Homemade overnight cinnamon rolls are perfect for celebrating not only holidays, but also birthdays or any special occasion in your life. Let me show you another one of our Best Cinnamon Roll Recipes that's prepared the night before and then rises in the refrigerator while you sleep.
Another delicious Christmas Breakfast Recipe that’s perfect all year long. It’s even great if you want to make something special for the weekend for your family.
Maybe you’re celebrating a birthday or family is coming over to visit. However, if working with proofing yeast is not your "thing," I hope you'll try my Bread Machine Overnight Cinnamon Rolls which are incredibly easy and delicious!
Many years ago I started making homemade overnight cinnamon rolls for breakfast for holidays, Easter, Christmas morning; or anytime we were going to celebrate something special.
I had this great recipe where you put the rolls together the night before and the rolls would rise overnight in the refrigerator. And then we moved.
Need I say anymore? This was BEFORE computers. This was before everyone had the internet in their home. But more importantly, this was way before my blog started.
My recipe was clipped from a magazine and I lost it in our move to a bigger home. Over the years I tried a few other overnight recipes, but none came close to the one I used when my children were really little.
I tried other recipes like my Cinnamon Roll French Toast Recipe or the Easy Cinnamon Roll Casserole, both recipes my family loves. However, I really wanted to prepare an overnight cinnamon roll recipe that would help get a special breakfast on the table without being in the kitchen all morning.
Overnight Cinnamon Roll Recipe
This year I decided to take a very traditional cinnamon roll recipe and adapt it into an overnight recipe.
With a few changes, this recipe I'm sharing with you today comes very close to the original overnight cinnamon buns recipe from so many years ago. This icing used for this recipe is very similar to my Homemade Cream Cheese Frosting.
Reviews from one reader recently said:
I prepped these yesterday and made them this morning. They are delicious. This recipe is a keeper. I will make them a couple times a year"
- Terri Blattenberg Becktel
Helpful Kitchen Tools
Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.
- Rolling pin - I like this style of rolling pin.
- Digital Meat Thermometer - to help you check the temperature of the water for the yeast.
- 9X13 glass baking dish - this is the size dish I used for the cinnamon rolls to rise and bake in. I like the ones that have a cover, but plastic wrap works great too!
Pyrex Basics Clear Oblong Glass Baking Dishes -More InformationPyrex Basics 3 Quart Glass Oblong Baking DishMore InformationSpode - Classic Christmas Tree Design Earthenware DinnerMore InformationChristmas Theme Holiday-Inspired Ceramic Dinner Plates 8More InformationWhaline Christmas Cloth Napkins Red Black Buffalo PlaidMore Information
Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
Depending on how big you slice the cinnamon rolls, you should get 12 to 15 rolls.
For the Dough
- Active dry yeast
- White sugar
- Warm water, 105 to 110 degrees. Use a Digital Meat Thermometer to help you with the water temperature.
- Scalded milk
- Melted butter
- Salt
- Egg
- All-purpose flour
For the Filling
- Melted butter
- Brown sugar
- Cinnamon
For the Icing
- Softened butter
- Cream cheese
- Powdered sugar
- Warm water
- Vanilla extract
Step-by-Step Directions
Step 1 | Prepare the Yeast
- In a small bowl, dissolve the yeast in ½ cup warm water. Add 1 teaspoon sugar. Cover the bowl with a small plate and set aside for the yeast to proof; about 5 minutes. You'll know the yeast has proofed when there are bubbles on top and it has grown.
- In the bowl of a KitchenAid mixer with the dough hook attachment, combine the scalded milk (see note below), white sugar, melted butter, salt and 1 egg. Add in 2 cups of flour and on low speed mix until combined.
Step 2 | Prepare the Dough
- Add the yeast mixture and then the remaining flour until dough does not stick to bottom or sides of bowl.
- Turn the machine to low speed and allow the mixer to knead the dough for you for about 5 minutes adding a little additional flour as needed.
- Turn the dough out on to a floured board and knead a few times by hand to make it smooth.
- Place the dough into a greased bowl and cover with plastic wrap. Cover and let rise until doubled in size; about one hour.
Baking Tip - You'll know you need to add more flour if the dough starts to stick again to the sides of the bowl.
Step 3 | Roll out the Yeast Dough
- Once the dough has doubled in size, punch it down and remove from the bowl onto a lightly floured surface.
- Using a rolling pin, roll out the dough until it is about 15 X 10 inches in length.
- Brush the melted butter over the entire surface of the dough.
Step 4 | Spread the Cinnamon/Sugar Mixture
- Spread the cinnamon/brown sugar mixture on top of the melted butter.
- Beginning at one end, start rolling the dough up to form one long roll.
- Slice the dough into 12 to 15 pieces or smaller if you prefer.
