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Overnight Cinnamon Roll Recipe

These overnight cinnamon rolls offer bakery-quality flavor with make-ahead convenience, featuring a soft, pillowy texture and rich cinnamon filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110 degrees Fahrenheit
  • 2 1/4 teaspoons active dry yeast one standard packet
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 4 cups all-purpose flour
Cinnamon Filling
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup brown sugar packed
  • 2 1/2 tablespoons ground cinnamon
Cream Cheese Frosting
  • 4 ounces cream cheese room temperature
  • 2 tablespoons unsalted butter room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Stand mixer or mixing bowl with wooden spoon
  • Measuring cups and spoons
  • Rolling pin
  • Sharp knife or bench scraper
  • Oven thermometer (optional but recommended)
  • Cooling rack

Method
 

  1. Pour warm milk into a large mixing bowl, sprinkle yeast on top and let sit for 3 minutes, then whisk until dissolved.
  2. Add sugar, melted butter, salt, and eggs to the yeast mixture and whisk until combined.
  3. Add flour one cup at a time, stirring after each addition, until the dough is too thick to stir.
  4. Knead the dough with a stand mixer on medium speed for 8 minutes or by hand for 12 minutes until smooth and elastic.
  5. Mix softened butter, brown sugar, and cinnamon in a small bowl to form a thick paste for the filling.
  6. Roll dough on a lightly floured surface into a 16x12-inch rectangle, then spread cinnamon filling evenly, leaving a 1/2-inch border.
  7. Starting at the long edge, tightly roll the dough into a log, pinch to seal, and cut into 12 equal pieces with a wet sharp knife.
  8. Place rolls cut-side up in a 9x13-inch baking dish, cover loosely with plastic wrap, and refrigerate for 8 to 12 hours.
  9. Remove rolls from the refrigerator 30 minutes before baking and let sit at room temperature until puffy.
  10. Preheat oven to 350°F and bake rolls for 25 minutes until golden brown and internal temperature reaches 190°F.
  11. While rolls bake, beat cream cheese and butter until light, then add powdered sugar, vanilla, and salt and mix until smooth.
  12. Let baked rolls cool for 5 minutes, then spread warm frosting over the top and serve immediately.

Notes

Store baked rolls in an airtight container for up to 5 days and freeze unbaked rolls for up to 3 months.