Nothing beats waking up to the sweet smell of freshly baked cinnamon rolls, and this Overnight Cinnamon Roll Recipe makes it effortless. By letting the dough rise slowly in the fridge, you get fluffy, flavorful rolls ready to bake right when you want them. Trust me, this method is a game changer!

The image shows a close-up of a cinnamon roll being lifted with a wooden spatula from a metal tray that contains several other cinnamon rolls. The roll has a light brown swirled top layer with visible cinnamon lines, covered by a thick, creamy light beige icing layer that drips slightly over the sides. The dough underneath is fluffy and soft with a pale, slightly golden color, showing its airy texture. The background is a white marbled texture, and a woman's hand holds the wooden spatula. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Overnight Cinnamon Roll Recipe
Top Tip
How to Serve Overnight Cinnamon Roll Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Roll Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Overnight Cinnamon Roll Recipe because it combines the joys of homemade dough with the convenience of prepping ahead. Nothing feels more satisfying than pulling golden, gooey cinnamon rolls out of the oven without spending your morning wrestling with dough.

Effortless Prep: Mix everything the night before, then wake up to a slow, perfect rise in your fridge with minimal hands-on time.
Fluffy, Tender Rolls: Thanks to the tangzhong method, these rolls stay moist and soft for days—no dryness here.
Rich Cinnamon Filling: The balance of brown sugar, cinnamon, and a bit of cornstarch gives you a luscious, gooey center that’s not overly sweet.
Delicious Layered Icing: A smooth vanilla bean paste icing with melted butter and cream takes these rolls from tasty to irresistible.

A white plate holds a cinnamon roll with a visible bite taken out of it, showing its soft, fluffy layers inside and a swirl of brown cinnamon filling. The roll is topped with a light cream-colored icing that drips slightly onto the plate. The plate sits on a textured blue cloth on a white marbled surface. In the background, there is a white pitcher with a thin dark rim and a gold fork resting nearby. Also, blurred white flowers and cinnamon sticks add to the warm and cozy feel of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends simple pantry basics with a few special touches that create that perfect cinnamon roll texture and flavor. Each ingredient plays its role—from tenderizing the dough to making the filling sing.

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl with bread flour, a large white ceramic bowl with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with instant yeast, a small white ceramic bowl with salt, two whole uncracked brown eggs and one whole uncracked lighter egg, a small white ceramic bowl with softened salted butter, a small white ceramic bowl with vegetable oil, a small white ceramic bowl with dark brown sugar, a small white ceramic bowl with corn starch, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with heavy cream, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with melted salted butter, and a small white ceramic bowl with vanilla bean paste, all ingredients fresh and natural, placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Adds richness and helps activate the yeast gently in the tangzhong and dough.
Bread flour: Higher protein content gives the rolls structure while keeping them fluffy.
Powdered milk: Enhances flavor and improves dough browning.
Instant yeast: Speeds up fermentation and works beautifully with the overnight rise.
Salted butter: Used both in the dough and filling for richness and flavor depth.
Eggs and egg yolk: Add moisture, fat, and softness to the dough.
Dark brown sugar: Brings a deep molasses flavor to the filling, perfectly paired with cinnamon.
Corn starch: Keeps the filling nicely thick and gooey without being runny.
Ground cinnamon: The star spice that offers warmth and spice.
Heavy cream: Used both to enhance the roll’s tenderness and in the luscious icing.
Vanilla bean paste: Adds fragrant, authentic vanilla notes to the icing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Overnight Cinnamon Roll Recipe is how easy it is to make it your own. Whether you prefer nuts, raisins, or chocolate chips in your rolls, or even a dairy-free option, you can tweak it with confidence.

Variation: I sometimes add chopped walnuts or pecans to the cinnamon sugar filling for an extra crunch. It’s a simple add-in that really elevates the texture!
Dairy-Free Option: Swap the whole milk and heavy cream for almond or oat milk, and use a plant-based butter alternative. The rolls won't be quite the same, but still delicious!
Less Sweet: Feel free to reduce the sugar slightly in the filling if you're not a big fan of very sweet rolls.
Spicy Kick: Try adding a pinch of nutmeg or cloves to the cinnamon mixture for a warm holiday touch.

Step-by-Step: How I Make Overnight Cinnamon Roll Recipe

Step 1: Preparing the Tangzhong

This is the secret ingredient for super soft rolls! I whisk whole milk, water, and bread flour together in a small pan over medium heat. It takes just a couple of minutes before it thickens to a pudding-like consistency. Once it’s cooled a bit, this mixture works wonders to keep your dough tender and moist all day.

Step 2: Making the Dough

Mix all the dry ingredients in your stand mixer bowl or a big bowl if kneading by hand—bread flour, powdered milk, sugar, yeast, and salt. Then add warmed milk, eggs, and that magical tangzhong. The dough will be sticky at first, but after the rest and a good knead, it should feel smooth and elastic. The trick is not to panic and add too much flour—it should stay a bit tacky!

