Overnight Cinnamon Rolls
Prep these cinnamon rolls the day before and bake off fresh in the morning. These overnight cinnamon rolls bake up super fluffy and are slathered with cream cheese frosting!
OVERVIEW
- Skill Level: Intermediate
- Components Used: Enriched Sweet Dough Master Recipe, Cream Cheese Frosting
Did you know you can prepare cinnamon rolls in advance? Some people think that you have to bake yeast doughs the same day. Using the refrigerator to cold proof the dough overnight slows down the fermentation process making it easier to fit making homemade bread into your schedule.
There’s nothing better than homemade cinnamon rolls and this recipe makes it even easier to have them on your table! They’re incredibly soft and gooey topped with a tangy cream cheese frosting.
This is one of those recipes I come back to over and over. Is there a big holiday or birthday coming up? Then you know I’ve got a batch of unbaked cinnamon rolls ready to go. Everyone loves a soft, homemade cinnamon roll and they can’t wait to enjoy them!
Why you should make overnight cinnamon rolls
- Convenience! Whenever I’m having guests in town, I always whip up a batch of cinnamon rolls and either store them in my refrigerator or freeze them for later. It makes preparing for big gatherings that much easier.
- Holiday brunch like Christmas and Thanksgiving are never complete without homemade cinnamon rolls, these overnight rolls are perfect for special holiday mornings.
- The texture and flavor of these rolls can’t be beat. They’re gooey and soft filled with cinnamon sugar and topped with decadent cream cheese frosting.
How to make overnight cinnamon rolls
Cinnamon rolls are made with an enriched dough (also known as a sweet dough). This master recipe for enriched dough is used to make not only cinnamon rolls but soft dinner rolls, sticky buns, donuts, and more.
Make the dough & Bulk Ferment
The first step in this recipe is to make the cinnamon roll dough. If you are unfamiliar with the process of making an enriched dough, here is a step-by-step tutorial with photos.
After kneading the dough, move it to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap or damp cloth to bulk ferment. Ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast.
Shape the rolls
After the dough has bulk fermented, turn the dough out onto a lightly floured surface and roll it out into a rectangle. Spread the melted butter all over the dough leaving about ½ inch (1.2 cm) of the dough free from filling at the bottom long edge. Combine the cinnamon and sugar in a small bowl and sprinkle over the top of the butter.
Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. Use a serrated knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls.
Transfer the cut rolls into a greased baking dish and cover with plastic wrap.
Proof the Rolls Overnight
Refrigerate the rolls overnight or up to 24 hours. If you go longer than 24 hours, the filling will start to seep out and they may over-proof.
To bake the same day, proof the rolls at room temperature or near a warm oven for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast, until about doubled in size. Once the rolls are puffy, remove the plastic wrap and bake.
Make the Frosting
As the rolls are proofing or while they are baking, make the frosting. Whip together the softened cream cheese and butter in a stand mixer with a paddle attachment or with a hand mixer. Whip until the mixture is light in color.
Add the vanilla extract and powdered sugar to the bowl and mix on low until the sugar is combined. Turn the mixing speed up and whip until fully combined and the mixture is light and fluffy. Set aside while the rolls bake or if the rolls are still in the refrigerator, store the frosting in the refrigerator as well.
Bake
About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. It takes about 1 hour for the rolls to come to room temperature and about another hour to proof and become puffy. You can place the pan next to oven while it preheats to speed up the process.
Once the rolls are puffy and about doubled in size, remove the plastic wrap and bake as directed or until golden brown and set in the center.
As an optional step before baking, you can pour about 1 cup of heavy cream over the tops of the rolls. This will keep them very moist, soft, and will give them a gooey final texture.
After the rolls come out of the oven, use a spoon or butter knife to spread the frosting over the tops. Do this while the rolls are still fairly warm so that the frosting seeps into all the crevices. Cinnamon rolls are best served warm.
FAQ
Can I use sourdough starter to make cinnamon rolls?
Yes, you can! Here is my recipe for cinnamon rolls made with sourdough starter. Follow the same process outlined in this recipe if you’d like to refrigerate overnight and bake off fresh the next day.
How do I store leftover cinnamon rolls?
