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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 ;).
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 (plus 2 to 4 Tbsp) all-purpose flour *measured correctly, 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
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
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).
2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
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.
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 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.
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.
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 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
Ingredients
Ingredients for Overnight Cinnamon Rolls:
- 1 cup warm milk, not hot
- 1/2 Tbsp active dry yeast
- 4 Tbsp granulated sugar, divided
- 3 cups all-purpose flour, divided* (plus 2 to 4 Tbsp)
- 1 large egg, room temp
- 2 Tbsp unsalted butter melted, divided
- 1/2 tsp salt
For the Cinnamon Roll Filling:
- 7 Tbsp unsalted butter, softened, divided
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon
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
Instructions
How to Make Overnight Cinnamon Rolls:
- 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.
- Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
- 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.
- 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.
- 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.***
- 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 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
- 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:
- 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.
Notes
**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
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?
This is a followup to review I wrote yesterday, stating this was the first time making. I followed the reipe exactly, but cut it in half and substituted almond milk. I baked them in an 8 inch round pan.They are fantastic and the dough was so light and easy to work with-this coming from a inexperienced yeast user. Since I live alone, my neighbor suggested that I freeze each roll individually and freeze the frosting separately rather than put on the rolls. That way when I warm them up the frosting will not all soak into the roll. I have alreaady eaten too while they were still warm and they taste delicious, sweet, but not overly sweet. I am going to use my neihbors suggestion about freezing, otherwise I will eat the remaining four before the day ends-lol. If in doubt, please try this recipe. I don’t think you will be disappointed.
Hello Denise, thank you for updating us and sharing your experience making this recipe. I’m glad you liked it and we appreciate your review and feedback!
Today is a stormy day so I decided what a great time to make these cinnamon rolls. I have never made cinnamon rolls beofre, but this recipe was so easy to follow and the pictures helped so much. I have the rolls in the refridgerator to bake first thing in the morning, but I may not be able to wait that long. ANd the idea to you the floss for cutting-great and it worked really well. Thanks for the recipe and the handy suggestions for those of us who are not experienced bakers using yeast.
I’m so glad that was helpful, Denise! Thank you so much for sharing that with me.
Hi Natasha,
I proof my oatmeal bread dough in my oven at 170 and it seems to work well. I’ve done it several times by heating the oven, then turning it off and putting in my bread. I remember wondering if it was too warm, but it seems to work.
Hannah, I have used King Arthur’s Measure For Measure Gluten Free Flour in place of regular flour. You just swap it out for the flour measurement in the recipe. I do brownies and cakes with this and they always turn out great.
Thank you so much for sharing that with me, Patricia!
Hi Natasha,
I’m making cinnamon rolls tomorrow for a party. Can I make the rolls today, and put them in the fridge for up to 20 hours, then bake them?
Hi Manal, Since this is an overnight recipe, I imagine that may work. Just be sure to keep it refrigerated until ready to do the final proof and baking.
This recipe is awesome! Love how you included the measurement in your instructions so I didn’t have to consistently scroll back up! My family really enjoyed the cinnamon rolls and I plan on making them again!
Hello there, thanks for sharing your good comments and review with us. I’m happy to know that you and your family enjoyed this recipe!
Thanks so much! Overnight recipe was fantastic as written.
Thank you for your good feedback, Igor!
Hi Natasha, can I freeze the overnight cinnamon rolls after they have raised in the refrigerator and bake at a later date? ty
Hi Lori, to be honest, I haven’t tried freezing these, but I think it could work to freeze then thaw and bake. If time permits, I would thaw in the fridge overnight then follow the instructions in the post above: “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.”
These came out wonderful. I have to say, your baking recipes always turn out very well. Your cream cheese pie crust is my go to recipe. This is another winner.
Thank you for your awesome review and feedback! I hope you’ll love all the recipes that you will try.
These certainly look relish. I’ve always spread butter, brown sugar and cinnamon on the dough before rolling up. Is there a reason you use white sugar or is it just a preference?
Hi Claudia, I’ve actually done it both ways, and it’s just a slight difference in color for the center. They both work great. I’ve used packed light brown sugar with great results! 🙂
I didn’t make these yet but must you refrigerate overnite, or 18 hrs. Or can you just make rise and bake?
I have a recipe for Easy Cinnamon Rolls that can be done faster. I think you can use that one instead.
Our family absolutely loves these and they are a part of any major celebration! Sadly one of our children was recently diagnosed with extreme Gluten sensitivity and I was wondering if I could use this recipe but simply substitute the GF flour? Thanks!