Step 3: First Rise

After kneading, place your dough in a lightly oiled bowl, cover it, and let it double in size in a warm spot. This usually takes about an hour, but it can depend on your kitchen's temperature. I like to check—not poke—to avoid deflating it too early.

Step 4: Rolling Out and Adding Filling

Once the dough has doubled, punch it down gently and roll it into a big rectangle. Next, partially melt your butter (don’t let it get too runny) and brush it all over the dough. This creates that tender, buttery barrier that holds in the sugar and cinnamon filling perfectly. Sprinkle the cinnamon sugar mixture evenly, leaving a little border to seal the rolls well.

Step 5: Shaping and Second Rise

Cut the dough into 12 strips, roll each tightly like a pinwheel, and pop them into your parchment-lined pan, snuggly side by side. Pour the heavy cream over the rolls before covering with plastic wrap—you’ll be amazed how this simple step enriches the rise and the final texture. Then, it’s off to the fridge to proof overnight. This slow rise develops flavor and gives you perfect rolls the next morning.

Step 6: Baking and Icing

When you’re ready, preheat the oven and bake the rolls until golden and puffed, about 25 minutes. Use a thermometer if you have one—190°F in the center means they’re perfectly done. While they’re cooling, whisk together butter, powdered sugar, heavy cream, and vanilla bean paste for the icing. Spread it generously over the warm rolls, letting it melt into all those swirls. Pure heaven.

Top Tip

Through many batches of this Overnight Cinnamon Roll Recipe, I've learned some small tweaks that make a big difference—especially if you’re new to working with sticky dough or overnight proofing. These tips saved me from a few frustrating days of floppy or overly dense rolls!

Don’t Over-Flour: It’s tempting to add flour when dough sticks to your hands, but that can make rolls tough. Use just a light dusting on your work surface instead.
Keep Butter Partially Melted for Filling: Using butter that’s warm but not fully melted helps it hold the sugar filling in place better. I always microwave it for 15 seconds and stir before brushing.
Cover Tightly When Proofing Overnight: This prevents the dough from drying out in the fridge and ensures a perfect rise in the morning.
Use Heavy Cream on Top Before Refrigerating: It locks in moisture and results in ultra-soft rolls—don’t skip this step!

How to Serve Overnight Cinnamon Roll Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I usually keep garnishes simple—just a drizzle of icing right off the bat or a light dusting of powdered sugar for extra sweetness and a pretty finish. On special occasions, a few toasted pecans or a sprinkle of flaky sea salt on top of the icing can add a delightful texture and contrast to the sweetness.

Side Dishes

These cinnamon rolls are rich and satisfying enough to be the star, but I love pairing them with a hot cup of coffee or chai tea. For a brunch spread, fresh fruit salad or scrambled eggs balance the sweetness perfectly and make for a well-rounded meal.

Creative Ways to Present

For birthdays or brunch parties, I've arranged these rolls in a spiral on a round pan for a beautiful flower-like presentation. Adding fresh berries or edible flowers on the side not only looks stunning but also adds a delightful pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls store beautifully in an airtight container at room temperature for up to 2 days. I usually let them cool completely before storing to avoid sogginess. If it’s warmer in your kitchen, the fridge is better to keep them fresh longer.

Freezing

I love freezing extra cinnamon rolls, especially when I make a big batch. I wrap them individually or in groups with plastic wrap and foil, then thaw them in the fridge overnight before reheating. This way, you always have a sweet treat on hand without sacrificing texture.

Reheating

To reheat, I pop rolls in a 300°F oven for about 10 minutes or microwave them briefly wrapped in a damp paper towel to restore softness. Re-icing with a little fresh glaze makes them feel freshly baked again!

Frequently Asked Questions:

Can I skip the tangzhong in this Overnight Cinnamon Roll Recipe?

You could, but the tangzhong really adds moisture and softness that’s tough to replicate. If you skip it, expect the rolls to be slightly less tender and less fresh after a day or two.

How long can I proof the rolls overnight?

I recommend 8 to 12 hours in the fridge for the second proofing stage. Any longer and the dough may overproof and lose structure, but within this window you get great flavor and ideal rise.

Can I make the filling ahead of time?

You can prepare the cinnamon sugar mixture ahead and store it in an airtight container up to a week. It saves time when assembling and keeps ingredients fresh.

What’s the best way to prevent the icing from being too runny?

Start with room temperature ingredients and whisk slowly to combine. If the icing is too thin, add a bit more powdered sugar. You want a spreadable consistency that isn’t dripping off the rolls. Also, spreading the icing while the rolls are warm but not hot helps it set nicely.

Final Thoughts

This Overnight Cinnamon Roll Recipe has become my go-to for lazy mornings and special occasions alike. The convenience of prepping ahead combined with the delightful final taste makes each bite feel truly special. I can’t wait for you to try it and add your own twist—because once you’ve got this one down, homemade cinnamon rolls will always be within reach!