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Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}

Imagine waking up to the amazing scent of soft, gooey, and delicious homemade Overnight Cinnamon Rolls baking in your oven. Spoil your family with these fresh cinnamon buns with homemade orange cream cheese frosting.

two plates with overnight cinnamon rolls, a fork, and orange juice

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Imagine waking up on a cold winter morning with a pan of make-ahead cinnamon rolls ready to pop into the oven.

Even though I can’t be in your kitchen when you make them, I have packed so many tips into this recipe that you will totally ace it. Don’t be scared. I’m here, we’re in this together. You’re about the be the most popular person in your house.

Overnight Cinnamon Rolls. Let’s do this.

Need a smaller version of this recipe that could also be cooked in an air fryer? Check out our small batch cinnamon rolls.

Can You Let Cinnamon Roll Dough Rise Overnight?

You sure can! Putting cinnamon roll dough in the fridge overnight will still allow for a strong second rise. But…most recipes that have the dough rise overnight in the fridge also recommend you take the dough out two hours before baking.

Ain’t nobody got time for that.

The whole point of overnight cinnamon rolls is to not wake your butt up too early to do all the work! This recipe does all the rises the day before. You just need to stumble out to the kitchen, pop them in the oven, set a timer and go back to bed for 28 minutes.

Let’s Talk About Rise Times

If you’ve never worked with yeasted doughs before AND like exact directions, notations like “until doubled in size ~1 hour” might make your butt clench so tightly you could turn a grain of sand into a pearl. You want specifics. I get it.

But there are many factors that go into how your dough will rise. The temperature of your house is a huge part of it, as is the age of the yeast, how much the dough was kneaded, etc.

Pay attention to the cues I give you in the recipe (noted by “Looks Like”) and just embrace that sometimes little things in life are out of our control.

But hey, at least in this instance those things contain cinnamon and brown sugar (related: Homemade Brown Sugar).

A tray of overnight cinnamon rolls covered in frosting

What Yeast Should I Use for Overnight Cinnamon Rolls?

The two main types of yeast you can buy in most stores are active dry or instant (rapid rise) yeast. I use active dry for almost all my baking because of personal brand preference and what I can find locally.

If you already have instant yeast, you can skip step 1 of the recipe and just incorporate all the dough ingredients together. I’ll also make note of this in the recipe card so no need to start taking notes. Or…you don’t knead to take notes… <—dough joke!

Active dry yeast needs to be “proofed” and mixed with a liquid (warm milk in this case) to get the party started.

How Do I Know If Yeast is Active?

If your yeast doesn’t dissolve into the milk and start to produce some bubble action within 10 minutes, your yeast has passed on. If you know the yeast is new and worked recently, chances are the milk was too hot when combined with the yeast.

How to Make Overnight Cinnamon Rolls

*Detailed and printable recipe card is available at the bottom of this post

Proof the Yeast

Whisk together warm milk, honey, and yeast in the bowl of a stand mixer. Let it sit until foamy and doubled in size. Looks Like: the top of a super creamy root beer!

yeast being proofed for overnight cinnamon rolls

Make the dough

Add flour, sugar, eggs, salt, and butter. Using the bread hook attachment on the stand mixer, mix the dough until it is a solid mass and the sides of the bowl are clean (about 2 minutes). If the dough is still super sticky, add flour 1 tablespoon at a time until it is no longer sticking to the sides.

Gather the dough in one hand and quickly grease the bowl (I use a drizzle of olive oil). Place the dough back in and cover the bowl with a clean damp kitchen towel. Let it sit until the dough has doubled in size (about 1 hour). Looks Like: a puffed-up mass of dough with the top sides pulling away from the bowl. Feels like: the super-soft underside of your granny’s squishy arm. You know what I am talking about. Just go with it.

Pro tip: you can also proof your dough in an Instant Pot using the yogurt setting and a glass lid. Drizzle a bit of olive oil into the instant pot insert and add the dough. Cover with the glass lid and press “yogurt” and set the timer for 30 minutes. Check after 15. It took mine about 35 minutes to double in size.

