These overnight cinnamon rolls with cream cheese icing are the best, fluffy cinnamon rolls. They are perfect for special occasions or Christmas morning!
This post was originally published in December 2018 and has been updated for content.
This recipe for my homemade overnight cinnamon rolls recipe is a staple in our house. We always make them for birthdays and are the best things about holiday mornings. The dough is prepped, rolled and cut the night before. They are left to rise in the refrigerator overnight, so the next morning, all you have to do it pop them in the oven!
These are the best cinnamon rolls for Christmas morning served alongside bacon, eggs and a citrus salad. They would also be great for Easter morning with a hash brown crust quiche and rossini cocktail!
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🍞 Ingredient notes
- Dough - This cinnamon roll dough is made from simple pantry ingredients and is the same sweet yeast dough used in my apple cinnamon rolls and maple bacon cinnamon rolls.
- Yeast - Dry active yeast is what is used in this recipe as opposed to instant yeast. The difference between active dry yeast and instant yeast is that instant yeast can be added right in to the other ingredients. It does not need to be mixed with the sugar and warm water to "activate" it.
- Flour - Bread flour is a high protein flour that is used for baked goods. It makes the dough more elastic and light which creates the fluffiest cinnamon rolls. All purpose flour can also be used.
- Filling - Made simply, the filling consists of just butter, brown sugar and cinnamon. Raisins or chopped nuts would also be a great addition.
- Frosting - This soft and fluffy frosting is made with whipped cream cheese. It's slightly sweet and the perfect topping for these overnight cinnamon rolls. For a plain icing, replace the cream cheese with extra butter.
📋 Substitutions and variations
- Fresh - These homemade cinnamon rolls don't have to be made overnight. Instead of putting them in the refrigerator overnight for the second rise, place them covered in a warm spot to rise for 45-60 minutes instead.
🥣 Step by step instructions
First, dissolve the yeast and sugar in the warm water and let it sit for 5 minutes. Mix 3 cups of the flour with the salt, egg and yeast mixture until a sticky dough forms. This can be done by hand in a large bowl or in the bowl of a stand mixer.
Slowly add the remaining cup of flour a little bit at a time until the dough forms a ball. Knead the dough on a lightly floured surface or in the mixer until it is smooth and elastic, adding more flour as needed.
Place dough in a clean, greased or oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let the dough rise for the first time, in a warm place until doubled in size.
Punch down the risen dough to release the gases and then gently roll it out into a large rectangle that is about one half to one inch thick. Spread the softened butter over the entire surface of the top of the dough and sprinkle with both the brown sugar and cinnamon.
Starting on the long side, tightly roll up the dough to create a long rope. Cut the dough into twelve equal pieces and place them cut side up in a greased 9x13 baking pan. Cover the dish tightly in plastic wrap and place in the refrigerator to rise overnight.
The next day, remove the plastic wrap and let the rolls sit at room temperature for at least 30 minutes. Bake the cinnamon rolls in a preheated over until golden brown on top.
While the rolls cool, beat the butter and cream cheese in a small bowl with a hand mixer until light and fluffy. Add in the powdered sugar, butter and vanilla and beat until smooth and creamy. Spread the cream cheese frosting over the top of the rolls and serve.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Don't add too much flour to the dough or it will become tough. The dough should be slightly tacky to the touch, but not sticky. It's best to add more as needed during mixing and kneading process.
- Be careful not to over knead the dough. I prefer to do some of the kneading by hand, instead of in a stand mixer, so I can tell when the dough is ready. It should be soft, fluffy and spring back when you press your finger into it.
- The rolls can be cut into pieces with a serrated knife or with a piece of thread or unflavored dental floss. Wrap the thread or floss around the roll and pull the strings in the opposite direction to cut the dough.
- Take the rolls out of the refrigerator 30 minutes prior to baking to allow them to come to room temperature. If not, the rolls will need extra baking time.
- Let the cinnamon rolls cool slightly while you make the frosting, otherwise the frosting will melt off of the rolls.
🥡 Storage suggestions
These delicious cinnamon rolls can stay out at room temperature, covered with plastic wrap, for up to 8 hours. After that, they should be refrigerated in an airtight container and will keep for 3-4 days.
