Overnight Cinnamon Rolls Recipe
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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.
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.
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’ve made these cinnamon rolls twice in the last couple weeks and they’re so easy and taste amazing! I didn’t care for the cream cheese frosting the first time (personal choice) so I made a regular powdered sugar frosting the second time and wasn’t disappointed! Both times, I baked them without letting them chill in the fridge.
Hi Brenda! Thank you for sharing your experience with the recipe. I’m glad you loved them!
A great recipe, very light. I added a pecan, butter, brown sugar mixture to the bottom of the pan and then inverted the pan on the serving board once cooked. Delicious.
The bonus is that I froze the buns in the baking pan after the first rise. The night before serving I pulled them from the freezer and put them in the fridge. An hour or so at room temperature the next morning, then baked in the oven and they were fantastic. A stress free way to have fresh baked cinnamon rolls in the morning.
Hi Karen! Thank you for sharing! Glad you loved the recipe.
These are the PERFECT cinnamon rolls. Very soft and a little chewy but not dry at all. My family gobbled them up this Christmas morning. 10/10 would make again.
(Pro Tip: add 1tbsp of cocoa powder to the filling. It makes the cinnamon flavor more intense)
Hi Hannah! Thank you for the wonderful feedback and tip. So glad you loved the recipe. Merry Christmas!
I am making this for Christmas breakfast for my parents and are wondering if I can use 2% milk and also only use the oven for rising once?
Hi Annika, we usually use whole milk because it is what we buy for the kids, but 2% will work just as well 🙂
I am going to make this recipe for my parents on Christmas eve and then bake them in the morning. Can the milk be 2%? Also is it ok to let it rise regularly for every time but in the morning?
Hi Annika, we usually use whole milk because it is what we buy for the kids, but 2% will work just as well 🙂
Hi Natasha,
I’m going to make these Xmas Eve for Xmas morning. Wondering what room temp is for proofing the dough? I’m not sure if because it is winter and colder in our home if it will be sufficient, or if I should go ahead and just do the 100 degree oven method?
Thank you!
Hi Gina! Room temperature can differ generally, it is around 68-72℉ but yes, you can do the rise in a 100˚ oven for 25 min.
Hi Natasha! I want to try this recipe for Christmas this year. I live at 6600 feet – do I need to adjust for altitude and if so, what would you recommend? thank you.
Hi Valerie, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Hello!
When it says “rise in a 100 degree oven,” do we turn the oven off once we reach 100 degrees or keep it on for the entire time? I’m making these tomorrow and wouldn’t want to mess anything up!
Thank you!
Hi Angel! Preheat the oven to 100˚ and then let it rise in there for 25mins with the oven on. I hope you love this recipe!
Hi Natasha, Can I just use my proofing setting on my oven? Thank you.
Hi Valerie, yes, Preheat the oven to 100˚ and then let it rise in there for 25mins with the oven on. I hope you love this recipe!
Would it be okay to make these two days in advance (make Friday and bake Sunday) and store in the fridge before baking? Or could they be frozen before baking?
Hi Andrea! I haven’t tried freezing these, but I think it could work to freeze them fully assembled, then thaw and bake them. 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.” I hope that helps
Hi Natasha, I was wondering in the instructions where it states sprinkle yeast and let sit for 7 minutes. Does it need to be stirred before it sits for 7 minutes. Thanks.
Hi Joyce, you don’t need to stir it, but if you notice its not all touching water or dissolving, you can give it an initial soft stir.
I made your cinnamon buns last night and they were so good. I will continue with this recipe. There are a lot of your recipes I make.
I’m so happy you enjoyed that. Thank you for sharing that with us, Doreen!
How would these work with disposable tins? Going to prepare these at a family member’s house over Christmas.
Hi Julia, I haven’t tested it with disposable foil to advice, but it may work. If you experiment, let me know how you liked the recipe.
Is there a way to freeze the rolls in the pan to bake later?
Hi Sharon! I haven’t tried freezing these, but I think it could work to freeze them fully assembled, then thaw and bake them. 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.” I hope that helps
Hi Natasha – I made these yesterday to plan for Christmas and they did not rise. The yeast I used was a brand new package and I followed the directions. Any suggestions??? What is the “temp” for “warm ” milk. Google said 139-149 degrees. Was that too hot and is that why my rolls were a failure. Thanks for your reply.
HI Carol, That is a bummer and that is too hot for yeast – I’m sorry you had that experience, but I hope you give it another try. You should not use something hotter than about 115˚F for warm liquids when mixing with yeast, otherwise it can deactivate your yeast. That same goes for the proofing temperature – make sure it’s not above 110 (I like to keep it around 100˚F if possible). Lastly, make sure your room is also not too cold which will hinder and slow down the rising. I hope that helps.
I will absolutely try it again – thanks so much. I want to try it before we head to VA for Christmas and will make them for our family Christmas morning breakfast. I tried to set my oven at 100 degrees and it defaults to 170 so too hot for the proofing part.
How about you warm your oven then let the temp lower and check it to make sure it’s not over 100, then proof your buns once it’s lowered. Hope that helps, that’s what I do. An oven thermometer is awesome!
Hi Natasha! I’m making this recipe for the first time for Thanksgiving. We need to drive 2.5 hours to get to my aunts house who’s hosting. I was considering baking this when we get there and having it proof in the car so they are warm and fresh. But felt that might be too much proofing. Should i just bake before leaving the house? Will they stay as good? TY in advance!
