectangle, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Roll and slice. Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 15 equal slices (about 1 1/2 inches thick).
- Arrange in pan. Grease a 9×13-inch baking pan. Place the cinnamon roll slices cut-side up in the prepared pan, spacing them slightly apart (they’ll expand as they rise).
- Refrigerate overnight. Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for 8 hours or overnight. The rolls will rise slowly in the fridge.
- Bring to room temperature. In the morning, remove the pan from the refrigerator and let it sit at room temperature for 30 minutes while you preheat the oven.
- Bake. Preheat the oven to 400°F (200°C). Bake the cinnamon rolls for 18-20 minutes, until golden brown on top.
- Make the frosting. While the rolls bake, beat together cream cheese, 1/4 cup softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy.
- Frost and serve. Remove the rolls from the oven and let them cool for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
Nutrition Information (Per Serving)
Calories: 380 Protein: 6g Carbohydrates: 58g Fat: 14g Saturated Fat: 8g Fiber: 2g Sugar: 32g Cholesterol: 55mg Sodium: 240mg
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