overnight cinnamon rolls

Why You Will Love this Overnight Cinnamon Rolls Recipe

• A rich, lightly sweetened dough. This isn’t your typical sweet dough recipe! This rich dough has egg yolks in addition to a whole egg, a bit of sugar, butter and tangy buttermilk! The acidity of the buttermilk plays a similar role in creating a soft texture like in sourdough cinnamon rolls. Get ready for soft, tender cinnamon buns in every bite.
• A delightful cream cheese icing. These traditional cinnamon rolls are topped with a classic cream cheese glaze that is equal parts creamy, light, sweet and tangy.
• Can easily bake this recipe the same day. To speed up the bulk proof, use warm buttermilk (or milk). This will jump-start the instant yeast and cut the proof times in half. You could also use rapid-rise instant yeast to make these rolls in under 2 hours.

Professional Tips for Making Traditional Cinnamon Rolls

• Room temperature eggs will make the best dough. It isn’t essential, but I have found that the dough will incorporate better if the eggs are room temperature.
• Don’t stress too much about dough structure. Cinnamon rolls don’t need a strong gluten network like sourdough bread or potato bread. They need just enough gluten to trap the air produced during fermentation. Follow the instructions but don’t stress.
• Give them space to expand. Rolling them up too tightly or placing them too close together could yield dense and not fluffy cinnamon rolls.
• For the best rolls, don’t skip the steaming step. I steam these rolls (and my cereal milk cinnamon rolls!) briefly in the oven prior to preheating it. This helps wake up the yeast after their overnight stay in the refrigerator.

Ingredients & Substitutions

• Large Egg.
• Egg Yolks: Reserve the egg whites for an omelet, the marshmallow topping for these smores blondies or use all of them for my strawberry cake recipe! You could also simply omit them and add an extra whole egg.
• Granulated Sugar
• Unsalted Butter: You’ll need butter for the dough, the filling and the frosting! I recommend leaving the butter for the cream cheese frosting out overnight to ensure it is properly softened.
• Buttermilk: I use low-fat buttermilk for this recipe because full-fat is too thick. I always have buttermilk on hand because you just never know when a buttermilk pancake or buttermilk biscuit craving will hit, but if you do not, use any milk or alternative milk that you do have. You can also use water.
• All-Purpose Flour: I like to use unbleached all-purpose flour in cinnamon rolls, but any all-purpose flour (except self-rising) will work. Bread flour can be used but the resulting rolls will be a little chewier and less tender.
• Instant Dry Yeast (preferably not rapid rise): You can use any instant yeast that you have on hand, or you can use active dry yeast for a slower, more consistent rise. If you choose to use active dry yeast, you’ll need to bloom them in the buttermilk with about half of the sugar first.
• Brown Sugar: You can use dark or light brown sugar in these overnight cinnamon rolls, but I prefer the additional flavor and moisture of dark brown sugar.
• Ground Cinnamon
• Cream Cheese (for the frosting): I prefer to use full-fat, brick-style cream cheese but you can use whichever variety you prefer.
• Powdered Sugar (for the frosting)
• Vanilla extract

See the recipe card for full information on ingredients and quantities.

Possible Variations

• Have a little fun with the filling! Add some citrus zest like these lemon poppy seed rolls; add some fresh or frozen fruit like these raspberry cinnamon rolls, or add 1-2 teaspoons of pumpkin pie spice or a little ginger like my gingerbread cinnamon rolls!
• Go traditional: If the egg yolks and buttermilk have you giving me the side-eye, use the traditional cinnamon roll dough from my hot cross cinnamon rolls or strawberry cinnamon rolls.
• Make & bake the same day. You can simply follow the recipe as written to make and bake them the same day or use instant rapid rise yeast to cut the proofing times in half. Just keep a close eye on the rolls so they don’t overproof!
• Change up the topping. Use a powdered sugar glaze like these these raspberry cinnamon rolls or dive into the deep end and use this cinnamon roll recipe to make pecan sticky buns instead!

How to Make Overnight Cinnamon Rolls

Use these instructions to wake up to homemade cinnamon rolls any day of the week! Further details and measurements can be found in the recipe card below.

Prepare the cinnamon rolls:

Step 1: In large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment add egg yolks, whole egg, sugar, 6 tablespoons butter and buttermilk. Mix on low to combine. Replace paddle attachment with dough hook and add flour, yeast and salt. Knead on low speed 5 minutes (alternatively, knead dough on floured surface for 10 minutes). Increase the mixer to medium speed and continue to knead for 5 minutes (5-10 minutes by hand) until dough no longer sticks to sides of bowl.

If the dough still seems sticky but it clings to the dough hook when lifted, it is ready to proof. Don’t over think it.

Step 2: Lightly spray large bowl with cooking spray. Shape dough into ball and place in bowl; turn to coat with oil. Cover bowl with plastic wrap and let rise in warm place 2 to 2 1/2 hours until doubled.

Step 3: Meanwhile, make cinnamon sugar filling: In medium bowl, combine brown sugar, cinnamon and salt until well mixed. Grease bottom and sides of 13×9-inch baking dish with butter.

Step 4: Gently degas dough; turn out onto lightly floured work surface and shape into rectangle, long side facing you. Use rolling pin to roll into approximately an 18×12-inch rectangle.