Hi Kayleigh, I haven’t tried leaving it out for 2.5 hours to advise. I do worry about over-proofing. One of my readers mentioned she couldn’t get to hers for about 3 hours, and her recipe did not turn out. I wish I could be more helpful.
Can you make the icing ahead of time ? If so, where do you store it ?
Hi Lizbeth, I usually just make them overnight, just be sure to keep it refrigerated until ready to do the final proof and baking 🙂
Made these as I wanted an overnight version and turned out great. I used proportional amount of fresh yeast cake and rose nicely. I also added some leftover salted caramel sauce on top of the buttered dough before sprinkling cinnamon sugar mix on and was just fine. Would definitely make again. Thank you.
You’re welcome, Lois. I’m glad to know that you liked the results!
Love your cinnamon rolls… Do you have a pumpkin cinnamon roll recipe?
Hi Kris! Glad to hear that. I do not but you may enjoy this pull-apart pumpkin bread recipe.
Hi Natasha,
I want to try this recipe.
But i don’t have a mixer, can i make the dough by hands ?
The cinnamon rolls can be made by hand – it is just a little more labor-intensive and messy but absolutely can be done without a mixer. Make sure you check out our “Easy Cinnamon Rolls” Where I knead the dough by hand.
Perfect ! Thanks Natasha, and will definitely check out ‘Easy Cinnamon Rolls’
You’re welcome!
Hi Natasha I love your baking tequine. The Banna Bread, Carrot Cake Cupcakes, and your overnight cinnamon rolls are my favorites. I love you so much!
I can feel the love! Thank you for your support and I hope you’ll love all the recipes that you will try.
It’s really a question. Can I make the dough and freeze them before baking? If yes, can you give instructions.
Hi Liz, I haven’t tried freezing these, but I think it could work to freeze them fully assembled, 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.” I hope that helps.
I made this exactly as written with NO changes. I questioned the method but with so many great reviews I followed it. Yeast was new and good which showed in the 1st proof. I’m not new to making cinnamon rolls but this recipe was not what i was looking for. Rolls are small even though I got exactly 12. The amount of work with 2 separate mixing is my largest complaint plus adding in flour 1 T at a time – the amount of flour was inadequate. In my opinion this was unnecessarily labor intensive. With so many easier roll recipes I won’t be using this one (will return to my old faithful) Sorry to give this a negative review but good that others liked it. Lot of work to end up disappointed.
Hi Lou, I’m sorry ot hear that they didn’t work as you expected. If the cinnamon rolls did not look the same for you as in the photos, I would highly recommend watching our video on making cinnamon rolls to see where things may have gone wrong. Also, check out our article on how to measure ingredients for baking. We keep to the standard measuring techniques for our recipes to ensure consistent results. I hope that helps!
Hi Natasha, I love all your recipes and REALLY appreciate the videos.
Just 2 questions:
1. can I use bread dough?
2. Instead of dividing into 12 buns could I divide the recipe into smaller (mini buns – like maybe 18) and if so would the bake time remain the same?
Hi Clori, I haven’t tried this with bread dough to advise on the outcome. If dividing into 18, you will likely require less bake time since the rolls will be smaller. I would lessen the time but watch it closer to the end to ensure it’s not over or underbaked.
So when you have the dough to rise at 100 degree in the oven and immediately put a butter mixture on it the butter will melt.
Didn’t even consider it because I was following the recipe so thoroughly. Do add a note about that as I just washed my entire afternoon ruining perfectly good ingredients with not great instructions.
Hi Philip, are you referring to spreading on the softened butter? The butter should not melt at that point and I haven’t had that happen only because by the time you roll out the dough with a rolling pin over a room temperature work surface, the dough will cool sufficiently. Also, it’s perfectly ok if the butter does melt a little bit. Some people even put melted butter over the top but I like softened because it’s easier to work with. If the butter does melt, it doesn’t not mean that the cinnamon rolls are ruined. I hope you kept going with the recipe.
How will the dough rise if the plastic wrap is tightly covering the dough?
Hi Sandra, you’ll notice in the photos of step 3 that there is still room for the dough to rise in the bowl.
I’ve made cinnamon rolls using several recipes and this one was by far the clearest and reliable. I made them and stuck them in the fridge overnight, and the next morning followed the directions to let them rise to room temp, then bake. Turned out great. The dough was perfect texture for rolling and turned out nice and fluffy cinnamon rolls in the end.
Thank you for an excellent review, Jonathan. So glad you enjoyed this recipe.
Quick question:
Do I leave the Saran Wrap on the pan if I’m going to heat the refrigerated rolls at 100
degrees for 35 mins?
Baking in the morning! Thanks!
Hi Lisa, yes, see recipe notes in step #6.
Hi, these look great! I dont have a kitchen aid mixer, only a hand mixer. Am I able to do this without the stand mixer and the dough attachment?
Hi Ann, yes you can mix and knead by hand. A stand mixer is a time saving tool and just makes the process easier.
These came out great. A few questions for next time. I made a double batch overnight. Is it possible to over proof? Mine tasted a bit “fermenty” if that’s possible. Also they were a little dense. I was thinking of laminating the dough rather than just rolling it out. That way the dough should be more flaky. Anyone ever tried this?
Hi Julio, it is definitely possible to overproof. Overproofing exhausts your yeast and makes the cinnamon rolls end up dry.
