Overnight Easy Cinnamon Rolls – Soft, Make-Ahead Comfort
Warm, fluffy cinnamon rolls first thing in the morning feel like a small luxury. This overnight version makes it doable without waking up at dawn. You mix the dough the night before, let the fridge do the work, and bake fresh rolls the next day with minimal effort.
The result is soft spirals, gooey cinnamon filling, and a vanilla glaze that melts into every layer. It’s a simple routine that turns a regular morning into something special.
Overnight Easy Cinnamon Rolls - Soft, Make-Ahead Comfort
Ingredients
Method
- Warm the milk: Heat 1 cup of milk until warm to the touch, about 105–115°F. It should feel like a warm bath, not hot.
- Make the dough: In a large bowl, whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 packet instant yeast, and 1/2 teaspoon salt. Add the warm milk, 1 beaten egg, 4 tablespoons softened butter, and 1 teaspoon vanilla.Stir until a shaggy dough forms.
- Knead: Knead by hand on a lightly floured surface or with a mixer and dough hook. Add more flour, a few tablespoons at a time, until the dough is soft and slightly tacky but not sticky. This usually takes 7–10 minutes of kneading and about 3 to 3 3/4 cups total flour.
- First rest: Shape into a ball and place in a lightly greased bowl.Cover and let rest at room temperature for 20–30 minutes to relax the gluten. It doesn’t need a full rise here.
- Make the filling: Mix 1/2 cup brown sugar, 2 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and a pinch of salt. Melt 4 tablespoons butter separately.
- Roll the dough: On a floured surface, roll the dough into a 12x16-inch rectangle.Brush with melted butter, leaving a 1/2-inch border on one long side. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Shape: Starting from the long, buttered edge, roll into a tight log. Pinch the seam to seal.Use a sharp knife or dental floss to cut 9–12 rolls, about 1 to 1 1/2 inches thick.
- Arrange in pan: Grease a 9x13-inch baking dish or two 9-inch round pans. Place the rolls cut-side up, spaced slightly apart.
- Overnight rise: Cover tightly with plastic wrap or a lid and refrigerate overnight, 8–18 hours. The cold slows the rise but builds flavor and structure.
- Bring to room temp: In the morning, take the pan out and let the rolls sit at room temperature until puffy, 45–75 minutes depending on your kitchen.They should look lighter and expanded.
- Bake: Preheat oven to 350°F (175°C). Bake for 22–28 minutes, until lightly golden on top and 190–195°F in the center. If browning too fast, tent with foil.
- Make the glaze: Beat 4 ounces cream cheese (softened) with 2 tablespoons softened butter, 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt.Add 1–2 tablespoons milk until smooth and spreadable.
- Glaze and serve: Spread half the glaze on warm rolls so it melts into the spirals. Add more once they cool slightly for a pretty finish. Serve warm.
Why This Recipe Works
– The slow, cold rise in the fridge lets the dough develop flavor and makes the schedule flexible. You can bake when you’re ready. – Using instant yeast (or rapid-rise yeast) keeps things simple and reliable.
It’s forgiving and fast. – A slightly enriched dough with milk, butter, and egg creates that classic soft, pull-apart texture. – Rolling and slicing the night before gives the rolls time to proof gently, so they bake tall and tender. – A basic cream cheese or vanilla glaze balances the sweetness and adds that bakery-style finish.
Shopping List
- All-purpose flour (about 3 1/2 to 4 cups)
- Instant or rapid-rise yeast (1 packet or 2 1/4 teaspoons)
- Granulated sugar
- Salt
- Whole milk (or 2%)
- Unsalted butter (softened for dough and melted for filling)
- Large egg
- Brown sugar (light or dark) for the filling
- Ground cinnamon
- Vanilla extract
- Cream cheese (optional but great for the glaze)
- Powdered sugar
- Pinch of salt (for the glaze)
Instructions
- Warm the milk: Heat 1 cup of milk until warm to the touch, about 105–115°F. It should feel like a warm bath, not hot.
- Make the dough: In a large bowl, whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 packet instant yeast, and 1/2 teaspoon salt. Add the warm milk, 1 beaten egg, 4 tablespoons softened butter, and 1 teaspoon vanilla.Stir until a shaggy dough forms.
- Knead: Knead by hand on a lightly floured surface or with a mixer and dough hook. Add more flour, a few tablespoons at a time, until the dough is soft and slightly tacky but not sticky. This usually takes 7–10 minutes of kneading and about 3 to 3 3/4 cups total flour.
- First rest: Shape into a ball and place in a lightly greased bowl.Cover and let rest at room temperature for 20–30 minutes to relax the gluten. It doesn’t need a full rise here.
- Make the filling: Mix 1/2 cup brown sugar, 2 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and a pinch of salt. Melt 4 tablespoons butter separately.
- Roll the dough: On a floured surface, roll the dough into a 12×16-inch rectangle.Brush with melted butter, leaving a 1/2-inch border on one long side. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Shape: Starting from the long, buttered edge, roll into a tight log. Pinch the seam to seal.Use a sharp knife or dental floss to cut 9–12 rolls, about 1 to 1 1/2 inches thick.
