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Make these Easy Overnight Cinnamon Rolls from Scratch for the best weekend treat! These fluffy homemade cinnamon rolls are our family's go-to holiday morning and birthday breakfast recipe.
There isn't anything better than warm cinnamon rolls, straight out the oven, dripping with frosting. Cinnamon rolls from scratch are the BEST, but they do take time. The solution? Overnight Cinnamon Rolls!
Do the work of making the dough and shaping the rolls the day before. Let them rise in the refrigerator overnight, then first thing in the morning, all you have to do is bake!
This method is perfect for busy Christmas mornings, holiday brunches, or when you want hot and fresh cinnamon rolls for breakfast! These Make Ahead Cinnamon Rolls are a staple for us on EVERY holiday and EVERY birthday.
Now don't worry, making them from scratch may be intimidating, but I will walk you through the process, step by step. Then, once you have mastered the techniques, try my Maple Bacon Cinnamon Rolls and Fresh Apple Cinnamon Rolls!
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🍞 Ingredients to Make Cinnamon Rolls from Scratch
These are all the ingredients you need to make these Homemade Cinnamon Rolls from Scratch, including a homemade whipped cream cheese frosting. See my notes below regarding the key ingredients so your rolls come out perfectly!
- Flour for Cinnamon Rolls - Bread flour is a high-protein flour used for baked goods and pastries. It makes the dough more elastic and light, creating super fluffy cinnamon rolls. Use all-purpose flour if that is what you have on hand, it will still come out great, but I have found bread flour works best.
- What Yeast is Best? - Either dry active yeast or instant yeast works for this recipe. The difference is that instant yeast can be added directly to the other ingredients, while dry active yeast needs to be activated in warm water.
- 3-Ingredient Filling - The filling for these overnight cinnamon rolls is only butter, cinnamon, and brown sugar. Fully soften your butter to easily spread it onto the soft dough without ripping it. I have found that brown sugar makes a more gooey filling, but you can use white sugar if that's what you have.
- Whipped Cream Cheese Frosting - This slightly sweet frosting is made with whipped cream cheese and perfect on these rolls. My Whipped Mascarpone Frosting is also great or if prefer plain frosting, replace the cream cheese with extra butter.
🥣 How to Make Homemade Cinnamon Rolls
Make the Cinnamon Roll Dough
First, to make the dough, you need to dissolve the yeast in sugar and warm water and let it sit to activate for about 5 minutes. (If you use instant yeast, you can skip this step and mix these ingredients with the next ones)
Next, add about 3 cups of the flour to a large bowl (or bowl of a stand mixer) along with the salt, egg, and yeast mixture. Mix the ingredients slowly into a sticky dough. Add the remaining flour, a little bit at a time, until the dough forms a ball and doesn't stick to the sides. NOTE: All of the flour may not be used!
Knead the dough on a lightly floured surface (this can also be done in the mixer) until it is smooth and elastic. You may need to add more flour here, but you want the dough to be tacky to the touch, NOT sticky.
Lightly coat a clean bowl with butter or baking spray and then add the dough. Cover with plastic wrap or a clean kitchen towel and let it double in size for the first rise. (Depending on the temperature and humidity in your kitchen, this will take about an hour, give or take)
Fill, Roll, and Cut the Cinnamon Rolls
Next, redistribute the gasses, by punching down the dough in the bowl. Gently roll the dough into a large rectangle on a lightly floured surface.
Spread the dough with softened butter, then evenly sprinkle it with the brown sugar and cinnamon.
Starting on the long side, roll up the dough to create a long rope. Cut the dough into twelve equal slices using a sharp knife or unflavored dental floss. (Cut them into 6 pieces for jumbo cinnamon rolls!)
Place the rolls in a lightly greased 9x13 baking dish, cut side up. Cover the dish tightly in plastic wrap and place them in the refrigerator to rise overnight.
Bake and Frost the Cinnamon Rolls
The next day, remove the plastic wrap and let the rolls sit at room temperature for at least 30 minutes while the oven preheats. Bake the cinnamon rolls in the oven at 350˚F for 20-25 minutes until golden brown.
While the rolls cool, beat the butter and cream cheese in a small bowl with a hand mixer until light and fluffy. Add the powdered sugar and vanilla and beat until smooth and creamy.
Slater the cream cheese frosting over the warm cinnamon rolls and enjoy immediately!
Chef's Secret
Don't add too much flour to your cinnamon rolls dough or they will be dry and dense. The dough shouldn't stick to your hands but just be tacky to the touch. Make sure to knead your dough well so it's soft, smooth and elastic. Press your finger into the dough to test it. If it springs back quickly, you are good to go!
💭 Frequently Asked Questions
Definitely! Instead of placing the rolls in the refrigerator for their second rise, leave them at room temperature, covered, until they are doubled in size. Then, you can bake and frost as directed.
You can use a sharp knife, but I have found dental floss works better and doesn't squish the rolls. Use unflavored floss to avoid adding any unwanted flavor to the dough. Slide the dental floss under the roll of dough at the desired thickness. Cross the ends and pull tight until it cuts the dough.
Cover the pan of cinnamon rolls in plastic wrap or place them in an airtight container or zip-top bag AFTER they have cooled completely. This will keep them from drying out so they stay soft the next day.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
🥡 How to Store and Reheat Cinnamon Rolls
As mentioned above, let the cinnamon rolls completely and then wrap the pan tightly in plastic wrap. You can also put them in a zip-top bag or other airtight container.
Stored at room temperature this way, they will last for about 2-3 days before starting to dry out.
To get that warm, straight out of the oven taste, pop leftover cinnamon rolls in the microwave for 15-30 seconds.
🥣 More baking recipes
If you loved this recipe for Overnight Cinnamon Rolls, check out these other baking recipes that I know will love too!
- Chocolate Whiskey Cake
- Homemade Boston Cream Pie
- Stuffed Peanut Butter Cookies
- Raspberry Cannoli Cupcakes
Recipe
Overnight Cinnamon Rolls from Scratch
Ingredients
Cinnamon Rolls
- 2 teaspoons active dry yeast, or instant 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 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, using a sharp knife or unflavored dental floss. 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 20-25 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
- 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.
- Same Day - Instead of putting them in the refrigerator overnight for the second rise, they can be risen at room temperature until double in size.
- Leftovers - After they are cooled completely, cover with plastic wrap, and store at room temperature for 2-3 days. If you want to reheat them, you can do so in the microwave for about 15-30 seconds.
Madison
Perfect for Christmas morning!
Amanda Scarlati
Thanks Madison! It's our favorite for holiday mornings 🙂