Overnight Cinnamon Rolls
Soft, pull-apart rolls with a brown sugar cinnamon swirl that rise in the fridge overnight, so all you do in the morning is bake them and stir together the glaze. The smell alone is worth the small bit of planning ahead.
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 9 hr
- Total Time
- 9 hr 20 min
The Story Behind This Recipe
Overnight Cinnamon Rolls started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
What keeps it in the rotation is how forgiving it is. Swap the herbs, stretch it to feed one more person, cook it a shade longer than you meant to — it holds up.
The one thing I would tell you: taste it before it leaves the pan. Salt and a squeeze of something acidic at the end are what separate fine from very good.
Variation Ideas
- Make it the night before and reheat gently in the morning.
- Add crumbled sausage or bacon for a heartier plate.
- Stir chopped spinach or kale into the mix for greens at breakfast.
Ingredient Substitutions
- Cream cheese
- Mascarpone, or thick labneh for something tangier
- Butter
- Olive oil for savory dishes, or a good vegan stick for baking
- Milk
- Unsweetened oat or soy milk, which behave closest in cooking
- All-purpose flour
- A 1:1 gluten-free baking blend that includes xanthan gum
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Overnight Cinnamon Rolls
Recipe Card
Overnight Cinnamon Rolls
By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 9 hr
- Total Time
- 9 hr 20 min
Ingredients
- 1 cup warm whole milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 6 tbsp unsalted butter, softened
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 3/4 cup packed brown sugar
- 2 tbsp ground cinnamon
- 6 tbsp unsalted butter, very soft, for the filling
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- 1
Stir the yeast into the warm milk with a spoonful of the sugar and let it sit until foamy, about 8 minutes.
- 2
Mix in the remaining sugar, eggs, softened butter, flour, and salt, then knead 8 minutes until the dough is smooth and slightly tacky. Let it rise until doubled, about an hour.
- 3
Roll the dough into a large rectangle, spread with the soft filling butter, and scatter the brown sugar and cinnamon evenly to the edges.
- 4
Roll up tightly, cut into twelve rolls, and nestle them into a buttered 9x13 pan. Cover and refrigerate overnight.
- 5
In the morning, let the pan sit out for 45 minutes, then bake at 350F for 28 to 32 minutes until golden and set in the center.
- 6
Beat the cream cheese with the powdered sugar and vanilla and spread it over the rolls while they are still warm.
Nutrition
Estimated per serving (12 servings per recipe).
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