Name: Overnight Cinnamon Rolls
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 10 h 45 min
Cuisine: American
Ingredients: 1 cup whole milk, warmed to about 110°F; 2 1/4 teaspoons instant yeast (one packet); 1/3 cup granulated sugar; 1/3 cup unsalted butter, melted and slightly cooled; 2 large eggs, at room temperature; 1 teaspoon salt; 3 3/4 to 4 cups all-purpose flour; 3/4 cup packed light brown sugar; 2 tablespoons ground cinnamon; 6 tablespoons unsalted butter, very soft; 4 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1 to 2 tablespoons milk; a pinch of salt

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Overnight cinnamon rolls let you wake up to warm, gooey rolls without any early-morning kneading. You make the dough and shape the rolls the day before, tuck the pan in the refrigerator, and bake them while the coffee brews. These overnight cinnamon rolls are soft and fluffy, with a brown sugar and cinnamon swirl and a tangy cream cheese frosting. They are perfect for Christmas morning, holiday brunch, or any weekend when you want something special on the table.

Recipe at a glance

Time: about 1 hour 15 minutes of hands-on work the day before, an overnight chill, then 1 hour to warm up and bake.
Makes: 12 large rolls in a 9×13-inch pan.
Key ingredients: all-purpose flour, instant yeast, milk, butter, eggs, brown sugar, cinnamon and cream cheese.
Make ahead: shape the rolls, cover the pan and refrigerate for 8 to 16 hours.
Best tip: let the pan sit at room temperature until the rolls look puffy before baking, so the centers cook through.

Flour, yeast, milk, butter, eggs, brown sugar, cinnamon and cream cheese, the ingredients for overnight cinnamon rolls — The ingredients for overnight cinnamon rolls.

What Are Overnight Cinnamon Rolls?

Overnight cinnamon rolls are classic yeast rolls with a cinnamon-sugar filling that finish their rise slowly in the refrigerator. The cold, slow rise develops a deeper flavor, and it shifts most of the work to the day before. The next morning, you take the pan out, let it warm up, and bake. The overnight cinnamon rolls come out tall, soft and fragrant, and you only need to frost them.

Why You’ll Love These Overnight Cinnamon Rolls

Do the work ahead. The dough, the filling and the shaping are all finished the day before.
Soft and fluffy. Milk, butter and eggs make a rich, tender dough.
Big flavor. Brown sugar and plenty of cinnamon make a gooey swirl.
Great for holidays. You get warm homemade rolls with almost no morning stress.
Easy frosting. A simple cream cheese frosting goes on while the rolls are still warm.

Overnight Cinnamon Rolls Ingredients

For the Dough

1 cup whole milk, warmed to about 110°F
2 1/4 teaspoons instant yeast (one packet)
1/3 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon salt
3 3/4 to 4 cups all-purpose flour

For the Filling

3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
6 tablespoons unsalted butter, very soft

For the Cream Cheese Frosting

4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
A pinch of salt

How to Make Overnight Cinnamon Rolls (Step by Step)

1. Make the Dough

Stir the warm milk, yeast and sugar together in a large bowl and let it sit for 5 minutes. Add the melted butter, eggs, salt and 3 3/4 cups of flour. Knead with a dough hook for 6 to 8 minutes, or by hand for about 10 minutes, until the dough is smooth, soft and slightly tacky. Add the last 1/4 cup of flour only if it is too sticky.

2. Let the Dough Rise

Place the dough in a greased bowl, cover it and let it rise in a warm spot for about 1 hour, until doubled in size.

Soft cinnamon roll dough doubled in size in a large glass bowl after rising, ready for overnight cinnamon rolls — The dough is ready when it has doubled in size.

3. Roll and Fill

Roll the dough on a floured surface into a 16 by 12-inch rectangle. Spread the very soft butter over the dough, leaving a small border along one long edge. Mix the brown sugar and cinnamon, then sprinkle it evenly over the butter.

4. Roll Up and Cut

Starting at the long edge opposite the border, roll the dough up tightly into a log. Pinch the seam closed. Trim the ends, then cut the log into 12 equal slices with a sharp knife or unflavored dental floss.

Rolled cinnamon roll log being cut into even slices with floss for overnight cinnamon rolls — Dental floss gives clean, even slices.

5. Chill Overnight

Place the rolls cut side up in a greased 9×13-inch baking pan. Cover the pan tightly and refrigerate for 8 to 16 hours. This is the step that turns them into true overnight cinnamon rolls.

6. Warm Up and Bake

Take the pan out of the refrigerator and leave it on the counter for 45 to 60 minutes while the oven heats to 350°F. The rolls should look puffy. Bake for 25 to 30 minutes, until the tops are golden and the center roll is cooked through. Let them cool for 10 minutes.

