These Cinnamon Rolls are the very BEST rolls you will ever try! They are so soft, fluffy, and delicious.

Some words of advice. If you haven’t tried this easy overnight cinnamon roll recipe, you should. These cinnamon rolls are not only easy to make, (no mixer), but they are also so soft and buttery! Just pull them out of the fridge the next day and bake! After a good rise of course 🙂

CINNAMON ROLL INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Here’s a list of what you’ll need for this recipe:

Flour – all-purpose flour is all you need.

Milk – I used whole milk for this recipe. You can also use almond milk, It works well too!

Butter – I use salted butter, but unsalted butter works great here too.

Eggs – I use one egg plus one egg yolk in this recipe and it makes the dough so rich.

Yeast – I use active dry yeast, but you can also use instant yeast for a faster rise.

Sugar – I use granulated sugar with a hint of brown sugar because I can’t resist.

Cinnamon – What’s a cinnamon roll without it?

CINNAMON ROLL TIPS

Don’t overheat your milk and butter. Overheating your milk and melted butter could kill the yeast and the result is dough that will not rise. To be safe, I always heat my milk and butter together in a microwave-safe bowl until it is warm to the touch. The best way to ensure your milk and butter are at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
Use room-temperature eggs. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them to the dough.
Using room temperature butter and cream cheese. You want to make sure that the butter used to fill and ice the cinnamon rolls is very spreadable. I usually take my butter out of the fridge a few hours before I will need it. I also use a butter container, that way I always have room-temperature butter available. When it comes to the icing, I do the same thing. Some folks use melted butter, but this is the only way I do it!

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EASY OVERNIGHT CINNAMON ROLLS RECIPE

5 from 1 vote

Recipe by Jamie Tryon Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

hours

Cooking time

minutes

Soft and buttery cinnamon rolls, with the perfect amount of sugar and spices for an easy decadent dessert.

Ingredients

3 3/4 cups 3 3/4 all-purpose four
1 cup 1 whole milk warmed
1/3 cup 1/3 sugar, divided
1/2 tsp 1/2 salt
4 tbsp 4 butter
1 egg 1 plus 1 egg yolk
2 1/4 tsp 2 1/4 yeast
Filling
1/3 cup 1/3 dark brown sugar
2 tbsp 2 granulated sugar
1 tbsp 1 ground cinnamon
4 tbsp 4 softened butter
Icing
4 oz 4 softened cream cheese
4 tbsp 4 softened butter
1 tsp 1 vanilla extract
1 1/2 cups 1 1/2 powdered sugar

Directions

Combine the milk and butter together via stovetop or microwave until the butter is melted. Add the yeast and 1 tbsp of the sugar to the butter and milk mixture and combine well until the yeast has dissolved. Cover the mixture and set it aside for 5 minutes or until the yeast has started to froth and gathers at the top of the mixture. *You may also place the mixture into the bowl of a stand mixer and cover it if using.
In a large bowl, whisk together the flour, salt and remaining sugar until well combined. Set aside.
Using a wooden spoon or mixer with a dough hook, add the wet into the bowl with the dry ingredients. Then, add the eggs and stir the mixture until a soft dough forms. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Knead the dough on a floured surface for 8-10 minutes.
Place dough in a lightly greased bowl, cover, and allow to sit for 10 minutes.
In a small bowl, combine the filling ingredients and toss well.
Roll out the dough on a lightly floured surface, forming a rectangle, and evenly spread the butter, then the cinnamon sugar filling mixture.
Cut into 10 to 12 even rolls and place in a greased pan or dish. Cover and refrigerate overnight.
When ready to bake, remove from the fridge. Preheat the oven to 375° F and allow the cinnamon rolls to sit at room temperature while the oven preheats.
Place the cinnamon rolls in the preheated oven for about 25 – 30 minutes
While the cinnamon rolls bake, Whisk all of the ingredients together to make the icing.
Remove the cinnamon rolls from the oven, cool them slightly, then top with the icing.

Recipe Video

Notes

You may leave it out at room temperature for 1-2 hours to bake immediately after the second rise
***If baking the next day, remove from the refrigerator and place in a warm area for 10 minutes up to 1 hour before baking.
Don’t overheat your milk and butter. Overheating your milk and melted butter could kill the yeast and the result is dough that will not rise. The milk and butter should be warmed to about 110°F.
If the dough is too sticky, add more flour about 1 tablespoon at a time.