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 ;).

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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 *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

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.

overnight-cinnamon-rolls-recipe-9

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.

overnight-cinnamon-rolls-recipe-10

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-12

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

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

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.

overnight-cinnamon-rolls-recipe-14

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.com

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

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

4.91 from 22 votes
Prep Time: 2 hours 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 53 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Servings: 12 medium rolls

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 + 2 to 4 Tbsp all-purpose flour divided*
  • 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:

  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.
  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.***
  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 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.

Recipe 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.

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

  • betty
    May 12, 2018

    this dough was so sticky , even after adding the full 4 tbs of flour, it never passed the sticky finger/pull off mixer bowl test. Is this normal ? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Betty, check to make sure you are measuring ingredients the same way which may help. Also, using a different kind of flour might make a difference if using something that has less gluten. Reply

  • Gloria
    April 10, 2018

    Can I do it by hand, do not have mixer Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Gloria, The mixer will make the kneading easier but it can definitely be done with a whisk until it’s too thick to whisk and then switch to a wooden spoon or knead by hand. Keep in mind, dough will feel slightly sticky when kneading by hand, but when finished kneading, it should be the same way as described in the recipe – that it doesn’t stick to clean dry fingertips 🙂 Reply

  • Sofiya
    January 14, 2018

    Would the icing be just as good if prepped the night before and covered with plastic and refrigerated? Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Sofiya, I haven’t tried that but I think it would work to do that, except you will need to soften it at room temperature afterwards and whip it up to a spreadable consistency, or it will be too firm to spread after refrigeration. Reply

  • Sofiya
    January 12, 2018

    What kind of milk works best? 2%? Whole milk? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Ho Sofiya, we usually use whole milk because it is what we buy for the kids, but 2% will work just as well 🙂 Reply

  • Angela
    December 24, 2017

    All I have on hand is Instant yeast. Would this still work? Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      Hi Angela, I haven’t tried this particular recipe with instant yeast but I think it would still work. With instant yeast, you don’t have to wait for the initial proofing with liquid. If you test it with instant yeast, let me know how it goes! Reply

  • Irena
    December 22, 2017

    Hi Natasha, I have a question. Could I use cinnamon sugar for the filling? Do you know if it’s the same thing as mixing the cinnamon and sugar together? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Irena, I do use cinnamon sugar for the filling and yes I just stir the two together (see step 5). I hope you love the cinnamon rolls! 🙂 Reply

  • Ellen
    December 22, 2017

    If I bake these 1-2 days before serving should I keep them in the fridge without the frosting? What would be the best way to warm them up out of the fridge? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Ellen, you could do that – I think it would work well. If you are leaving them in the pan and reheating the full batch, I would suggest you put them back in the oven until they are very warm then spread the frosting over the top. Reply

    • Donna
      December 23, 2017

      Nothing better than warm fresh cinnamon rolls but so very hard to do if you want breakfast before noon! I know you can buy frozen cinnamon rolls that you let thaw and rise then bake fresh. Could you freeze these before the last rising? Any idea how long it would take to thaw and rise? Reply

      • Natasha
        natashaskitchen
        December 23, 2017

        Hi Donna, 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.” Reply

  • Cathy
    December 21, 2017

    I would like to take these to work for a ER shift that starts at 6am on Christmas morning and am looking for options – should I make and bake them the night before, warm up and frost in the morning or bake in the morning (the problem with this option is that I would have to get up super early to let dough rise and then bake / frost in morning). Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Cathy, getting up super early to bake the cinnamon rolls seems like a really big hassle. I would bake and frost them the night before and you could definitely warm up and frost the morning you are serving them then serve at room temp by the time you get to work. Should be delicious!! 🙂 Reply

  • 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

  • nancy
    June 5, 2017

    Hmmmmm…so you let it knead with the hook for 10 minutes? Just making sure! Sounds delicious! Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Nancy, yes that is correct. It’s worth the wait 🙂 Reply

  • Yuliya
    May 9, 2017

    I always use my bread machine to knead the dough. Mine has a setting for dough and it proofs in there as well. Works very well and it comes out the same as it does from kitchen aid mixer. Just less work for me. Reply

    • Natasha's Kitchen
      May 10, 2017

      Sounds great! Thanks for your tip! 🙂 Reply

  • Ida Thompson
    May 9, 2017

    Love this recipe! I’ve made two batches in two days! Big hit at home and the office. I’m wondering if you’ve tried this recipe savoury? Like pizza rolls? Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      I haven’t tried that but you’re giving me all kinds of ideas right now!! If you experiment with it, let me know. I bet it would work great for that!! Reply