These were perfect! We used cashew milk and did a simple powdered sugar glaze and they were still decadently gooey and sweet. Definitely time consuming which is why we make scratch rolls 1x a year and these were a perfect choice!
I’m so glad you enjoyed them AS! They’re definitely a treat!
As a German, it is always a pain to convert all of these measurement units. But this looks like it will be well worth it, can’t wait to try the recipe.
I hope you love this recipe! Also, if you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Oh, I did not see that! Thanks for making me aware and SO much thanks for putting in the effort. Makes this really easy for me. I will let you know how it turned out, once I tried the recipe.
You’re welcome!
I finally baked them a few weeks ago and they were unbelievable delicious. I was not aware, that yeast dough can be THIS! Thanks a lot for the recipe.
You’re welcome, I’m glad you enjoyed the cinnamon rolls!
If possible, get a set of “American” measuring spoons and cups then you won’t have to do the metric conversions. I finally got a metric scale so I would not have to do conversions from “American” to metric.
These are so delicious! Just made them for the first time.
Very easy recipe to follow and love the pictures to help guide. Awesome that we can prep night before and bake next morning. Dough prep was spot on and so easy. Roll have a perfect balance of cinnamon and sugar filling.
Hi Doug, thanks for the fantastic feedback! I”m so happy to hear that you loved this recipe.
Getting ready to make these but was wondering if you could add pecans and raisins? if so does any ingredient amounts need to be changed?
Hi Sue, One of my readers mentioned she does this: “I do add chopped pecans on top of the sugar cinnamon mixture”. I haven’t tested that with raisins or pecans to advise on any changes, however. If you experiment, let me know how you liked the recipe.
Getting ready to make these but was wondering if you could add pecans and raisins? if so does any ingredient amounts need to be changed?
Hello Susan, one of my readers mentioned she does this: “I do add chopped pecans on top of the sugar-cinnamon mixture”. I haven’t tested that with raisins or pecans to advise on any changes, however. If you experiment, let me know how you liked the recipe.
I made these last week for the first time and they were amazing. I followed the recipe exactly and they turned out great. Question – can you leave the second proof longer than 2 hours? Thanks!
Hi Lindsay, that should be fine, but I would keep it at room temperature for the first proof rather than putting it into a warm oven. It will slow down the process to ensure you don’t overproof and exhaust your yeast.
Hi Natasha,
I made these for my husband & his large family & they were gone by the end of the day, so they wanted me to make another batch. These are the best cinnamon rolls I have ever had. & everyone else said the same thing. I do have a quick question. Do you have to leave them in the fridge overnight? Or once they are rolled out can I just leave them out for the hour & then bake them? Currently have the dough rising for the two hours.
Hi Katie, the overnight instructions are optional, You can bake after letting them puff up at room temperature.
These were delicious! I made a few edits, like shaping them into heart shapes (for Valentines Day), using a different icing recipe (I didn’t have cream cheese) and adding a bit of brown sugar into the filling so it got nice and caramelized. Thanks for such a delicious recipe!
That’s a great idea! Thank you for sharing. I am happy you enjoyed this recipe. They sound lovely.
Why do the overnight cinnamon rolls require less active yeast than your other cinnamon roll recipe you cook the same day?
Hi, They are 2 different types of yeast.
Made these this morning. Turned out well. Needed about 3 times the amount of filling.
I’m so glad you enjoyed it!
Hi and thanks for the recipe. When leaving the unbaked cinnamon rolls in the fridge overnight the sugar melts and becomes syrupy. The sugar syrup forms a layer in the bottom of the dish. Is this normal or should I do something differntly.
Hi Natasha, it should not melt unless you put it into too warm of an oven afterward to proof – then it tends to melt with the butter. It’s safer to let it proof at room temperature.
This recipe is delicious! I followed it exactly and my cinnamon rolls were perfect. I have been on the hunt for a recipe I can make in advance. Thanks for sharing.
BTW I used the Rapid Rise Yeast, kinda accidentally & it worked just fine.
You’re welcome! Oh that nice to know, I’m glad that worked well too.
I love to cook, but don’t consider myself a “baker.” I don’t have a lot of confidence in that department and have had my share of duds. However, I followed your recipe exactly and these were the best cinnamon rolls I have ever had! I recently discovered your site and everything I’ve made has been outstanding. Thank you, Natasha!
That’s so great! It sounds like you have a new favorite, Lynette!
Great recipe aside from the vanilla. 1/2 tbsp is too much and you get the alcohol flavour and it curdles the cream cheese.
I usually have a go-to icing but figured I’d do the whole recipe start to finish.
Hi Kay, I’ve never had this frosting curdle from vanilla and I use homemade vanilla extract. Did you possibly uses cream cheese that wasn’t softened properly or did you use a different product to substitute?
What’s the longest time for the first proof? If I have to go do something… Is longer than two hours ok?
Hi Steph, that should be fine, but I would keep it at room temperature for the first proof rather than putting it into a warm oven. It will slow down the process to ensure you don’t overproof and exhaust your yeast.
The BEST! I made the milk and yeast mixture ( I only had instant), mixed in the flour and sugar, let it rise, then put everything into my bread machine and let it do the work. I did have to add about 3 T flour, but they turned out wonderfully for Christmas breakfast. Thanks and hope you had a wonderful celebration.
