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    Home ยป Recipes ยป Breakfast

    Overnight Cinnamon Rolls

    December 19, 2022 By Sam 54 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of overnight cinnamon rolls, top image of rolls in glass pan freshly baked, bottom image of single roll on a white plate

    Overnight Cinnamon Rolls are the perfect make-ahead option for holiday breakfasts and brunches. My recipe makes incredibly soft and tender sweet rolls topped with an easy cream cheese frosting. Recipe includes a how-to video!

    Glass dish of overnight cinnamon rolls frosted with cream cheese frosting.

    Easy Overnight Cinnamon Rolls

    There are few things better than fresh-out-of-the-oven, warm and gooey cinnamon rolls for breakfast, but considering the process of preparing these decadent sweet rolls takes several hours, this would typically require you starting the project at 4AM. I’m not sure about you, but that’s about the last thing I want to be doing Christmas (or any) morning.

    Enter these overnight cinnamon rolls. With just a bit of planning, all the heavy lifting can be done the day before and they can complete their final rise while your oven preheats the next day.

    My recipe yields twelve pillowy-soft and fluffy cinnamon rolls with perfectly gooey interiors. The base of today’s recipe is the same versatile and simple sweet dough I used in my sticky buns. It’s accented with a rich, buttery cinnamon swirl and topped with my easy and incredible cream cheese frosting that you’ll have to fight yourself to keep from devouring by the spoonful.

    What You Need

    Overhead view of ingredients including yeast, butter, cinnamon, brown sugar, and more.

    Between the dough, filling, and frosting, there are quite a few ingredients in this recipe. Let’s go over a few of the important ones:

    • Yeast. Active dry yeast is best for overnight cinnamon rolls. If you want to use instant yeast, try my 60-minute cinnamon rolls instead. Note that if your yeast doesn’t foam after 10 minutes, it’s likely dead and you must start over with fresh yeast.
    • Brown sugar. I prefer to use light brown sugar for my filling. Dark brown sugar could work too, but the filling will be richer and sweeter.
    • Egg + egg yolk. An extra egg yolk tenderizes the dough and makes it melt in your mouth. Don’t skip it!
    • Whole milk. I prefer to use whole milk for this recipe and recommend it for best results. A lower fat or non-dairy milk could be substituted but will yield slightly less tender rolls.
    • Flour. I’m using regular all-purpose flour here, though bread flour could be substituted (usually yields chewier results). You will notice that I include a range measurement for this ingredient; this is because you may need more or less flour depending on the conditions in your kitchen.

    SAM’S TIP: Cinnamon is obviously a staple in any cinnamon roll filling, but I also like to add some allspice to my overnight cinnamon rolls for a slightly festive flair. You can certainly skip this though!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Overnight Cinnamon Rolls

    Collage of four photos showing a yeast dough being prepared and kneaded.
    1. Activate the yeast – Heat the milk and water to 105-115F, then add the yeast and sugar and let this sit for 5-10 minutes until it is foamy.
    2. Start the dough – Stir in the melted butter, eggs, sugar, salt, and 2 cups of flour.
    3. Add the flour – Add more flour until the dough forms a ball and pulls away from the sides of the bowl, then stop.
    4. Knead the dough – Knead the dough on a lightly floured surface until it is smooth and elastic, then transfer to a lightly oiled bowl and let rise until doubled in size.

    SAM’S TIP: You’ll know you’ve added enough flour when your dough begins to cling to itself and form a ball. If your dough is sticky while kneading, feel free to add more flour until the dough is more workable, but be careful not to add too much!

    Collage of four photos showing a yeast dough being rolled out, covered in cinnamon sugar, and rolled into a log.
    1. Prepare the filling – Make the filling while the dough rises and grease your pan with butter (pictured in the corresponding photo above is dough that’s doubled in size).
    2. Deflate the dough – Gently deflate the dough and roll it into a 20 x 8 inch rectangle.
    3. Add the filling – Spread softened butter over the dough, then sprinkle and press your prepared filling evenly over the butter.
    4. Roll it up – Roll the dough into a log, starting with a long end. Slice the log into 12 even pieces (I hope you’re better at doing this than I am, mine always come out different sizes!).
    Collage of cinnamon rolls being cut, risen, baked, and frosted.
    1. Cover and chill – Place the rolls in your prepared baking dish and cover with plastic before placing in the refrigerator for up to 24 hours.
    2. Second rise – Preheat your oven and let the rolls rise (covered) for about 1 hour or until puffed.
    3. Bake until golden – Bake the rolls for 30 minutes or until they are a light golden brown.
    4. Frost and enjoy! Let the rolls cool for 15 minutes before topping with frosting.