Step 5: Brush 1 ½ tablespoons melted butter over dough to within 1/2-inch of the top of the long edge. Sprinkle filling mixture over dough, then gently press into dough.

Step 6: Beginning with long end nearest you, carefully roll dough into tight log. Firmly pinch seam to seal and turn so seam side is down. Using serrated knife, cut dough into 12 equal-size rolls (about 1 ½ inches each). Arrange cut side-down in prepared baking dish. Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours) up to 16 hours.

You can also cut cinnamon rolls with unflavored dental floss but I find a sharp knife does the trick for me.

Steam & bake cinnamon rolls:

Step 7: When ready to bake, remove rolls from refrigerator and place in oven that is turned off. Place shallow pan on rack just beneath rolls; add enough boiling water to pan to fill 2/3-full. Immediately close oven door and let rolls steam 30 minutes. Remove rolls and shallow pan from oven.

Step 8: Preheat the oven to 350°F. Return rolls to the oven and bake 30 to 35 minutes until golden brown or until a toothpick or cake tester comes out clean from the center roll.

Step 9: While rolls are cooling, make frosting: In medium bowl, beat cream cheese, butter, vanilla and powdered sugar with electric hand mixer or in bowl of stand mixer until smooth and creamy. Spread over warm rolls and serve immediately.

Frequently Asked Questions

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5 from 1 vote

Overnight Cinnamon Rolls

By Stephanie Wise

Perfectly fluffy overnight cinnamon rolls with a delicious homemade cream cheese frosting. Make these for your next weekend breakfast.

Servings: 12 rolls

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 4 hours hrs

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Ingredients 

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For the dough:

• ▢ 4 egg yolks, room temperature
• ▢ 1 whole egg, room temperature
• ▢ ¼ cup granulated sugar
• ▢ 6 tablespoons unsalted butter, melted
• ▢ ¾ cup buttermilk, room temperature
• ▢ 4 cups unbleached all-purpose flour, plus more for shaping
• ▢ 2 ¼ teaspoons instant dry yeast, not rapid rise, 1 package
• ▢ 1 teaspoon salt

For the filling:

• ▢ 1 cup brown sugar, packed
• ▢ 1 tablespoon ground cinnamon
• ▢ Pinch salt
• ▢ 1 ½ tablespoons unsalted butter, melted

For the cream cheese frosting:

• ▢ 4 ounces cream cheese, room temperature
• ▢ ¼ cup unsalted butter, room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup powdered sugar

US Customary – Metric

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Instructions 

• In large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment add egg yolks, whole egg, sugar, 6 tablespoons butter and buttermilk. Mix on low to combine. Replace paddle attachment with dough hook and add flour, yeast and salt. Knead on low speed 5 minutes (alternatively, knead dough on floured surface for 10 minutes). Increase the mixer to medium speed and continue to knead for 5 minutes (5-10 minutes by hand) until dough no longer sticks to sides of bowl or pulls up with the dough hook.
• Lightly spray large bowl with cooking spray. Shape dough into ball and place in bowl; turn to coat with oil. Cover bowl with plastic wrap and let rise in warm place 2 to 2 1/2 hours until doubled.
• Meanwhile, make filling: In medium bowl, combine brown sugar, cinnamon and salt until well mixed.
• Grease bottom and sides of 13×9-inch baking dish with butter. Punch down dough; turn out onto lightly floured surface and gently shape into rectangle, long side facing you. Use rolling pin to roll into approximately 18×12-inch rectangle. Brush 1 1/2 tablespoons melted butter over dough to within 1/2-inch of top long edge. Sprinkle filling mixture over dough, then gently press into dough.
• Beginning with long end nearest you, carefully roll dough into tight log. Firmly pinch seam to seal and turn so seam side is down. Using serrated knife, cut dough into 12 equal-size rolls (about 1 1/2 inches each). Arrange cut side-down in prepared baking dish. Cover tightly with plastic wrap and refrigerate overnight (8 hours) up to 16 hours.
• When ready to bake, remove rolls from refrigerator and place in oven that is turned off. Place shallow pan on rack just beneath rolls; add enough boiling water to pan to fill 2/3-full. Immediately close oven door and let rolls steam 30 minutes until puffy. Remove rolls and shallow pan from oven.
• Heat oven to 350 degrees F. Return rolls to oven and bake 30 to 35 minutes until deep golden brown.
• While rolls are cooling, make frosting: In medium bowl, beat cream cheese, butter, vanilla and powdered sugar with electric hand mixer or in bowl of stand mixer until smooth and creamy. Spread over warm rolls and serve immediately.

Notes

Yield – 12 rolls

Variations – Use different spices, lemon or orange zest, or fruit in the filling.

Storage – Store baked and cooled cinnamon rolls covered at room temperature for 3 days or refrigerate for up to a week. If using the cream cheese frosting, I prefer to store cinnamon rolls in the refrigerator for longer than 12 hours.

Original recipe adapted from Food Network 

Nutrition

Calories: 449kcal, Carbohydrates: 67g, Protein: 8g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 119mg, Sodium: 256mg, Potassium: 141mg, Fiber: 2g, Sugar: 33g, Vitamin A: 598IU, Vitamin C: 0.03mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Before You Go

I hope you enjoyed this easy cinnamon roll recipe. Check out all our breakfast and brunch recipes to dive deeper into our cinnamon roll recipes! You won’t want to miss culinary gems like these sweet potato cinnamon rolls!