Hello Darlene, great to hear that the recipe was a success! I’m also glad you loved it, thank you for sharing that with us.
Do I mix the yeast into the warm milk or just sprinkle and let it sit for 7 minutes?
Hi Jen, you can just sprinkle it on. It will disperse over the surface and that is sufficient.
I found your recipe a few years ago and love making them every Christmas. They come out perfect every time. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you use this recipe in a bread machine? Any modifications?
Hi Danielle, several of our readers have reported excellent results using a brad machine! I hope you love this recipe!
I have a kitchen tip. Use a heating pad covered with a towel and place your dough bucket or your tray (for second rise). It provides the gentlest of heat to encourage a quick even rise.
Thank you so much for sharing that with me.
I love this tip! My kitchen is chilly in the morning. Nobody uses the heating pad in my house, so it will have a new home nearer the kitchen. Thanks!
What do you do with the extra 1 tablespoon of melted butter when making the dough?
Hi Cathy, 1 Tbsp is for the for batter and 1 Tbsp to grease the pans.
Two questions:
(1) Just to be 100% certain, we are using LESS than 1 standard package of Active Dry Yeast? It calls for 1/2 Tbsp (1 1/2 tsp) – correct?
(2) I weigh my flour when baking, so the 3 cups “fluffed” is how many grams?
As always, love your recipes and am looking forward to baking these for Christmas morning!
Hi Linda, we used 1/2 Tbsp active dry yeast. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Thank you so much! I am sure adding metric measures is a task and every flour weighs differently. Thank you for your awesome recipes and excellent instructions. Happy Holidays to you and yours!
Thank you and I hope you have a great holiday season as well!
I’ve made these before and they were absolutely perfect. My question is, how far in advance can I make them if I keep them refrigerated? My husband and I are driving 8+ hours to his parents house on Christmas Eve. I was hoping to make them on the 23rd and then bake them Christmas morning. Would that work?
Hi Erin, 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 🙂
This is not easy. I promise I followed the recipe, and have adding flour and mixing for what feels like an eternity. I finally just quit and pray it works in two hours because I have to go to sleep at some point. I have a feeling it is just going to end up making a loud thud in my trash can and I will just buy some donuts.
Hi Cindy, Can you explain exactly what is going on with the dough and I will do my best to help troubleshoot.
I was wondering if I can use Red Star instant yeast Quick Rise instead of the active dry yeast?
Hi Jessica, I haven’t tried this particular recipe with instant yeast, but I think it would still work. You don’t have to wait for the initial proofing with liquid with instant yeast. If you test it with instant yeast, let me know how it goes!
Hi Natasha! I don’t have a stand mixer with a dough attachment. Will a hand mixer work for this?
Thanks for your help!
Hello Joy, yes that will work. I hope you’ll enjoy this recipe!
❤ Hi Natasha! This was my first time baking cinnamon rolls and they were very delicious. 😋 I loved the step-by-step instructions. My husband took some to work and they were a hit! Thank you so much for your sharing your love of baking. 🥰
I’m so glad to hear the steps were helpful! Thank you so much for sharing that with me, Myriah!
If your oven does not go down to 100F, turn on the oven light while making the dough (and if not refrigerating the rolls, leave it on until they are puffy and ready to bake). It will be surprisingly warm to proof your yeast dough.
Thank you so much for sharing that with me, Rheta!
These were great, except the 22-24 minute bake time turned out to be too long for mine :/ still tasted good, but drier than I like.
Hi Gabby, some ovens run hotter than others. You may need to reduce the bake time in yours.
Made them and family loved them. Can I freeze this dough?
Never mind, scrolled down and saw your reply to this same question, previously. 🤦♀️
Glad to hear that, Martha. 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.”
Hi Martha, I haven’t tried freezing it, but it should work to freeze rather than refrigerate then thaw in the fridge overnight and continue with the recipe as directed.
Wow I rarely find a recipe that is as perfectly descriptive and delicious as this! Best cinnamon rolls I have ever had in my life!
That’s awesome feedback, thanks a lot!
We buy cinnamon rolls from our local grocery store’s bakery section for our kids every week. Since the kids literally eat them every single week for years, I guess I should finally get brave and try to make them myself. My question is, how many days after they are baked will they be good for? Would they need to be eaten within just a day or two? I apologize if you’ve already addressed this somewhere and I missed it. (BTW, your pizza dough recipe is currently in our refrigerator and we’re fixing it for supper tonight. We can’t wait!) Thank you!
Hi Jodi! I’m so glad you’re giving these a try! Once they’re made, I would keep them refrigerated for a couple of days, and I haven’t tried keeping them for longer than that – they simply don’t last. I hope you all love these cinnamon rolls!
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!
I don’t know if I can wait they look so yummy. Can I make them same day do you have instructions for that? Thanks
Hi Tracy, yes, I have instructions in the print-friendly recipe on this post. You would basically not refrigerate but let the buns proof and then bake as directed. It’s super easy!
Best cinnamon roll recipe ever! Easy to make. Taste is just …mouth watering. So good. You can’t stop at one!😂. You need to make this recipe! You won’t regret it! I made the overnight recipe. Thank you for all your videos!
That is so nice of you to share. Nancy. Thank you for an awesome review!
Absolutely delicious! I made these or Christmas morning breakfast and for Christmas gifts. My all time favorite cinnamon roll recipe! I also made the rolls for Thanksgiving and Christmas Eve dinner. My go to recipe from now on. Delicious!
