The Best Overnight Cinnamon Rolls- Soft and Fluffy
There is nothing quite like waking up to the smell of fresh homemade cinnamon rolls baking in the oven. These Overnight Cinnamon Rolls are incredibly soft, fluffy, and filled with a buttery cinnamon sugar filling before being topped with a rich cream cheese frosting that melts into every swirl.
I've been making this recipe for years, and it's one my family requests again and again. While they're perfect for birthdays, brunches, and special occasions throughout the year, they've become one of our favorite Christmas morning traditions. Since the rolls are prepared the night before, all that's left to do in the morning is let them rise, bake them until golden brown, and frost them while they're still warm.
The tangzhong method helps create an especially soft and fluffy dough, while the overnight rise makes these cinnamon rolls perfect for busy mornings. If you've been looking for homemade cinnamon rolls that taste like they came from a bakery, this is a recipe you'll come back to year after year.
Why You'll Love This Recipe
Soft, fluffy bakery-style cinnamon rolls
Prepared the night before for an easy morning
Rich homemade cream cheese frosting
Buttery cinnamon brown sugar filling
The tangzhong method helps create an incredibly soft texture
Perfect for holidays, brunches, and weekend breakfasts
Great for making ahead
A family favorite that's always requested
Before You Get Started
This recipe uses a simple tangzhong, a cooked mixture of flour and milk that helps the dough retain moisture and creates especially soft, fluffy cinnamon rolls.
When making the dough, don't worry if you need to add a little extra flour. Flour can vary depending on the brand, humidity, and how it's measured. The most important thing is to pay attention to the texture of the dough.
The finished dough should be very soft, smooth, stretchy, and slightly tacky, but it shouldn't be so sticky that it can't pull away from the sides of the mixing bowl. If it's extremely sticky after several minutes of kneading, add additional flour 1 tablespoon at a time until it reaches the right consistency.
Soft & Fluffy Overnight Cinnamon Rolls
These overnight cinnamon rolls are incredibly soft, fluffy, and filled with a buttery cinnamon sugar filling before being topped with a rich cream cheese frosting. Since they're prepared the night before, they're perfect for holidays, brunches, special occasions, or creating a memorable Christmas morning tradition.
Dough
2 1/4 teaspoons quick-rise yeast (1 packet)
1 cup whole milk, divided
1/4 cup granulated sugar
3 3/4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs, room temperature
Cinnamon Filling
6 tablespoons salted butter, very soft
1 cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon all-purpose flour
Before Baking
1/3 cup heavy cream, slightly warmed
Cream Cheese Frosting
4 ounces cream cheese, room temperature
1/4 cup salted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
How to Make Overnight Cinnamon Rolls
Step 1: Make the Tangzhong
Remove 3 tablespoons of flour and 1/2 cup of milk from the amounts listed for the dough.
Add the flour and milk to a small saucepan and whisk until smooth.
Cook over medium-low heat, whisking constantly, until the mixture thickens into a smooth, pudding-like paste, about 2–3 minutes.
Remove from the heat and set aside to cool until warm, but no longer hot.
Step 2: Make the Dough
Warm the remaining 1/2 cup of milk to approximately 105–110°F. The milk should be warm but not hot.
In the bowl of a stand mixer fitted with a dough hook, combine the remaining flour, granulated sugar, quick-rise yeast, and salt.
Add the warm milk, eggs, and cooled tangzhong.
Mix on low speed until a shaggy dough begins to form.
With the mixer running on low, gradually add the 6 tablespoons of softened butter, a little at a time. Allow each addition to begin incorporating before adding more.
Once the butter has been incorporated, knead the dough on low to medium-low speed for approximately 8–10 minutes.
The finished dough should be very soft, smooth, stretchy, and slightly tacky.
If the dough is extremely sticky and isn't coming together after several minutes of kneading, add additional flour 1 tablespoon at a time. Continue adding small amounts of flour only until the dough reaches the proper consistency. Avoid adding too much flour, as a soft dough will produce softer, fluffier cinnamon rolls.
Step 3: Let the Dough Rise
Transfer the dough to a lightly greased bowl and cover.
Allow it to rise in a warm place for approximately 1 1/2–2 hours, or until doubled in size.
Step 4: Make the Cinnamon Filling
While the dough rises, combine the 6 tablespoons very soft butter, brown sugar, cinnamon, and 1 tablespoon flour in a small bowl.
Mix until everything is completely combined and forms a thick, spreadable cinnamon sugar paste.
Set aside at room temperature so it stays soft enough to spread.