Step 5 | Overnight Instructions
- Place the cinnamon rolls in a greased 9 X 13 Pyrex Glass Baking Dish, cover with plastic wrap and refrigerate overnight.
Step 6 | Baking Instructions
- The next morning, take the baking dish out of the refrigerator and allow the rolls to sit on the counter for about an hour.
- You want the cinnamon rolls to come to room temperature before baking. They will even begin to rise a bit more.
- You also need the pyrex dish to come to room temperature. If you were to put the rolls in the oven now with a cold baking dish, the dish could burst due to the rapid heat difference of a hot oven.
- Bake in a preheated 350 degree oven for 30 minutes.
- While the cinnamon rolls are baking, prepare the homemade icing by combining the ingredients together in the bowl of your KitchenAid mixer. Allow the cinnamon rolls to cool for about 15 minutes before spreading your glaze on top. If you spread the glaze too soon, it will melt and not be the proper consistency.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Tips for Making Overnight Cinnamon Rolls
- It's really important that you allow the casserole dish to sit out on the counter for at least 30 to 60 minutes to come to room temperature the next day before baking in the oven.
- This is especially important if you’re using a glass baking dish. You should never put a glass baking dish directly from the refrigerator into the oven.
- You need to allow the contents of the casserole dish to come to room temperature so there’s no chance of the glass casserole dish shattering when it’s suddenly exposed to high heat from an oven.
- Allow the cinnamon rolls to cool for about 15 minutes before spreading your glaze on top. If you spread the glaze too soon, it will melt and not be the proper consistency.
Looking for MORE Cinnamon Roll Breakfast Ideas?
- Freezer Friendly Cinnamon Rolls - I gave these as gifts a few years ago to family and friends.
- Frozen Bread Dough Cinnamon Rolls made using frozen bread dough - when you think you don't have enough time for a traditional yeast bread recipe, try this one!
- Cinnamon Roll Breakfast Casserole - uses refrigerator cinnamon rolls to create a delicious casserole that's easy to put together!
- Bread Machine Overnight Cinnamon Rolls - another easy overnight recipe that takes a lot of pressure off of you and proofing yeast. This bread dough is amazing!!!
- Check out my post for printable gift labels and tags to give these Homemade Cinnamon Rolls as gifts.
Homemade Cinnamon Rolls
Homemade overnight cinnamon rolls are perfect for celebrating holidays, birthdays or anything special in your life. Let me show you how this recipe is prepared the night before and then rises in the refrigerator while you sleep.
Ingredients
Ingredients for the Dough
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon white sugar
- ½ cup warm water
- ½ cup scalded milk
- ¼ cup white sugar
- ⅓ cup melted butter
- 1 teaspoon salt
- 1 egg
- 3 ½ to 4 cups all-purpose flour
Ingredients for the Filling
- ½ cup melted butter
- ¾ cup brown sugar
- 2 tablespoons cinnamon
Ingredients for the Icing
- 4 tablespoons softened butter
- 2 ounces cream cheese
- 1 ½ cups powdered sugar
- 2 tablespoons warm water
- ½ teaspoon vanilla extract
Instructions
How to Make the Dough
- In a small bowl, dissolve the yeast in ½ cup warm water. Add 1 teaspoon sugar. Cover the bowl with a small plate and set aside for the yeast to proof.
- In the bowl of a KitchenAid mixer with the dough hook attachment, combine the ½ cup scalded milk (see note below), ¼ cup white sugar, ⅓ cup melted butter, salt and 1 egg.
- Add in 2 cups of flour and on low speed mix until combined.
- Add the yeast mixture and then the remaining flour until dough does not stick to bottom or sides of bowl.
- Turn the machine to low speed and allow the mixer to knead the dough for you for about 5 minutes adding a little additional flour as needed. You'll know you need to add more flour if the dough starts to stick again to the sides of the bowl.
- Turn the dough out on to a floured board and knead a few times by hand to make it smooth. Place the dough into a greased bowl and cover with plastic wrap.
- Cover and let rise until doubled in size; about one hour.
How to Shape the Dough
- Once the dough has doubled in size, punch it down and remove from the bowl onto a lightly floured surface.
- Using a rolling pin, roll the dough out into a rectangle about 15 inches by 10 inches.
- Brush the melted butter over the entire surface of the dough using a pastry brush.
- Combine the brown sugar and cinnamon in a small bowl. Then spread evenly over the entire surface of the dough.
How to Roll the Dough
- Beginning at one end, start rolling the dough up.
- Slice the dough into 12 to 14 pieces, or smaller if you prefer.
- Place the cinnamon rolls in a buttered 9 X 13 baking dish.
- Cover with plastic wrap and refrigerate overnight or see notes below to FREEZE THE CINNAMON ROLLS to use at a later date.
How to Bake the Cinnamon Rolls
- In the morning, remove the cinnamon rolls from the refrigerator and let come to room temperature, about another hour. They will rise again.
