If you love cinnamon rolls but hate waking up early to make them, this overnight version is your new weekend personality. You do the cozy, doughy work the night before, then wake up to the easiest “bakery-at-home” moment ever.
These rolls bake up fluffy, swirly, and loaded with cinnamon-sugar vibes, with a cream cheese frosting that melts into all the warm edges. Plan-ahead energy, maximum payoff.
Why You’ll Love This
It’s the best cinnamon roll experience with a low-stress schedule: mix and shape at night, rise in the fridge while you sleep, then bake fresh in the morning for soft rolls and that iconic gooey center.
Ingredients
- For the dough: 3/4 cup warm milk (about 110°F), 2 1/4 tsp active dry yeast (1 packet), 1/4 cup granulated sugar, 1 large egg + 1 egg yolk (room temp), 1/4 cup unsalted butter (melted and slightly cooled), 3 cups all-purpose flour (plus more as needed), 1 tsp fine salt
- For the filling: 1/2 cup unsalted butter (softened), 3/4 cup packed brown sugar, 1 1/2 tbsp ground cinnamon, pinch of salt
- For baking: 1/2 cup heavy cream (or whole milk) to pour over before baking (optional but very “best recipe”)
- For the frosting: 4 oz cream cheese (softened), 3 tbsp unsalted butter (softened), 1 1/4 cups powdered sugar, 1 tsp vanilla extract, 1–2 tbsp milk (as needed), pinch of salt
How to Make It
- Activate the yeast: In a large bowl, stir warm milk, yeast, and 1 tbsp of the sugar. Let sit 5–10 minutes until foamy.
- Mix the dough: Whisk in remaining sugar, egg, yolk, and melted butter. Add flour and salt. Stir until a shaggy dough forms, then knead 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth and slightly tacky. Add a sprinkle of flour only if it’s truly sticky and unmanageable.
- First rise: Place dough in a lightly greased bowl, cover, and let rise at room temp until puffy (about 60–90 minutes).
- Make the filling: In a small bowl, mix brown sugar, cinnamon, and pinch of salt. Keep the softened butter ready for spreading.
- Roll and fill: On a lightly floured surface, roll dough into a 14×10-inch rectangle. Spread softened butter evenly to the edges, then sprinkle the cinnamon-sugar mixture all over, pressing lightly so it sticks.
- Slice and pan: Roll tightly from the long side into a log. Slice into 9–12 rolls (dental floss works like magic). Arrange in a greased 9×13-inch pan or large baking dish.
- Overnight rise: Cover tightly with plastic wrap and refrigerate 8–14 hours.
- Morning prep + bake: Take pan out and let rolls sit at room temp 30–60 minutes while the oven heats to 350°F. If using, pour heavy cream over the rolls right before baking. Bake 22–28 minutes, until golden and the centers are set (aim for about 190°F internal if you’re a thermometer person).
- Frost and serve: Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, salt, and enough milk to get a spreadable frosting. Frost warm rolls so it melts into the swirls.
Tips for the Best Results
- Milk temperature matters: Too hot can damage yeast, too cool slows it down. Aim for warm bathwater vibes (about 110°F).
- Don’t over-flour: A slightly tacky dough bakes into softer rolls. Add flour gradually and stop as soon as it’s workable.
- Even rectangle = even rolls: Take an extra minute to square up the dough before rolling so every piece bakes the same.
- Cut cleanly: Use unflavored dental floss or a very sharp serrated knife to avoid squishing the spirals.
- For ultra-gooey centers: Choose 9 larger rolls in a 9×13 pan and pour heavy cream over before baking.
- Don’t overbake: Pull when they’re golden and set. Overbaking is the #1 reason cinnamon rolls go from plush to dry.
Variations
- Maple frosting: Swap vanilla for 1–2 tbsp maple syrup and reduce milk as needed.
- Orange cinnamon rolls: Add 1 tbsp orange zest to the filling and a splash of orange juice in the frosting.
- Pecan sticky-style: Sprinkle chopped toasted pecans over the filling, and drizzle with warm caramel after baking.
- Extra-spiced: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a bakery-style flavor boost.
- Mini rolls: Roll the rectangle from the short side, slice into 12–16 smaller rolls, and start checking at 18–20 minutes.
Storage & Reheating
Store frosted cinnamon rolls in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Reheat individual rolls 15–25 seconds in the microwave (add a tiny splash of milk if they feel dry), or warm the whole pan covered with foil at 300°F for 10–15 minutes.
FAQ
Can I let these rise in the fridge longer than overnight?
Yes—up to about 14 hours is the sweet spot. Past that, the yeast can overproof and the rolls may bake up less fluffy or start tasting overly “yeasty.” If you need longer, shape them and chill, then bake earlier the next day.
Why didn’t my rolls rise much in the fridge?
Cold slows yeast way down, so the rise will look subtle overnight. The real puff happens after you bring them to room temp in the morning. If your kitchen is chilly, give them the full 60 minutes (or a bit more) before baking.
Can I use instant yeast instead of active dry?
Yep. Use the same amount (2 1/4 tsp). You can mix it right in with the dry ingredients, but I still like dissolving it in warm milk for extra reassurance. Rise times may be slightly faster.
How do I keep the centers from popping up while baking?
Roll the log tightly, slice cleanly, and place rolls snugly in the pan so they support each other. If a center still pops up, just gently press it down with a spoon right when they come out of the oven.
Can I bake them straight from the fridge?
It’s possible, but not ideal. Baking cold rolls can give you tight, uneven texture. Let them sit at room temp 30–60 minutes so they bake up tall and soft like the “best cinnamon roll” moment you’re aiming for.