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Softest Overnight Cinnamon Rolls

  • Author: Elise
  • Prep Time: 35 minutes
  • Rise Times: 2 hours:
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 9 rolls 1x
  • Category: Cinnamon Rolls, Overnight, Breakfast and Brunch
  • Cuisine: American


Softest Overnight Cinnamon Rolls are your perfect cinnamon rolls. These are soft, fluffy, light, buttery, flavorful, and are made in two stages to make the process easier. These will be your new best friend for any breakfast, brunch, or dessert!



For the Dough 

  • 3/4 cup whole milk (whole or 2% will work best)
  • 2 1/4 teaspoons active yeast
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup unsalted butter, melted
  • 3-3 1/2 cups all purpose flour
  • 1/2 teaspoon salt

For the Filling

  • 1/3 cup unsalted butter, almost melted
  • 3/4 cup light brown sugar
  • 2 tablespoons cinnamon

For the Frosting

  • 4 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon heavy cream


For the Rolls

  1. Warm milk to 95-105 degrees Fahrenheit. Pour warm milk in a large bowl or the bowl of your stand mixer (preferred).
  2. Add instant yeast, granulated sugar, room temperature egg, room temperature egg yolk, and warm melted butter. Mix until combined with a wooden spoon or with the paddle attachment.
  3. Sprinkle salt into the batter before adding 3 cups of flour, one cup at a time. If using a stand mixer, switch to a dough hook after incorporating the flour. Mix with a wooden spoon if you aren’t using a stand mixer. Add flour in 2-tablespoon measurements if the dough is sticking to your bowl or hands as you are kneading.
  4. Knead by hand or using a dough hook for about 7 minutes. Dough should be tacky, elastic in feel, and smooth. You should be able to stretch the dough, in width and in height, between your middle finger and thumb of both hands without it breaking.
  5. Place dough in a well-oiled bowl. Place the bowl in a warm place until doubled in size, about 1- 1 1/2 hours. Read notes above on recommendations for warm places in your house!
  6. After dough has doubled in size, turn it out onto a lightly floured surface. Use a rolling pin to roll dough into a 14×9 inch rectangle.
  7. Mix light brown sugar and cinnamon together in a medium-sized bowl. Spread softened butter over the dough before topping with cinnamon sugar mixture. You will want to tap and rub the sugar mixture into the butter.
  8. Roll dough from the 9 inch side. Ensure you roll tightly.
  9. Cut off about 1/2 inch of the dough on both ends of the roll to create cleaner, more even rolls.
  10. Using an unscented piece of floss or sharp knife, cut cinnamon rolls (9 for a 9×9 pan or 12 for a 9×13 pan). Spray pan with cooking spray before transferring rolls to the pan.
  11. Tightly cover the pan with plastic wrap, ensuring that no part of the pan is exposed to air. If air slips in, the rolls will dry out.
  12. Place pan in the fridge for 8-12 hours.
  13. After removing the rolls from the fridge, let them sit in a warm place for about an hour. This is a second rise for the rolls.
  14. Preheat your oven to 350 degrees Fahrenheit. Bake rolls for 20-25 minutes until light golden brown. Overbaked cinnamon rolls will be dry and crumbly, so they should still have soft-looking centers!
  15. Allow rolls to cool for at least 15 minutes before frosting! Rolls are best when served immediately!

For the Frosting

  1. In the bowl of your stand mixer or a large bowl with an electric mixer, beat butter and cream cheese together until smooth.
  2. Slowly add powdered sugar to the mixture over medium/low speed.
  3. Mix vanilla extract and heavy whipping cream into the frosting. Beat on high speed for 2 minutes until light, smooth, and creamy.
  4. Generously top rolls with frosting!

Keywords: Overnight Cinnamon Rolls, Soft and Fluffy Dough, Yeast Dough, Cream Cheese Frosting