overnight cinnamon rolls

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.

Overnight Cinnamon Rolls Recipe

milk (not hot)

Tbsp active dry yeast

Tbsp sugar

egg (room temp)

unsalted butter melted (divided)

tsp salt

Tbsp unsalted butter (softened, divided)

sugar

Tbsp cinnamon

Tbsp unsalted butter (softened)

oz cream cheese (softened)

Tbsp vanilla extract

confectioners (powdered sugar)

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 Overnight Cinnamon Rolls:

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.

How to Make Cream Cheese Icing:

These soft, fluffy, and sweet cinnamon rolls topped with rich cream cheese icing are worth the overnight wait.As for the instructions, I know it looks like a lot, but I’ve broken it down into tiny steps (dough, filling, and icing) for clarity. Read it all over once and it won’t seem so daunting, I promise. In case there are leftovers (which we both know is unlikely), arrange them on a plate and cover thoroughly with plastic wrap for up to 3 days. To reheat, move to a small plate (I usually use a paper plate) and microwave on high for 30 seconds. To freeze: Individually wrap unfrosted rolls in plastic wrap and place them in a zip-top freezer-safe bag. When ready to eat, uncover and defrost on the counter for an hour, then microwave for 30 seconds and frost just before serving.Both U.S. standard and metric measurements are listed, but if you want deliciously consistent results, go metric. This recipe first appeared in Season 10 of Good Eats.

Overnight Cinnamon Rolls

buttermilk,

unsalted butter, melted

egg,

all-purpose flour

rapid rise yeast

salt

unsalted butter,

light brown sugar

cinnamon

kosher salt

All-purpose flour, for rolling

cream cheese,

milk

confectioners' sugar

Combine the buttermilk, butter, sugar, whole egg, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed.

As the mixture comes together, add 283 grams (approximately 2 cups) of the flour, along with the yeast and salt, and continue beating until combined.

Remove the paddle attachment and replace it with the dough hook. Add another 113 grams (approximately 1 cup) of the remaining flour and knead on low speed for 5 minutes. At this point, the dough should feel soft and moist but not sticky. If it is sticky, add a bit more flour, 28 grams (1/4 cup) at a time. Knead on low until the dough clears the sides of the bowl, about another 5 minutes.

Turn the dough out onto a lightly floured work surface and form into a smooth ball. Transfer to a large bowl that has been lightly greased with vegetable oil. Rotate the bowl so that the dough ball is evenly covered. Cover with plastic wrap and set aside until the dough doubles in volume, about 3 hours. Exact times will vary depending on the temperature of the room and ingredients.

Make the Dough

Butter a 9-by-13-inch glass baking dish with the cold butter. Combine the brown sugar, cinnamon, and salt in a medium bowl and set aside.

Turn the dough out onto a lightly floured work surface and gently shape into a rectangle with the long side nearest you. Use a rolling pin to shape the dough into an 18-by-12-inch rectangle.

Brush the dough with the the melted butter, leaving a 1 inch border along the top edge. Sprinkle the brown sugar mixture over the dough, also avoiding the top border. Gently press the filling into the dough. (If you tend to have hot hands, you may want to cover the filling with a layer of plastic wrap first.)

Beginning with the long edge nearest you, roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam-side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.

Arrange rolls, cut-side down, in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight, or up to 16 hours.

Make the Filling and Assemble

Heat oven to 200ºF.

When the oven has reached 200ºF, turn it off and place the rolls in the turned-off oven. Let the rolls rise until they look slightly puffy, about 30 minutes.

Without taking the rolls out of the oven, increase the oven temperature to 350ºF and let the rolls continue to bake until the internal temperature reaches 190ºF, 25 to 30 minutes. Remove the rolls and let cool while you make the icing.

To Bake

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy, then add the milk and beat until combined. Sift in the confectioners’ sugar and beat until smooth. Spread over the rolls and serve immediately. (If storing the rolls, see note above).

Make the Icing

Made with less butter and less sugar, these Cinnamon Rolls are lower in fat and calories, but just as delicious as the classic.

Homemade Cinnamon Rolls

water

dry active yeast

honey

white wheat flour

granulated sugar (or raw cane or coconut sugar)

cloves

cream cheese (softenened)

lemon juice

butter

Prepare Dough

Make the dough. Stir the yeast into the water and let sit for 5 minutes, until yeast is a bit foamy, then mix in the honey. Mix together the salt and flour and then add to the yeast mixture using a wooden spoon until the dough just comes together. Knead the dough by hand or with the dough hook on a stand mixer until the dough forms a smooth ball.

Rise

Cover the dough and let rise for 1 hour in a warm place.

For the Dough

Roll

Brush

Brush dough with 1 tablespoon melted butter.

Mix together sugar, cinnamon and cloves and sprinkle evenly over dough. 

Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls. 

Grease

Grease a 8x8 baking dish with 1 tablespoon melted butter. 

Place

Place rolls evenly spaced apart in baking dish and cover with towel and let rise for 60 minutes or until doubled. If preparing the night before, let the dough rise for 30 minutes and then cver cinnamon rolls very tightly with plastic wrap and place in fridge overnight. 

Bake

Once doubled, brush the dough with the remaining 1 tablespoon of butter and bake in a 350 degree oven for 23-28 minutes or until just golden--not browned.

Remove

If baking after letting the dough rise overnight, remove the cinnamon rolls from fridge while oven is preheating. If you have a full hour to let the cinnamon rolls come to temperature, that is best, but the rolls will still be able to be baked as soon as your oven preheats.

