Overnight Cinnamon Rolls Recipe

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

We’ve been making these melt-in-you-mouth overnight cinnamon rolls on the regular but there’s something new and wonderful about this recipe. Did you notice the fluffy cream cheese crown of irresistible decadence on the top? That my friends is the same frosting I used on my wildly popular pumpkin cake and it will change your life.

The part that touches the cinnamon rolls melts a bit, sinking into every groove and the top stays whipped and gorgeous.

This is also an overnight cinnamon rolls recipe (meaning, there is a make-ahead option!)  I’ve had so many curious folks asking if my maple cinnamon rolls would work overnight, so I’m sharing my tips and tricks (and it couldn’t be easier!). These are perfect for holidays, house guests, and you of course ;).

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

I’ll always remember the first time I brought a batch of my cinnamon rolls to my sister’s house and how quickly they were eaten by the children (and my sister!). They’ve been in high demand ever since ;).

Ingredients for Overnight Cinnamon Rolls:

1 cup warm milk (not hot)
1/2 Tbsp active dry yeast (we use Red Star Brand)
4 Tbsp granulated sugar, divided
3 cups + 2 to 4 Tbsp all-purpose flour, divided (*see notes below)
1 large egg, room temp
2 Tbsp unsalted butter melted (1 Tbsp for batter and 1 Tbsp to grease pans)
1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter, softened, divided (6 Tbsp for filling and 1 Tbsp to brush tops)
1/4 cup granulated sugar
1 Tbsp ground cinnamon

overnight-cinnamon-rolls-recipe

For the Cream Cheese Icing:

4 Tbsp unsalted butter, softened
4 oz cream cheese, softened
1/2 Tbsp vanilla extract
1 cup confectioners (powdered) sugar

overnight-cinnamon-rolls-recipe-4

How to Make the Best Overnight Cinnamon Rolls:

1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven for 25 min). It will look puffy (**See Important Note Below).

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2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

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3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.

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4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls.

This tip is GOLD: use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.

overnight-cinnamon-rolls-recipe-12Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.comMelt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

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7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.comMelt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

How to Make Cream Cheese Icing:

1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

overnight-cinnamon-rolls-recipe-5

Overnight Cinnamon Rolls Recipe

4.9 from 20 reviews
Prep time:
Cook time:
Total time:
These melt-in-you-mouth cinnamon rolls can be made in advance so they are perfect for holidays, company and busy mornings. The whipped cream cheese icing melts a bit, sinking into every groove and the top stays whipped and gorgeous. P.S. These can be baked the same day as well, just let them rise instead of putting them in the refrigerator.
Author:
Skill Level: Easy
Cost To Make: $4-$6
Serving: 12 medium rolls

Ingredients

Ingredients for Overnight Cinnamon Rolls:

  • 1 cup warm milk (not hot)
  • ½ Tbsp active dry yeast
  • 4 Tbsp granulated sugar, divided
  • 3 cups + 2 to 4 Tbsp all-purpose flour, divided*
  • 1 large egg, room temp
  • 2 Tbsp unsalted butter melted, divided
  • ½ tsp salt

For the Cinnamon Roll Filling:

  • 7 Tbsp unsalted butter, softened, divided
  • ¼ cup granulated sugar
  • 1 Tbsp ground cinnamon

For the Cream Cheese Icing:

  • 4 Tbsp unsalted butter, softened
  • 4 oz cream cheese, softened
  • ½ Tbsp vanilla extract
  • 1 cup confectioners (powdered) sugar

Instructions

How to Make Overnight Cinnamon Rolls:

  1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with ½ Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add ½ cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
  2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and ½ tsp salt.
  3. Using the dough hook on speed 2, add remaining 2½ cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.
  4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
  5. Stir together ¼ cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls.***
  6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1½ hours (or in a 100˚F oven for 35 min) or until puffy.
  7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

  1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in ½ Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

Notes

*On Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Scrape off the top with the back of a knife.
**Oven should not be hotter than 100˚F or you will cook and ruin the yeast.
***Use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

The start of September is when I roll up my sleeves, pull out the baking tools and incorporate cinnamon in as many desserts as possible! I think it’s the best way to welcome Autumn :).

Q: Which food is the heart of Autumn for you?

Melt-in-you-mouth overnight cinnamon rolls with whipped cream cheese icing. Perfect for holidays and busy mornings. The best make-ahead cinnamon rolls! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Lana
    December 11, 2017

    Oh my goodness! These are super delicious and thousand times better than store-bought! You are talented! Did you make up this recipe yourself? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Lana, one of my readers shared the dough recipe with me and it was used to make baked piroshki so I applied the same dough to make cinnamon rolls and it worked wonderfully! 🙂 Reply

  • Marian
    November 15, 2017

    I forgot to add I wrapped very well with heavy duty foil then into a large freezer bag. No freezer burn ever happens to my rolls. They freeze well for about 3 to 4 months. I’ve actually forgotten about them and left them in the freezer for 6 months and they are still fine. Just thaw, warm in a 350 oven then glaze. taste like it was just baked. Time it takes depends on the size of the breads or rolls you are warming up. Just check them. Of course don’t leave them in there for a half hour or more. Just 10 minutes should do it. Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Thank you so much for sharing your tip! That is so helpful! 🙂 Reply

  • Marian
    November 15, 2017

    Someone asked about freezing. Why can’t they be baked, cooled then frozen? I’ve frozen baked yeast based coffee cakes before. Just thaw and warm in an oven, if desired, then glazed. Takes the guesswork out of wondering how long it would take to rise. Also they are always ready when you want them or company comes by. I’ve frozen already baked rolls many times. They turn out fine. Any problem why they shouldn’t be frozen after baking? Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Marian, I haven’t tried but I don’t think there would be any issues with freezing the finished rolls. It sounds like a smart idea! 🙂 Reply

  • Donna
    October 19, 2017

    I love making cinnamon rolls especially for company. I usually make stuff for weekend guests in advance and freeze. Can these rolls be frozen after sliced and arranged in baking pan. If so any idea how long would take to thaw and raise. Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Donna, I haven’t tried freezing these but I imagine it would work well to freeze before the last rise then thaw in the refrigerator overnight, then let them rise at room temperature and bake. Reply

  • Kris
    August 25, 2017

    Thank you for sharing the recipe! Can this recipe be double Natasha? Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Kris, it should work fine to double the recipe but you might need a larger bowl to give it ample space to rise 🙂 Reply

  • Katya B
    August 9, 2017

    Hi Natasha! I have a suggestion….could you post a recipe for areshki?( A dessert that looks like a walnut with a filling inside) Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Katya, the only reason I haven’t posted that yet is because it takes a specialty product that most cooks do not stock in their home kitchens. Reply

  • Lena
    July 16, 2017

    Natasha! I made cinnamon rolls and used your recipe for the frosting. It came out fluffy and smooth. It’s definitely a Cinnabon type frosting. Best stuff ever!!! Reply

    • Natasha's Kitchen
      July 17, 2017

      Awesome, what a compliment! I’m glad you love the recipe Lena! Thanks for sharing your fantastic review! Reply

  • Deb
    July 3, 2017

    Delicious cinnamon rolls. Prepared and baked in the same day. Turned out beautifully. Added mini chocolate chips! Yummy!!! Reply

    • Natasha's Kitchen
      July 3, 2017

      Yum, what a great idea! Thanks for sharing your great review Deb! Reply

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