Easy Overnight Cinnamon Rolls: Fluffy & Make-Ahead Breakfast

Is there anything more magical than waking up to the aroma of freshly baked bread swirling through your home? It is the ultimate comfort. However, the reality of waking up at the crack of dawn to knead, proof, and bake can deter even the most enthusiastic home baker. This recipe for Easy Overnight Cinnamon Rolls changes the game entirely.

By doing the heavy lifting the night before, you allow the yeast to develop a deeper, more complex flavor while you sleep. These rolls are incredibly soft, gooey, and topped with a tangy cream cheese icing that melts into every spiral. Whether you are hosting a holiday brunch or simply treating your family on a slow Sunday morning, this make-ahead breakfast eliminates the stress and delivers bakery-quality results right from your oven. Let’s get baking!

Ingredients List

The secret to soft, pillowy rolls lies in enriched dough and room-temperature ingredients. Here is what you need to create this masterpiece.

Ingredient Category	Ingredient	Amount/Quantity
Dough Base	Warm Milk	1 ¼ cups (105-110°F)
	Active Dry Yeast	1 package (approx. 2 ¼ tsp)
	Granulated Sugar	8 Tbsp (divided)
	Large Egg	1 (room temperature)
	Kosher Salt	1 tsp
	Unsalted Butter	½ cup (melted)
	All-Purpose Flour	4 cups (plus more for kneading)
Luscious Filling	Light Brown Sugar	¾ cup (packed)
	Ground Cinnamon	1 ½ Tbsp
	Salted Butter	6 Tbsp (softened, NOT melted)
Cream Cheese Frosting	Salted Butter	6 Tbsp (softened)
	Cream Cheese	3 oz (softened)
	Powdered Sugar	1 ½ – 2 cups
	Vanilla Extract	1 tsp
	Milk or Heavy Cream	As needed for consistency

this now & bake later ❤️

Timing

The beauty of this recipe is the passive cooking time. While the total time spans two days, the active work is minimal.

• Preparation Time: 30 minutes
• Proofing Time: 1–2 hours (initial) + Overnight (8–16 hours) + 1–2 hours (morning)
• Bake Time: 15 minutes
• Total Active Time: 45 minutes (Quick work for a gourmet result!)

Step-by-Step Instructions

Step 1: Activate the Yeast

Begin by stirring together the warm milk, yeast, and 1 tablespoon of the sugar in a small bowl. Let this mixture sit for about 5 minutes. You are looking for the yeast to bloom—it should look foamy and bubbly.

• Tip: If your yeast doesn’t bubble, it may be dead, or your milk was too hot (killing the yeast) or too cold (not waking it up). Aim for bathwater temperature.

Step 2: Mix the Enriched Dough

In a large bowl, whisk the room-temperature egg. Whisk in the remaining 7 tablespoons of sugar and the Kosher salt. Next, pour in the melted butter and the bubbly yeast mixture. Add two cups of flour and stir until smooth. Gradually add the remaining flour, ½ cup at a time.

• Tip: Using a sturdy wooden spoon or a stand mixer with a dough hook makes this process much easier.

Step 3: Knead Until Smooth

Once the dough comes together, turn it out onto a floured surface. Knead for 5 minutes. If the dough is unmanageably sticky, add 1 to 2 tablespoons of extra flour. The goal is a dough that is soft and tacky (like a Post-it note), but not sticky.

• Tip: Avoid adding too much flour, or your rolls will be dense rather than fluffy.

Step 4: The First Rise

Once the dough is smooth and elastic, form it into a ball. Place it in a lightly greased bowl, cover with a towel or plastic wrap, and place it in a warm spot.

• Tip: A great hack is to preheat your oven to 175°F, turn it off, and then place the bowl inside with a separate small bowl of hot water. This creates a makeshift proofing box. Let it rise until doubled in size.

Step 5: Roll and Fill

While the dough rises, mix the brown sugar and ground cinnamon in a small bowl. Once the dough has doubled, punch it down gently to release air bubbles. On a lightly floured surface, roll the dough into a rectangle roughly 15×20 inches. Spread the 6 tablespoons of softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture generously over the butter and gently press it down.

• Tip: Leave a small margin at the top edge without filling to help seal the roll later.

Step 6: Roll and Cut

Start at the shorter side and roll the dough up tightly into a log. Pinch the seam at the end to seal it. Using a serrated knife or a piece of unflavored dental floss (for a clean cut without squishing the dough), cut the log into 12 large or 16 medium rolls.

Step 7: The Overnight Proof

Place the rolls, swirl-side up, about 1 inch apart on a parchment-lined baking sheet. Cover the pan tightly with plastic wrap to prevent a skin from forming. Place in the refrigerator for up to 16 hours.

• Tip: This cold fermentation process develops flavor and relaxes the gluten.