    Speaking of frosting, I love using cream cheese frosting here because, while vanilla frosting or vanilla glaze are certainly an option, I feel they make things a tad too sweet. Cream cheese complements the cinnamon flavor and tones down what could be excessive sweetness, making for not-too-sweet, breakfast-worthy results.

    Cinnamon roll missing one bite.

    Frequently Asked Questions

    Do I have to let my rolls sit overnight?

    No! If you want to enjoy your cinnamon rolls the same day you make them, simply let them rise for 30-60 minutes after rolling and cutting, then bake as usual.

    Why are my overnight cinnamon rolls dry?

    This can happen if your rolls are over-baked or if your flour was over-measured.

    Make sure to keep an eye on your rolls and take them out when an instant read thermometer shows 180F when inserted into the center of a bun. You can also check for doneness by sticking a knife between two sticky buns–take a peak inside and make sure they look done, not doughy.

    Knowing how to measure flour the right way is important, but with yeast doughs like the one we’re making today, you may need more or less than the recipe calls for. I suggest watching the video below to see exactly how your dough should look when you’ve added enough flour.

    Can cinnamon roll dough rise too long?

    Yes, this is often known as “over-proofing”. Placing our overnight cinnamon rolls in the fridge before their second rise will prevent this from happening.

    Overhead view of a glass pan of frosted cinnamon rolls.

    Looking for more make-ahead breakfasts? My french toast casserole and hash brown casserole are more great overnight breakfast options.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Glass dish of overnight cinnamon rolls frosted with cream cheese frosting.

    Overnight Cinnamon Rolls

    Overnight cinnamon rolls are PERFECT for holiday breakfasts! My recipe makes incredibly soft and tender rolls topped with an easy cream cheese frosting.
    Recipe includes a how-to video!
    4.95 from 20 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Bread, Breakfast
    Cuisine: American
    Prep Time: 45 minutes minutes
    Cook Time: 30 minutes minutes
    Rising Time: 18 hours hours
    Total Time: 19 hours hours 15 minutes minutes
    Servings: 12 cinnamon rolls
    Calories: 386kcal
    Author: Sam Merritt

    Ingredients

    Sweet Dough

    • 1 cup (236 ml) whole milk
    • ⅓ cup (80 ml) water
    • 2 ¼ teaspoons (7 g) active dry yeast (One 0.25 oz packet)
    • ⅓ cup (70 g) granulated sugar
    • ⅓ cup (75 g) unsalted butter melted (5 ⅓ Tablespoons)
    • 1 large egg + 1 large egg yolk room temperature preferred
    • 2 teaspoons table salt
    • 4-5 cups (500-625 g) all-purpose flour plus additional as needed
    • Cooking oil for greasing bowl I use olive oil

    Filling

    • ½ cup (100 g) light brown sugar firmly packed
    • 1 Tablespoon ground cinnamon
    • ⅛ teaspoon salt
    • ⅛ teaspoon allspice optional
    • 4 Tablespoons (57 g) unsalted butter very soft (plus additional butter for greasing pan)

    Cream Cheese Icing

    • 2 oz (56 g) cream cheese softened
    • 2 Tablespoons (29 g) unsalted butter softened
    • 1 cup (125 g) powdered sugar
    • ½ teaspoon vanilla extract
    • 1 Tablespoon milk

    Recommended Equipment

    • Large Mixing Bowl
    • Instant read thermometer
    • 13×9” (33x23cm) baking pan