Two photos of dough in a mixing bowl for overnight cinnamon rolls

Sprinkle a bit of flour onto a clean surface. Make a ball out of the dough and gently press it with your hands to create a rectangle. Pro tip: using the palm of your hand before using a rolling pin will save you a lot of work. Roll out the dough to make a large rectangle (about 18×22 inches).

two photos of flattened dough for making overnight cinnamon rolls

Spread softened butter over the dough, leaving a small butter-less perimeter around the outside. Cover with brown sugar and top with cinnamon.

dough covered with butter and cinnamon sugar for overnight cinnamon rolls

Starting with the long edge of the dough furthest from you, tightly roll the dough towards you until you have a solid “roll”.

Cut into 12-15 rolls. Pro tip: using a bread knife (aka serrated knife) will create the cleanest cuts. Some people use dental floss, but I am totally pro-bread knife for this step.

dough being rolled and cut for making overnight cinnamon rolls

Grease a 9×13 baking dish (pro tip: use the empty butter wrapper to use all up the leftover bits of butter). Place the rolls into the dish. Set aside in a warm place until the rolls have doubled in size (about 1 hour). Looks Like: the dough will have “fluffed” up and are likely touching each other in the dish.

Two pans of dough proofing for making overnight cinnamon rolls

Tightly cover the pan and store in the fridge for up to 36 hours.

To bake: preheat the oven to 350 degrees F. Bake! Smells like: heaven on earth.

Make the Frosting

While the rolls are baking, combine butter and cream cheese in a mixer fitted with a paddle attachment. Mix on medium until soft and fluffy. Looks Like: whipped butter

Reduce the mixer to low and add the powdered sugar 1/4 cup at a time (related: how to make powdered sugar). Pro tip: taste as you go because not everyone likes their frosting the same level of sweetness.

Add in the vanilla (related: how to make vanilla extract) and almond extract and orange juice and slowly increase the mixer speed to medium until well combined. Pro tip: if you want a spreadable frosting, skip the orange juice. If you still want an orange flavor (you do!), add in 1 tbsp of orange zest with the vanilla.

three photos showing how to make orange cream cheese frosting for overnight cinnamon rolls

Pour/spread the frosting over warmed rolls. Then stand back while your family rushes the kitchen and then starts to loudly chant your name and slow clap.

A bowl of orange cream cheese frosting being poured over overnight cinnamon rolls

Pro Tips/Recipe Notes

  • This recipe has been written specifically for all-purpose flour because it is easy to find and economical. You’re welcome to use bread flour if you have any on hand. The extra gluten will create an even fluffier overnight cinnamon roll.
  • No stand mixer? You can technically mix the dough by hand, but be prepared for it to take about 10 minutes and for your arms to get freaking jacked.
  • Types of milk – I would recommend 2%, whole, or buttermilk. Results with 1% or lower are generally poor. I have not tested this recipe with non-dairy milk.
  • To freeze: press a piece of plastic wrap over the cinnamon rolls after the second rise. Tightly wrap the pan in foil and freeze unbaked rolls for up to two months. To thaw: place in the fridge overnight. Bake as normal.
  • To make these overnight cinnamon rolls extra special, use homemade vanilla extract and homemade brown sugar.

More Recipes Like This

a plate with an overnight cinnamon roll, a fork and orange juice

two plates with overnight cinnamon rolls, a fork, and orange juice
Print Recipe
5 from 16 votes

Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}

Prep Time25 mins
Cook Time28 mins
Rising time2 hrs
Total Time53 mins
Soft, gooey, and delicious - homemade Overnight Cinnamon Rolls from scratch is an amazing treat to make for your loved ones. Wake up to fresh cinnamon buns.

Ingredients

Dough

Filling

Frosting

Instructions

Proof the dough

  • Whisk together warm milk, honey, and yeast in the bowl of a stand mixer. Let it sit until foamy and doubled in size. Looks Like: the top of a super creamy root beer! If you have instant yeast, skip this step and combine all the dough ingredients together and follow directions in step 2.

