Dessert

Big and Fluffy Overnight Cinnamon Rolls Recipe

BySophie Carsel November 1, 2025November 1, 2025

Introduction

These big and fluffy overnight cinnamon rolls are perfect for a cozy breakfast or brunch. Soft, tender, and packed with cinnamon sugar goodness, they come together mostly the night before, making morning baking a breeze. Topped with a rich cream cheese icing, they’re sure to impress family and guests alike.

The image shows a round baking dish lined with crinkled parchment paper, containing seven cinnamon rolls all covered in thick, creamy white frosting. The cinnamon rolls have a golden-brown color with visible darker cinnamon swirls, peeking out beneath the smooth, glossy layer of frosting that looks soft and spread unevenly across the top. The rolls are tightly packed, filling the dish, and the edges of the parchment paper rise above them. The dish is placed against a soft, multicolored blanket and a white marbled surface dusted lightly with flour. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 – 4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon salt
3/4 cup warm milk
1 tablespoon brown sugar
3 eggs, at room temperature
6 tablespoons salted butter, at room temperature (for dough)
1/2 cup brown sugar (for filling)
1/4 cup granulated sugar (for filling)
2 tablespoons ground cinnamon
6 tablespoons salted butter, at room temperature (for filling)
4 tablespoons salted butter (for icing)
6 ounces cream cheese, at room temperature
2-3 cups powdered sugar
1-2 tablespoons hazelnut liqueur (optional)
2 teaspoons vanilla extract

Instructions

Step 1: In the bowl of a stand mixer, combine the flour, yeast, 1 tablespoon brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes up to 1 hour.
Step 2: Prepare the filling by mixing 1/2 cup brown sugar, 1/4 cup granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish or a similar round pan.
Step 3: Punch down the risen dough and roll it out on a lightly floured surface into a roughly 12×18 inch rectangle. Spread 6 tablespoons of butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal, then cut into 12 equal rolls.
Step 4: Arrange the rolls in the prepared pan. Cover with plastic wrap and either let rise at room temperature for 20 minutes or refrigerate overnight to allow a slow rise.
Step 5: When ready to bake, preheat the oven to 350°F (175°C). Remove the rolls from the fridge and bake for 25 to 30 minutes, or until golden brown.
Step 6: To make the icing, melt 4 tablespoons of butter in a small pot over medium heat until it browns lightly and smells toasted, about 2-3 minutes. In a bowl, whisk the cream cheese until smooth. Add the browned butter, then stir in powdered sugar, hazelnut liqueur if using, vanilla extract, and a pinch of salt. Spread the icing generously over the warm cinnamon rolls. Serve immediately and enjoy!

Tips & Variations

For an extra tender dough, use bread flour instead of all-purpose flour.
Swap the hazelnut liqueur with a tablespoon of rum or omit it altogether for a classic icing.
If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.
Add chopped nuts or raisins to the filling for added texture and flavor.
Letting the rolls rise overnight in the fridge develops deeper flavor and makes morning prep easier.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) until heated through. For longer storage, freeze the baked rolls without icing for up to 2 months; thaw and warm before spreading the icing.

How to Serve

This image shows a round batch of cinnamon rolls, arranged tightly together in one layer inside a white dish lined with crumpled parchment paper. The rolls have a golden-brown, baked dough texture with visible spirals of cinnamon filling. The top is generously covered with a thick, creamy white icing that is spread unevenly, partially melting over the warm rolls. The dish sits on a white marbled surface, and to the left side, a colorful woolen cloth with red, blue, and green hues is slightly visible. A red container is faintly seen in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic. It may take a bit longer than using a mixer but works perfectly fine.

Why do the rolls need to rise overnight?

Refrigerating the rolls overnight slows fermentation, allowing flavors to develop more fully and resulting in a softer, more tender texture. It also makes morning prep quick since the rolls only need a short rise at room temperature before baking.