    Instructions

    Sweet Dough

    • Combine milk and water in a microwave-safe measuring cup and warm until liquid is between 105-115F (40-46C).
      1 cup (236 ml) whole milk, ⅓ cup (80 ml) water
    • Pour into a large mixing bowl and sprinkle yeast and a pinch of your granulated sugar over the surface and stir to combine. Let mixture sit for 5-10 minutes, until yeast is foamy (if your yeast doesn't foam after 10 minutes, it is likely dead and you will need to start over).
      2 ¼ teaspoons (7 g) active dry yeast
    • Add melted butter, egg and egg yolk, sugar, salt, and about 2 cups (250g) of your flour. Stir until well-combined.
      ⅓ cup (75 g) unsalted butter, 1 large egg + 1 large egg yolk, 2 teaspoons table salt, 4-5 cups (500-625 g) all-purpose flour, ⅓ cup (70 g) granulated sugar
    • Gradually add remaining flour as needed until dough clings to itself in a ball and pulls away from the sides of the bowl when mixing.
    • Transfer dough to a clean, lightly floured surface and knead (adding additional flour if dough becomes too sticky) until dough is smooth and elastic (about 10 minutes). If using a stand mixer, knead with the dough hook attachment (about 5 minutes).
    • Lightly grease a large bowl with oil. Place dough in the bowl and turn to coat all over with a light layer of oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in size (about 1-2 hours). Prepare filling while dough rises.
      Cooking oil for greasing bowl

    Filling

    • In a small mixing bowl, whisk together brown sugar, cinnamon, salt, and allspice until well-combined. Set aside.
      ½ cup (100 g) light brown sugar, 1 Tablespoon ground cinnamon, ⅛ teaspoon salt, ⅛ teaspoon allspice
    • Butter should be soft enough that it can easily be spread. If yours is cold, pop it in the microwave for several seconds at a time until it is easy to spread. Set aside.
      4 Tablespoons (57 g) unsalted butter

    Assembly

    • Lightly grease the sides and bottom of a 13×9” (33x23cm) with butter. Set aside.
    • Punch down dough to deflate and transfer to a clean, lightly floured surface. Use your hands or a rolling pin to form into an even 20×8” (50x20cm) rectangle.
    • Spread the surface evenly with your 4 Tbsp of softened butter, leaving a ½” (1.5cm) perimeter around the edges.
    • Sprinkle the filling evenly over the butter and use your hands to gently press it into the butter.
    • Starting with a longer end, tightly roll the dough into a log.
    • Use a sharp knife to cut into 12 even slices and transfer to prepared baking dish in four rows of three, spacing cinnamon rolls evenly. Cover tightly with plastic wrap.
    • If baking the next day: Place rolls in the refrigerator for up to 24 hours before baking. The next day, preheat oven to 350F (175C) and remove rolls from the refrigerator. Keep rolls covered and let sit at room temperature for about 1 hour or until puffed and the space between the rolls has been mostly filled, then proceed with the recipe. I usually prepare my cream cheese icing at this point as well, see note.
    • If baking the same day: Let rolls rise in a warm place until puffed (30-60 minutes). While rising, preheat oven to 350F (175C).
    • Once rolls have risen, uncover and bake in center rack of oven on 350F (175C) for 30 minutes or until tops are beginning to turn a light golden brown (note, if you are using a dark colored metal baking dish, start checking at 26 minutes). While rolls are baking, prepare frosting.

    Cream Cheese Icing

    • Combine softened cream cheese and butter and stir until smooth and creamy.
      2 oz (56 g) cream cheese, 2 Tablespoons (29 g) unsalted butter
    • Gradually stir in sugar until completely combined, then stir in vanilla extract and milk.
      1 cup (125 g) powdered sugar, ½ teaspoon vanilla extract, 1 Tablespoon milk
    • Allow cinnamon rolls to cool for 15 minutes in their pan before spreading frosting over each roll.

    Notes

    Cream Cheese Icing (Preparing in Advance)

    I will typically make this the same day I make the rolls then transfer it to an airtight container and refrigerate while the rolls rise. When I pull the dough out of the fridge to bake it, I’ll pull the icing out as well to soften. 
     

    Storing

    Store baked rolls in an airtight container at room temperature for 2-3 days. Rolls will also keep in the refrigerator for up to a week, but note that the fridge can dry them out and they should be re-warmed before serving.
     

    Nutrition

    Serving: 1cinnamon roll | Calories: 386kcal | Carbohydrates: 59g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 442mg | Potassium: 125mg | Fiber: 2g | Sugar: 26g | Vitamin A: 455IU | Vitamin C: 0.04mg | Calcium: 58mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Kk

      January 11, 2025 at 9:26 am

      Random questionโ€ฆ.where did you get that rolling pin you use in the video?! I love it.