Golden baked cinnamon rolls fresh from the oven in a pan, before the cream cheese frosting goes on — Bake until golden, then frost while still warm.

7. Frost

Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt and 1 tablespoon of milk, and beat until fluffy. Add more milk if the frosting is too thick. Spread it over the warm overnight cinnamon rolls.

Tips for the Best Overnight Cinnamon Rolls

Check the milk temperature. Warm milk wakes up the yeast, but hot milk can kill it. If it feels hot on your wrist, let it cool.
Use very soft butter. Soft butter spreads without tearing the dough.
Roll tightly. A tight roll holds its swirl and bakes evenly.
Cut with floss. Thread unflavored dental floss under the log, cross it over the top and pull to cut cleanly.
Do not skip the warm-up. Cold rolls bake unevenly and can stay doughy in the middle.
Do not overbake. Pull the pan when the tops are golden and the rolls are springy.

Overnight Cinnamon Rolls Variations

Pecan or walnut. Sprinkle 1/2 cup of chopped nuts over the filling.
Orange. Add the zest of one orange to the frosting.
Maple. Replace the vanilla in the frosting with 1 tablespoon of maple syrup.
Apple. Scatter 1 cup of finely diced apple over the filling.
Mini. Cut the log into 24 slices and bake for 18 to 22 minutes.

Offset spatula spreading cream cheese frosting over warm overnight cinnamon rolls in a pan — Spread the frosting while the rolls are still warm.

What to Serve With Overnight Cinnamon Rolls

Pair the rolls with something savory to balance the sweetness. A hashbrown casserole with sausage or a breakfast enchilada bake works well for a holiday brunch. Add fresh fruit, strong coffee and a pot of spiced apple cider for the table. If you enjoy the cinnamon-roll flavor in other forms, try cinnamon roll blondies or Hawaiian roll cinnamon rolls.

How to Store, Freeze and Reheat Overnight Cinnamon Rolls

Cream cheese frosting is perishable. The USDA says to refrigerate leftovers within 2 hours, keep them at 40°F or below, and eat them within 3 to 4 days.

Room temperature: Frosted rolls should not sit out for more than 2 hours.
Refrigerator: Store in an airtight container for up to 3 to 4 days.
Reheat: Warm a roll in the microwave for 15 to 20 seconds, or in a 300°F oven wrapped in foil until warm.
Freezer: The USDA says leftovers can be frozen for 3 to 4 months. Freeze unfrosted baked rolls for the best texture, then thaw them in the refrigerator and frost.

Because the dough contains raw eggs and raw flour, do not taste the dough. The FDA says never to eat or taste raw flour, dough or batter, and to wash hands, bowls and counters after handling them (FDA).

Single cinnamon roll on a plate with a fork and a cup of coffee on a Christmas morning table — A warm roll and coffee on a holiday morning.

Frequently Asked Questions About Overnight Cinnamon Rolls

How long can overnight cinnamon rolls sit in the refrigerator?

Overnight cinnamon rolls can rest in the refrigerator for 8 to 16 hours before baking. Cover the pan tightly so the dough does not dry out. If the dough rises past the top of the pan before baking, bake it right away without a long warm-up.

Do overnight cinnamon rolls need a second rise?

The slow rise happens in the refrigerator, so you do not need a separate second rise. In the morning, let the pan warm up on the counter for 45 to 60 minutes until the rolls look puffy, then bake. Cold dough baked straight from the refrigerator can be dense.

Can I freeze overnight cinnamon rolls before baking?

Yes, but the texture is best if you freeze the baked, unfrosted rolls. The USDA says leftovers keep for 3 to 4 months in the freezer. Thaw them in the refrigerator, warm them in the oven and then add the frosting for the freshest results.

Why are my overnight cinnamon rolls dry?

Dry cinnamon rolls usually have too much flour or were overbaked. Add flour slowly and stop once the dough is soft and slightly tacky. Pull the pan from the oven when the tops are golden, and spread the frosting on while the rolls are still warm so it melts in.

Can I use bread flour for overnight cinnamon rolls?

Yes. Bread flour makes slightly chewier, taller rolls, while all-purpose flour makes them softer. Use the same amount, and add a splash more milk if the dough feels stiff. Both work well, so choose whichever flour you already have in the pantry.

Final Thoughts

Overnight cinnamon rolls are worth the little bit of planning. Shape them the day before, let the refrigerator do the slow work, and wake up to warm rolls with melty frosting. Your holiday morning will feel calmer and tastier. For more sweet morning ideas, try gingerbread pancakes or pumpkin sticky buns.

Overnight Cinnamon Rolls (Soft, Gooey, Ready in the Morning)