Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls - These are so easy to whip up the night before and bake in the morning.

4.84 from 6 votes

Overnight Cinnamon Rolls - Fluffy, warm, gooey cinnamon rolls! Super easy to make the night before, let rise and bake the next morning.

Prep Time4

Cook Time17

Total Time4 17

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, fluffy, overnight, soft

Servings:

Calories: 583kcal

Author: Leigh Harris

Ingredients

Dough:

3/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, at room temperature
1 large egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose flour

Filling:

1/2 cup butter, softened
1 1/4 cups packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch

Icing:

4 oz cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar

Instructions

Dough

In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 to 10 minutes. Once the mixture looks bubbly and frothy, pour in remaining sugar and salt. Mix on low to combine.
In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until combined. Pour contents into the water and yeast mixture. Mix another 20 seconds in the mixer.
Pour 2 cups of flour into mixer and mix on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, knead with the mixer on for 5 minutes.
Place dough in a greased bowl and cover with plastic wrap or a dish towel. Allow to rise 1-2 hours or until the dough has doubled in size.

Rolling & filling the dough-

In a medium-size bowl, stir brown sugar, cinnamon, nutmeg, and cornstarch together until combined. Set aside.
Punch down dough. Flour a large clean board or counter liberally with flour. Lightly flour dough as well. Roll dough out to a 20x30 rectangle (or as close to that as possible) while moving the dough around to ensure it's not sticking to your work surface.
Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
Sprinkle the brown sugar mixture onto the dough and spread, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
Lightly press the sugar mixture into the butter using a rolling pin.
Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the seams together.
Cut the log in half, then cut those halves in half again, cut off the uneven ends to even out the log and then cut each quarter into 3 pieces.
Place into a buttered 9x13 pan. Cover pan with plastic wrap and place in the refrigerator overnight.

The Next Morning

Allow the rolls to rise in a warm place 1-2 hours or until they are touching and have risen almost double.
Remove the icing from the refrigerator to come to room temperature while the rolls are rising.
Bake in a preheated 350F degree oven for 17 minutes or until the tops just start to brown. Watch carefully you don't want them to brown too much.

Icing

Beat the cream cheese and butter together. Stir in vanilla. Scrape sides. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color.
Immediately generously spread the icing over the rolls and serve warm.

Notes

You can also make these all in one process. You can skip the refrigerator and follow the remaining recipe steps.
These are best the day they are baked, but if you have leftovers store in an air-tight container. I suggest heating leftover rolls in the microwave just briefly to soften and warm.

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