Make the dough

  • Add flour, sugar, eggs, salt, and butter. Using the bread hook attachment on the stand mixer, mix the dough until it is a solid mass and the sides of the bowl are clean (about 2 minutes). If the dough is still super sticky, add flour 1 tablespoon at a time until it is no longer sticking to the sides.
  • Gather the dough in one hand and quickly grease the bowl (I use a drizzle of olive oil). Place the dough back in and cover bowl with a clean damp kitchen towel. Let it sit until the dough has doubled in size (about 1 hour). Looks Like: a puffed up mass of dough with the top sides pulling away from the bowl. 
  • You can also proof your dough in an Instant Pot using the yogurt setting and a glass lid. Drizzle a bit of olive oil into the instant pot insert and add the dough. Cover with the glass lid and press "yogurt" and set the timer for 30 minutes. Check after 15. It will take 15-40 minutes to double in size.
  • Sprinkle a bit of flour onto a clean surface. Make a ball out of the dough and gently press it with your hands to create a rectangle. Pro tip: using the palm of your hand before using a rolling pin will save you a lot of work. Roll out the dough to make a large rectangle (about 18x22 inches).
  • Spread softened butter over the dough, leaving a small butter-less perimeter around the outside. Cover with brown sugar and top with cinnamon.
  • Starting with the long edge of the dough furthest from you, tightly roll the dough towards you until you have a solid "roll".
  • Cut into 15 rolls. Pro tip: using a bread knife (aka serrated knife) will create the cleanest cuts. Some people use dental floss, but I am totally pro-bread knife for this step.
  • Grease a 9x13 baking dish (pro tip: use the empty butter wrapper to use all up the leftover bits of butter and to grease the dish). Place the cinnamon rolls into the dish. Set aside in a warm place until the rolls have doubled in size (about 1 hour). Looks Like: the cinnamon rolls will have "fluffed" up and are likely touching each other in the dish.
  • Tightly cover the pan and store in the fridge for up to 36 hours.
  • Preheat the oven to 350 degrees F. Bake for 28 minutes or until the tops are lightly golden brown.

Make the Frosting

  • While the cinnamon rolls are baking, combine butter and cream cheese in a mixer fitted with a paddle attachment. Mix on medium until soft and fluffy. Looks Like: whipped butter
  • Reduce the mixer to low and add the powdered sugar 1/4 cup at a time. Pro tip: taste as you go because not everyone likes their frosting the same level of sweetness.
  • Add in the vanilla and almond extract and orange juice and slowly increase the mixer speed to medium until well combined. Pro tip: if you want a spreadable frosting, skip the orange juice. If you still want an orange flavor (you do!), add in 1 tbsp of orange zest with the vanilla.
  • Pour/spread the frosting over warmed cinnamon rolls.

Notes

No stand mixer? You can technically mix the dough by hand, but be prepared for it to take about 10 minutes and for your arms to get freaking jacked.
 
Types of milk - I would recommend 2%, whole, or buttermilk. Results with 1% or lower are generally poor. I have not tested this recipe with non-dairy milk.
 
To freeze: press a piece of plastic wrap over the cinnamon rolls after the second rise. Tightly wrap the pan in foil and freeze unbaked cinnamon rolls for up to two months. To thaw: place in the fridge overnight. Bake as normal.
Nutrition Facts
Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}
Amount Per Serving (1 cinnamon roll)
Calories 406 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 225mg10%
Potassium 112mg3%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 530IU11%
Vitamin C 2.1mg3%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate, I earn from qualifying purchases.

 

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44 comments on “Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}”

  1. Made these for Christmas morning. Subbed in a cranberry spice filling and added a few spoonfuls of cranberry sauce to the frosting because pink frosting makes any morning better. Despite being cursed when working with yeasted dough, these turned out fantastic.

  2. I don’t even really like cinnamon rolls, but I thought these would be easy for Christmas morning. They were and very delicious. I reduced the amount of cinnamon the second time I made them because I don’t really like cinnamon (why am I, someone who doesn’t like cinnamon or cinnamon rolls making these?) but that should be a strong testimonial as to how delicious and easy these really are!