- Arrange in pan: Grease a 9×13-inch baking dish or two 9-inch round pans. Place the rolls cut-side up, spaced slightly apart.
- Overnight rise: Cover tightly with plastic wrap or a lid and refrigerate overnight, 8–18 hours. The cold slows the rise but builds flavor and structure.
- Bring to room temp: In the morning, take the pan out and let the rolls sit at room temperature until puffy, 45–75 minutes depending on your kitchen.They should look lighter and expanded.
- Bake: Preheat oven to 350°F (175°C). Bake for 22–28 minutes, until lightly golden on top and 190–195°F in the center. If browning too fast, tent with foil.
- Make the glaze: Beat 4 ounces cream cheese (softened) with 2 tablespoons softened butter, 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt.Add 1–2 tablespoons milk until smooth and spreadable.
- Glaze and serve: Spread half the glaze on warm rolls so it melts into the spirals. Add more once they cool slightly for a pretty finish. Serve warm.
How to Store
– At room temp: Keep baked rolls, tightly covered, for up to 2 days.
Add a damp paper towel and microwave 10–15 seconds to refresh. – In the fridge: Store for up to 4 days. Rewarm gently to soften. – In the freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm in a 300°F oven for 10–12 minutes, then glaze. – Make-ahead option: You can freeze the shaped, unbaked rolls.
After slicing, freeze on a tray until firm, then bag. Thaw overnight in the fridge in a pan, let proof at room temp, and bake.
Health Benefits
– Portion awareness: Cinnamon rolls are a treat, but smaller portions still satisfy. Consider cutting 12 rolls instead of 9. – Cinnamon perks: Cinnamon has antioxidants and may help support healthy blood sugar responses when part of an overall balanced diet. – Balanced ingredients: Using milk and egg adds protein and nutrients, which can make the treat more filling. – DIY advantage: Homemade rolls let you control sugar and fat.
You can reduce the filling sugar slightly and still keep the rolls delicious.
Pitfalls to Watch Out For
– Over-flouring the dough: Too much flour makes dense rolls. Aim for soft and slightly tacky, not dry. – Milk too hot: Hot liquid can kill yeast. Keep it warm, not scalding. – Underproofing in the morning: If you bake before the rolls puff up, they’ll be tight and chewy.
Give them time. – Overbaking: Dry rolls happen fast. Pull them when lightly golden and set, or check the center temp. – Loose shaping: A loose log unravels and loses height. Roll snugly and pinch the seam to seal.
Variations You Can Try
– Orange glaze: Add 1–2 teaspoons orange zest to the filling and use orange juice in the glaze. – Pecan crunch:</-strong> Sprinkle 1/2 cup chopped pecans over the filling or scatter them in the pan with a spoon of brown sugar. – Cardamom twist: Replace 1/2 teaspoon of the cinnamon with ground cardamom for a Scandinavian vibe. – Maple frosting: Swap some powdered sugar for maple syrup and reduce milk.
Add a pinch of nutmeg. – Raisin or cranberry: Sprinkle 1/2 cup raisins or dried cranberries over the filling for texture and tang. – Brown butter: Brown the filling butter for a deeper, nutty flavor. Let it cool slightly before brushing.
FAQ
Can I use active dry yeast instead of instant?
Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm milk with a teaspoon of sugar for 5–10 minutes, then add to the dry ingredients.
The rest of the process stays the same.
What if my rolls didn’t rise overnight?
They will still rise slower in the fridge. Give them extra time at room temperature in the morning. If your kitchen is cool, place the covered pan in a slightly warm, turned-off oven to help proof.
How do I cut clean spirals?
Use unflavored dental floss.
Slide it under the log, cross the ends over the top, and pull tight. It slices cleanly without squashing the dough.
Can I make them without eggs?
Yes. Replace the egg with 3 tablespoons yogurt or applesauce.
The texture will be slightly different but still soft and tasty.
How sweet is the glaze?
It’s balanced, not cloying. If you prefer less sweet, use more cream cheese and a little less powdered sugar, then thin with milk to taste.
Can I bake them the same day?
Absolutely. Let the shaped rolls rise at room temperature until puffy, 45–75 minutes, then bake.
The flavor is still great even without the overnight rest.
Why are my rolls dense?
Common causes are too much flour, milk that was too hot, or underproofing. Aim for a soft dough, warm (not hot) milk, and make sure the rolls are puffy before baking.
What pan works best?
A metal 9×13 pan browns the bottoms nicely. Glass works too but may need a couple extra minutes.
Round cake pans are fine for smaller batches.
Final Thoughts
Overnight easy cinnamon rolls are the kind of recipe that fits real life. You prep when you have time, then bake when you’re ready. The steps are straightforward, and the payoff is big: soft rolls, fragrant cinnamon, and a creamy glaze.
Keep the dough soft, be patient with the rise, and you’ll have a reliable, go-to weekend favorite.
