Overnight Cinnamon Rolls Recipe.

Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls Recipe.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls Recipe

Laura MarianoLaura Mariano
Melt-in-the-mouth cinnamon rolls can be made pre-made, so they're perfect for holidays, company, and busy mornings. Whipped cream cheese melts a little, sinks into each groove and the top remains whipped and fluffy. note. They can be baked the same day too, just let them rise rather than put them in the fridge.
5 from 9 votes
Prep Time 2 hours 30 minutes
Cook Time 23 minutes
Total Time 2 hours 53 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 medium rolls


For the cinnamon roll filling:

  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar
  • 7 tablespoons unsalted butter, softened, divided

Overnight Cinnamon Roll Ingredients:

  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted and divided
  • 1 large egg, room temperature
  • 3 cups all-purpose flour, divided* (plus 2 to 4 tablespoons)
  • 4 tablespoons granulated sugar, divided
  • 1/2 tablespoon active dry yeast
  • 1 cup warm unheated milk

To prepare the cream cheese:

  • 1 cup confectioners' sugar
  • 1/2 tablespoon vanilla extract
  • 4 ounces soft cream cheese
  • 4 tablespoons unsalted butter, soft


How to make an overnight cinnamon roll:

  • In the bowl of an electric mixer, add 1 cup of warm milk and sprinkle 1/2 tablespoon of yeast. Leave uncovered for 7 minutes at room temperature. Add 12 cups flour, 2 tablespoons sugar and whisk until combined. Cover with plastic wrap and let rise at room temperature for 35-45 minutes (or in a 100 degree oven** for 25 minutes). It will look swollen.
  • Beat 1 egg, 2 tablespoons sugar, 1 tablespoon melted butter, and 1/2 teaspoon salt.
  • Using dough hook on speed 2, add 2 1/2 cups flour (1/2 cup at a time) and let blend with each addition. Add more flour 1 tablespoon at a time so the dough doesn't stick to the fingertips or to the walls of the bowl while mixing and then knead/mix for 10 minutes. Cover with plastic wrap and let rise at room temperature for 2 hours (or in a 100 degree oven for 1 hour). The dough should double in size.
  • Sprinkle the flour generously on a clean work surface and place the dough in the center. Dust the dough with flour (just enough to prevent the rolling pin from sticking) and roll it into a 17" x 10" rectangle. Cut the surface of the dough with 6 tablespoons soft butter and spread it lightly with a spatula.
  • Stir in 1/4 cup sugar and 1 tablespoon cinnamon and sprinkle all evenly over a buttered dough. Roll the dough into a roll starting from one of the longer sides, keeping the roll tight. Once they are rolled, push the ends a little to make them more uniform and then cut them into 12 equal sized cinnamon rolls.
  • Butter sides and bottom of a 9" x 13" baking tray with 1 tablespoon butter and cinnamon rolls evenly in a bowl, sliced ​​side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The next day, remove from the refrigerator and leave covered, letting the cinnamon rolls rise at room temperature 1 to 1 1/2 hours (or in a 100°F oven for 35 minutes) or until puffed.
  • Brush tops with 1 tablespoon of melted butter and bake at 350°F for 22-24 minutes or until light golden brown. Let cool in skillet for 15 minutes, then top generously warm muffins with cream cheese glaze (instructions below).

How to make cream cheese:

  • Using an electric mixer, cream together 4 tablespoons softened butter, 4 ounces soft cream cheese and beat on medium speed until creamy and smooth. Whisk together 12 tbsp vanilla, then add 1 cup of sugar and continue mixing until fluffy (3-4 minutes), scraping the bowl as needed.


  • When measuring flour: Stir in flour, then pour into a dry measuring cup. Scrape the top with the back of the knife.
  • The oven temperature should not be more than 100 degrees Fahrenheit, or the yeast will cook and destroy it.
  • Use unflavored floss to prevent the rolls from being crushed. Slide it under the roll, then lift it up, cut at the top and pull both ends to cut the roll easily and repeat.
Keyword overnight cinnamon rolls
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


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  1. 5 stars
    This recipe is delicious! I followed it exactly and my cinnamon rolls were perfect. I have been on the hunt for a recipe I can make in advance. Thanks for sharing.
    BTW I used the Rapid Rise Yeast, kinda accidentally & it worked just fine.

  2. 5 stars
    I love to cook, but don’t consider myself a “baker.” I don’t have a lot of confidence in that department and have had my share of duds. However, I followed your recipe exactly and these were the best cinnamon rolls I have ever had! I recently discovered your site and everything I’ve made has been outstanding. Thank you,

  3. 5 stars
    Great recipe aside from the vanilla. 1/2 tbsp is too much and you get the alcohol flavour and it curdles the cream cheese.

    I usually have a go-to icing but figured I’d do the whole recipe start to finish.

  4. 5 stars
    The BEST! I made the milk and yeast mixture ( I only had instant), mixed in the flour and sugar, let it rise, then put everything into my bread machine and let it do the work. I did have to add about 3 T flour, but they turned out wonderfully for Christmas breakfast. Thanks and hope you had a wonderful celebration.

  5. 5 stars
    I have a kitchen tip. Use a heating pad covered with a towel and place your dough bucket or your tray (for second rise). It provides the gentlest of heat to encourage a quick even rise.

  6. 5 stars
    I love this tip! My kitchen is chilly in the morning. Nobody uses the heating pad in my house, so it will have a new home nearer the kitchen. Thanks!

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