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These homemade overnight cinnamon rolls are soft, fluffy, and perfectly spiced with a rich cinnamon-sugar filling.
The dough is prepared the night before, then rested in the refrigerator for a slow rise that develops flavor and makes the process simple for the morning. All you have to do is bake and frost them for warm, bakery-style rolls without the early wake-up call.
If you love cozy, homemade pastries, you’ll also enjoy my Chocolate Chip Cinnamon Rolls, Strawberry Cream Cheese Danish, Lemon Scones with Blackberry Glaze, and Strawberry Scones. Each one offers a different twist on classic brunch favorites, perfect for family breakfasts, holidays, or weekend baking. These cinnamon rolls fit right in—soft, sweet, and just the right amount of indulgent.
Why You’ll Love Homemade Overnight Cinnamon Rolls
- Make-ahead convenience: Mix, roll, and chill overnight for stress-free mornings.
- Soft and fluffy texture: The slow rise creates a tender, melt-in-your-mouth dough.
- Creamy frosting: A rich, tangy cream cheese topping that melts over warm rolls.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients you’ll need:
- Milk: Any milk you have on hand like whole or 2% works great. You can also use non-fat or plant milk.
- All-purpose flour: Bread flour can be used for a slightly chewier result.
- Yeast: This recipe uses active dry yeast, but instant yeast may be substituted without any changes to the recipe. You can skip the waiting time after the yeast is added to the warm milk.
- Eggs: Room temperature eggs are recommended to keep the dough warm.
- Butter: Adds richness to the dough, filling, and frosting.
- Cinnamon and brown sugar: Classic warm flavors for the sweet, gooey filling.
- Cream cheese: Gives the frosting its smooth, tangy finish that balances the sweetness.
Equipment
- Stand mixer with dough hook – Makes kneading the dough easier, but if you don’t have one, you can also knead the dough by hand.
- Rolling pin – To roll the dough into an even rectangle for filling and shaping.
- 9×13 inch baking dish – The perfect size for baking all 12 rolls.
- Pizza cutter– Helps cut the dough into even strips.
How to Make Homemade Overnight Cinnamon Rolls
Here are the step-by-step instructions for making overnight cinnamon rolls.
Step 1: In the bowl of your stand mixer with the whisk attachment attached, add the warm milk, yeast, and sugar. Stir to just combine. Allow to sit for about 5 minutes or until foamy (Photo 1). See notes if using instant yeast.
If you don’t have a stand mixer, you can use an electric mixer for steps 1-4, and then do the kneading by hand.
Step 2: Next add the unsalted butter. Stir to combine (Photo 2).
Step 3: Add 2 cups of the all purpose flour and stir to combine (Photo 3).
Step 4: Add the egg and the salt, stir to combine (Photo 4).
Step 5: Replace the whisk attachment with the dough hook attachment and slowly add the remaining flour in ½ cup at a time (Photo 5) until the dough easily pulls itself away from the sides of the bowl but is still tacky.
Step 6: Set the stand mixer to about medium speed and knead the dough for 5 minutes (Photo 6) or until smooth and shiny (or turn the dough out onto a lightly floured surface and knead the dough by hand for 8-10 minutes).
Step 7: First Rise: Place dough in a greased bowl (Photo 7), cover, and let rise in a warm place until doubled, about 90 minutes (Photo 8)
Step 8: Line a 9×13 baking sheet with a piece of parchment paper or spray lightly with some baking spray. Set aside.
Step 9: To a medium small bowl add the softened unsalted butter, brown sugar, cinnamon, and salt. Using a fork or spoon stir to combine until a paste has been formed (Photo 9). Set aside. See notes about softened butter.
Step 10: Roll the dough into an 18×26-inch rectangle (about the size of a cookie sheet). (Photo 10)
Step 11: Add the butter cinnamon mixture to the rolled out dough (Photo 11). Using a spatula, spread the butter mixture out into an even layer making sure to touch the edges (Photo 12).
Step 12: Using a pizza cutter, cut the dough into 12 even strips (Photo 13). Roll each strip up into a cinnamon roll shape (Photo 14) and transfer them to the prepared baking dish (Photo 15).