- Bake in a 350 degree preheated oven for about 30 minutes or until slightly brown.
How to Make the Icing
While the cinnamon rolls are baking, prepare your icing by combining together all the ingredients in the bowl of a KitchenAid mixer.
How to Spread the Icing on the Baked Cinnamon Rolls
- Allow the cinnamon rolls to cool for 15 minutes before pouring the glaze on top.
- If you add the glaze too soon, it will melt.
How to Freeze the Cinnamon Rolls
- Once you have the cinnamon rolls sliced, place them on a baking sheet that's been lined with parchment paper.
- Place the baking sheet in the freezer to flash freeze the rolls. This should take about an hour or two.
- Once the rolls are solid, remove and place then in a single layer in freezer safe plastic bags.
- Return to freezer for up to two to three months.
How to Bake Frozen Cinnamon Rolls
- When you're ready to enjoy the cinnamon rolls, remove the desired amount from the freezer and place them in a greased baking dish making sure to leave room for the cinnamon rolls to expand as they defrost.
- Allow them to double in size and come to room temperature.
- Bake and add icing as directed above.
Notes
How to Scald Milk:
- Place the milk in a saucepan over medium heat.
- Stir constantly.
- When bubbles and steam start to appear remove from heat. You don't want the milk to boil, so watch it closely.
- Allow to cool to 110 degrees before adding to yeast mixture. Use a digital thermometer to check the temperature. If you add the milk when it's too hot, it will destroy the yeast.
Very Important Note:
- You need to allow the casserole dish to sit out on the counter for at least 60 minutes to come to room temperature the next day before baking in the oven.
- This is especially important if you’re using a glass baking dish. You should never put a glass baking dish directly from the refrigerator into the oven.
- You need to allow the contents of the casserole dish to come to room temperature so there’s no chance of the glass casserole dish shattering when it’s suddenly exposed to high heat from an oven.
Give Homemade Cinnamon Rolls as a Gift:
- Free printable labels and gift tags HERE for you to use and give something yummy to friends and family.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 708Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 292mgCarbohydrates: 122gFiber: 4gSugar: 25gProtein: 14g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Marisa Naro says
Do you use the entire 1/2 cup of melted butter or just use what you need to generously cover the surface and discard the rest?
Lois says
Yes, use the entire 1/2 cup. If you find it's too much, you can always cut it back and not use it all. Thank you for visiting!
Sue says
I made these today and froze them as directed. Do you think if I take them out of the freezer the night before I want to bake them, they will have time to thaw and rise in the refrigerator overnight?
Lois says
Hi Sue, Take the frozen cinnamon rolls out of the freezer and place in the refrigerator the day before you want to bake them. Then in the morning, let them sit on the counter or in a warm area in your kitchen for about an hour and then bake. You're going to love this recipe!
Sue says
Thank you! They are in the freezer. Can’t wait to bake them!
Lois says
Hope you have a Merry Christmas!!! Thank you for visiting.
Tarah says
My family simply cannot get enough of this recipe… I’ve made these cinnamon rolls 4 times in the last two months! I follow the instructions exactly as written, and they turn out perfect every single time….the only “deviation” is that I make a double batch of the icing, because it is THAT good. Thank you so much for such a delicious recipe! This is now a staple in our household.
Lois says
What a wonderful comment! Thank you so much!
Olivia Rose says
So delicious!! Yummy yummy wanna try this soon. My munchkins will love it. Thanks for the recipe.
Lois says
Thank you!!!
Marilyn Lesniak says
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Erin says
Could I turn these into caramel rolls instead? If so, how? 😁
Lois says
I'm not really sure how you would turn this recipe into a caramel rolls recipe. I hope you try this recipe and enjoy it!
Joanne says
I can totally relate to your story! We made some overnight cinnamon rolls several years ago now for Christmas morning and we just loved them... then I lost my recipe. We have tried a few here and there and while they are good they just haven't been AS good as we remembered that first recipe to be. I'll have to give yours a try!
Lois says
I hope this recipe comes close to what you remember!!! It is so good! Thanks for visiting and sharing.
Lo says
I used a bread maker to prep the dough. After rolling it out there barely 9 of them. Oops? Has anyone tried to use a bread maker?
Lois says
I think it depends on how big you slice them. Next time make slice them smaller? You can see from the photos above I use a ruler and tried to get mine to all be close to two inches wide. Thank you for visiting!
Past says
Very Effective Tips. Thanks for sharing
Barbara says
My husband and I love this recipe and it looks just as beautiful as the magazine photo. Perfectly yummy! Will be using it again this evening for a small birthday dinner group.
Lois says
Thanks for the great comment! Glad you enjoyed the recipe.
Sarah @ The DIY Mommy says
These look too good not to try! Yum!!!
