Easy Overnight Cinnamon Rolls with Cream Cheese Frosting

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These overnight cinnamon rolls let you do most of the work the night before so you can bake fresh, warm rolls in the morning with minimal effort.

The dough is soft and pillowy, the filling is buttery with just the right amount of cinnamon, and the cream cheese frosting takes them over the top.

Why You’ll Love It

  • Prep the night before, bake fresh in the morning
  • No early morning kneading or waiting for dough to rise
  • Soft, bakery-style texture every time
  • Tangy cream cheese frosting balances the sweetness
  • Perfect for holidays, brunch, or weekend treats

Ingredients

For the Dough:

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar, divided
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour

For the Filling:

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Steps

  1. In a stand mixer bowl or large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar.
  2. Let it sit for 5–10 minutes until foamy.
  3. Add the remaining sugar, melted butter, egg, and salt to the yeast mixture and stir to combine.
  4. Add 3 1/2 cups of flour and mix with a dough hook or wooden spoon until a soft dough forms.
  5. Knead for 5–7 minutes, adding more flour as needed, until the dough is smooth and slightly tacky but not sticky.
  6. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 to 1 1/2 hours until doubled.
  7. While dough rises, mix the softened butter, brown sugar, cinnamon, and salt for the filling until smooth.
  8. Punch down the dough and roll it out on a floured surface into an 18×14-inch rectangle.
  9. Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge.
  10. Starting from the long edge without the border, roll the dough tightly into a log.
  11. Use a sharp knife or bench scraper to cut the log into 12 equal pieces.
  12. Place the rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly.
  13. Cover tightly with plastic wrap and refrigerate overnight (8–12 hours).
  14. In the morning, remove the rolls from the refrigerator and let them sit at room temperature for 30–45 minutes while you preheat the oven to 350°F.
  15. Bake for 25–30 minutes until the rolls are golden brown and cooked through in the center.
  16. While rolls bake, make the frosting by beating the cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
  17. Spread the frosting over the warm rolls and serve immediately.

Helpful Tips and Substitutions

Use an instant-read thermometer to check your milk temperature—too hot will kill the yeast.

If you don’t have a stand mixer, you can knead by hand for 8–10 minutes.

Unflavored dental floss works great for cutting rolls cleanly—just slide it under the log, cross the ends, and pull.

For same-day rolls, skip the refrigerator step and let the cut rolls rise in the pan for 30–45 minutes before baking.

Swap all-purpose flour for bread flour for a slightly chewier texture.

Add 1/2 cup raisins or chopped pecans to the filling if you like.

Serving Ideas

Serve warm straight from the oven for the best texture.

Pair with crispy bacon, scrambled eggs, and fresh fruit for a full breakfast spread.

Offer extra frosting on the side for those who want more.

Cut leftover rolls in half and toast them lightly in a cast iron skillet with butter.

Make-Ahead and Storage

Unbaked rolls can stay in the refrigerator for up to 18 hours.

Store baked, unfrosted rolls in an airtight container at room temperature for up to 2 days.

Reheat in a 300°F oven for 10 minutes before adding fresh frosting.

To freeze: wrap unfrosted baked rolls individually in plastic wrap, then place in a freezer bag for up to 2 months.

Thaw at room temperature and warm in the oven before frosting.

The frosting can be made 3 days ahead and stored in the refrigerator—bring to room temperature before using.

A Weekend Morning Ritual

Once you make these overnight cinnamon rolls, they’ll become a regular request.

The overnight method means you get all the reward of homemade rolls without waking up at dawn.

Make a double batch and freeze half for those mornings when you need something special.

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