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Easy overnight Cinnamon Rolls — finished dish

Easy Overnight Cinnamon Rolls Recipe

Fluffy, soft overnight cinnamon rolls loaded with a brown sugar–cinnamon filling and topped with tangy cream cheese frosting. Prep the night before and bake fresh in the morning — perfect for holidays, brunch, or any morning that deserves something special!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 436
Ingredients Method Nutrition

Ingredients
  

Dough
  • 2 1/2 teaspoons active dry yeast
  • 1 cup warm milk 100–110°F
  • 1/4 cup granulated sugar plus ½ teaspoon, divided
  • 1 teaspoon salt
  • 1 large egg
  • 1/3 cup unsalted butter softened
  • 3 1/2 cups bread flour up to 4 cups; or all-purpose flour
Filling
  • 6 Tablespoons unsalted butter softened
  • 2/3 cup packed light brown sugar
  • 2 Tablespoons ground cinnamon
Cream Cheese Frosting
  • 4 ounces cream cheese ½ block, fully softened
  • 2 1/2 cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Make the Dough
  1. Warm milk to 100–110°F. Combine with ½ teaspoon of sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.
  2. In a large bowl, combine the remaining granulated sugar, salt, softened butter, and egg. Pour in the yeast mixture and stir to combine. Gradually add bread flour one cup at a time, mixing until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface (or use a stand mixer with a dough hook) and knead for 6–8 minutes until smooth, elastic, and just slightly tacky. Add flour one tablespoon at a time if the dough sticks.
  4. Place dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot for 1–2 hours until doubled in size.
Fill & Shape
  1. While dough rises, stir together softened butter, packed brown sugar, and cinnamon until a thick paste forms. Set aside.
  2. Punch down the risen dough and roll it on a lightly floured surface into a 16×12-inch rectangle.
  3. Spread the cinnamon-brown sugar filling evenly over the entire surface, going all the way to the edges. Starting from the long edge, roll the dough tightly into a log.
  4. Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls (about 1½ inches thick each).
Overnight Rest & Bake
  1. Place rolls cut-side up in a lightly greased 9×13-inch baking dish, spaced slightly apart. Cover tightly with plastic wrap and refrigerate overnight — at least 8 hours and up to 16.
  2. In the morning, remove the pan from the fridge and let sit at room temperature for 30–60 minutes. Preheat oven to 350°F.
  3. Bake uncovered for 23–28 minutes, until tops are golden and centers are set. Pull them slightly underdone — they'll finish cooking from residual heat.
Make the Frosting
  1. Beat softened cream cheese until completely smooth. Add powdered sugar, milk, and vanilla extract. Beat until creamy and pourable. Add more milk, 1 tablespoon at a time, for a thinner consistency.
  2. Pour or spread frosting generously over the warm rolls and serve immediately!

Nutrition

Calories: 436kcal

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