Lois says
Thank you for visiting. I hope your family enjoys them!
Lisa notes says
Thanks for sharing your recipe. I used to be intimated to make cinnamon rolls from scratch but it's not as hard as I thought! 🙂 And they're so delicious.
Lois says
I hope the recipe turns out great for you! Thank you for visiting.
Lisa says
Do they have to be refrigerated overnight?
Lois says
Yes, you need to refrigerate them overnight. They will rise in the refrigerator. Thanks for visiting.
Donitta says
Love this recipe so much! Made for Christmas morning! Perfect cause made night before .
Lois says
Thank you for letting me know! Merry Christmas!
Jan says
Do you use light or dark brown sugar? Can’t wait to make them. Thank you!
Lois says
I always use light brown sugar. Would love to know how the recipe turns out for you. Thanks for visiting.
Cassie says
The name on this recipe is a little misleading. I started them at 9pm and now I'm going to bed. I didn't read these instructions all the way through...
These look so yummy though!
Lois says
How did they turn out???
RonWill7 says
How long can these be store in the fridge? Trying to plan all my preparing, cooking, and baking for tonight and I wonder if I can make these earlier rather than later.
Thanks!
Cindy Lapp says
Can you make them ahead, freeze before allowing to rise?
Andrea Lesovsky says
Mix all the glaze ingredients together and then use a spoon or pastry brush and drizzle/brush over the cinnamon rolls. That’s it. Very easy 🙂
Farm girl says
Would you please add the instructions on how to prepare the glaze? Thank you
Andrea Lesovsky says
I just made these...WOW! What a great recipe! I have made many cinnamon rolls before, but these were just amazing! The dough was super fluffy and soft. Best yeast dough I have ever worked with. Thanks so much for this wonderful recipe. It's a definite keeper!
Elizabeth Resovsky says
I love these! I was just wondering if you think I. Pull put them together a day ahead of time? Thank you
Sheri says
I made these yesterday and enjoyed them this morning!! They were so easy and AMAZING!! My family said that I better keep this recipe and not change a thing. I found your recipe on Pinterest and I'm so glad I did!! I am starting a blog and would love to make these on the blog but give the credit to you with a link to your blog. I'm just beginning to learn about blogging and wanted to make sure that you would be okay with this.
Edye Nicole says
These look perfectly delicious! Thanks for sharing!
Blessings,
Edye |
Umberta says
Craving a cinnamon roll now! 😉
xx
Umberta
Shirley1212 says
I have a brunch to go to tomorrow morning- I'm making these!
Angela Muir says
Oh these look delicious! Thanks for linking up!
Kimberly Lewis says
This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on!
Happy Monday! Lou Lou Girls
Starla J. says
These look so yummy!!!
Alexis AKA MOM says
HOLY moly those look amazing. I'd eat them all before the family got up .. lol
Pam Smith says
My father-in-law makes these every time we visit and they are so much better than store bought! It's great to have the recipe for myself now!
-Pam @ Pam's Life
Stacy says
These were so good and worth every bit of extra effort! 🙂 I used fresh ground wheat berries and honey granules for the sugar, and sucanat for the brown sugar. I also added 1 tablespoon of lecithin and one tsp of vital wheat gluten to help with rise. SO GOOD! Thanks for the tip on waiting to ice them - my icing always melts because I'm too eager to wait. 🙂 This time I just made sure I had something else to do for those 15 minutes. Ha, ha! My children are HUGE fans. Thanks!
Sugar Cookies to Peterbilts says
Oh my goodness! These sound amazing!
Kim of Mo Betta says
I'm drooling all over my keyboard! These look so yummy and SO much better than the canned version my kids had for breakfast this morning 😛
Cynthia Landrie says
I love cinnamon rolls in the morning. I'm always looking for new recipes. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.
Miz Helen says
Oh my goodness,
I would just love waking up to this special treat! Thank you so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Kim@Snug Harbor says
Pinning this - thanks!!
Rachel Beach says
Definitely pinned! I have made a few recipes before and the best I found included 20 tbsp of butter (waaaay too much!) so I would like to find a better alternative. Thanks for sharing.
Lea says
These look sooooo good!
Barbara Pendleton says
Pinning and making! Thanks for sharing at the Fluster's Muster Linky Party!!
Savory Experiments says
I do love cinnamon rolls!
Cindy Jamieson says
OMG these cinnamon rolls look SO GOOD!!! Thanks for sharing at Simple Supper.
Eric Pepple says
Mmmm these cinnamon rolls are making me hungry! Those look awesome 🙂
Happy Blogging!
Happy Valley Chow
Joanne DiPalo says
These looks so delicious. I haven't attempted to make the yeast dough recipe but your rolls look so delicious I'll have to give it a try.
Thanks so much for sharing,
Joanne
Beth says
Oh these look so good!! Thank you!