Step 8: Morning Rise and Bake

In the morning, remove the rolls from the fridge and let them sit on the counter for 1 to 2 hours until they come to room temperature and double in size. Preheat your oven to 350°F. Bake for 15 minutes, or until the tops are lightly golden brown.

• Tip: If there is excess liquid in the pan from the sugar melting during the rise, gently dab it with a paper towel before baking.

Step 9: Frost and Serve

While the rolls bake, beat together the butter, cream cheese, powdered sugar, and vanilla extract until fluffy. Add milk/cream to reach your desired consistency. Let the rolls cool for 10 minutes, then spread a generous dollop of frosting on each warm roll. Watch it melt into the crevices and enjoy!

Nutritional Information

Indulgence is part of the experience, but it’s good to know what you’re eating. Here is an estimation per roll (based on 12 servings):

• Calories: ~380 kcal
• Fat: 18g (Saturated: 10g)
• Carbohydrates: 52g (Sugar: 28g)
• Protein: 5g
• Cholesterol: 55mg
• Sodium: 320mg

Healthier Alternatives

If you want to lighten up this treat without losing the cozy factor, try these swaps:

• Whole Wheat: Swap half of the all-purpose flour for white whole wheat flour for added fiber and nuttiness.
• Reduce Sugar: Use coconut sugar instead of brown sugar in the filling for a lower glycemic index option with a caramel-like flavor.
• Greek Yogurt Frosting: Swap half the cream cheese/butter in the frosting for thick Greek yogurt to boost protein and reduce fat.
• Dairy-Free: Use almond milk and high-quality plant-based butter sticks to make this recipe dairy-free.

Serving Suggestions

These Easy Overnight Cinnamon Rolls are a showstopper on their own, but pairing them can elevate your brunch.

• The Savory Balance: Serve alongside crispy bacon or savory sausage links to cut through the sweetness.
• Coffee Pairing: A dark roast coffee or an espresso is the perfect bitter counterpart to the sweet, creamy frosting.
• Fruit Platter: A side of tart berries or citrus salad adds a refreshing brightness to the meal.
• Holiday Twist: Sprinkle chopped pecans or walnuts on top of the frosting for texture and a nutty finish.

Common Mistakes to Avoid

Yeast dough can be temperamental. Avoid these pitfalls to ensure success:

• Killing the Yeast: Using milk that is boiling hot (over 120°F) will kill the yeast instantly. Solution: Use a thermometer or the “finger test”—it should feel warm, not hot.
• Over-flouring: Adding too much flour during kneading leads to dry, rock-hard rolls. Solution: The dough should be tacky. Trust the process and use a light hand with flour.
• Melting the Filling Butter: Using melted butter inside the roll causes the filling to leak out during baking. Solution: Use softened butter so it stays put.
• Rushing the Rise: If the rolls haven’t doubled, they will be dense. Solution: Be patient, especially on cold mornings. Give them the time they need to puff up.

Storing Tips

Homemade bread is best fresh, but these keep surprisingly well.

• Room Temperature: Store leftover rolls in an airtight container for up to 2 days.
• Refrigerator: Keep them in the fridge for up to 5 days.
• Freezer: You can freeze baked, unfrosted rolls for up to 3 months. Wrap them individually in plastic wrap and foil.
• Reheat: Microwave a single roll for 15-20 seconds. This revives the soft texture and makes the frosting gooey again.

Conclusion

This Easy Overnight Cinnamon Rolls recipe is proof that you don’t need to be a professional pastry chef to create bakery-quality treats at home. By utilizing the refrigerator for an overnight rise, you save time and deepen the flavor, resulting in the softest, most delicious rolls imaginable.

We hope you enjoy making (and eating) these as much as we do. Try it out this weekend and let us know in the comments how they turned out! Did you add nuts or raisins? We’d love to hear your creative twists. Don’t forget to rate the recipe and subscribe to our blog for more delicious, stress-free baking recipes.

FAQs

Q1. Can I bake these immediately without the overnight fridge step?

Yes! After cutting the rolls (Step 6), place them on the baking sheet and let them rise in a warm spot for about 1 hour, or until doubled in size. Then bake as directed. The flavor won’t be quite as developed, but they will still be delicious.

Q2. Why didn’t my dough rise?

The most common culprits are old, expired yeast or milk that was too hot/cold. Always check the expiration date on your yeast packet. Also, if your kitchen is very cold, the yeast will go dormant. Use the oven proofing trick mentioned in Step 4.

Q3. Can I freeze the dough before baking?

Absolutely. After cutting the rolls, place them on the baking sheet and freeze until solid. Then transfer them to a freezer bag. When ready to bake, place them in a greased pan, cover, and let them thaw and rise in the refrigerator overnight, then bring to room temperature before baking.

Q4. Can I use bread flour instead of all-purpose flour?

Yes. Bread flour has a higher protein content, which creates more gluten. This will result in a chewier, more bread-like texture, whereas all-purpose flour yields a softer, more cake-like roll. Both are excellent choices depending on your preference.

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