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Overnight Cinnamon Rolls: An Easy Make-Ahead Recipe

Overnight Cinnamon Rolls

Soft, buttery cinnamon rolls are assembled the night before, chilled overnight, proofed in the morning, and baked until golden. A rich cream-cheese icing melts into every cinnamon-swirled layer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup (240 ml) Whole milk, warmed to 105–110°F (40–43°C)
  • 2 1/4 teaspoons (7 g) Active dry yeast
  • 1/2 cup (100 g) Granulated sugar
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Fine salt
  • 4 cups (500 g) All-purpose flour, plus a little extra if needed
Cinnamon Filling
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (about 200 g) Packed light or dark brown sugar
  • 2 tablespoons Ground cinnamon
Cream-Cheese Icing
  • 4 ounces (113 g) Full-fat cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 1 cup (113 g) Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Milk or heavy cream, as needed

Method
 

Step-by-Step
  1. Warm the milk to 105–110°F (40–43°C). Stir in the yeast and a little of the sugar, then let it stand for 5–10 minutes until foamy.
  2. Add the remaining sugar, melted and slightly cooled butter, room-temperature eggs, and salt. Gradually mix in the flour until a soft dough forms.
  3. Knead the dough for 5–7 minutes by hand or with a dough hook, until smooth and elastic. Add only a small amount of extra flour if the dough is unusually sticky.
  4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1–2 hours, or until doubled in size.
  5. Roll the dough into a rectangle about 12 by 18 inches. Spread the softened butter evenly over the surface, then sprinkle on the brown sugar and cinnamon.
  6. Roll the dough tightly from the long side into a log. Cut it into 12 even pieces and arrange them in a greased 9-by-13-inch baking dish.
  7. Cover the pan tightly and refrigerate the shaped rolls for 8–18 hours. Keeping the chill within this range helps preserve a good rise and soft texture.
  8. In the morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 1–2 hours. Wait until they look noticeably puffy before baking.
  9. Bake at 350°F (177°C) for 25–28 minutes, until lightly golden and cooked through in the center. Avoid judging doneness by the edges alone, since the middle rolls need enough time to bake.
  10. Beat the cream cheese, butter, confectioners’ sugar, vanilla, and enough milk or cream to make a spreadable icing. Spread it over the warm rolls and serve.

Notes

Do not heat the milk above approximately 120°F, since excessive heat can weaken or kill the yeast. If using instant yeast, it can generally be mixed directly into the flour. For clean slices, use unflavored dental floss. Refrigerate shaped rolls for no more than about 18 hours for the best rise and texture.