Overnight Cinnamon Rolls

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This Overnight Cinnamon Rolls recipe are the perfect make-ahead breakfast item. These rolls are soft and buttery. They have have a punchy cinnamon flavor and are topped with a fluffy cream cheese frosting. The best part about this recipe is that you can split up the work, dividing it into two days.

overhead shot of cinnamon rolls in pan

I am currently writing this while it is hailing outside (!!) while a very vintage (circa 2011) episode of Real Housewives of New York plays on in the background. I guess you could say it’s a splendid, wonderful day filled with positivity and bright light!

These rolls are sooooo good. I’m not gonna lie, cinnamon rolls are a labor of love. They require two rises, making three separate components (the dough, the filling and the glaze), assembling, chilling, slicing, etc. Hence why I like to divide the dough into two days. It makes it so much easier. You end up waking up to rolls that are ready for baking.

Ingredients for Overnight Cinnamon Rolls

cinnamon roll dough rolled out and filling on top
  1. Flour – This gives structure and body to the rolls.
  2. Butter – This provides richness and flavor.
  3. Cinnamon – We cannot have cinnamon rolls without cinnamon.
  4. Eggs – These provide richness to the dough and make it taste oh so good.
  5. Active yeast or instant yeast – We need lift and rise and we get it from yeast!
  6. Brown sugar – Brown sugar and cinnamon are best friends. (PS: If you have rock hard brown sugar, here’s a post on How to Soften Brown Sugar that is very helpful.)

For the rest of the ingredients, please refer to the recipe card below!

Assembled Cinnamon Rolls

How to Make Cinnamon Rolls Ahead: 

Day #1 do this:

  • Make the dough
  • And then make the filling
  • Make the glaze

Day #2 do this:

  • Assemble the rolls
  • Slice up the rolls and place them cut side up in a baking pan (assembly and slicing them will take about 30 minutes)
  • Let the rolls rise in a greased bowl in a warm place
  • Bake them
  • Make the cream cheese frosting and glaze with room temperature butter/cream cheese. It’s super easy and delicious
  • Smother them with the cream cheese frosting
warm cinnamon rolls with frosting being smothered on

See! So much better. Doing this all in one day (if you’re not a pro-baker and used to projects), might be a bit aggressive. If you do make these straight through, here’s how the steps will go:

Tips and Tricks

  • Activating yeast can be tricky! You want to wait until it gets nice and foamy. If no foam or bubbles form, you’ll have to start again to ensure activation.
warm cinnamon rolls with frosting with center roll removed

Recipe FAQs

Can You Put Cinnamon Rolls In The Fridge Overnight

If you like, you can assemble the cinnamon rolls, put them in the baking dish you’re using and cover tightly with plastic wrap and transfer to the fridge to rise overnight. They might NOT rise very much in the fridge; that’s ok! Allow them to rise on your counter for 1 hour (until doubled in size) and then proceed with baking them.  That way, when you wake up in the morning, all you have to do is bake them off and then smother them with the cream cheese frosting!

How Do You Make Cinnamon Rolls Soft?

For cinnamon rolls you really want–what is called–“an enriched dough.” This means that instead of just combining yeast, flour and water (think: baguettes, boules, etc.), you want to add things that will make it soft and billowy. To achieve a soft cinnamon roll, we add butter, milk and sugar. These three ingredients will give you that soft dough that is oh so lovely in a cinnamon roll.

Can I add heavy cream to the baking dish before I bake the cinnamon rolls?

Sure! People swear this makes the gooey-est most delicious cinnamon rolls. I say go for it! I would pour about 1/4 cup to the bottom of the baking dish and spread it around. Then add the cinnamon rolls on top. OR you could drizzle a little on the top right before baking.

Can I use instant yeast instead of dry active yeast?

Instant yeast is different than active dry yeast. Active dry yeast has to be activated in liquid until it’s foamy and alive. Instant yeast can be added to dry ingredients. You can use instant yeast with this recipe. To do that, mix into the dry ingredients (you can skip activating it). 

overhead shot of cinnamon rolls

What to Serve with Overnight Cinnamon Rolls:

If you tried this Overnight Cinnamon Rolls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

4.95 from 70 votes

Overnight Cinnamon Rolls Recipe

Prep: 35 minutes
Cook: 25 minutes
Rising Time: 1 hour 15 minutes
Total: 1 hour
Servings: 16 cinnamon rolls
Overnight cinnamon rolls that are ooey and gooey and soft. Make the dough the night before and allow it to rise in the fridge overnight. Assemble the next morning! 