Step 13: Cover tightly with plastic wrap, and transfer to the refrigerator. Refrigerate the rolls overnight (8–12 hours and up to 24 hours).
Step 14: The next morning, remove rolls from the refrigerator and let sit at room temperature for 45-60 minutes until puffy (Photo 16) and the dish isn’t cold any longer (putting a very cold dish into a hot oven can cause the dish to shatter while baking). Preheat oven to 350 degrees F (175 degrees C). Bake for 25-30 minutes, until golden brown (Photo 17).
Step 15: Add the cream cheese and unsalted butter to the bowl of your stand mixer (Photo 18). With the paddle attachment combine them together. Next add the vanilla extract, salt, and half of the powdered sugar cream those together until smooth. Slowly add the remaining powdered sugar (Photo 19).
Step 16: Once the rolls are out of the oven (Photo 20), spread the frosting over warm rolls and serve.
If you need more protein to go with your breakfast, try this Cottage Cheese Egg Bake or this Easy Breakfast Casserole.
Recipe Notes
- I ran tests with overnight timing. 8-12 hours gives you a nice subtle fermentation flavor that only increases with time. These are really delicious with a 24 hour fermentation time and will go until 36 hours. After that, the integrity of the dough starts to show.
- I found that adding 2 cups of flour earlier on reduces the amount of kneading time. This also helps incorporate the flour in early.
- This is a really great recipe to use when you are expecting a house full and can batch prep before guests arrive.
- Instant yeast note: If using instant yeast, there’s no need to wait 5 minutes, move on to the next step.
- Softened butter note: If your butter is not soft, you can place it in a microwave safe container/bowl and set it on defrost for 12 seconds. This will nicely soften the butter without melting it.
Recipe Tips
- Make ahead: These can stay refrigerated for up to 36 hours, making them perfect for prepping the night before a holiday breakfast.
- Flour measuring: Adding too much flour will result in dense rolls. You can measure your flour using a digital scale or by fluffing the flour first (using a whisk), then spooning the flour into the measuring cup, and finally leveling the flour using the back of a butter knife.
- Extra gooey rolls: Pour ½ cup of heavy cream over the rolls before baking for an extra rich texture.
- Flavor variations: Add orange zest to the filling for a citrus twist, or swap the frosting for a vanilla glaze if you prefer something lighter.
- Check doneness: Rolls should be golden brown on top and reach about 190 degrees F internally.
How to Store
- Store unfrosted rolls in an airtight container at room temperature for up to 2 days.
- Store unfrosted rolls tightly covered in the refrigerator for up to 5 days. You’ll want to reheat before frosting.
How to Freeze
- To Freeze Unbaked Rolls: After shaping, freeze rolls on a baking sheet until solid, then transfer to a freezer bag. Thaw the rolls overnight in the refrigerator before the final rise and baking.
- To Freeze Baked (Unfrosted) Rolls: Freeze baked, unfrosted rolls for up to 3 months. Reheat in the oven at 300 degrees F for 10-15 minutes, then frost.
Recipe FAQs
Yes! Let the rolls rise at room temperature until doubled (about 30-45 minutes), then bake as directed
No, these homemade overnight cinnamon rolls are also delicious with a simple vanilla glaze or even a drizzle of caramel sauce.
Add more flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl but still feels soft and slightly tacky.
Warm a roll in the microwave for 15-20 seconds or in a 300 degree F oven for 5-10 minutes until soft again.
More Breakfast Recipes:
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Homemade Overnight Cinnamon Rolls
Equipment
- Stand Mixer or an electric mixer or your hands for kneading
- Pizza Cutter for cutting rolls cleanly
Ingredients
Dough
- 1 cup milk, warmed to 90 degrees F
- 2 1/4 teaspoons active dry yeast, (7 g), 1 packet, *see note if using instant yeast
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 4 – 4 1/2 cups all-purpose flour, spooned and leveled, divided
- 1 large egg, room temperature
- 1 teaspoon salt
Filling
- 1/4 cup unsalted butter, softened
- 1/3 cup brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Frosting
- 1/2 cup cream cheese, 4 oz, softened (1/2 block)
- 1/4 cup unsalted butter, softened (1/2 stick)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Mix the Dough: In the bowl of your stand mixer with the whisk attachment attached, add the warm milk, yeast, and sugar. Stir to just combine. Allow to sit for about 5 minutes or until foamy. **See notes if using instant yeast
- Next add the unsalted butter. Stir to combine.
