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5 from 1 vote

Overnight Cinnamon Rolls Recipe

This overnight cinnamon rolls recipe is the ultimate in baked breakfast pastries. Paired with cream cheese frosting they are a true treat to enjoy any morning! Prep the dough the night before to make mornings even easier. And sweeter!
Prep Time20 mins
Cook Time25 mins
Rising Time8 hrs 40 mins
Total Time9 hrs 25 mins
Course: Breakfast
Cuisine: American
Keyword: Cinnamon Rolls with Cream Cheese Frosting, Overnight Cinnamon Rolls
Servings: 12 servings
Calories: 337kcal


  • Stand Mixer
  • Large Tupperware Container
  • 9x13 Pan


For the dough:

  • 1 ¼ cup whole milk warmed to 105°F - 110°F
  • 2 ¼ teaspoon active dry yeast
  • cup unsalted butter melted
  • cup sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt

For the filling:

  • 2 ½ tablespoon unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt


For the dough:

  • In a measuring cup, whisk yeast into ¾ cup of the warm milk and set aside until foamy, about five minutes.
  • In the bowl of a stand mixer, whisk together the butter, sugar, egg, vanilla extract, and the rest of milk.
  • Stir in the yeast mixture until combined.
  • Add the flour and salt to the bowl. Using the dough hook, mix on medium-low until combined. Increase speed to medium-high and knead for ten minutes, until dough is smooth and pulls away from sides. (Dough will still be tacky, but not sticky.)
  • Transfer dough to greased Tupperware and place the lid on top.
  • Place dough into refrigerator to rise overnight.
  • The next morning, prepare the filling.

For the filling:

  • Melt butter in microwave in a small glass bowl. Stir in vanilla and set aside.
  • In another bowl, whisk together the brown sugar, cinnamon, and salt. Set aside.

For the rolls:

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
  • Turn refrigerated dough out onto a lightly floured surface and sprinkle the top with flour. With a lightly floured rolling pin, roll dough into a large rectangle, about 18x12 inches.
  • Spread vanilla butter over dough, leaving a small border along the edges. Sprinkle sugar mixture over the top and spread out evenly.
  • Working with the short end of the dough, begin rolling the dough up into a log. This will create that classic cinnamon roll swirl! Let the dough rest with the seam side down on the counter so it does not unroll.
  • Cut off uneven end pieces, then mark the remaining dough into 12 equal sections with a knife. Do this by marking the middle to create two halves. Then mark each half in half, creating four sections. Then mark each of those quarters into thirds.
  • Use a large piece of dental floss to cut each of those markings into a perfectly circular roll. Do this by running the floss under the dough and then pulling each hand in the opposite direction through the dough. This will leave you with perfectly cut rounds!
  • Place the rolls in prepared pan, in a 3x4 arrangement. Cover with a clean dish towel and allow to rise in a warm place for 35 – 40 minutes, or until doubled in size.
  • When rolls have risen, bake in preheated oven for 25 – 30 minutes, or until lightly golden brown and fragrant.
  • Remove from oven and cool for 5 – 10 minutes before topping with cream cheese frosting.


  • Cinnamon rolls are best served the day they are made, but can be kept on the counter, wrapped in foil for up to one day. Refrigerate any remaining leftovers for up to 4 days after that.
  • To reheat cinnamon rolls: cut roll in half and microwave for 20 – 30 seconds.
  • If desired, these rolls can be made all the way through Step 15 and refrigerated overnight. In the morning, let them rise in a warm place for 60 minutes before baking as directed above.
  • Recipe adapted from Bake from Scratch magazine.


Serving: 1roll | Calories: 337kcal | Carbohydrates: 58g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 263mg | Potassium: 123mg | Fiber: 2g | Sugar: 25g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg