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Overnight Cinnamon Rolls

Wake up to soft, fluffy cinnamon rolls with a sweet, buttery dough and cinnamon-spiced filling. This easy overnight recipe lets you prep ahead and enjoy warm, gooey rolls fresh from the oven.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 16 hours
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 1/2 cups all-purpose flour provides structure and softness
  • 1 cup warm milk about 110°F / 43°C, activates yeast
  • 2 1/4 tsp active dry yeast 1 packet
  • 1/4 cup granulated sugar for dough sweetness
  • 1/2 cup unsalted butter melted, for dough richness
  • 2 large eggs help bind and tenderize dough
  • 1/2 tsp salt balances sweetness
For the Filling
  • 1/2 cup packed brown sugar for caramel-like sweetness
  • 2 tbsp ground cinnamon the star spice
  • 1/4 cup unsalted butter softened, for spreading
  • optional nuts or dried/fresh fruits 1/2 cup chopped pecans, walnuts, raisins, cranberries, or berries
Optional Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
Optional Maple Glaze
  • 1/2 cup maple syrup
  • 1 tbsp unsalted butter melted

Equipment

  • Large Bowl
  • Plastic Wrap or Clean Towel
  • Rolling Pin
  • Greased Baking Dish
  • Oven

Method
 

  1. Step 1: Activate yeast by mixing active dry yeast with warm milk and a pinch of granulated sugar. Let sit 5-10 minutes until foamy.
  2. Step 2: In a large bowl, combine flour, remaining granulated sugar, salt, melted butter, and eggs. Pour in yeast mixture and stir to form soft dough.
  3. Step 3: Knead dough on floured surface for 8-10 minutes until smooth and elastic. Dust with flour if sticky but keep dough tacky.
  4. Step 4: Place dough in lightly oiled bowl, cover with plastic wrap or towel, and let rise at room temperature about 1 hour until doubled.
  5. Step 5: Punch dough down and roll into 16×12-inch rectangle on floured surface. Spread softened butter evenly over dough.
  6. Step 6: Mix brown sugar with cinnamon and sprinkle generously over buttered dough. Add optional nuts or fruits if desired.
  7. Step 7: Roll dough tightly from long edge into log. Slice into 12 equal rolls and arrange close together in greased baking dish.
  8. Step 8: Cover baking dish tightly with plastic wrap and refrigerate overnight 12-16 hours for slow rise.
  9. Step 9: Remove rolls from fridge and let come to room temperature 20-30 minutes. Preheat oven to 350°F (175°C).
  10. Step 10: Bake rolls uncovered for 25-30 minutes until golden brown and cooked through.
  11. Step 11 (Optional): Prepare cream cheese glaze by beating cream cheese, butter, powdered sugar, and vanilla until smooth. Or mix maple syrup with melted butter for maple glaze.
  12. Step 12 (Optional): Drizzle glaze over warm rolls just before serving.

Notes

Substitute up to half the flour with whole wheat for nuttier flavor and more fiber. Use plant-based milk alternatives warmed to activate yeast. Swap granulated sugar with coconut sugar or honey but expect slight texture changes. Add nutmeg, cardamom, or fresh fruits to filling for twist. Freeze shaped rolls to bake later. Store leftovers airtight at room temp 2-3 days, refrigerated up to a week, or frozen 3 months.