Overnight Cinnamon Rolls

Breakfast, Spring

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 overnight cinnamon 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.

That’s why I am a firm believer of dividing the work in half. It’s like an interest-free loan when buying a high-ticket item, you know? If you do/pay a little at a time, it doesn’t sting as much!

I like to do three things the night before:
– Make the dough
– Make the filling
– Make the glaze

It makes it SO much easier the next day. You’ll still have work to do the next day, but dividing it by half makes it a breeze!

The next day you’ll have this on your to-do list:
– Assemble the rolls
– Slice up the rolls
– Let them rise
– Bake them
– Smother them with the glaze


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.

This dough is super versatile and I love the orange juice. I feel like it adds a nice element of tartness (of course, you can just use water).

For the glaze, I love using vanilla paste. It makes it so you can see the little speckles of vanilla and for some reason seeing vanilla speckles just makes me so happy.

Overnight Cinnamon Rolls

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5 from 5 votes
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! 
CourseBreakfast, Dessert
CuisineAmerican, Breakfast
Keywordcinnamon rolls, make-ahead cinnamon rolls, overnight breakfast, overnight cinnamon rolls
Prep Time: 35 minutes
Cook Time: 25 minutes
1 hour 15 minutes
Total Time: 1 hour
Serving Size: 16 cinnamon rolls
Calories: 405kcal

Ingredients

Dough:

  • 1/4 cup lukewarm water or orange juice
  • 1 tablespoon active dry yeast
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons white 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
  • 1/3 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

Directions

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 water or orange juice. 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. 
  • 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. 

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19 Comments

  • Reply Overnight Cinnamon Rolls – Site Title March 20, 2019 at 7:57 pm

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  • Reply CJ | A Well-Read Tart March 21, 2019 at 10:28 am

    I love whenever you post about breakfast rolls.Your photos make me salivate, and I love how perfect each roll turns out! I’m so glad you have an overnight version of a roll recipe. I made your Orange Chocolate Breakfast Rolls for Christmas this past year, and I turned it into an overnight recipe, lol. It worked, but it was a bit of a gamble since I wasn’t sure how the dough would fare (it was fine, btw). I’m looking to make cinnamon rolls for a few holidays this year, so being sure that I can prep them largely in advance is awesome. Thanks for sharing!

    • Adrianna Adarme
      Reply Adrianna Adarme March 22, 2019 at 9:27 pm

      Ahh I love those orange chocolate breakfast rolls! Oh that’s so good to hear that it worked as overnights haha.

  • Reply Celia Becker @ www.AfterOrangeCounty.com March 21, 2019 at 11:37 am

    You always tempt me with such wonderful goodies, especially as it is snowing here in Lake Arrowhead on this 2nd day of Spring. I wish I had this rolls baking in my oven right now.

  • Reply Kim March 21, 2019 at 2:14 pm

    1/3 cup of cinnamon?!?!

    • Adrianna Adarme
      Reply Adrianna Adarme March 21, 2019 at 4:47 pm

      It seems like a lot but it’s the correct measurement. It’s for the whole filing and it’s actually pretty comparable to other recipes you’ll find out there. 🙂

  • Reply Nancy k March 21, 2019 at 7:26 pm

    I am wondering if I can make the recipe all the way through cutting the rolls and then put them in the ‘frig overnight. I would take them out in the morning, let them rise about an hour of so and then bake. What do you think?
    They look so delicious and I would love to make them with minimal work in the morning…just a rise and bake.

  • Reply Nancy k March 21, 2019 at 7:26 pm

    I am wondering if I can make the recipe all the way through cutting the rolls and then put them in the ‘frig overnight. I would take them out in the morning, let them rise about an hour of so and then bake. What do you think?
    They look so delicious and I would love to make them with minimal work in the morning…just a rise and bake.

    • Adrianna Adarme
      Reply Adrianna Adarme March 22, 2019 at 9:26 pm

      Yes, this would absolutely work! If you want, you can skip the fridge for the first rise and just let the dough rise for an hour. Should be double in an hour!

  • Reply The {Cozy} Minimal List March 23, 2019 at 6:11 am

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  • Reply Vivian Dsouza March 25, 2019 at 2:41 am

    I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!

  • Reply Sam April 4, 2019 at 3:04 am

    These Cinnamon Rolls just looks delicious. Seriously want to try them. Hope you share more interesting blogs with us.

  • Reply Lauren April 19, 2019 at 5:55 pm

    I have made these twice in 3 weeks and I wish I never had because my husband won’t shut up about them and they are SO GOOD! Perfect recipe and A++ for a proper filling ratio as well.

  • Reply Rachel Shimon April 20, 2019 at 1:58 am

    These rolls were Perfect!
    I’ve been making overnight cinnamon moves for quite a long time and attempted such a significant number of formulas, but this recipe was easy to follow and they turned out amazing!

    so happy I found your site and this formula particularly!

  • Reply Karly April 21, 2019 at 2:45 pm

    These are mouth-watering!! Can’t wait to make these!

  • Reply Keke May 11, 2019 at 6:18 pm

    These look so good but I’m sad I can’t eat them! Do you have any suggestions for a gluten-free version of this? Do you think gluten-free flour could work as a substitute?

    • Adrianna Adarme
      Reply Adrianna Adarme May 13, 2019 at 3:16 pm

      Hi Keke, This should work with a gluten-free flour blend. I hear cup4cup is a good brand and bob’s red mill!

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