These heavenly overnight cinnamon rolls deliver pure breakfast bliss with minimal morning effort. After just 2 hours of prep and an 8-hour rest in the fridge, you’ll wake up to pillowy-soft rolls ready for a quick 25-minute bake.
The result? Warm, gooey cinnamon-filled spirals topped with silky cream cheese frosting that will make your kitchen smell like a cozy bakery. At just 259 calories per serving, these make-ahead treats strike the perfect balance between indulgent and sensible.
Essential Ingredients
- For the Dough: 2½ tsp active dry yeast, 1 cup warm milk, ¼ cup + ½ tsp granulated sugar, 1 tsp salt, 1 large egg, ⅓ cup softened unsalted butter, 3½-4 cups bread flour
- For the Filling: 6 tbsp softened unsalted butter, ⅔ cup packed light brown sugar, 2 tbsp ground cinnamon
- For the Frosting: 4 oz softened cream cheese, 2½ cups powdered sugar, 6 tbsp milk, 1 tsp vanilla extract
Step-by-Step Instructions
- Activate the Yeast: Combine yeast, warm milk, and ½ tsp sugar in mixer. Let rest 5-10 minutes until foamy.
- Create the Base: Mix in salt, remaining sugar, egg, butter, and 2 cups flour until combined. Gradually add more flour until dough pulls away from bowl sides.
- First Rise: Place dough in greased bowl, cover, and let rise 1½ hours until doubled.
- Shape and Fill: Roll dough to 20″x18″ rectangle. Spread butter, then sprinkle cinnamon-sugar mixture, leaving small border.
- Prepare for Rest: Roll into tight log, slice 1.5″ thick. Place in buttered pan, cover tightly.
- Overnight Rest: Refrigerate 8-12 hours for best flavor development.
- Final Rise: Remove from refrigerator, let rise 1½-2 hours until doubled.
- Bake to Perfection: Heat oven to 375°F, bake 18-25 minutes until golden.
- Create Frosting: Beat cream cheese until smooth, mix in remaining ingredients until well combined.
- Finish: Spread frosting over warm rolls for ultimate indulgence.
Make-Ahead Tips
These cinnamon rolls are perfect for busy mornings! You can prep them the night before and wake up to fresh-baked goodness. Want to plan even further ahead? After cutting the rolls, pop them in the freezer for up to 2 months. Just move them to the fridge the night before you want to bake them.
Baking Success Tips
The magic starts with your yeast – make sure your milk is warm (not hot!) to help it bloom properly. When you’re rolling the dough, keep it loose enough to stretch but tight enough to hold those sweet cinnamon swirls. A little sticky dough is good – it means your rolls will stay soft and fluffy!
Frosting Variations
Love your frosting extra creamy? Add a splash more milk. Want it thicker? Mix in more powdered sugar. You can also try these tasty twists:
- Add 1/4 teaspoon of maple extract for maple cream cheese frosting
- Mix in 2 tablespoons of cocoa powder for chocolate cream cheese frosting
- Swap vanilla extract for almond extract for a nutty twist
Storage Tips
These rolls stay fresh at room temperature for 2 days when covered well. For longer storage, pop them in the fridge for up to a week. To warm them up, microwave for 15-20 seconds – they’ll taste just like fresh from the oven! The frosting might look a bit melty, but that’s part of what makes them so good.
Serving Ideas
Serve these warm rolls with:
- A hot cup of coffee or tea
- Fresh fruit on the side
- A glass of cold milk
- Extra frosting for dipping These make an amazing holiday breakfast, or a special weekend treat for family and friends!
Overnight Cinnamon Rolls
Equipment
- Electric mixer
- 9×13 inch baking pan
- Rolling Pin
Ingredients
Dough
- 2 1/2 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup granulated sugar + ½ teaspoon, divided
Filling
- 6 tablespoons unsalted butter softened
- 2/3 cup packed light brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 ounces cream cheese ½ block softened
- 2 1/2 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Proof Yeast: In a mixer add yeast, warm milk, and ½ teaspoon sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top
- Make Dough: Add salt, sugar, egg, butter, and 2 cups of flour to the mixing bowl. Mix on medium speed until combined. Add another cup of flour and continue mixing. Add more flour as needed until dough pulls away from the bottom and sides of bowl. Mix for 5 minutes. Dough should be smooth and elastic but slightly sticky.
- First Rise: Remove dough to a large greased bowl, cover, and allow it to rise for 1 ½ hours or until doubled in volume.
- Roll and shape: Punch dough down and turn out onto a lightly floured or greased work surface. Roll dough into a 20”x18” rectangle.
- Fill and cut: Smooth butter over the top of the dough, Mix cinnamon and brown sugar together and sprinkle evenly over the top, leaving about 1/2inch border. Roll the dough into a tight “log” and use a sharp serrated knife or some tooth floss to cut the dough into slices about 1.5 inches thick.
- Refrigerate overnight: Place rolls onto a buttered 9×13” or rimmed bakers half sheet (18×13”). Cover pan with a lid or tightly with plastic wrap and tinfoil and refrigerate overnight, 8-12 hours.
- Second rise: Remove rolls from the refrigerator and allow to rise until doubled in volume, about 1 ½ – 2 hours.
- Bake: Bake at 375 degrees F for 18-25 minutes, until golden and cooked through in the center. Spread frosting over warm from the oven rolls.
- Cream Cheese Frosting: Add cream cheese to a mixing bowl and beat with electric mixers until smooth. Add remaining ingredients and beat well until smooth. Add additional milk or powdered sugar to make the frosting thicker, or thinner, as desired. Smooth frosting over cinnamon rolls.
