Description

Delight in soft, fluffy Overnight Cinnamon Rolls that are easy to prepare the night before and bake fresh in the morning. This recipe offers a perfect blend of sweet, tender dough infused with cinnamon and brown sugar, creating warm, gooey rolls ideal for any breakfast or brunch occasion. With make-ahead convenience and customizable options, these cinnamon rolls bring joy to hearty family mornings with minimal effort.

Ingredients

Scale

Dough Ingredients

3 1/2 cups all-purpose flour
1 cup warm milk (about 110°F / 43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted (plus extra softened for filling)
2 large eggs
1/2 teaspoon salt

Filling Ingredients

1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (for spreading)
Optional: 1/2 cup chopped nuts (pecans or walnuts), or 1/2 cup raisins/dried cranberries/fresh berries

Glaze Ingredients

4 ounces cream cheese, softened (optional)
1/4 cup unsalted butter, softened (optional)
1 1/2 cups powdered sugar (optional)
1 teaspoon vanilla extract (optional)
For maple glaze alternative: 1/2 cup maple syrup, 1 tablespoon melted butter

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Instructions

Prepare the Dough: In a warm bowl, mix active dry yeast with warm milk and a pinch of granulated sugar. Let it sit until foamy, about 5-10 minutes. Then combine the flour, remaining sugar, salt, melted butter, and eggs with the yeast mixture. Stir until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place the kneaded dough in a lightly oiled bowl. Cover with plastic wrap or a clean towel and leave at room temperature for about 1 hour until doubled in size.
Roll and Fill: On a floured surface, roll the dough into a 16×12-inch rectangle. Spread the softened butter evenly over the surface. Mix brown sugar and cinnamon, then sprinkle generously over the buttered dough. Add optional nuts or fruits if desired.
Roll Up and Slice: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls. Arrange them closely in a greased baking dish.
Refrigerate Overnight: Cover the dish with plastic wrap and refrigerate for 12-16 hours. This slow rise improves flavor and dough tenderness.
Bake in the Morning: Remove rolls from the fridge and let them warm at room temperature for 20-30 minutes. Preheat the oven to 350°F (175°C). Bake uncovered for 25-30 minutes until golden brown and cooked through.
Add the Glaze: While rolls are still warm or slightly cooled, prepare and drizzle cream cheese glaze or maple glaze on top for an indulgent finish.

Notes

Use fresh yeast to ensure proper overnight rising.
Use softened (not melted) butter for spreading to prevent filling leakage.
Space rolls appropriately in the pan to avoid overcrowding and allow even puffing.
Allow refrigerated rolls to come to room temperature before baking for active yeast rising.
Apply glaze while rolls are warm for a melty, perfect finish.

Prep Time: 20 minutes (plus 12-16 hours refrigeration)
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg