Overnight cinnamon rolls give you warm, bakery-style pastry with almost no morning rush. I make them often because the slow, cool rise builds flavor and makes the dough easy to handle. If you like a quicker twist, try the 3-Ingredient Banana Cinnamon Rolls (no yeast) as a fast alternative when time is tight.
Why Make This Recipe
- Make-ahead convenience: shape the rolls the night before and let them proof in the fridge so mornings are effortless.
- Superior flavor: a cold overnight rise deepens the yeast flavor and caramelizes the filling as it rests.
- Great for guests: warm trays of rolls feel special for brunches or holidays without frantic prep.
- Texture control: refrigeration gives a tender crumb and a glossy swirl that’s hard to get with same-day dough.
- Personal insight: I love this recipe because the chilled dough is forgiving—less sticky and easier to roll, which saved me on many rushed mornings.
Recipe Overview
Prep time: 25 minutes active, plus 10–15 minutes shaping.
Cook time: 22–28 minutes at 350°F (175°C).
Total time: Overnight chill (8–12 hours) plus bake time.
Servings: 9–12 rolls depending on size.
Difficulty: Easy–Medium.
Method: Enriched yeast dough made with warm milk, chilled overnight in the fridge for a slow rise, then baked in a 9×13-inch pan.
My Experience Making This Recipe
I tested this method several times to nail the chill time and oven temperature. The main discovery was that a 12-hour fridge rest gives perfect yeast flavor without overproofing. I also learned that shaping on a lightly floured surface prevents tearing and keeps swirls neat.
How to Make Overnight Cinnamon Rolls
Start by warming 1 cup whole milk to 105–115°F (40–46°C) and dissolving 2 1/4 teaspoons active dry yeast with 1 tablespoon sugar. Mix in 1/3 cup melted butter, 2 large eggs, 1/3 cup granulated sugar, 1 teaspoon salt, and about 3 to 3 1/2 cups all-purpose flour until a soft dough forms. Knead 6–8 minutes by hand or 4–5 minutes with a stand mixer dough hook until smooth and slightly tacky. Roll the dough to a 12×16-inch rectangle, spread 4 tablespoons softened butter, sprinkle 3/4 cup packed brown sugar and 2 tablespoons ground cinnamon, then roll tightly and cut into 9–12 pieces. Place rolls in a greased 9×13 pan, cover with plastic wrap, and chill overnight (8–12 hours). In the morning, let sit 20–30 minutes at room temperature while the oven preheats to 350°F (175°C), then bake 22–28 minutes until golden. Finish with a glaze of 4 ounces cream cheese, 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2–3 tablespoons milk whisked smooth.
For a fruit-forward take, consider how apple flavors pair with cinnamon by seeing an example like these apple pie cinnamon rolls.
Expert Tips for Success
- Use a thermometer for the milk: 105–115°F activates yeast without killing it and is more reliable than “warm to the touch.”
- Measure flour by weight when possible: 1 cup AP flour ≈ 120–125 g to avoid dense dough.
- Chill covered, not sealed airtight: use plastic wrap with a tiny vent or a loosely fitted lid to prevent excess moisture buildup.
- Roll seam-side down in the pan to keep rolls from unspooling while baking.
- If you don’t have a stand mixer, a 6–8 minute hand-knead on a clean counter works; rest the dough 5 minutes if it resists rolling.
How to Serve Overnight Cinnamon Rolls
- Serve warm straight from the oven with the cream cheese glaze spread while rolls are hot for best melt-in-your-mouth texture.
- Pair with a strong coffee or an apple-based breakfast like apple cinnamon overnight oats for a full brunch spread.
- For holidays, arrange rolls on a wooden board and garnish with chopped toasted pecans and a light dusting of powdered sugar.
- These rolls also shine with savory mains—try them next to roasted vegetables or a casserole like the savory-sweet cinnamon roasted sweet potato cranberry lasagna rolls for a festive table.
Storage and Reheating Guide
Refrigerate baked rolls in an airtight container for up to 3 days; cover the pan tightly with foil if storing whole. For longer storage, freeze baked or unbaked rolls: flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. To reheat baked rolls, thaw in the fridge overnight and warm in a 325°F (160°C) oven for 10–15 minutes, tented with foil to prevent over-browning. Microwave a single roll for 20–30 seconds if short on time, but note the oven keeps the texture flakier.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free flour blend with 1/2 teaspoon xanthan gum; allow a slightly longer rest for hydration.
- Dairy-free/vegan: use almond or oat milk and vegan butter; replace cream cheese glaze with a coconut yogurt glaze.
- Apple-cinnamon: add 1 cup finely diced apples sautéed briefly with cinnamon and a teaspoon of lemon juice to the filling.
- Pecan caramel: sprinkle chopped toasted pecans between layers and drizzle with warm caramel after baking.
Nutritional Highlights
Cinnamon adds antioxidants and depth of flavor so you can use less sugar for the same satisfaction. These rolls are energy-dense (carb- and fat-forward), so one roll is a reasonable serving for most adults. Allergen note: contains gluten, dairy, and eggs; modify for dietary needs as suggested above.
Troubleshooting Common Issues
- Dense rolls: likely underproofed or too much flour; allow a bit longer room-temperature proof after chilling and measure flour by weight.
- Dough too sticky to roll: chill 10–15 minutes or add small increments of flour (1 tablespoon at a time) until manageable.
- Rolls spread and flatten: your oven may be too hot or dough overproofed; bake at 350°F and avoid leaving rolls at room temp for more than 1 hour after shaping.
Frequently Asked Questions
Q: Can I skip the overnight chill and bake the same day?
A: Yes. For a same-day method, proof the shaped rolls in a warm spot until doubled (about 1.5–2 hours), then bake. The texture will be slightly different—less developed flavor and a less tender crumb—but still delicious.
Q: Can I use instant (rapid-rise) yeast instead of active dry yeast?
A: Yes. Reduce proofing time slightly since instant yeast acts faster. Dissolve instant yeast directly into dry ingredients and watch the dough closely during the first rise to avoid overproofing.
Q: How do I freeze unbaked rolls for later baking?
A: Shape the rolls and place them in the pan, cover tightly with plastic wrap and foil, and freeze. When ready to bake, thaw in the fridge overnight, then let sit 20–30 minutes at room temperature before baking at 350°F for the usual time.
Q: My glaze went runny—how do I fix it?
A: If it’s too thin, add more powdered sugar one tablespoon at a time until it thickens to your liking. If it’s too thick, add a drop of milk until spreadable; warm the glaze gently to loosen if necessary.
Overnight Cinnamon Rolls
- Total Time: 720 minutes
- Yield: 9-12 rolls 1x
- Diet: Vegetarian
Description
Delicious bakery-style cinnamon rolls that can be prepared overnight for a convenient and flavorful breakfast.
Ingredients
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/3 cup melted butter
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 4 tablespoons softened butter
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2–3 tablespoons milk
Instructions
- Warm the milk to 105–115°F and dissolve the yeast with sugar.
- Mix in melted butter, eggs, granulated sugar, salt, and flour until a soft dough forms.
- Knead the dough until smooth and slightly tacky.
- Roll the dough into a rectangle, spread softened butter, sprinkle with brown sugar and cinnamon, then roll tightly and cut into pieces.
- Place rolls in a greased pan, cover, and chill overnight.
- Let sit at room temperature for 20–30 minutes before preheating the oven to 350°F.
- Bake for 22–28 minutes until golden.
- Prepare the glaze by whisking cream cheese, powdered sugar, vanilla, and milk.
- Spread the glaze on warm rolls.
Notes
For best results, use a thermometer for the milk temperature to activate yeast without killing it. Store baked rolls in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg