Free recipe American

Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup whole milk, warmed to 105-110 degrees F; 2 1/4 tsp active dry yeast, 1 packet; 1/3 cup granulated sugar, divided; 2 large eggs, at room temperature; 6 tbsp unsalted butter, softened, for the dough; 1 tsp kosher salt; 4 1/2 cups all-purpose flour, divided, plus more for rolling; 3/4 cup light brown sugar, packed; 2 tbsp ground cinnamon; 5 tbsp unsalted butter, very soft, for the filling; 4 oz cream cheese, softened; 3 tbsp unsalted butter, softened, for the icing; 1 1/2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp whole milk, for the icing

Soft, buttery cinnamon rolls assembled the night before, baked fresh in the morning and finished with tangy cream cheese icing.

By Priya Hollis, Head of Shop & Product Published November 18, 2025

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Prep: 45 min
Cook: 30 min
Total: 1 hr 15 min
Servings: 12
Level: Medium

Warm cinnamon rolls on a weekend morning feel like a lot of work, but this recipe splits the effort in two. Make and shape the dough the day before, let the rolls rest in the refrigerator overnight, and all that is left in the morning is a final rise and a quick bake.

The slow, cold rest actually improves the rolls, giving the dough more flavor and a tender, pillowy crumb. A generous brown sugar and cinnamon filling melts into gooey swirls.

Spread the cream cheese icing over the rolls while they are still warm so it melts into every crevice. Serve with coffee and a bowl of fresh fruit, and expect the pan to empty fast.

Shape tonight, bake tomorrow
Gooey brown sugar swirls
Tangy cream cheese icing

Directions

Stir the warm milk, yeast and 1 tbsp of the granulated sugar in a small bowl and let stand until foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the remaining granulated sugar, eggs, 6 tbsp softened butter, salt and 4 cups flour. Add the yeast mixture and mix on low speed until a shaggy dough forms.
Knead on medium-low speed for 8 minutes, adding the remaining flour 1 tbsp at a time only as needed, until the dough is smooth, soft, slightly tacky and pulling away from the sides of the bowl.
Transfer the dough to a greased bowl, cover and let rise in a warm spot until doubled, 1 to 1 1/2 hours.
Mix the brown sugar and cinnamon in a small bowl. Butter a 9x13-inch baking pan.
Punch down the dough and roll it on a lightly floured surface into a 16x12-inch rectangle with a long side facing you.
Spread the 5 tbsp very soft butter over the dough, leaving a 1/2-inch border along the top long edge. Sprinkle evenly with the cinnamon sugar and press it in gently.
Roll the dough up tightly toward the bare edge and pinch the seam to seal. Cut into 12 even rolls with a serrated knife and arrange them cut side up in the pan.
Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or up to 16 hours.
In the morning, set the pan in a warm spot and let the rolls rise until puffy and touching, 60 to 90 minutes. Heat the oven to 350 degrees F.
Bake until golden brown and the center rolls register 190 degrees F on an instant-read thermometer, 25 to 30 minutes, tenting with foil after 15 minutes if they brown too quickly.
Beat the cream cheese, 3 tbsp butter, powdered sugar, vanilla and 1 tbsp milk until smooth, adding more milk if needed. Spread over the warm rolls and serve.

Test-kitchen tips

Skip the overnight rest if you like: after shaping, let the rolls rise at room temperature until puffy, about 1 hour, then bake as directed.
Use unflavored dental floss to cut the log. Slide it under the dough, cross the ends over the top and pull for clean, round rolls.
Scatter 3/4 cup chopped toasted pecans over the filling, or add 1 tsp orange zest to the icing.