      Reply
      • Sam

        January 16, 2025 at 1:06 pm

        This was actually a gift so I’m not sure where it came from.

        Reply
    2. Tina

      December 24, 2024 at 1:05 pm

      Regarding the sweet dough instructions; the recipe calls for a tsp of sugar with the yeast. Is that also when you put the rest of the sugar in as well? Thank you

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2024 at 12:02 pm

        Hi Tina! You’ll add just the teaspoon in step two and the rest in step three ๐Ÿ˜Š

        Reply
    3. Ali R.

      August 11, 2024 at 11:23 pm

      Iโ€™m planning to make these in a week or two. Do you think adding condensed milk before baking will make these even moister and softer or will it disrupt the rolls? Also can these be frozen?

      Reply
      • Sam

        August 13, 2024 at 1:24 pm

        Hi Ali! Heavy whipping cream can work. I haven’t tried using condensed milk before.

        Reply
      • Shira Steinbeck

        November 26, 2024 at 10:40 am

        Does the next day baking work with the Orange rolls in the same way?

        Reply
        • Sam

          November 26, 2024 at 9:26 pm

          Hi Shira! I think it will work the same. ๐Ÿ™‚

    4. Meaghan

      January 04, 2024 at 2:49 pm

      Hi there, these turned out amazing and will be making again. The only issue I had was when I got them out of the refrigerator to bake the cinnamon mixture and butter sat at the bottom which then caused the bottom of the rolls to burn. Any insight on this or what I can do different next time?

      Reply
      • Sam

        January 05, 2024 at 9:40 am

        Hi Meaghan! I’m so glad you still enjoyed them! Is it possible the rolls weren’t tight enough and that’s why the filling settled to the bottom?

        Reply
    5. Deborah

      December 24, 2023 at 8:45 am

      5 stars
      Omg so delicious and easy to make.

      Reply
    6. Susan

      December 22, 2023 at 5:18 am

      5 stars
      You might want to try using Just Eggs which is an egg substitute. Iโ€™ve used in lots of cookie recipes and it works fine.

      Reply
    7. Jenny Gillespie

      September 17, 2023 at 6:34 pm

      Hi! How important is letting the dough rise before attempting to roll it out? Reason I am asking is I would love to make these with my Foods and Nutrition class as a 2 day recipe (65 minute periods) but we would be able to assemble them day 1 with needing that hour rise time. Have you ever tried without the initial dough rise time, assembled, and completed the next day? Thanks!

      Reply
      • Sam

        September 17, 2023 at 9:16 pm

        Hi Jenny! I am not sure how it would turn out if you do it this way. I would probably experiment with it first before doing it with the whole class. I’m not sure you’ll have enough dough to roll it out like you need to, it may end up over-proofing on the rise, which would in turn change the texture of the rolls. ๐Ÿ™

        Reply
      • Lori

        December 26, 2024 at 6:19 pm

        Hello, I accidentally bought self-rising flour. Will that work?

        Reply
        • Emily @ Sugar Spun Run

          December 27, 2024 at 4:35 pm

          Hi Lori! Unfortunately that will not work here ๐Ÿ™

    8. Maria Bertone

      April 15, 2023 at 10:38 am

      5 stars
      Another superbly explained recipe. Thanks for all your help and hard work which benefits us all!

      Reply
      • Sam

        April 15, 2023 at 9:25 pm

        Thank you so much, Maria! ๐Ÿ™‚

        Reply
        • Lalita Singh

          May 11, 2023 at 12:43 pm

          Hi can this recipe be made without eggs

        • Emily @ Sugar Spun Run

          May 11, 2023 at 4:13 pm

          Hi Lalita! Unfortunately you will need to include the eggs in this recipe for it to work properly ๐Ÿ™

    9. Nicole

      March 05, 2023 at 10:17 pm

      5 stars
      These are delicious! I appreciate how you added the ingredients into each step on the printable version! Have you ever made these with cardamom? If not, any suggestions about how to modify the filling? Thank you!

      Reply
      • Emily @ Sugar Spun Run

        March 06, 2023 at 10:03 am

        Hi Nicole! Cardamom would be a wonderful addition to the filling. You can simply add it in with the cinnamon or swap some of the cinnamon out. Let us know how they turn out for you! ๐Ÿ˜‹

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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