Awesome! I am so happy to know that you loved this recipe, thank you for your great review Pam!
This is the 3rd year of making the best cinnamon rolls we’ve ever had along with the fabulous frosting. I do add chopped pecans on top of the sugar cinnamon mixture. Easy! Delicious! A must have for all future Christmas mornings!
Hi Linda, I’m so happy to hear that! Thank you for sharing your great review
Hi Natasha
Love your recipes ! So detailed yet simple to follow. Silly question. When a recipe calls for a small bit of unsalted butter (eg: 1/4 tsp) can I use salted butter and skip adding the salt? Thanks
Hi Regis, when it is a small amount of salt, yes that would work to use salted butter. Depending on how much butter, you may still need to add some salt. You can usually find amounts of salt in a specific amount of butter with a google search.
I forgot to add the salt to my dough! It’s already kneaded and waiting for the 2 hour rise! Now what?!
Hi Danielle, it will still work out. I would add a pinch of salt to the frosting to balance the sweetness.
I wanted to make these on Christmas Morning. Any chance I can make them 2 days ahead?
Hi Jeannine, 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 🙂
I tried this recipe this afternoon. If you compare the amount of yeast listed in the list of ingredients as to what is called for in the preparation instructions you will see the discrepancy. The same with the flour: the list of ingredients calls for 6 cups of flour but the mixing instructions call for only 3 cups. What did I miss?
Hi Mona, I am seeing the same consistent 1/2 Tbsp yeast throughout the recipe in all 3 times yeast is mentioned. I read through and am also seeing 3 cups consistently of flour (we use 1/2 cup initially then add the rest of the flour and an extra 2 to 4 Tbsp of flour to get the right dough consistency). I’m not sure where you are reading 6 cups of flour. The only mention to the number 6 in this post is in 6 Tbsp of butter applied to the dough. I hope that clarifies things for you.
Hello!
I made these on Easter and brought them over to my in-laws. They were so good that they brought tears to my mother-in-law’s eyes because they brought back sweet childhood memories. So naturally, I’m making them for friends and family for Christmas. However, I won’t be able to deliver some of them for a few days and was hoping I could freeze them. Do you have an tips on this? At which point in the recipe should I stick them in the freezer? And how should I defrost them?
Thank you for this beautiful recipe!
Hi Liv, 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.”
Thank you!!
Can I make the frosting the night before too?
Hi Erin, this will work as a make-ahead cream cheese icing. Make it 1-2 days before, cover and refrigerate. Before using, let it come to room temperature and re-whip with an electric mixer (hand mixer or stand mixer) to make it lighter and spreadable.
I never can remember to keep unsalted butter around. Will it make a difference if you don’t use it?
Hi Julie, salted butter will work too. Just omit the salt from the recipe or reduce it.
Hi Natasha. These look ideal to give as gifts to our first responders. My challenge is getting the oven to 100 degrees when the lowest temp I have available is 170. Solution: I’m going to simmer a pot of water on the stove, put it on the bottom rack of the oven and then put the rolls inside. Will probably need new ‘simmered’ water every 30 minutes until the rolls look puffy and are ready to bake. Do you have any experience with this technique or have any better suggestions? The counter is not an option as the house is way too cold these days. Thanks!
Hi Karen, check out our favorite tip with the microwave that I shared for proofing our dinner rolls recipe.
Yes, you’re brilliant! Used the microwave method and the rolls came out puffy! Just finished frosting them and will be giving them away as Xmas gifts to First Responders. Now I have to make another batch (or two!) for my family. Thank you Natasha!
I’m so glad that worked out for you Karen!
How long do you leave them in the microwave proof version?
It would be the same as in the warm oven. It’s twice as fast as you would leave them on the counter at room temperature.
Thank you for the tips on how to measure the flower.and the cinnamon rolls delicious
You’re welcome! I hope that was helpful!
Hi Natasha! I don’t have a bread hook for the dough, can I kneed it by hand or use a mixer?
Hi Dominique yes you can knead by hand without a stand mixer. That will take a little more time but will work well.
Hi Dominique, The hook replaces and makes the kneading process less labor-intensive but hand kneading may work.
I made those yesterday and they are delicious! My husband was very impressed and thinks that it tasted better than shop bought ones. Thank you so much for this fantastic recipe. By the way I love all your recipes, they are simple to make and very tasty.
Hello Jenny, I’m happy to hear that you both loved this recipe. Thank you for leaving a great review and feedback, we appreciate it.
Natasha,
When I was in school(a long time ago) we were taught to use nylon thread to cut through soft pastries and to divide a cooked cake in half to make a layer cake.
Thank you so much for sharing that with me! I’ll have to give that a try!
When a recipe says to use unsalted butter and then there is an ingredient that says to add salt–why not just use salted butter?
Hi Maggie, salted butter can affect baking recipes in different ways, but also because I can control the amount of salt in a recipe.
Tastes of Lizy pls this is where i got the idea from. hope you try it too!
and pls will it rise even more if I leave it for more than 2 hours?
I have found that if I leave them too rise too long, they tend to get dry when baked.
hi Natasha! pls can you leave out the egg and replace it with more milk? and have you thought of pouring milk over the cinnamon rolls right before they go into the oven? it makes it even gooer and softer
I love that idea! How much do you add and what kind of milk? I’ve also heard of people pouring over heavy cream!