I just saw this addressed in a previous post. I will give it a whirl this week with King Arthur’s GF flour mix and let you know how it goes 🙂
Hi Hannah, unfortunately, I haven’t tested that flour with my recipes so I can’t say for sure.
These were excellent. Instructions were perfect!
Thank you for sharing your wonderful review! I’m so glad you enjoyed it!
I was planning to make the “Easy Cinnamon Rolls” Recipe, but then I saw this one for overnight rolls. Am I right that the main difference is the convenience of doing most of the work ahead of time, then, once the rolls are in the pan, letting them “hold” in the fridge until the next day? You still need to allow time for the final proofing, then bake as usual the next day, right? Also, I noticed that both recipes are almost the same, except the “Easy Cinnamon Rolls” calls for 2 1/4 tsp. instant (rapid rise) yeast, while the “Overnight Cinnamon Rolls” recipe calls for 1/2 T. active dry yeast. Is this significant?
Hi Carol, That is correct. Also, the type of yeast is significant as the instant yeast tends to proof and rise faster and does not require the initial proofing in water. Instant yeast doesn’t need that initial activation and the overall time for making the Easy cinnamon rolls is less.
For the cinnamon rolls (not the over night ones), when proofing the dough the oven is 100.
My oven only goes down to 170. How long should I leave it in for? The first time was 20 mins then the second time for the full 30 mins however I think I deactivate the yeast as they were flat. But the taste was amazing 😍😋
Hi Kayla, if your oven only goes to 170˚F, make sure to prop open the oven with a wooden spoon which will ensure it doesn’t overheat. Also, once it’s preheated, I would turn it off so it doesn’t keep trying to reach that 170 with the door propped open. Also, you might love our microwave proofing tip in our quick cinnamon rolls.
Every recipe I’ve made of yours is always spot on with the exception of this one. I don’t have much luck with recipes that require rising but this recipe was going well until I put the rolls in the fridge over night. They didn’t puff up over night and barely nothing while sitting on the counter. I then put them in the warm oven and they puffed up a bit but not like the rolls pictured in the recipe. I decided to go ahead and bake them but they seem a bit flat. I did leave them in the mixing bowl for about 4-5 hours (instead of the 2hours stated in the recipe). Couldn’t get to them after the 2 hours. Could have that effected the rise?
Hi Bella, if the dough was over-proofed, it will wear out or exhaust the yeast and make it less effective. That is most likely the cause.
To make them the same day you say to let them rise but don’t say how long or what they should look like.
Hi Rose, check out our post for regular same-day cinnamon rolls or even our quick and easy cinnamon rolls to gauge.
These turned out yummy but be aware the prep time is off by at least an hour. Starting recipe to placing cut buns in the baking pan is at least 3 hours plus the final proof and baking.
Thanks for your feedback and tip, Yana.
Hi Natasha, just wondered what can I substitute the cream cheese with as I forgot to get one for these overnight Cinnamon rolls. Thank you
Hi there, I haven’t tried mascarpone yet but I imagine that would also work well as a substitute.
I am baking these in Australia, can you tell me what size cup you use – Australian standard is 250g, but I think US standard is 220g? Alison
Hi Alison, this post on measuring should be helpful for your question. The size will depend on your using a dry ingredient or liquid measuring cup.
I did the cinnamon rolls overnight. They were delicious. Because I had frozen bread though I decided to defrost that and let it rise and then finish the recipe. They probably would’ve been better but I had made you or dough. I have made your coconut shrimp, and it was delicious also. I made your homemade apple turnovers which came out wonderful also. I know I’ve tried other ones but can’t think of what they were. Right now I’m going to do your tray Leche cake that looks so delicious on your recipe. Thank you for all your details even though I’ve been a baker for many years, I like trying your recipes. You also seem to be a real foodie. I love the fact that you enjoy so much tasting your product after it’s done and giving you little comments about it. Likemmmmmm.Keep those recipes coming thank you
Meant to say TRES Leche cake
You’re welcome, Caroline! I’m so glad you’re enjoying our recipes! This Tres leches cake is one of our favorite recipes! I hope you love it!
Goodness these are GOOD!! I doubled the recipe so they came out huge. We had these this morning for New Years Day. Unfortunately no leftovers 😕 I will diffinitly be making these again!
Wow! Good thing you doubled up! Thank you for that wonderful review, Corrine!