🥣 More baking recipes
If you loved this recipe for overnight cinnamon rolls, check out these other baking recipes that I know will love too!
📖 Recipe
Overnight Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 2 teaspoons active dry yeast
- ⅓ cup granulated sugar
- 1 cup warm water approximately 105˚ - 110˚
- 4 cups bread flour
- 1 ½ teaspoon kosher salt
- 1 large whole egg
- ½ stick unsalted butter softened
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- ½ stick unsalted butter softened
- ½ cup whipped cream cheese
- 1 ⅓ cup powdered sugar
- 2 Tablespoons half and half
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Cinnamon Rolls
- Mix 3 cups of the flour with the salt, egg and yeast mixture until in a mixing bowl or using a stand mixer until a sticky dough forms.
- Add the remaining flour, a little bit at a time, until the dough forms a ball that is tacky but not sticky. Not all of the flour may be used.
- Knead the dough by hand on a lightly floured surface or in the stand mixer for 5-10 minutes until it's smooth and elastic. The dough should spring back easily when a finger is pressed into it.
- Lightly grease or oil a clean bowl and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough to release the gases and turn out onto a lightly floured surface. Gently roll the dough out into a large rectangle that is approximately one half to one inch thick.
- Spread the softened butter over the entire surface of the dough and then sprinkle with both the brown sugar and cinnamon.
- Starting with the long side of the rectangle, slowly roll up the dough as tightly as possible.
- Cut the roll into twelve equal pieces and place the rolls, cut side up, in a greased 9x13" baking pan.
- Cover the pan tightly with plastic wrap and place the rolls in the refrigerator to rise overnight, or at least 8 hours.
- The next morning, preheat the oven to 350˚ and remove the rolls from the refrigerator. Let the rolls sit at room temperature for at least 30 minutes.
- Bake the cinnamon rolls in the preheated oven for 25-30 minutes until golden brown. Let the rolls cool for 15 minutes while the frosting is prepared.
Cream Cheese Frosting
- Combine the softened butter and whipped cream cheese in a mixing bowl. Whip on medium speed a hand mixer for about 1 minute, until light and fluffy.
- Add in powdered sugar, half and half, vanilla and salt and mix on low speed until all ingredients are combined.
- Whip the frosting on medium high speed for 1-2 minutes until soft and smooth.
- Spread the frosting all over the cinnamon rolls and serve.
Notes
- Don't add too much flour to the dough or it will become tough. It should be slightly tacky to the touch, but not sticky. It's best to add more as needed during mixing and kneading process.
- Be careful not to over knead the dough. It should be soft, fluffy and spring back when you press your finger into it.
- The rolls can be cut into pieces with a serrated knife or with a piece of thread or unflavored dental floss. Wrap the thread or floss around the roll and pull the strings in the opposite direction to cut the dough.
- Take the rolls out of the refrigerator 30 minutes prior to baking to allow them to come to room temperature. If not, the rolls will need extra baking time.
- Let the cinnamon rolls cool slightly while you make the frosting, otherwise the frosting will melt off of the rolls.
Substitutions and Variations
- Yeast - The difference between active dry yeast and instant yeast is that instant yeast can be added right in to the other ingredients. It does not need to be mixed with the sugar and warm water to "activate" it.
- Flour - All purpose flour can also be used as a substitute for bread flour.
- Filling - Raisins or chopped nuts can be added.
- Frosting - For a plain icing, replace the cream cheese with extra butter.
- Fresh - Instead of putting them in the refrigerator overnight for the second rise, place them covered in a warm spot to rise for 45-60 minutes instead.
Melissa Wright
Nothing better than gooey cinnamon rolls, and these do not disappoint! Not only that, but they are easy to throw together and perfect for around the holidays when guests are around. I love a good base recipe like this, because I know if I add in a few flavors (some nuts, citrus zest, etc) it will still turn out.
Amanda
Yes! These would be great with nuts or citrus.
Cindy
These are the best cinnamon rolls ever. Very light, fluffy and just delicious. Loved the tip to let the cinnamon rolls cool for at least 15 minutes before spreading the frosting! They turn out perfect that way!
Amanda
I'm glad you like them, thank you!