These Homemade Overnight Cinnamon Rolls are soft, fluffy, and filled with gooey cinnamon-sugar swirls that melt into every bite. I like to prepare them the night before and pop them in the oven the next morning for a warm, bakery-style treat that’s perfect for holidays, weekends, or anytime I want to treat myself.
Why You’ll Love This Recipe
I love this recipe because it gives me all the indulgent flavor of classic cinnamon rolls with the convenience of prepping ahead. The dough is soft and rich, and the cinnamon filling creates that signature swirl I crave. Letting them rise overnight means less stress in the morning—and nothing beats the smell of fresh cinnamon rolls baking as the day begins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
-
All-purpose flour
-
Instant yeast
-
Granulated sugar
-
Salt
-
Warm milk
-
Unsalted butter (melted)
-
Eggs
For the filling:
-
Brown sugar
-
Ground cinnamon
-
Unsalted butter (softened)
For the cream cheese glaze:
-
Cream cheese (softened)
-
Unsalted butter (softened)
-
Powdered sugar
-
Vanilla extract
-
Milk (as needed for thinning)
Directions
-
I start by mixing the warm milk, sugar, melted butter, eggs, and yeast in a large bowl.
-
I gradually add flour and salt, kneading until the dough is smooth and slightly tacky.
-
I let the dough rise in a warm place until doubled in size—about 1 to 1½ hours.
-
I roll out the dough into a rectangle and spread it with softened butter.
-
I sprinkle the cinnamon and brown sugar mixture evenly over the top.
-
I tightly roll up the dough, slice it into rolls, and place them in a greased baking dish.
-
I cover the dish tightly and refrigerate it overnight.
-
In the morning, I let the rolls sit at room temperature for 45–60 minutes while the oven preheats.
-
I bake them until golden and bubbly, then spread the cream cheese glaze on top while they’re still warm.
Servings and timing
This recipe makes about 12 cinnamon rolls. It takes 25 minutes to prep the night before, 1½ hours total rising time, and 20–25 minutes to bake the next morning.
Variations
-
I sometimes add chopped pecans or walnuts to the filling for a little crunch.
-
For a fall twist, I mix a bit of nutmeg or pumpkin spice into the cinnamon sugar.
-
I’ve made them with maple glaze instead of cream cheese for a different flavor.
-
If I don’t have cream cheese, I whip up a simple vanilla icing with powdered sugar, vanilla, and milk.
Storage/Reheating
I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I microwave them for 15–20 seconds or warm them in the oven at 300°F for 10 minutes. I like to add a little extra glaze before serving to freshen them up.
FAQs
Can I make these rolls the same day instead of overnight?
Yes, I let the rolls rise for about 45 minutes after shaping, then bake as directed. The overnight rise just adds convenience and flavor.
What kind of yeast should I use?
I use instant yeast so I can mix it right into the dough without proofing, but active dry yeast also works—I just proof it in warm milk with a bit of sugar first.
Can I freeze the rolls before baking?
Yes, I freeze them after shaping and before the final rise. When ready to bake, I thaw them overnight in the fridge and let them rise in the morning before baking.
How do I keep the rolls soft and fluffy?
I make sure not to add too much flour, and I knead just until the dough is smooth. Also, covering them tightly during the overnight rest keeps them moist.
Can I use a different glaze?
Definitely. I’ve tried vanilla icing, maple glaze, and even a caramel drizzle—they all pair beautifully with the cinnamon rolls.
Conclusion
These Homemade Overnight Cinnamon Rolls are a warm, sweet, and irresistible way to start the day. With their soft dough, rich cinnamon filling, and creamy glaze, they always feel like a special treat. I love how prepping the night before makes the morning so much easier—and more delicious.
