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Everyday Kitchen Ideas
Baking

Overnight Cinnamon Rolls with Cream Cheese Frosting

Soft, fluffy homemade cinnamon rolls filled with buttery brown sugar and cinnamon, baked until golden and topped with creamy cream cheese frosting. Prepare the dough overnight for a delicious homemade breakfast or sweet treat.

Preparation
30 minutes
Baking
25-30 minutes
Servings
12
Golden-brown overnight cinnamon rolls topped with creamy cream cheese frosting in a rectangular baking pan.

Ingredients

FOR THE DOUGH

  • warm milk — 1 cup
  • butter — 3 tablespoons
  • yeast — 1 tablespoon
  • warm water — ½ cup
  • sugar — ¼ cup
  • eggs — 2
  • salt — ½ tablespoon
  • all-purpose flour — 4–4 ½ cups

FOR THE CINNAMON FILLING

  • softened butter — ½ cup
  • brown sugar — ½ cup
  • ground cinnamon — 1 tbsp
  • flour — 1 tbsp

FOR THE CREAM CHEESE FROSTING

  • softened butter — 5 tbsp
  • softened cream cheese — 5 tbsp
  • cream — 2 tbsp
  • powdered sugar — 1 ½ – 2 cups

Directions

  1. Step 1: Prepare the Yeast

    Attach a dough hook to your stand mixer. Add the yeast and warm water to the mixing bowl.

  2. Step 2: Warm the Milk and Butter

    Place the milk and butter in a saucepan. Heat gently until the butter melts. Remove from the heat and allow the mixture to cool until lukewarm.

  3. Step 3: Mix the Dough

    Add the salt, sugar, and eggs to the yeast mixture. Mix well. Pour in the cooled milk and butter mixture and combine.

  4. Step 4: Add the Flour

    Add 4 cups of flour, one cup at a time, mixing as you go. If the dough is too sticky, add more flour ¼ cup at a time, up to ½ cup extra. The dough should be soft, smooth, and slightly tacky.

  5. Step 5: Knead the Dough

    Knead with the dough hook on medium-low speed for about 8 minutes.

  6. Step 6: Let the Dough Rise

    Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise until doubled in size. For overnight cinnamon rolls, prepare the dough in the evening, cover it, and refrigerate overnight. In the morning, roll out the dough and shape the rolls.

  7. Step 7: Prepare the Cinnamon Filling

    In a bowl, mix the softened butter, brown sugar, cinnamon, and flour until smooth and well combined.

  8. Step 8: Roll Out the Dough

    Transfer the dough to a lightly floured surface. Roll it into a large rectangle, approximately the size of a baking sheet. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

  9. Step 9: Roll and Slice

    With the long side of the rectangle facing you, roll the dough tightly from the side closest to you into a log. Mark the log into 12 equal portions. Cut using a sharp knife, unflavored dental floss, or kitchen string.

  10. Step 10: Arrange and Proof

    Place the rolls on a parchment-lined baking sheet, leaving about 1 inch between them. Cover with a clean tea towel. Let them rise until doubled in size and light and puffy, about 1–2 hours for refrigerated overnight dough.

  11. Step 11: Bake the Rolls

    Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until the rolls are lightly golden brown. Avoid overbaking to keep them soft.

  12. Step 12: Prepare the Cream Cheese Frosting

    Beat the softened butter and cream cheese until smooth. Add the cream and powdered sugar gradually, mixing until creamy. Adjust the consistency with a little extra cream or powdered sugar as desired.

  13. Step 13: Frost and Serve

    Spread the cream cheese frosting over the cinnamon rolls while they are still warm. Serve fresh and enjoy your soft, fluffy overnight cinnamon rolls!

Tips for Soft and Fluffy Overnight Cinnamon Rolls

  • Use warm, not hot, water and milk to help activate the yeast without damaging it.
  • Allow the melted butter and milk mixture to cool to lukewarm before adding it to the yeast mixture and eggs.
  • Add flour gradually, using only enough to create a soft, slightly tacky dough. Too much flour can make the rolls dense.
  • Knead the dough until smooth and elastic to help develop a soft, fluffy texture.
  • For overnight preparation, cover the dough and refrigerate it after kneading. The next morning, roll out the chilled dough, add the cinnamon filling, shape the rolls, and let them rise until puffy before baking.
  • Spread the cinnamon filling evenly over the dough, leaving a small border around the edges to help prevent excessive filling from leaking out.
  • Roll the dough snugly but not so tightly that the centers become compressed.
  • Use unflavored dental floss or kitchen string to cut the dough log into 12 even rolls without squashing them.
  • After shaping refrigerated dough, allow enough time for the rolls to become puffy before baking. The exact proofing time depends on the room temperature and dough temperature.
  • Bake at 350°F (175°C) until the rolls are lightly golden and cooked through. Avoid overbaking to keep them soft.
  • Beat the softened cream cheese and butter until smooth before gradually adding the powdered sugar and cream.
  • Spread the cream cheese frosting over the rolls while they are still warm for a soft, slightly melty finish.
  • Store leftover frosted rolls in an airtight container in the refrigerator because the frosting contains cream cheese. Reheat individual rolls briefly before serving, if desired.