Step 5: Shape the Cinnamon Rolls
Lightly flour your work surface and turn out the risen dough.
Gently roll the dough into approximately a 16 × 20-inch rectangle.
Spread the cinnamon filling evenly over the dough, going almost completely to the edges.
Starting with one of the 20-inch sides, tightly roll the dough into a log.
Pinch the seam closed and place the log seam-side down.
Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal cinnamon rolls.
Lightly grease a 9 × 13-inch baking dish.
Arrange the cinnamon rolls in the dish, leaving a little space between them so they have room to expand.
Step 6: Refrigerate Overnight
Cover the baking dish tightly with plastic wrap or foil.
Place the cinnamon rolls directly into the refrigerator overnight.
Step 7: Let the Rolls Rise the Next Morning
Remove the cinnamon rolls from the refrigerator and keep them covered.
Allow them to rise at room temperature for approximately 1 1/2–2 1/2 hours.
The exact time will depend on how warm your kitchen is. The rolls are ready to bake when they look very puffy, have visibly expanded, and are touching one another.
If you gently press one of the rolls with your finger, the indentation should slowly spring back.
Toward the end of the rise, preheat the oven to 350°F.
Step 8: Add the Heavy Cream & Bake
Slightly warm the 1/3 cup heavy cream so it is no longer cold. It should be lukewarm, not hot.
Once the cinnamon rolls have finished their morning rise, slowly pour the heavy cream evenly over and between the rolls.
Place the baking dish in the preheated oven.
Bake at 350°F for approximately 24–30 minutes, beginning to check around 22–24 minutes.
The tops should be lightly golden while the centers remain soft.
Step 9: Make the Cream Cheese Frosting
While the cinnamon rolls bake, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract.
Beat until smooth and fluffy.
Step 10: Frost & Serve
Remove the cinnamon rolls from the oven and allow them to cool for about 5 minutes.
Spread the cream cheese frosting generously over the cinnamon rolls while they're still warm.
Let the frosting melt slightly into the swirls.
Serve warm and enjoy!
Breakfast
Tips for the Best Cinnamon Rolls
Don't overheat the milk. Milk that's too hot can interfere with the yeast.
Pay attention to the dough texture. You may need a little extra flour depending on your ingredients and kitchen conditions. Add it 1 tablespoon at a time rather than adding a large amount at once.
Don't add too much flour. The dough should remain soft and slightly tacky. Too much flour can make the cinnamon rolls dense.
Roll the dough tightly. This creates beautiful, defined cinnamon swirls.
Use dental floss for clean cuts. Unflavored dental floss makes it easy to cut the rolls without flattening the dough.
Don't rush the morning rise. The rolls should be very puffy and expanded before they go into the oven.
Frost while warm. Adding the cream cheese frosting while the rolls are still warm allows it to melt into every layer.
Frequently Asked Questions
Can I make these cinnamon rolls the same day?
Yes! After shaping the rolls, place them in the prepared baking dish and let them rise at room temperature for approximately 45–60 minutes, or until they look puffy and expanded. Then add the heavy cream and bake as directed.
Why do I need to make a tangzhong?
Tangzhong helps the dough hold onto moisture, resulting in softer and fluffier cinnamon rolls. It's a simple extra step that makes a noticeable difference in the texture.
Why does my cinnamon roll dough need extra flour?
It's completely normal for the amount of flour needed to vary slightly. Factors like humidity, flour brands, and how the flour is measured can all affect the dough. If your dough remains extremely sticky after several minutes of kneading, add flour 1 tablespoon at a time until the dough becomes soft, smooth, and slightly tacky.
Can I prepare the frosting ahead of time?
Absolutely! The cream cheese frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it soften slightly before spreading it over the warm cinnamon rolls.
Can I freeze cinnamon rolls?
Yes. For the best results, freeze the baked cinnamon rolls without frosting for up to 2 months. Allow them to thaw overnight in the refrigerator, then warm them before adding the frosting.
How do I know when the cinnamon rolls are ready to bake?
The rolls should look noticeably puffy, have expanded significantly, and be touching one another in the baking dish. If you gently press the dough with your finger, it should slowly spring back.
Final Thoughts
These Overnight Cinnamon Rolls are everything homemade cinnamon rolls should be—soft, fluffy, buttery, and filled with warm cinnamon sugar in every bite. The tangzhong helps create that incredibly soft texture, while the overnight preparation makes them perfect for busy mornings.
Whether you're starting a new Christmas morning tradition, hosting a weekend brunch, or simply treating your family to a special breakfast, these cinnamon rolls are a recipe you'll find yourself making again and again.