Easy Overnight Cinnamon Rolls (Fluffy & Pillowy)
These Easy Overnight Cinnamon Rolls are soft, fluffy, and pillowy, filled with brown sugar and cinnamon and topped with creamy cream cheese frosting. Prepare them the night before, refrigerate, then bake fresh in the morning.
Ingredients
DOUGH
- 4 cups flour
- 1 cup + 2TBSP warm milk
- 2 packets (2 ½ TBSP) active yeast (or instant yeast)
- ⅓ cup granulated sugar
- 2 eggs (room temperature)
- ½ cup (115 g) softened butter (room temperature)
- 1 tsp salt
CINNAMON FILLING
- 1 cup (133 g) brown sugar
- 2 TBSP ground cinnamon
- ½ cup softened butter (room temperature)
CREAM CHEESE FROSTING
- 8 oz (225 g) softened cream cheese (room temperature)
- 3 TBSP (42 g) softened salted butter (room temperature)
- 1 TBSP milk
- ½ cup powdered sugar
- 1 tsp vanilla essence
Instructions
Make the Dough
- Activate the yeast: Whisk the warm milk, active dry yeast, and a pinch of the granulated sugar together in the bowl of a stand mixer. Let it sit for 5 to 10 minutes until frothy and puffy. (If using instant yeast, you can skip the waiting time and proceed directly to the next step.)
- Mix and knead: Whisk in the eggs, softened butter, salt, and remaining granulated sugar until combined, then add the flour. Attach the dough hook and knead on low-medium speed until the dough pulls away from the sides of the bowl and feels smooth and elastic (add 1 tablespoon of flour at a time only if too sticky).
- First rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Fill, Shape, and Chill Overnight
- Roll out the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch (30×45 cm) rectangle.
- Add the filling: Spread the softened butter evenly over the dough, leaving a small border around the edges. Mix the brown sugar and ground cinnamon together, sprinkle evenly over the butter, and gently press it down with your hands so it adheres.
- Roll and slice: Starting from the long side closest to you, roll the dough tightly into a log and pinch the seam to seal. Slice into 12 equal rolls, about 1.5 inches (3.8 cm) thick, using unflavored dental floss (slide the floss under the log, cross the ends over the top, and pull firmly in opposite directions).
- Overnight chill: Arrange the rolls cut-side down in a greased 9×13-inch (23×33 cm) baking dish. Cover tightly with plastic wrap and refrigerate for 8 to 15 hours.
Rise, Bake, and Frost
- Final morning rise: The next morning, remove the pan from the fridge, take off the plastic wrap, and let the rolls rise at room temperature for 1.5 to 2 hours until puffy and filling the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until the tops and edges are light golden brown. Remove from the oven and let cool in the pan for 10 to 15 minutes.
- Make the frosting and serve: While the rolls bake, beat the softened cream cheese and softened salted butter together until smooth and creamy. Add the powdered sugar, milk, and vanilla extract, and beat until fluffy. Spread generously over the warm rolls and serve immediately.