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Freshly baked overnight cinnamon rolls topped with creamy icing on a white plate.

Overnight Cinnamon Rolls

Delight your taste buds with these indulgent homemade cinnamon rolls, characterized by their buttery softness, luscious cinnamon sweetness, and crowned with a rich cream cheese frosting. Whether you're keen on baking them over a few hours or wish to use the convenient overnight method, this recipe promises mouthwatering results.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: overnight cinnamon rolls, overnight cinnamon rolls recipe
Prep Time: 3 hours
Cook Time: 30 minutes
Servings: 12 luscious rolls

Ingredients

For the Dough:

  • Warm whole milk 100°F or 38°C: 1 cup (240ml)
  • Granulated sugar: 2/3 cup 135g to be used divided
  • Active dry/instant yeast: 1 ½ Tablespoons 14g equivalent to 2 standard size packets
  • Softened unsalted butter room temperature, quartered: ½ cup (113g)
  • Room temperature large eggs: 2
  • Salt: ½ teaspoon
  • All-purpose or bread flour spooned & leveled: 4 ½ cups (563g) additional may be required
  • Canola vegetable, or olive oil (for greasing the bowl): 2 teaspoons

For the Filling:

  • Softened unsalted butter room temperature: ½ cup (113g)
  • Packed light/dark brown sugar: 2/3 cup 135g
  • Ground cinnamon: 1 ½ Tablespoons

For Cream Cheese Icing:

  • Full-fat brick cream cheese softened: 4 ounces (113g)
  • Confectioners’ sugar: 1 cup 120g
  • Heavy cream or milk: 1 Tablespoon 15ml
  • Pure vanilla extract: ½ teaspoon

Instructions

  • Dough Preparation: Mix warm milk, 2 Tablespoons sugar, and yeast in a large mixer bowl (use a dough hook or paddle attachment). Leave for about 5 minutes until foamy. If you lack a mixer, use a large mixing bowl and blend using a wooden spoon or spatula. Add the remaining sugar and butter, followed by the eggs and salt. Gradually incorporate the flour until the dough forms and detaches from the bowl edges.
  • Kneading: Either knead in the mixer for about 5 minutes or do it manually on a floured surface for the same duration. The dough should be soft and bounce back when poked.
  • First Rise: Grease a bowl, place the dough, ensuring it's coated with oil. Cover and let it double in size for 2 hours.
  • Preparation for Filling: Roll out the risen dough on a floured surface into a 12x18-inch rectangle. Spread softened butter, then sprinkle a mixture of sugar and cinnamon.
  • Forming the Rolls: Roll the dough into an 18-inch-long log, slice into 12 equal parts, and arrange in a prepared baking dish.
  • Second Rise (or Overnight Option): Let the rolls rise for an hour or use the overnight method as detailed in the notes.
  • Baking: Preheat your oven to 350°F (177°C). Bake the rolls for 25-28 minutes, shielding with foil after 15 minutes to avoid over-browning.
  • Frosting and Serving: Prepare the cream cheese icing by blending all ingredients until smooth. Smear over warm rolls.

Notes

  • Overnight Alternative: Post step 5, rolls can be refrigerated for 8-12 hours. The next morning, let them sit for 1-2 hours before baking.
  • Freezing Guide: Both baked and partially baked rolls can be frozen. Instructions are provided in the main text.
  • Suggested Tools: Stand Mixer, Rolling Pin, 9x13-inch Baking Pan, Mixing Bowls.
  • Ingredient Insights: Whole milk or buttermilk is recommended. Active dry and instant yeast are interchangeable.
  • Alternative Frosting: You can opt for vanilla, brown sugar, maple, or even caramel icing.