What about converting the dry ingredients to grams for more accurate measurements? I get different results when i weigh flour for my buttermilk pancakes.
Hi, you can now click in the recipe card on the word “metric” and see the metric measurements. I hope you love the overnight cinnamon rolls!
I love watching your videos and have even started trying to make some of them. Your detailed tips and descriptions make it pretty foolproof. However I cannot find the word metric as described above. I am in England so have to convert to european measurements.
Thanks for your good comments and feedback, Thea. If you’re at the recipe, you can click Jump to recipe. When you’re at the recipe card you’ll see Metric just click on it to convert the ingredients.
Can I use instant yeast? If so do I need to change the amount I use?
Hi Yousra, for overnight cinnamon rolls, I prefer active dry yeast, but it will still work with instant yeast. Check out our “Easy Cinnamon Rolls” for dough instructions using instant yeast.
hi Natasha
what’s the difference between this your overnight cinnamon rolls recipe and your easy cinnamon rolls recipe? and which is better?
Hi Stella, the main difference is in the type of yeast used. My personal favorite is the overnight one – giving it more time to rise and proof will get you the best texture. You don’t have to refrigerate them overnight and you can bake them right away like we did with our maple glazed cinnamon rolls.
Natasha,
Exited to taste these rolls however, I have a question for you next time I make these. When kneading with the dough hook, the dough bunched up on the dough hook and clung on for dear life. Is this normal?
Love all your recipes.
Natasha’s Kitchen is always one of the first places I go to search for recipes.
Hi Eric, it sounds like maybe there was too much flour added? The dough should be soft and pliable. Check out our post on how we measure ingredients which may help.
Hey Natasha! Does this recipe work if I bake it right away after the last rise and not leave it overnight? And another thing, do you think mascarpone cheese would work?
Hi Tony, I haven’t tried making a topping with mascarpone. You might search that out online for ideas. Also, yes you can bake without refrigerating. That is how we made our Maple Cinnamon Rolls.
Hello! I love this recipe and I made mini cinnamon rolls. I just finished the dough and want to cook them tomorrow morning. Since it’s a yeast dough, can I still cover the rolls in aluminum foil and store it overnight? Wouldn’t it kill the yeast? I’m just curious because I worked really hard on the dough and wouldn’t want to mess it up
Hi Emmily, I’m so glad you found and enjoy this recipe! We love these first thing Sunday morning since it’s so easy with the overnight option. Since this is an overnight recipe that will work. Just be sure to keep it refrigerated until ready to do the final proof and baking.
Instead of cream cheese frosting do you have a receipe for a vanilla glaze thank you
Hi Catherine, I do have a great maple glaze recipe here.
Hi Can I leave this out to rest after the egg and the rest of the flour is added over night? 8 hours?
Hi Nancy, I haven’t tested it that way. I think it could work but you would have to bring the mixture back to room temperature before proceeding.
Hi Natasha,
Is there a way you could add metric measures to the ingredient lists?
Converting is not always easy.
Thanks for your suggestion, most of our new recipes already have metric measures just click on jump to recipe and metric and it will be converted. This website can also help.
Can raisins be added? If so, how much?? I’m a raisin gal!
Hi Tess, I haven’t tested that with raisins to advise. If you experiment, let me know how you liked the recipe.
I made this Saturday night for Sunday morning. My husband ate four!! Four!! My son woke up early this morning to get two before his dad could finish it off. My family thanks you for this recipe. They are in heaven. Every single recipe of yours has come out amazing. Every single one!! Thank you so much!!! My family knows now, when I cook something new, “oh that came from Natasha’s kitchen right?” Yup!!
Wow, that is a great compliment, your comments just made me so happy! Thank you for sharing that with us, I am so glad that you tried this recipe!
Perfect!!
Love it, thank you!
Is it possible to transport the prepared cinnamon roll dough? I would like to take it to a Mother’s Day brunch and bake it so the cinnamon rolls are nice and warm.
Hi Philip, it would depend on how long you are traveling. If you could time it to travel while doing that last rise after refrigerating, that would be perfect.
Incredible! My whole family loves them! One question….could we double this recipe and make it all in 1 batch? Thank you 🙂
Hi Jennifer, it should work fine to double the recipe but you might need a larger bowl to give it ample space to rise
I made these and I was so pleasantly surprised how easy they were to make. My oven doesn’t go as low as 100f so I turn my dryer on for ten mins then put the cinnamon rolls in there with the door slightly ajar for proving. Worked really well A+ and hi from NZ
Nice to know that Jess, thanks for sharing that with us and for giving this recipe wonderful feedback!
You can leave the oven light on.My oven will warm up to 85F.
Hi Natasha I love your recipes I belong to a food blog on FB is it okay if I post your recipes on this page when I make them.
Hi Shirley, you are welcome to post your photos and link back to my site that would be awesome! You could also post one of my photos to share if the link to the recipe is in the description of the post (and not just in the comments). Thank you for asking!
Several months ago, I learned I have celiac disease, gluten allergy. I use Bob’s Red Mill gluten free flour which is made from brown and white rice flours, potato starch, sorghum and tapioca flours. Do you have any idea how my new flour will respond in your bread recipes?
Hi Joan, unfortunately, I haven’t tested that flour with my recipes so I can’t say for sure. For this recipe specifically, none of my readers have reported using gluten free flour.