    • This is the best testimony for this recipe because you 1) don’t like cinnamon 2) don’t like cinnamon rolls. I laughed and smiled while reading this. 🙂

  3. I have made lots of cinnamon rolls and am always not too impressed – but this recipe is by far the best I’ve ever tried. It is so so so good – and easy to follow. My family loves it so much! It’s now my go to recipe!

  4. These have been my go-to since I discovered your recipe about a year or so ago, I think? My family loves them and I always make 2 batches-one for the freezer and one to enjoy right away! I am not sure if this was answered in another comment, but I use unsweetened vanilla almond milk instead of dairy milk (we aren’t DF, it’s just a preference and I still use regular old butter in these) and they’ve always turned out wonderfully. I’ve made them for neighbors who now request them from me and I’ve passed your recipe along to them as well. I make these as gifts for friends and today I colored the dough of 2 batches, one red and one green, and split them up to make a checkerboard pattern. They’ll be headed to friends for Christmas tomorrow. I am so happy I found this recipe! For anyone nervous to try, it is a bit involved, but the author walks you through every step and once you’ve done it a few times, you can do it with your eyes closed! Thank you so much for sharing!

  5. OHEMGEEEEEE. I wish I could give these 10 stars. These are the BEST cinnamon rolls I have ever made. EVER. Should I also say I’ve been making them for 10 years? I made a regular batch and a gluten free batch and both were amazing. Usually when I make them GF I end up doing a crumble thing because the dough won’t rise and won’t roll. Not these, they rose perfectly and rolled like a dream. My one addition was two teaspoons of Xanthum Gum for a half of batch of GF rolls. My kids and husband ate both the regular and GF and ask we weekly to make them again. I will never use another recipe for cinnamon rolls.

  6. Question – I love some whole wheat flour in my rolls. Could I substitute some in this recipe? Maybe 1/3 WW and 2/3 AP? Thanks Sarah!

  7. This is one of the best cinnamon roll recipes I’ve tried. Other recipes can be too sweet or too dry and these are the perfect balance of the two! If you don’t bake, Sarah walks you through it so you feel confident.

    I don’t have a stand mixer, so I brought the dough together (no kneading) and left it to rise a little longer than 30 minutes and it was still fine to handle and work with.

    • Awww, I’m flattered Nic, thank you!! So glad they worked out so well for you and I’m thrilled you enjoyed these rolls.

      And yes, they’re not overly sweet but I know many people have doubled the filling for their preferences.

  8. Long time listener, first time caller-just made the cinnamon rolls this morning & they are awesome! Was a little worried cuz I didn’t think I had enough rise in the dough last night but they are light & tasty! I am a chocoholic so I added chocolate chips to the filling & made regular cream cheese frosting, but other than that followed your recipe & will definitely make again! Side note – I wanted to use mini chocolate chips instead of the regular ones I had but the grocery store was all out. Obviously a LOT of people are quaran-baking these days as all baking supplies are in short supply. I’ve been a long time fan & want to thank you for continuing your site!
    Also-a friend of mine is involved with a community organization that feeds the homeless & they reached out as a lot of their usual volunteers can no longer help as they are part of the immune-compromised/elderly population. So my friend set up a network for those of us who can to make sandwiches & cookies which she’ll pick up on designated days. So if any of your readers have been looking for ways to help like I have been, maybe they can contact a local organization & see if they can bake for the cause!

    • Awwww, so glad to read this Jen!! I’m kind of obsessed with the idea of adding chocolate chips. Did you also do cinnamon or JUST chocolate?

      Quaran-baking made me snort. I haven’t heard that term now, but I’m totally adopting it.

      Love the baking for a cause. Thank you so much for suggesting that!

  9. These cinnamon rolls are legit! They were suprisingly easy to make, and the dough was a dream to work with. Best part is that when you are ready to eat in the morning, just pop them in the oven for 25-30 min and the most delicious breakfast is ready!

  10. I made these today. Since I was off work I didn’t do the overnight rise, just did a second rise. They turned out great. Will definitely be keeping this recipe bookmarked.