Name: Overnight Cinnamon Rolls
Prep time: 2 h
Cook time: 30 min
Total time: PT-490859H17M46S
Cuisine: American
Ingredients: 1 cup warm milk (about 110°F); 2¼ teaspoons active dry yeast (1 packet); ½ cup granulated sugar, divided; ⅓ cup unsalted butter, melted; 2 large eggs; 4½ cups all-purpose flour; 1 teaspoon salt; ½ cup unsalted butter, softened (for filling); 1 cup packed light brown sugar (for filling); 2 tablespoons ground cinnamon (for filling); 4 ounces cream cheese, softened (for frosting); ¼ cup unsalted butter, softened (for frosting); 1½ cups powdered sugar (for frosting); ½ teaspoon vanilla extract (for frosting); Pinch of salt (for frosting); 1–2 tablespoons milk (as needed for frosting consistency)

Why You’ll Love Overnight Cinnamon Rolls Recipe

This overnight cinnamon roll recipe takes the stress out of morning baking by letting you prepare everything the day before. The slow cold rise in the refrigerator develops deep flavor and a light, airy texture. No need to wake up early—just bake and enjoy fresh, gooey rolls that taste like they came from a bakery.
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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the rolls
1 cup milk
⅓ cup butter, cut into small pieces
active dry yeast
eggs
granulated sugar
all‑purpose flour
salt

For the filling
melted butter
brown sugar
granulated sugar
cinnamon

For the frosting
cream cheese, softened
butter, softened
vanilla extract
powdered sugar
fresh lemon juice (optional)
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Directions

Warm the milk and melt the butter together, then sprinkle the yeast over the surface and let it activate until bubbly.
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In a stand mixer, combine the milk‑butter mixture with eggs, sugar, and salt, mixing until combined.
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Add flour gradually and knead until a smooth, elastic dough forms.
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Place the dough in a greased bowl, cover, and let it rise until doubled.
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Roll the dough out into a rectangle, spread melted butter over the surface, and sprinkle with the cinnamon‑sugar filling.
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Roll up the dough into a log, cut into individual rolls, and place them in a greased baking dish.
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Cover the pan and refrigerate overnight to slow‑rise.
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The next morning, remove the rolls from the refrigerator, let them sit briefly while the oven preheats, then bake until golden brown.
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Meanwhile, beat together the cream cheese, softened butter, vanilla, powdered sugar, and lemon juice until smooth.
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Spread the frosting over warm rolls and serve.
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Servings and timing

This recipe yields about 12 big cinnamon rolls. Total time is approximately 13 hours, including about 30 minutes of active prep, 12 hours of resting in the refrigerator, and about 30 minutes of baking time.
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Variations

Maple glaze: Replace the cream cheese frosting with a maple‑flavored glaze for a different sweet profile.
The Pioneer Woman

Savory twist: Use garlic butter and herbs instead of cinnamon and sugar for a breakfast savory roll.
Allrecipes

Chocolate cinnamon: Add mini chocolate chips to the filling for a richer treat.

Nutty crunch: Sprinkle chopped pecans or walnuts into the filling before rolling.

Storage/Reheating

Store leftover baked cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for about 20‑30 seconds or in a preheated oven at 350°F (175°C) for 5–10 minutes until warm. Unbaked shaped rolls can be kept in the refrigerator overnight before baking. For longer storage, freeze baked rolls without frosting for up to 2 months; thaw overnight in the refrigerator and warm before serving.

FAQs

How long can I refrigerate the rolls before baking?

You can refrigerate the assembled rolls overnight, typically up to 12 hours, without over‑proofing. Longer refrigeration can sometimes make the filling run.
Allrecipes

Can I make this recipe ahead of time?

Yes, the whole point of overnight cinnamon rolls is make‑ahead convenience. Prepare and assemble the night before, refrigerate, and bake fresh in the morning.
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Do I need a stand mixer?

No, you can knead the dough by hand if you don’t have a stand mixer, though it may take a bit more effort.

Can I freeze the unbaked rolls?

Yes, unbaked rolls can be frozen in the pan after assembling; thaw in the refrigerator before baking.

What type of yeast should I use?

Active dry yeast works well for this recipe. Instant yeast can be a substitute, but check your package instructions.

Why didn’t my rolls rise?

Check that your yeast is fresh and that your liquids are warm but not too hot, which can kill the yeast.

Can I use whole wheat flour?

You can replace part of the flour with whole wheat, but using all whole wheat may make the rolls denser.

What if my frosting is too thin?

Add more powdered sugar a little at a time until you reach desired consistency.

Can I add nuts or raisins?

Yes, you can add chopped nuts or raisins to the filling for extra flavor.

How do I reheat leftover cinnamon rolls?

Reheat in the microwave for a short burst or in the oven at low heat until warmed through.

Conclusion

This Overnight Cinnamon Rolls recipe is perfect for holidays, weekend breakfasts, or anytime you want fresh, bakery‑style treats with minimal morning effort. With a sweet cinnamon filling, fluffy dough, and creamy frosting, it’s sure to become a favorite make‑ahead recipe in your kitchen.
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