- Add 2 cups of the all-purpose flour and stir to combine.
- Add the egg and the salt, stir to combine.
- Knead the Dough: Replace the whisk attachment with the dough hook attachment and slowly add the remaining flour in 1/2 cup at a time until the dough easily pulls itself away from the sides of the bowl but is still tacky. (You may need the full amount of flour, or you may need less. It depends on how the dough feels. In step 3, we added 2 cups of the flour. In this step, start by adding 2 more cups, in 1/2 cup increments. If the dough seems too sticky, add more flour 1/4 cup at a time until the dough pulls itself away from the sides of the bowl but is still tacky-just don't add too much flour, or the rolls will be dry). *The dough should be slightly sticky — avoid adding flour beyond what pulls the dough off the bowl.
- Set the stand mixer to about medium speed and knead the dough for 5 minutes or until smooth and shiny (or turn the dough out onto a lightly floured surface and knead the dough by hand for 8-10 minutes).
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 90 minutes (60–90 minutes depending on room temp).
- Line a 9×13 baking dish with a piece of parchment paper or grease the bottom and sides of the dish with oil, butter, or spray lightly with some baking spray. Set aside.
- Make the Filling: To a medium bowl add the softened unsalted butter, brown sugar, cinnamon, and salt. Using a fork or spoon stir to combine until a paste has been formed. Set aside. **See notes about softened butter.
- Roll Out and Shape Dough: Punch the dough down. Roll the dough into an 18×26-inch rectangle (about the size of a cookie sheet).
- Add the butter mixture to the rolled out dough. Using a spatula, spread the butter mixture out into an even layer making sure to touch the edges.
- Using a pizza cutter, cut the dough into 12 even strips. Roll each strip up into a cinnamon roll shape and transfer them to the prepared baking dish. (Or, you can also roll the dough into a log and use a knife or unflavored dental floss to cut into rolls.)
- Overnight Rise: Cover tightly with plastic wrap, and transfer to the refrigerator. Refrigerate the rolls overnight (8–12 hours and up to 24 hours).
- Bake the Rolls: The next morning, remove rolls from the refrigerator and let sit at room temperature for 45-60 minutes until puffy and the dish isn’t cold any longer (putting a very cold dish into a hot oven can cause the dish to shatter while baking). Preheat oven to 350 degrees F (175 degrees C). Bake for 25-30 minutes, until golden brown.
- Make the Frosting: Add the cream cheese and unsalted butter to the bowl of your stand mixer. With the paddle attachment combine them together. Next add the vanilla extract, salt, and half of the powdered sugar cream those together until smooth. Slowly add the remaining powdered sugar.
- Spread the frosting over warm rolls and serve.
Notes
- I ran tests with overnight timing. 8-12 hours gives you a nice subtle fermentation flavor that only increases with time. These are really delicious with a 24 hour fermentation time and will go until 36 hours. After that, the integrity of the dough starts to show.
- I found that adding 2 cups of flour earlier on reduces the amount of kneading time. This also helps incorporate the flour in early.
- This is a really great recipe to use when you are expecting a house full and can batch prep before guests arrive.
- *Instant yeast note: If using instant yeast, there’s no need to wait 5 minutes, move on to the next step.
- *Softened butter note: If your butter is not soft, you can place it in a microwave safe container/bowl and set it on defrost for 12 seconds. This will nicely soften the butter without melting it.
- Make ahead: These can stay refrigerated for up to 36 hours, making them perfect for prepping the night before a holiday breakfast.
- Flour measuring: Adding too much flour will result in dense rolls. You can measure your flour using a digital scale or by fluffing the flour first (using a whisk), then spooning the flour into the measuring cup, and finally leveling the flour using the back of a butter knife.
- Extra gooey rolls: Pour ½ cup of heavy cream over the rolls before baking for an extra rich texture.
- Flavor variations: Add orange zest to the filling for a citrus twist, or swap the frosting for a vanilla glaze if you prefer something lighter.
- Check doneness: Rolls should be golden brown on top and reach about 190 degrees F internally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
