Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Prep time: 60 min
Cook time: 30 min
Ingredients: 1 ¼ cups whole milk (warmed to 110°F); 1 Tbsp. active dry yeast (see notes below for how to use instant yeast); 1 Tbsp. granulated sugar; 1/2 cup unsalted butter (melted); 1/2 cup granulated sugar; 2 eggs (room temperature, whisked); 4 cups bread flour (or all-purpose flour, spooned and leveled, plus up to ~1/2 cup more as needed and for dusting); 1/2 Tbsp. kosher salt (or 1 tsp. fine sea salt); 2/3 cup unsalted butter (very soft); 2/3 cup light brown sugar (packed); 2 tsp ground cinnamon; 6 Tbsp granulated sugar; 2 tsp vanilla extract; 3 Tbsp heavy cream; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 1 cup dark brown sugar (packed); 3 Tbsp. ground cinnamon; 1/4 tsp. kosher salt; 1/2 cup heavy cream (slightly warmed (optional) *you may not need all this cream, just use your best judgement!); 8 oz. full-fat cream cheese (softened); 1/4 cup salted butter (softened); 2 ½ cups powdered sugar; 1/2 Tbsp. vanilla bean paste (or vanilla extract); Add a pinch of salt if you used unsalted butter

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By: Krolls Korner

Table Talk with Tawnie

Pretty much any time I want to make cinnamon rolls, I like to make them using the overnight option because I’m usually making them late at night once the kids are in bed. Let me give you my real life example, I always make this recipe on Christmas Eve, and then Christmas morning take them out for their final proof and bake when everyone is diving into gifts! Once the mess is cleaned up, everyone will have a yummy warm cinnamon roll ready to devour! This recipe is inspired by my Sheet Pan Cinnamon Roll recipe…so I pretty much halved that recipe and created this one and gave you the option to of course bake them using an overnight method OR you can bake them the same day! I hope you love them as much as my family does!

Tight overhead close-up of cinnamon rolls covered in thick cream cheese frosting, showing soft swirls and gooey centers.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead flat lay of ingredients for overnight cinnamon rolls including bread flour, yeast, whole milk, eggs, butter, cream cheese, cinnamon, brown sugar, granulated sugar, powdered sugar, vanilla extract, vanilla bean paste, heavy cream, and salt, each labeled on a neutral surface.

Whole Milk (warmed): To activate the yeast and add richness to the dough. Warm milk helps create soft, tender cinnamon rolls with a better rise and fuller flavor.
Active Dry Yeast: What gives these cinnamon rolls their fluffy, bakery-style texture. Blooming it first ensures it’s active before building the dough, which helps ensure a reliable rise.
Bread Flour: Adds structure and chew and helps the rolls bake up tall, soft, and pillowy.
Unsalted Butter: Butter is used throughout the dough, filling, caramel base, and frosting to add richness and moisture. Using unsalted butter lets you control the salt level and overall flavor.
Dark Brown Sugar: Brings deep, caramel-like flavor to the filling. Its higher molasses content keeps the rolls moist and gives that classic gooey center.
Ground Cinnamon: The star of the show! Cinnamon provides bold, cozy flavor and a defined swirl that stays pronounced even after baking and frosting.
Heavy Cream: Pouring warm heavy cream over the rolls before baking is the secret to extra gooey cinnamon rolls. It soaks into the dough as it bakes, creating soft centers and rich texture.
Vanilla Bean Paste: Adds deep vanilla flavor with subtle specks throughout the frosting, enhancing the overall warmth and sweetness of the rolls.
Full-Fat Cream Cheese: Makes the frosting thick, tangy, and luxurious. It balances the sweetness and melts beautifully over the warm cinnamon rolls.
Other Ingredients Needed: granulated sugar, eggs, kosher salt or fine sea salt, light brown sugar, powdered sugar, vanilla extract

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Instant Yeast vs. Active Dry Yeast

This recipe as written uses active dry yeast, but instant yeast (or rapid rise, fast acting, quick rising) can be used interchangeably. It’s a 1:1 ratio. The active dry yeast rise time is just slightly longer compared to the instant yeast. See recipe notes below on how to make this recipe with instant yeast.