      • Ida
        May 10, 2017

        They turned out great! I still spread butter on the dough, then pizza sauce and prosciutto and a mix of cheeses. Followed your full overnight recipe and baking instructions. I also tagged you on instagram 🍕 Reply

        • Natasha's Kitchen
          May 10, 2017

          That’s great Ida! Thanks for sharing your idea & pic….so yummy! 😀 Reply

  • Marimar
    May 7, 2017

    S o o o delicious, melted in my mouth.You are terrific. was a bit burned in the batton, I left 30 minutes in 325 F, as I can correct it for the next time Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Marimar, thank you for such a nice review 😀. I’m craving cinnamon rolls after reading your review 😋 Reply

  • Julia
    April 2, 2017

    Hi,
    Your recipe looks delicious! I was wondering if you can use brown sugar instead of white sugar in the filling? Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Julia, I think that should work fine. I hope you love the cinnamon rolls! 🙂 Reply

  • Lana
    March 5, 2017

    Hi Natasha, In your other cinnamon roll recipie the same dough is used but here itis cut into 12 rather than 16 pieces. Is there a difference or is it just bigger pieces.Thanks! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Hi Lana, it’s mainly a difference in how I divided up the dough. I wanted larger, plumper rolls 🙂 You can cut it into 12 or 16 and it will work well either way 🙂 Reply

  • Irina
    March 5, 2017

    I made these the same day (couldn’t wait to try them ha ha). They are time consuming to make, but totally worth it! They taste just like the ones I used to buy at the mall. And the house smells so heavenly when they’re baking! 🙂 Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      That’s fantastic!! I’m so happy you enjoyed it! 🙂 Reply

  • Kristina
    March 2, 2017

    Can i make the dough in a bread machine maker? Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Hi Kristina, I haven’t tried that but I do think it’s worth a test. If you try it, let me know how it goes in a bread maker 🙂 Reply

    • Billi-Jo
      July 22, 2017

      Hi Kristina, I was wondering if you tried making them with a bread machine. If so, how did they turn out? I have a lot of pain in my wrists when I have repetitive motions so I’m always looking for tips to ease it up for me. I’d love to hear what you found worked for you! Thank you! Reply

  • Carleen
    January 30, 2017

    Hi Natasha
    I plan to make these with my pre-k class to celebrate the 100th day of school. Will a double batch fit in a Kitchenaid mixer bowl, even while rising? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Carleen, that is so sweet of you! It would fit a 6 Qt stand mixer but not a smaller one. I’ve doubled this dough for this piroshki recipe and it worked fine in my 6 Qt mixer but I think it would overwhelm and overflow a smaller mixer. Reply

  • Giovana Dubocq
    January 14, 2017

    I love cinnamon rolls and these are scrumptious!!! Since it’s the first time I make them, I was afraid of not doing a great job… You explained all the steps very well, so it was very easy to follow the recipe. My rolls turned out very soft and tasty! They melt in my mouth!!!
    Thank you so much for one more wonderful recipe, Natasha!!! Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      I’m so glad you enjoyed the recipe!! 🙂 Reply

  • Veronica Volovik
    December 27, 2016

    Hi Natasha, I was wondering whats the longest time frame I can keep these in the refrigerator before baking them? I’m planning on leaving to a lodge and want to make them before hand and bake them there. Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Veronica, I usually just make them overnight but I think it would work a couple of days ahead, just be sure to keep it refrigerated until ready to do the final proof and baking 🙂 Reply

      • veronica volovik
        December 30, 2016

        They turned out amazing! Definitely going to use this recipe again! By far, my favorite one. Thank you(: Reply

        • Natasha's Kitchen
          December 30, 2016

          Glad to hear that Veronica! 🙂 Reply

  • Taylor
    December 27, 2016

    Could I make these on a Friday afternoon and not bake until Sunday morning or is that too much time? They look SO good!!! Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Taylor, I think that would work fine 🙂 Reply

  • Kelly
    December 25, 2016

    Excellent Recipe! I used another frosting recipe because I wanted to add maple flavoring, but SOOO good! Will be making again! Thanks Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Kelly, thank you for the wonderful review and you are very welcome 😬. Reply

  • SLVenn
    December 25, 2016

    Just made had these for Christmas breakfast. I’m a cinnamon roll newbie. These were easy and turned out awesome. I will never make another cinnamon roll recipe. We are in love! I only had instant yeast, so I just skipped the step where you let the yeast sit in warm milk for several minutes. They turned out perfect. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      I am so happy you love the recipe! I hope you have a wonderful and very merry Christmas! Reply

