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.

If you’ve been looking for homemade cinnamon rolls that taste like they came from a bakery, this is the 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
• Perfect for holidays, brunches, and weekend breakfasts
• Great for making ahead
• A family favorite that’s always requested

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.

Servings 12

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Ingredients

  

Dough

• 2 1/4 tsp quick-rise yeast (1 packet)
• 1 cup whole milk, divided
• 1/4 cup granulated sugar
• 4 cups all-purpose flour, divided
• 1 1/2 tsps salt
• 6 tbsp salted butter, softened
• 2 large eggs, room temperature

Cinnamon Filling

• 6 tbsp salted butter, very soft
• 1 cup light brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp 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 tsps vanilla extract

Instructions

 

Step 1: Make the Tangzhong

• Remove 3 tablespoons of flour and ½ cup of milk from the flour and milk already measured for the dough.
• Add the 3 tablespoons of flour and ½ cup of milk to a small saucepan. Whisk together over medium-low heat 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 ½ cup of milk to approximately 105–110°F.
• In the bowl of a stand mixer fitted with the 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 very soft 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.

  Do not add extra flour unless absolutely necessary. A soft, slightly sticky dough will produce fluffier cinnamon rolls.

Step 3: First Rise

• Transfer the dough to a lightly greased bowl and cover. Allow it to rise in a warm place for approximately 1½-2 hours, or until doubled in size.

Step 4: Make the Cinnamon Filling

• While the dough rises, combine 6 tablespoons very soft salted butter, 1 cup packed light brown sugar, 2 tablespoons cinnamon, and 1 tablespoon all-purpose flour.
• Mix until everything is completely combined and forms a thick, spreadable cinnamon-sugar paste. Set aside at room temperature so it remains 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 position 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 and arrange the 12 cinnamon rolls inside, leaving a little room between them to expand.

Step 6: Refrigerate Overnight

• Cover the baking dish tightly and place the cinnamon rolls directly into the refrigerator overnight.

Step 7: The Next Morning

• Remove the cinnamon rolls from the refrigerator and keep them covered while they rise at room temperature for approximately 1½–2½ hours. Putting them near your preheated oven can help this process if needed.
• The rolls are ready to bake when they look very puffy, have visibly expanded, and are touching one another. If you gently press the dough 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 ⅓ cup heavy cream just enough to remove the refrigerator chill. It should be lukewarm, not hot.
• Once the cinnamon rolls have completely finished their morning rise, slowly pour the heavy cream evenly over and between the rolls.
• Immediately place the cinnamon rolls into the preheated oven.
• Bake at 350°F for approximately 24–30 minutes, beginning to check them 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 4 ounces softened cream cheese and ¼ cup softened salted butter together until smooth and creamy.
• Gradually add 2 cups powdered sugar, followed by 2 teaspoons vanilla extract. Beat until smooth and fluffy.

Step 10: Frost & Serve

• Allow the cinnamon rolls to cool for about 5 minutes after removing them from the oven.
• Spread the cream cheese frosting generously over the cinnamon rolls while they're still slightly warm. The warmth will allow some of the frosting to melt into the swirls.
• Serve warm and enjoy!

Course: Breakfast

Tips for the Best Cinnamon Rolls

• Don’t overheat the milk or it can prevent the yeast from activating.
• Roll the dough tightly to create beautiful swirls.
• Use a sharp serrated knife for clean cuts.
• Frost the rolls while they’re still warm so the icing melts into every layer.

Frequently Asked Questions

Can I make these the same day?

Yes! After shaping the rolls, instead of refrigerating overnight, let them rise for about 45–60 minutes until puffy, then bake as directed.

Can I freeze cinnamon rolls?

Yes. Freeze the baked rolls (without frosting) for up to 2 months. Thaw overnight in the refrigerator and warm before frosting and serving.

Can I prepare the frosting ahead of time?

Absolutely! The cream cheese frosting can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly before spreading it over the warm cinnamon rolls.

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 make-ahead method takes the stress out of busy mornings, while the rich cream cheese frosting makes them completely irresistible.

Whether you’re starting a new Christmas morning tradition or simply treating your family to a special weekend breakfast, this recipe is one you’ll find yourself making again and again.