Heat the oven to 350 degrees. Brush the rolls with remaining tablespoon of melted butter and bake for 23-27 minutes, or until just golden.

For the Cinnamon Rolls

Combine

Make the glaze by mixing together the cream cheese, lemon juice and milk. Add 1/2 cup powdered sugar and whisk until smooth, adding up to 1/2 cup more powdered sugar to make your glaze as thick as desired. 

Spread over warm cinnamon rolls and serve.&nbsp;

For the Cream Cheese Glaze

https://content.jwplatform.com/videos/aeX1UaOA.mp4

The best recipe for homemade cinnamon rolls lightened up!

Cinnamon Rolls

These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Top them with homemade cream cheese frosting and enjoy!

yeast

salt,

unsalted butter, melted (3/4 of one stick)

eggs,

buttermilk

unsalted butter

light brown sugar, packed

unsalted butter, softened

cream cheese, softened

vanilla extract

confectioners’ sugar (4 cups)

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.

Place 6 tablespoons butter in a small microwave-safe...

Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.

Crack eggs in another bowl and whisk; set...

Crack eggs in another bowl and whisk; set aside.

Add buttermilk to a glass measuring cup and...

Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

To the dry ingredients in the stand mixer,...

To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.

Switch to the dough hook (the dough will...

Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand).

If after 5 minutes more flour is needed,...

If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky, tacky, moist, and borderline sloppy dough; don’t be tempted to over-flour it. It’s supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.

Remove the dough from the mixing bowl, spray...

Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.

Prepare a 11-by-17-inch or similar sized jellyroll pan...

Prepare a 11-by-17-inch or similar sized jellyroll pan or sheetcake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it’s slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it...

After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.

With a rolling pin, roll it out to...

With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.

With a knife, butter the dough with 1/2...

With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.

Sprinkle the brown sugar over it. Sprinkle the...

Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.

Loosen the dough from the counter using a...

Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down.

Gently stretch the log to be 18 inches...

Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don’t fret if your log isn’t perfect; it’s okay.

Slice the cylinder into 12 evenly sized rolls...

Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log).

Arrange the rolls cut side down in the...

Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.

If making the rolls straight through: Let rise...

If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.

If making the rolls overnight: Don’t let rolls...

If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.

For either version, bake at 350ºF for 22...

For either version, bake at 350ºF for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.

Immediately and generously, spread cream cheese frosting on...

Immediately and generously, spread cream cheese frosting on the warm rolls. Serve immediately.

To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.

Add the vanilla, 3 cups confectioners’ sugar (I...

Add the vanilla, 3 cups confectioners’ sugar (I don’t bother sifting), and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.

Add remaining 1 cup of sugar (or more,...

Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.

This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.

(240 milliliters) whole milk, warmed to about 100°F (38°C)

(135 grams) granulated sugar, divided

(558 grams) all-purpose flour flour

Tablespoons (90 grams) unsalted butter, softened to room temperature

(100 grams) packed light

Tablespoons (45 milliliters) heavy cream or milk

Prepare the dough

Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

On medium speed, beat in the remaining sugar (which should be about 1/2 cup) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won&#8217;t really be mixing into the mixture, so don&#8217;t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it&#8217;s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.

Knead the dough

Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.

1st Rise

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease the bottom and sides of a metal or glass 9&#215;13 inch baking dish or line with parchment paper.

Roll out the dough

Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12&#215;18 inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you&#8217;re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.

For the filling

Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Arrange in the prepared baking pan.

2nd Rise

Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)

Preheat the oven to 350°F (177°C). Bake for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.

Make the icing

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners&#8217; sugar, milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.

Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

This has become a family favourite! I think I first tried them a couple of years ago and they became a tradition. Our kids request these at every holiday breakfast or special occasion. I'm not a great baker but thankfully this recipe (with clear instructions) made it easy.  I'm now about to start a batch as a birthday treat for a friend. The only problem will be giving them away!

Honestly, so much fun to make! The instructions are so simple and really allow you to be flexible with your time depending on what you plan. The first time I tried this recipe my yeast was no good so make sure you pay attention to all the steps and follow them to the t. The recipe is great and I will definitely be making this in the future ☺️

Wonderful recipe and absolutely delicious! I've just put a batch into my fridge to sit overnight for our Mother's Day breakfast and, this time, have had to only make a half batch because we ate them ALL within a day last time! This time, I've also done half with Nutella and white chocolate chunks as I have a 5 year old who's not sure on cinnamon. I can't wait!

I'm so excited to finally get the time to try these out! Ive now got 12 very beautiful rolls sitting in my fridge ready to be baked in the morning
I have one quick question, only if you're not to busy
Have you ever tried adding cream over them before baking them? I've been trying to study up since this is my first time makingn rolls and alot of other recipes recommend it, but I'm super hesitant at the same time to do it
Any thoughts?

Hey, Thank you so much for replying back!
By cream I meant heavy cream, So I went ahead and risked it
So far so good, and they rose beautifully!
We haven't dug into them yet but they smell amazing!

We made these last Christmas Eve for Christmas Morning, and they were delicious.
I want to make them for company, and was wondering if you could make the dough on Wednesday to bake on Friday, or is that too long?
Thanks

Just made and ate fir my daughter’s 26th birthday breakfast at the beach house. So delicious and easy to make with just a few ingredients. There wasn’t a rolling pin so used an empty wine bottle! Might easily become a family birthday tradition.

Amazing and not difficult.  I did the overnight method and added toasted walnuts and raisins.  So delicious

Fluffy, chewy, cinnamon sugar filled Overnight Cinnamon Rolls might become your new favorite holiday morning tradition.

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