  • Mawada
    December 16, 2016

    Thanks you for sharing i try it and it is absoluately delecious Reply

    • Natasha's Kitchen
      December 16, 2016

      I am so glad you enjoyed them! Reply

  • fatmah
    December 15, 2016

    Do I have to wait overnight for the rolls?
    Or can I bake them after a few hours? Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Yes, absolutely! Instead of refrigerating the rolls, let them rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy. Reply

      • fatmah
        December 15, 2016

        I actually went ahead and baked them according to your directions.. (proofed in oven too) and wooooow amazing!!!! Soft yummyyy dough.. my kids loved them and said they were the best they have had! Thank u!!!! Reply

        • Natasha's Kitchen
          December 16, 2016

          You are so welcome! I am so glad to hear that! Reply

      • fatmah
        December 16, 2016

        I went ahead and baked them in the evening after following your directions, (proofing in the oven). Yummy!!!! My kids loved them, best they have had!
        Thank you!!! Reply

        • Natasha's Kitchen
          December 16, 2016

          Your so welcome! Reply

  • Svetlana
    November 1, 2016

    Hi Natasha! Can I use instant yeast instead of active? Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Hi Svetlana, I haven’t tried to substitute it that way but if you use instant yeast, typically you don’t have to do the initial 7 minute proofing step at the start of the recipe, just add the first bit of flour and let it proof. Again I haven’t tested it but I think it could work fine. Reply

  • Joice
    October 24, 2016

    Amazing Reply

  • Angie
    October 15, 2016

    Hi Natasha! Do you think this cream cheese frosting would work for the pull-apart pumpkin bread? Or would it be too thick..? I haven’t tried it yet, but I was just curious if it would work! 🙂 Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      I think that frosting would work on anything! 🙂 Yes, I think it would be very tasty 🙂 Reply

  • October 12, 2016

    Question Natasha. I’m going to definitely try these and might even try apple butter sauce on one half, but my question is about storing them. How do they keep and do they freeze? I’m assuming that you’d keep them without the icing and just add it to them when you serve? Just wondering because I sell my goods to coffee shops and that’s always a question I get. Thanks 😀 Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      Hi Judy, I haven’t tried freezing them so I’m not sure if that works well. I assume it does but they would need reheating in the oven to get them crispy again. I keep them at room temperature for a day and they are usually gone by then but I think they would be ok at room temp for a couple of days. You would want to refrigerate if leaving them out much longer than that. I drizzle with glaze just as soon as they are cooled to room temperature. The glaze holds up really well at room temperature. If you’re freezing the pastry, definitely don’t add the glaze until ready to serve again. Reply

      • October 13, 2016

        Thanks so much 🙂 With my customers, they typically refrigerate everything for the evening, put it out during the day. In most cases it’s usually gone within a couple of days, so I don’t think freezing would be necessary. That was really helpful, thanks again 🙂 Reply

  • Kitti
    October 10, 2016

    I made these yesterday/today for my dad’s birthday. He loves cinnamon rolls… but somehow hates cinnamon. Not sure how he manages that. Lol. These rolls (2 batches) were EXTREMELY labor intensive without the use of a stand mixer. If I were to make these again, I would double the amount of buttery/cinnamony/sugary goodness for the filling as well as double the frosting. I would also roll the dough out into a much deeper triangle than the 10″x17″ one suggested to make for more spiraled rolls. Maybe a 17×17 square would work better. Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      Hi Kitti, most yeast doughs or any dough that requires kneading is WAY WAY easier in a stand mixer. I love yeast doughs so I find my mixer incredibly useful and time saving. Reply

      • Kitti
        October 10, 2016

        Oh yes, high time I invest in one! And by triangle… I def meant rectangle. Lol. Reply

  • Nancy
    October 5, 2016

    Hi Natasha,
    I did this recipe in the bread maker and it turned out great also, but the only thing was that I followed the print out version and in the ingredients list it doesn’t say to add salt to the dough. 😕 So the dough turned out tasteless and not as sweet. Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      Oh sorry about that! I see I have it in the instructions at the top and bottom but not in the list of ingredients. I totally missed that! Thanks for letting me know. Fixed! Reply

  • Nina
    September 26, 2016

    Natasha! Thank you very much for this recipe ! It is absolutely delicious!!! My family loved it 🙂 Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      I am so happy to hear that! Thank you for the amazing review! 🙂 Reply

