There are few things that feel as nostalgic as pulling a pan of homemade cinnamon rolls from the oven. That moment when the spirals puff up golden brown, the smell of cinnamon sugar fills the kitchen, and you can’t help but sneak a swipe of icing before they’ve even cooled… that’s bliss.
When I first started making cinnamon rolls at home (mostly for the Christmas holiday each year), I thought they were one of those “special occasion only” recipes. You know — the kind that look amazing but feel intimidating when you’re reading the recipe with all the crazy steps and times. But here’s the truth: if you can stir, roll, and wait for dough to rise, you can make cinnamon rolls that rival your favorite coffee shop or corner bakery. And in this version, it feels extra do-able since they are mostly rising overnight while you sleep.
Tips for Success! —
- Don’t fear sticky dough. Enriched doughs (made with butter and eggs) will be tackier than your average bread dough. Resist adding too much flour — that stickiness is what makes the rolls fluffy instead of dense! It will feel wrong but it is so right, I promise.
- Use the finger-poke test. Before baking, gently press a roll with your fingertip. If the dent springs back slowly and not all the way, they’re perfectly proofed.
- Heavy cream hack. For an extra delicious center, pour ½ cup heavy cream over the shaped rolls right before baking. This is a bakery trick I stand by for that perfect ooey gooey-ness.
Whether you’re baking these for a holiday brunch, a cozy weekend breakfast, or just because you want your house to smell like a bakery, this recipe delivers every single time. Once you try them, you’ll wonder why you didn’t start making your own cinnamon rolls sooner.
Now, let’s get to the recipe — because you deserve warm, gooey rolls as soon as possible.
Here’s a photo by the way from a get-together I had recently, where I sent guests home with these cinnamon rolls in cute bakery boxes!
Bakery-Style Overnight Cinnamon Rolls
Equipment
- Stand mixer with dough hook (or large mixing bowl + wooden spoon)
- Measuring cups and spoons
- Large mixing bowl (for first rise)
- Rolling Pin
- 9×13-inch baking pan
- Sharp knife or dental floss (for cutting rolls)
- Plastic wrap or clean kitchen towel (for covering dough)
- Oven
- Cooling rack
- Small mixing bowl (for icing)
- Hand mixer or whisk (for icing)
Ingredients
Dough
- 1 cup warm whole milk 110°F
- 2 ¼ tsp active dry yeast 1 packet
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter softened
- 2 large eggs room temperature
- 4 ¼ cups all-purpose flour plus more for kneading
- 1 tsp salt
Filling
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 ½ tbsp ground cinnamon
Cream Cheese Icing
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 –2 tbsp milk to thin if needed
Instructions
- In a large bowl or stand mixer, whisk warm milk, yeast, and 1 tbsp of the sugar. Let sit 5–10 minutes until foamy.
- Add remaining sugar, butter, eggs, flour, and salt. Mix with a dough hook or by hand until a sticky dough forms.
- Knead (stand mixer: 6–7 minutes, hand: 8–10 minutes) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, 1–1 ½ hours.
- Punch down risen dough and roll out on a floured surface into a 12×18-inch rectangle.
- Spread softened butter evenly. Sprinkle with brown sugar + cinnamon.
- Tightly roll up from the long side into a log. Trim ends if uneven.
- Slice into 8 equal pieces (about 2 inches thick).
- After slicing the rolls and placing them in your greased 9×13-inch pan, cover tightly with plastic wrap or foil.
- Place in the refrigerator overnight (8–12 hours). The rolls will rise slowly in the cold.
- Remove rolls from fridge. Let sit at room temperature for 45–60 minutes until they look puffy. (If your kitchen is chilly, you can speed this up by setting them near a warm oven or on top of a preheating stove.)
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and baked through. Tent with foil at the 20-minute mark if needed.
- Make the cream cheese icing while the rolls bake, then spread over warm rolls.
Notes
Heavy Cream Trick: Before baking in the morning, pour ½ cup heavy cream evenly over the rolls in the pan. This creates ultra-gooey centers, just like the ones you’d get at a bakery! If you need them ready earlier, you can let them proof partially at room temp before refrigerating, so they need less time to puff in the morning. Use bread flour instead of all-purpose for chewier rolls.