A kitchen novice here. What is a “dough hook” and how do I substitute for it?
Hi Candy, A dough hook is a mixer attachment, typically shaped like a helix (corkscrew shape) or hook. I recommend a Google search so you can see what it looks like. A hand mixer has a similar but more spiral-like appearance. The hook replaces and makes the kneading process less labor-intensive.
you know how you taste and then kinda swoon?…I just did that when I tasted the Overnight Cinnamon Rolls. (I also did it when I made the Cheesy Chicken Fritters.) Thanks
It just happens on its own when its that good! I’m so glad you enjoyed this recipe, Darlene! Thank you for that awesome review!
I made these cinnamon rolls last night/finished this morning. They were absolutely amazing. I wouldn’t change a thing about the recipe. Thanks so much!
I love it! Thanks for your great review and I hope you enjoy every recipe that you try!
Hi Natasha!
I carefully follow every step except that I accidentally cut the dough roll into 16 equal pieces (well was distracted while listening to news). My question is, how long do you think should I bake it? Thanks so much! Reply
Hi Mona, it shouldn’t be much different I would watch it closely for the last few minutes.
Hi Natasha!
Thank you so much for this amazing and easy recipe! I made these on Wednesday and I just made them again to enjoy tomorrow morning while we attend “online church”. Something yummy to look forward to as we continue on here in California. Also, I made the dough in my bread machine I’ve had since college and it turned out perfectly. My boys said they’re better than the ones at the mall.
Hi Jennie, I’m so glad you found and enjoy this recipe! We love these first thing Sunday morning since it’s so easy with the overnight option.
I got a perfect rolls! Thank you for recipe! But I used a knife instead of floss for cut peaces. A floss don’t worked for me. And I used just 2 Tbsp of sugar for cream cheese icing. Спасибо Вам за отличный и понятный рецепт!
You’re welcome! I’m so happy you enjoyed it, Anastasia!
Made these today and added maple to the cream cheese icing. It was delicious. Thank you!!
Yum, that sounds so delicious. Thanks for the great review!
Hi,
I just made these today and it was delicious thank you! I added maple to the cream cheese frosting and it was so good!
So great to hear that you loved this recipe. Thank you so much for sharing your good feedback!
I am making rolls for an event. Can these cinnamon rolls be made 2 weeks ahead then frozen unbaked, and baked day of event??
Hi Nancy, I haven’t tried but I don’t think there would be any issues with freezing the finished rolls.
I started these yesterday and baked them this morning. First off, they are yummy, no doubt! They turned out beautifully light and fluffy. Delicate, almost. I did sub packed light brown sugar for part of the filling, but otherwise followed the recipe to a T.
I’m giving it only 4 stars because it’s not what I expected in a cinnamon roll. It’s nice that it has less sugar all around, but you really don’t get that nice ooey gooey center that is typical with a cinnamon roll. I was expecting a bit more richness and decadence and was a tad disappointed. They would make a nice addition to a brunch buffet though since they aren’t as heavy as a traditional roll!
If I make these again in the future, I’d definitely add more sugar (at least twice as much) to the filling and keep the frosting the same to balance it out 🙂
Hi Natasha!
Wondering if I can half this recipe as I don’t need so many? Would I also half the yeast?
Thanks!
Hi Daniela, you would half the entire recipe proportionally.
would you mind including the metric measurements? Thank you!
Hi Luiza, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
These replaced my old cinnamon roll recipe. They are perfect. I make the dough in my bread machine.
I’m so glad you found our recipe, Holly! Thank you for that great review.
Is 1/2 Tbsp a packet?
Hi Lisa, a packet has 2 1/4 teaspoons so it would be a different measurement. I hope that helps.
Hi Natasha!
I am going to make these for Christmas morning breakfast! Wondering if I can make the frosting the day before too or should it be made the day of?
Thank you!!
Hi Michelle, this will work as a make-ahead cream cheese icing. Make it 1-2 days before, cover and refrigerate. Before using, let it come to room temperature and re-whip with an electric mixer (hand mixer or stand mixer) to make it lighter and spreadable.
I bought instant yeast instead of the active dry yeast. Is it possible to use in this recipe? If so, can you provide instructions?
Hi Brenda, for overnight cinnamon rolls, I prefer active dry yeast, but it will still work with instant yeast. Check out our “Easy Cinnamon Rolls” for dough instructions using instant yeast.
Can you make these into minis? If so how do you make them smaller and does it change the baking temp and time?
Hi Venus, I bet you could! I haven’t tested that to advise on a bake time but I bet it could work! If you experiment please let me know how you like that recipe.
Hi Natasha!
Love that your recipe can be ahead! Can I knead these by hand? I do not have an attachment on my stand mixer to knead. 🙁
I appreciate your time! Merry Christmas
Hi Kristin, yes the cinnamon rolls can be made by hand – it is just a little more labor-intensive and messy but absolutely can be done without a mixer. Make sure you check out our “Easy Cinnamon Rolls” Where I knead the dough by hand.
Hi Natasha,
I’m looking forward to making these lovely cinnamon rolls the reviews look great. My only question is does it matter what kind of milk I use. I normally have non fat or almond milk around the house and recently found out it doesn’t work when making waffles from scratch. Will it affect this recipe?
Hi Tamarya, I haven’t tested that but here is what one of our readers wrote ” Made these tonight. Only change is I used almond milk instead of regular because that’s the only thing I had on hand they turned out great! Super easy and soft and flavorful.” I hope that helps.