  • Tanya C
    September 24, 2016

    Made these and they were LOVED by all. I only had a quarter of a Tbsp of cinnamon, so I added 1/4 tsp of nutmeg to the sugar mixture as well. I also cut the rolls into 20 pieces and they fit in an 11×17 pan perfectly! Definitely a keeper!! Thank you!! Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      I’m so happy you LOVED them!! Thank you for sharing that with us 🙂 Reply

    • Tanya C
      September 24, 2016

      Pan was actually 14×11* Reply

  • Annie Campbell
    September 23, 2016

    I love cinnamon rolls! So I am definitely going to make these. Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      I hope you LOVE these as much as we do! 🙂 Reply

  • Ilona
    September 21, 2016

    Hi Natasha!!!! I am so happy you posted that recipe!!! love cinnamon rolls!!! have only one question: what about not waiting overnight? will it work the same way, or its kinda secret of perfect rolls?))) Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      Ilona, you can let them rise and bake right away. Leaving them overnight is just an option if you want to have them fresh for breakfast. Reply

  • Olga
    September 20, 2016

    Natasha, you are one evil woman. I want to ditch my diet now. ☺ Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Oh no! What have I done!?😏 Reply

  • September 20, 2016

    Oh this looks so good, Natasha! Love cinnamon rolls and yours just looks so perfect! This is great for breakfast or even snacks! I am also planning on making apple cinnamon rolls. 😉 Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Apple cinnamon rolls sound nice! I’ve tried that once and maybe my apples weren’t diced finely enough but it didn’t work well for me. Can you share any tips for how you do it? Do you use applesauce or chopped apple? Reply

      • September 27, 2016

        Hello Natasha! I was thinking of using apple butter since I just made some a few days ago…hopefully it’ll work and I’ll let you know how it goes and if it turned out well lol! Reply

        • Natasha
          natashaskitchen
          September 27, 2016

          I would be so curious to know how that works out! Thanks Sheila! 🙂 Reply

  • Svetta
    September 19, 2016

    I love this recipe. Soooo good! It’s a winner in my family. Thank you! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      I’m so happy to hear that! 🙂 Thank you 🙂 Reply

  • September 19, 2016

    Mmmmm wow omg yummmm sooooo cool that I can make it overnight this recipe screams my dad he loves cinnamon buns thanx tons for posting hun gotta try Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      That’s wonderful! I hope you both love the recipe! 🙂 Reply

      • September 21, 2016

        Awwww thanx Natasha dear am looking forward to making this sometime tho gotta make ur peach cake before peach season is over for good lmao love ur dessert recipes lots Reply

  • Solveig
    September 19, 2016

    I noticed you use white sugar for the filling. I have always used brown sugar, just wondering if there would be a difference in flavour? Love the overnight option, perfect for those early morning coffees! Another keeper recipe. Thanks as always for sharing. Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Hi! 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! 🙂 Reply

  • Cindy
    September 19, 2016

    To me autumn means it’s time for acorn squash or which ever one is your favorite. We love it with butter and brown sugar and sometimes a sprinkle of nutmeg. Now that says autumn! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      I’m really excited to make acorn squash as well! Thank you for sharing that with us 😋. I will have to try your version. Reply

  • Greg
    September 19, 2016

    These look great Natasha and I agree that fall is time to start using the oven again. Nothing like the smell of cinnamon rolls baking will get the teenagers out of their beds (well, bacon works too). My daughter loves pumpkin so she schmears hers with pumpkin cream cheese. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Ha ha! Yes, bacon definitely works too! Now I’m thinking about both bacon and cinnamon rolls. I better go have breakfast! 🙂 The pumpkin cream cheese sounds delicious! Reply

  • Faye
    September 18, 2016

    I think apple pie is the heart of autumn for me! These look great, the only downside for me is that I don’t have a stand mixer, is it possible for me to mix the initial ingredients with a whisk then a wooden spoon and continue the next steps by hand kneading?
    Thanks Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      Hi Faye, absolutely! The mixer just makes the kneading easier but it can definitely be done with a regular whisk until it’s too thick to whisk and then switch to a wooden spoon or kneading by hand but keep in mind the mixture will feel slightly sticky when kneading by hand. When you’re done kneading, it should be the same way that it doesn’t stick to clean dry fingertips 🙂 Reply

  • Dasha
    September 17, 2016

    I love making cinnamon rolls and use pretty much the same recipe. Turns our great every time! We almost never make the glaze, they are great without it too. What a a great idea to make ahead and bake the next day! I also like the way you use softened butter, Natasha. I always melted it, but it’s soggier and messier to work with that way. On the menu for next week! Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Thank you Dasha! Yes, I agree, the butter stays put and I think the best part is that none of it get’s wasted dripping out the side 🙂 Reply

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