Recipe Detail

Overnight Cinnamon Rolls

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Number of Servings:


  1. 1 cups - warm milk
  2. 1/2 tablespoons - active dry yeast
  3. 4 tablespoons - granulated sugar divided
  4. 3 cups - all-purpose flour plus 2-4 tbsp
  5. 1 - large eg
  6. 2 tablespoons - unsalted butter melted divided
  7. 1/2 teaspoons - salt
  8. 7 tablespoons - unsalted butter softened divided
  9. 1/4 cups - granulated sugar
  10. 1 tablespoons - ground cinnamon
  11. 4 tablespoons - unsalted butter softened
  12. 4 ounces - cream chease softened
  13. 1/2 tablespoons - vanilla extract
  14. 1 cups - confectioners powdered sugar


How to Make the Best Overnight Cinnamon Rolls:

1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven for 25 min). It will look puffy (**See Important Note Below).

2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.

4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.

5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls.

This tip is GOLD: use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.

6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

I like to add orange zest and a squeeze of orange juice to the cream cheese icing as well as orange peel to garnish.


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