Overnight Cinnamon Rolls

These Overnight Cinnamon Rolls are the ultimate indulgent breakfast treat. Soft, fluffy, and gooey, they feature a rich cinnamon sugar filling and a creamy icing drizzle. What makes them even better? You can prepare them the night before and wake up to freshly baked, melt-in-your-mouth cinnamon rolls in the morning. Perfect for a leisurely weekend or a special occasion!

Why You’ll Love This Recipe

These cinnamon rolls are truly irresistible, with their pillowy soft dough and deliciously spiced cinnamon filling. The beauty of this recipe lies in the preparation: you can make the dough the night before, let it rise slowly in the fridge, and bake it fresh the next morning. The result is a batch of warm, fluffy rolls topped with a smooth and creamy icing. It’s a comforting, decadent way to start your day.

Ingredients

For the Tangzhong:

• ½ cup whole milk

• ¼ cup water

• ¼ cup bread flour

For the Dough:

• 4⅓ cups bread flour, spooned and leveled

• ¼ cup powdered milk

• ¼ cup granulated sugar

• 1 tablespoon instant yeast

• ½ teaspoon salt

• 1¼ cups whole milk, room temperature

• 2 large eggs

• 1 additional large egg yolk

• 6 tablespoons salted butter, softened

• 1 tablespoon vegetable or canola oil (for coating the proofing bowl)

For the Filling:

• ½ cup salted butter, softened

• 1 cup dark brown sugar, packed

• 2 tablespoons cornstarch

• 2 tablespoons ground cinnamon

For the Topping:

• ¾ cup heavy cream

For the Icing:

• 2 tablespoons salted butter, melted

• 1 cup powdered sugar

• ¼ cup heavy cream

• ½ tablespoon vanilla bean paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Tangzhong:

1. In a small saucepan, whisk together the whole milk, water, and bread flour over medium heat. Cook for 1-2 minutes until the mixture thickens. Remove from heat and let it cool slightly.

Make the Dough:

2. In a large bowl or stand mixer, combine the bread flour, powdered milk, granulated sugar, instant yeast, and salt.

3. Add the whole milk, eggs, and egg yolk to the dry ingredients and mix for 15 seconds.

4. Mix in the softened butter and cooled tangzhong until fully combined, creating a sticky dough.

5. Cover the bowl and let it rest for 20 minutes, then knead on medium-high speed for 10 minutes until the dough becomes smooth and elastic.

Proof the Dough:

6. Coat a clean bowl with vegetable oil and place the dough inside, turning it to coat all sides. Cover with plastic wrap and let it rise for about 1 hour, or until doubled in size.

Roll and Fill the Dough:

7. After the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a 16×18-inch rectangle.

8. In a small bowl, partially melt the salted butter and use a pastry brush to spread it evenly over the dough.

9. In another bowl, mix the dark brown sugar, cornstarch, and cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a ½ to 1-inch border.

Shape the Cinnamon Rolls:

10. Starting from one of the shorter sides, roll the dough tightly into a log. Cut it into 12 even strips, about 1⅓ inches wide, and arrange the rolls in a parchment-lined 12×17-inch baking pan.

11. Pour ¾ cup of heavy cream over the rolls, cover them with plastic wrap, and refrigerate overnight for a slow rise (8 to 12 hours).

Bake the Cinnamon Rolls:

12. Preheat the oven to 350°F (175°C).

13. Bake the rolls for 24-28 minutes on the lowest oven rack, or until they are golden brown. The center should read 190°F on an instant-read thermometer.

Make the Icing:

14. In a medium bowl, whisk together the melted butter, powdered sugar, heavy cream, and vanilla bean paste until smooth and creamy.

Finish the Rolls:

15. Once the rolls are baked and slightly cooled, spread the icing generously over the warm rolls.

Serve:

16. Serve warm and enjoy the melt-in-your-mouth deliciousness of these overnight cinnamon rolls!

Servings and timing

• Servings: 12 servings

• Prep Time: 45 minutes

• Cook Time: 25 minutes

• Proof Time: 2 hours 50 minutes

• Total Time: 4 hours

• Calories per serving: 350 kcal

Variations

• Add nuts: Sprinkle some chopped pecans or walnuts on the cinnamon filling for added crunch.

• Fruity twist: Add some finely chopped apples or raisins to the cinnamon-sugar filling for a fruity version of the rolls.

• Flavored icing: Add some orange or lemon zest to the icing for a citrusy kick, or try adding a little bit of maple syrup to make it even more decadent.

• Vegan version: Use non-dairy butter and milk, and replace the eggs with a flaxseed or chia seed mixture to make this recipe vegan.

Storage/reheating

• Storage: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days.

• Reheating: To reheat, simply place the rolls in the microwave for 20-30 seconds, or warm them in the oven at 350°F (175°C) for 5-10 minutes until they are heated through.

FAQs

1. Can I make these cinnamon rolls without a stand mixer?

Yes, you can knead the dough by hand. It may take a bit longer, but the results will still be delicious!

2. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to dissolve it in warm water first and allow it to proof for about 5-10 minutes before adding it to the dough.

3. Can I freeze the dough before baking?

Yes, you can freeze the unbaked rolls before proofing. After assembling them, cover the pan tightly with plastic wrap and freeze. When you’re ready to bake, let them thaw in the fridge overnight, then let them rise and bake as usual.

4. Can I make these rolls without the overnight rise?

For a quicker version, you can let the dough rise at room temperature for about 1-2 hours. While the overnight rise adds depth of flavor, you can still get great results with a quicker rise.

5. How do I make sure my cinnamon rolls are soft?

The tangzhong method and the slow rise help to ensure a soft, fluffy texture. Also, be sure to bake them just until golden brown—overbaking can lead to dry rolls.

6. Can I double this recipe?

Yes, you can double the recipe to make a larger batch. Just be sure to use a larger pan and adjust the baking time accordingly.

7. How can I make the icing thicker?

If you prefer a thicker icing, simply add more powdered sugar until you reach your desired consistency.

8. Can I use a different type of flour?

Bread flour is best for these cinnamon rolls because it gives them a chewy, soft texture. However, you can substitute with all-purpose flour if needed, though the texture may differ slightly.

9. Can I make the icing ahead of time?

Yes, you can make the icing ahead of time and store it in the refrigerator. Just warm it up a little before drizzling over the rolls.

10. How do I prevent the rolls from sticking to the pan?

Line your pan with parchment paper and lightly grease it to prevent the rolls from sticking.

Conclusion

These Overnight Cinnamon Rolls are the perfect balance of fluffy, gooey, and indulgent. The slow rise process ensures they’re soft and pillowy, and the rich cinnamon filling and sweet icing make them irresistible. Perfect for a weekend breakfast, special occasion, or whenever you’re craving something sweet, this recipe will become a favorite in your kitchen!

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