Overhead view of freshly baked cinnamon rolls in a ceramic baking dish with dollops of cream cheese frosting melting over the warm rolls.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Step-by-step collage showing yeast blooming in warm milk, flour added to the bowl, dough formed into a smooth ball, and dough doubled in size after rising.

Make & Rise the Dough

Bloom the yeast in warm milk and sugar until foamy. Mix in the remaining dough ingredients and knead until soft, smooth, and slightly tacky. Cover and let the dough rise until doubled in size.

Collage showing caramel sauce ingredients mixed together and spread evenly across the bottom of a baking dish, along with cinnamon sugar filling prepared in a bowl.

Prep the Pan & Filling

While the dough rises, mix the cinnamon sugar filling and the caramel sauce (if using). Spread the caramel evenly into the bottom of a greased baking dish and set aside.

Collage showing cinnamon roll dough rolled out, butter spread evenly on top, cinnamon sugar sprinkled over the surface, and dough rolled into a log and sliced.

Roll, Fill, & Shape

Roll the dough into a large rectangle. Spread with softened butter, sprinkle evenly with cinnamon sugar, then roll tightly into a log. Slice into rolls and arrange them in the prepared pan.

Collage showing cinnamon rolls arranged in a baking dish, heavy cream poured over the rolls, and rolls baked until golden brown and fluffy.

Rest, Cream, & Bake

Cover and refrigerate overnight or let the rolls rise the same day until puffy. Just before baking, pour warmed heavy cream over the rolls. Bake until golden and fluffy.

Collage showing cream cheese frosting whipped until smooth, frosting spread over warm cinnamon rolls, and a frosted cinnamon roll served on a plate.

Frost & Serve

Whip up the cream cheese frosting while the rolls bake. Spread generously over the warm rolls so it melts into every swirl. Serve immediately and enjoy.

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Expert Tips

Heat the milk to the proper temp: The sweet spot for warming milk is about 110°F. If the milk is too hot (120°F or higher), it can kill the yeast and prevent the dough from rising. Active dry yeast is alive but dormant due to the lack of moisture, so when it’s mixed with warm milk, the yeast cells become active. This process is commonly known as activating or blooming the yeast.
Room-temperature eggs: Room-temperature eggs blend more easily into the dough and help maintain a warm environment for the yeast. Cold eggs can slow yeast activity and tighten the dough, while room-temperature eggs promote a smoother dough and better rise.
Don’t use too much flour: The dough should feel soft and slightly tacky, not dry. Adding too much flour can make the rolls dense instead of light and fluffy. Add flour slowly and stop as soon as the dough pulls away from the bowl.
Use the counter for final kneading: Knead the dough on the counter for the last minute or so of the kneading process. Sometimes mixing bowls miss small dry patches or streaks of flour along the sides, which means parts of the dough never fully hydrate or develop gluten. By turning the dough out onto the counter and giving it a quick hand-knead, you ensure every bit of dough is smooth, cohesive, and perfectly kneaded and help to strengthen the gluten further.
Prepping the bowl for the 1st rise: Lightly grease a large bowl, then place the dough in the bowl. Then, spray the plastic wrap you’re using to cover the dough with oil or baking spray to prevent the dough from sticking as it rises.
Where to rise the dough: Don’t stress about this too much. Dough does rise best in a warm, draft-free environment, but if your kitchen runs a little cool, the rise may just take a bit longer. I usually place my bowl right on the kitchen counter, and it typically rises within 1½ – 2 hours for the first rise. If your oven has a proof setting, that’s a great option too — it provides a gentle, consistent warmth that helps the dough rise evenly.
Go by look, not the clock: Rise times can vary based on room temperature, yeast type, and dough hydration. The dough is ready when it has doubled in size and gently springs back when pressed, not just because a certain amount of time has passed.
Flour your surface: Be sure to lightly flour your clean work surface, rolling pin, hands, and the dough to prevent anything from sticking.
Roll dough evenly: Try to roll the dough into an even rectangle with consistent thickness. This helps the rolls bake evenly so you don’t end up with doughy centers or dry outer rolls.
Tent with foil (if needed): If the tops of the rolls are browning too quickly in the oven, loosely tent them with foil during the last part of baking. This keeps them soft and prevents over-browning.
Frost while warm, not hot: Let the rolls cool for about 10 minutes before frosting. This allows the frosting to gently melt into the rolls without completely sliding off.

Close-up of a frosted cinnamon roll on a plate with cinnamon sticks nearby, highlighting the soft swirl and creamy frosting.

Variations / Substitutions

Filling Flavors: Try a fun, seasonal twist instead of the classic cinnamon filling! Try pumpkin spice, apple pie spice, or even espresso powder for a cozy coffee version.
Add-ins: Mix in chopped pecans, walnuts, mini chocolate chips, or toasted coconut flakes with the brown sugar filling for extra texture and flavor.
Frosting: You can use vanilla bean paste for the most flavor, but regular vanilla extract or even a touch of maple extract are also delicious. Or, you can swap in brown butter for the ultimate nutty flavor boost. (My Pumpkin Cinnamon Rolls recipe has instructions on a delicious brown butter frosting!)
Mini Cinny Rolls: Instead of 12 rolls, roll the dough out a little thinner and cut into 20-24 small rolls. Bake for a slightly shorter time, approximately 15–18 minutes.
Citrus Twist: Add a teaspoon of orange zest to the dough or frosting for a bright, fresh flavor that pairs beautifully with cinnamon.

Close-up overhead view of cinnamon rolls generously frosted with creamy vanilla cream cheese icing in a rustic baking dish.

Storage / Freezing

Room temperature: Store frosted or unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds. (The cream cheese frosting has sugar, which acts as a preservative and prevents the frosting from spoiling as quickly, which is why it can be kept at room temperature.)
Refrigerator: Store the frosted or unfrosted rolls tightly covered or in an airtight container in the fridge for up to 5 days. Re-warm in the microwave.
Freezer: To freeze the baked cinnamon rolls, allow them to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy.

Close-up of a cinnamon roll pulled apart on a plate, showing a soft, fluffy interior and gooey cinnamon filling with cream cheese frosting.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes! Ultimately, it comes down to personal preference and what texture you prefer in your cinnamon rolls. Both types of flour can yield delicious results, so you can experiment with each to see which you like best.

Can I use instant yeast instead of active dry yeast?

Yes, you will skip the blooming until foamy and activated in Step 1. Instead, mix the instant yeast with the flour, sugar, and salt before adding that to the stand mixer with the warm whole milk, eggs, and melted butter.

Why did the centers of my cinnamon rolls pop out?

This could be for a few reasons: 1. If the dough is rolled too tightly, the centers can become compressed and pop out as the rolls expand and bake. 2. If the dough is not rolled out evenly, some parts may be thicker or thinner, causing uneven baking and resulting in the centers popping out. 3. If the rolls haven’t risen enough during the second rise, they might expand too quickly in the oven, pushing the centers out. Sometimes you can just press the middle back down and no one will even know!

Why isn’t my dough rising?

If your dough isn’t rising, it’s usually due to one of a few common reasons. 1) Check your yeast. Expired or old yeast won’t activate properly. 2) Pay attention to the milk temperature. The milk should be around 110°F; if it’s too hot (120°F or higher), it can kill the yeast and prevent the dough from rising. 3) Consider your environment. Dough rises more slowly in a cold kitchen, so it may just need more time. I typically place my dough in a lightly oiled bowl, cover it with plastic wrap and a towel, and let it rise on the kitchen counter near a warm or sunny spot.

How can I tell when my cinnamon rolls are done baking?

Visually, the edges should be slightly pulled away from the sides of the pan and they should look golden brown. The center of the rolls should each an internal temperature of 190°F-200°F. If you notice the tops browning too quickly, tent a piece of aluminum foil over the tops.