Equipment

  • 1 (quarter) baking sheet or (9×13) baking dish

Ingredients 

Dough:

  • 1/4 cup lukewarm milk
  • 1 tablespoon active dry yeast, (see below for instructions on using *instant* yeast)
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs, beaten in a bowl
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1/2 cup unsalted butter, at room temperature, cut into cubes

Cinnamon Roll Filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup ground cinnamon
  • 3 tablespoons light or dark brown sugar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon pure vanilla extract or vanilla paste
  • Pinch kosher salt

Cream Cheese Glaze:

  • 2 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract or vanilla paste
  • Pinch kosher salt
  • 1 tablespoon heavy cream

Instructions 

To Make the Dough:

  • To the bowl with of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! 
  • To a medium bowl, whisk together the flour, sugar and salt. To the bowl with the yeast mixture, add the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter. 
  • Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball. 
  • Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. 

To Make the Filling:

  • To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix and mash until the filling is completely smooth. 
  • *If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight so it stays softened. 

To Assemble the Cinnamon Rolls:

  • The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok. 
  • Add the filling to the dough and spread into a thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log. 
  • Slice the dough into two and transfer and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier. 
  • Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12-16 rolls, trimming the ends off. 
  • Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size.
    *If you're house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls by the oven because it's usually warmer in that part of my house.
  • Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes. 

To Make the Cream Cheese Icing:

  • To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds. 

To Serve:

  • When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing. 
    *See below for instructions on assembling the rolls and then allowing them to rise overnight in the fridge.

Notes

Using Instant Yeast: 
Instant yeast is different than active dry yeast. Active dry yeast has to be activated in liquid until it’s foamy and alive. Instant yeast can be added to dry ingredients. You can use instant yeast with this recipe. To do that, mix into the dry ingredients (you can skip activating it). 
You Have Other Overnight Options: 
If you like, you can assemble the rolls (don’t bake them), place them in a baking dish or baking sheet, cover them with plastic wrap and place them in the fridge overnight. 
In the morning, let them come to room temp (about 1 hour) and then bake them. 
Equipment: 
Pyrex Bowl with Lids | Quarter Baking Sheet | KitchenAid Stand-Up Mixer 

Nutrition

Serving: 12g | Calories: 405kcal | Carbohydrates: 25.7g | Protein: 5g | Fat: 9.3g | Saturated Fat: 5.3g | Cholesterol: 67mg | Sodium: 264mg | Potassium: 81mg | Fiber: 1g | Sugar: 3.5g | Calcium: 140mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American, Breakfast
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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89 Comments

  1. 5 stars
    Amazing recipe- this is a keeper! I have been trying recipes that I’ve found online, and oh my this one is extra gooey and delicious. I did increase the filling by about 50% so that probably made it extra gooey, but I’m not sad about it. I followed the recipe as it is listed. I did have to Google “Lukewarm” because I wasn’t exactly sure how warm to have the milk. I gave mine about an hour and 15 minutes to proof in the AM and they were incredible!

  2. 5 stars
    Amazing foolproof recipe!!!These were the best cinnamon rolls my family has ever had!I proofed for two hours on the counter,filled,cut and put in the fridge overnight. Took it out in the morning for an hour(we were hungry!) and baked for 20 minutes. Perfection!

  3. If I want to assemble and then refrigerate overnight do I need to do the 2 hour prove first? Or does the overnight take the place of that prove and then I take them out for an hour in the morning before baking?

    1. no need to do the proof first. i would just assemble them, put them in the baking dish, wrap the baking dish in plastic wrap and transfer to the fridge. before baking, let them rise for 1-2 hours until they’re doubled in size and aren’t cold anymore.

  4. Hi Adrianna!

    I have 2 question:

    1. If I’m using instant Yeast, am I still adding the milk to the recipe, since I don’t need it to proof my yeast?

    2. I am currently at the part of my second rise (I went with instant yeast since that’s what I had)… and I have the rolls proofing in the oven… it’s been an hour and they’re still the same size. My yeast is still well within its freshness period, so not sure what I could’ve done wrong? I left the dough in the fridge overnight, then left it out about an hour before using. Please advise 🙁