Store leftover cinnamon rolls wrapped in plastic wrap or in a storage container in the refrigerator for up to 1 week. Because these rolls are topped with cream cheese frosting, do not store at room temperature.
To reheat, microwave individual rolls for about 30 seconds until warmed through.
Can I freeze cinnamon rolls?
You can freeze unbaked rolls for up to 2 months. When ready to bake, move them to your refrigerator and let thaw overnight. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process.
When the rolls are doubled in size, remove the plastic wrap and bake.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious sweet roll recipes.
Overnight Cinnamon Rolls
Prep these cinnamon rolls the day before and bake off fresh in the morning. These overnight cinnamon rolls bake up super fluffy and are slathered with cream cheese frosting!
Ingredients
For the Dough
- 2 ¼ teaspoons (1 package) active dry or quick rise yeast
- 227 grams (1 cup, 240 milliliters) whole milk, lower fat or non-dairy can be substituted
- 50 grams (¼ cup) granulated sugar
- 480-600 grams (4-5 cups) all-purpose flour
- 1 ½ teaspoons salt
- 85 grams (6 tablespoons) unsalted butter, very soft
- 2 large eggs, room temperature
For the Filling
- 56 grams (¼ cup, ½ stick) unsalted butter, melted
- 200 grams (1 cup) brown sugar, light or dark
- 3 tablespoons ground cinnamon
For the Frosting
- 113 grams (4 ounces) full fat cream cheese, room temperature
- 56 grams (¼ cup, ½ stick) unsalted butter, room temperature
- 240 grams (2 cups) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Rolls and Proof Overnight
- Warm the milk (227 grams/ 1 cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ¼ teaspoons/ 1 package), and a large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), very soft butter (85 grams/ 6 tablespoons), and eggs (2 large) to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
- Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast.
- After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about 18 x 12-inches (46 x 30 cm) in size.
- Brush the dough with the melted butter (56 grams/ ¼ cup) leaving about ½ inch (1.2 cm) of the dough free from butter and filling at the bottom long edge. Sprinkle the brown sugar (200 grams/ 1 cup) and ground cinnamon (3 tablespoons) over the butter.
- Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal.
- Use a serrated knife or a bench knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls.
- Transfer the cut rolls into a greased 9 x 13-inch (23 x 33 cm) baking dish and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
Make the frosting
*Make the frosting while the rolls are either proofing or baking. If making the day before baking, store the frosting in the refrigerator overnight.
- With a hand mixer or in a stand mixer with the paddle attachment, cream together the room temperature cream cheese (113 grams/ 4 ounces) and butter (56 grams/ ¼ cup) until light and fluffy.
- Add the powdered sugar (240 grams/ 2 cups) and vanilla extract (1 teaspoon) and mix until smooth. Store in the refrigerator until ready to use.
Bake
- About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process.
- Preheat the oven to 350°F/ 175°C.
- Once the rolls are puffy and about doubled in size, remove the plastic wrap and bake for 30-35 minutes or until golden brown and set in the center. Let cool slightly then frost and serve.
- Store leftover cinnamon rolls in the refrigerator for up 1 week.
Notes
*To bake the same day: Instead of moving the cut rolls to the refrigerator, proof the rolls at room temperature or near a warm oven for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast, until about doubled in size. Once the rolls are puffy, remove the plastic wrap and bake them at 350°F/ 175°C for 30-35 minutes, or until golden brown and set in the center. Let cool slightly, then frost and serve.
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171 Comments on “Overnight Cinnamon Rolls”
These are delicious and easy to make with all the wonderful step by step instructions. No need to be intimidated by a yeast dough.
I am an experienced baker and have been looking for an easy and reliable but delicious overnight cinnamon roll recipe for years. So thrilled to have found it from Baker Betty! My grandchildren, love them! Thank you so much.
These cinnamon rolls are delicious and easy to make ahead of time! We love them! I have also done the orange cinnamon rolls – which are better than “pop open” ones! Thank you for sharing!
The Cinnamon Rolls turned out just great. Your recipe was easy to follow. My recipe was almost like yours, except you poured heavy whipping cream and that gave it such a lot of moisture and kept well.
I really enjoy them all.