Those are soooooo good!! Licking fingers good lol made them already like 3 times and every time they turn out delicious!!! Thank you for your recipes and hard work!!!
You’re welcome, Kristina! I’m glad you liked that!
Hi Natasha,
I wanted to ask if this recipe is different than the other cinnamon bun recipe on your site. Also why one is mixed by mixer other by hand? Both look amazing and I will be baking some tomorrow. Thank you for your time!
Hi Marina, there is a slight difference in the method since this one uses active dry yeast while the new EASY Cinnamon rolls use instant yeast and are significantly faster to make. They taste equally good. These overnight cinnamon rolls are great when you want to enjoy freshly made cinnamon rolls in the morning for a holiday or special occasion and don’t want to get up in the middle of the night to start them.
Hi! I wanted to make these all in one day and skip the overnight refrigerator time. Is this possible?
Hi Hannah, you can definitely do that! Here is what one of our readers wrote “Delicious cinnamon rolls. Prepared and baked in the same day. Turned out beautifully. Added mini chocolate chips! Yummy!!!” I hope that helps.
5 stars, Natasha! Another excellent recipe. Thank you!
You’re welcome! I’m so happy you enjoyed it
Dear Natasha,
i would love to make this cinnamon rolls, really love this kind of swedish treats…unfortunately, I’m on a trouble with yeast dough – it does not really work, every time.
What are you doing differently, so that the volume doubles?
My grandma always tells me to use freash yeast (not the dry one).
Is there a 100% sure way to get the dough to double up ?
I hope you can help me out here please ? 🙂
Lovely greetings from Poland right now.
Sandra
Hi Sandra, this article on working with yeast may help. Make sure you aren’t overheating your yeast mixture at any point in the process until it’s ready to bake or it will deactivate the yeast.
Hi Natasha ..
Thank you so much for this Cinnamon Rolls.
I made them today for our Men’s Prayer Breakfast and everybody like it !
GOD Bless you,
Lily
I’m so happy to hear that! Thank you for sharing your great review Lily!
Hi!
I would love to make this recipe but I will be baking at high altitude. (Breckinridge, CO) any recommendations for what I might need to change?
Theses were so good not overly sweet!
I’m so happy you enjoyed that Tara!
I love these, I want to make them ahead of time. Have you tried freezing them? Will they rize after the freezer?
Hi Inga, 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.”
The end product of these was pretty good, but I found the recipe really confusing. : ( I would suggest maybe writing separate instructions for overnight/same day. I read the recipe over a few times before getting started, but still got mixed up on a few steps. A few issues I ran into: 1) The recipe states a 2.5 hour prep time, but there are 7 min + 35 min + 2 hours + another 90 minutes in the morning (as the recipe is called OVERNIGHT cinnamon rolls). That’s a little misleading, to be honest. The recipe hasn’t been edited to reflect those different times required. 2) The recipe mentions letting them rise “instead of” putting them in the fridge, so I did kind of assume that if I was putting them in the fridge, they wouldn’t need that long rising time. So basically if you’re making them in the evening before bed, you will still need almost 3 hours. Unfortunately I hadn’t planned on this and had to just stick it in the fridge without the second rising, and then gave them longer to finish rising in the morning. 3) The recipe calls for 2 tbsp melted butter, and it took me a lonnnng time to figure out where the second tbsp went. It wasn’t until I got up the next morning and read the cooking instructions that I realized it was to brush on the tops. Technically the butter was okay sitting out overnight, but that seemed like an oversight. So, basically I don’t think this recipe was really written out well as an “overnight” recipe. 4) Even though the recipe doesn’t contain any complicated techniques, I would maybe not label it as “easy” due to the time required and number of steps involved. I did think the tip to use softened rather than melted butter, worked well.
Hi Elizabeth, I’m so glad you enjoyed the cinnamon rolls! With baking recipes, especially overnight ones, a tip that has really helped me was that it really helps to read the recipe completely before starting to be able to gauge everything involved.
I just whipped this up. When can I bake them if I don’t wanna refrigerate ?
Hi Jen, you can just let them make that last rise on the counter instead of refrigerating and then bake.
If you let the dough rise in the oven, do you still put plastic wrap over the bowl? Is that safe? These look delicious, can’t wait to make them!
Hi Kelli, yes it is safe since the oven should not be set any higher than 100˚F for the dough to rise (any hotter will also deactivate your yeast). be sure your bowl is large enough that the dough won’t be attached to the plastic wrap once it is doubled.
Hi, Natasha, I really want to try this Cinnamon Rolls … but about the Yeast, so you only use 1/2 tbsp not the whole packet (2.5 tsp) or can I use the whole ? I do not like to safe just a little bit or maybe I should throw it out.
Thank you,
Lily
Hi Lily, I found the right balance to be 1/2 Tbsp which is the same as 1 1/2 tsp. I roll up the top of my leftover packets tightly and close them with a paperclip to store them 🙂
These sure look yummy…… nice recipe!
Can this recipe be made in a bread machine?
Thanks!
Hi Susan, 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
Made these tonight. Only change is I used almond milk instead of regular because that’s the only thing I had on hand 🖐🏻 they turned out great! Super easy and soft and flavorful.
I’m so glad you enjoyed it! Thank you for the wonderful review!
What temp does the milk need to be ?