Description
These beginner-friendly overnight cinnamon rolls require only 6 ingredients and minimal morning effort. The dough rises in the fridge overnight, allowing you to wake up, bake, and enjoy fresh, soft rolls with cream cheese frosting without the stress.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 cup whole milk, warmed
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 oz full-fat block cream cheese, softened (for frosting)
- 1 cup confectioners’ sugar
- 1–2 tablespoons milk (for frosting)
- ½ teaspoon vanilla extract
Instructions
- In a stand mixer bowl or large bowl, combine warm milk, melted butter, egg, sugar, and yeast. Whisk until smooth and let sit for 5 minutes until foamy.
- Add salt and gradually add flour. Mix using a dough hook on low speed or by hand until the dough is soft, slightly sticky, and pulls away from the sides. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1-2 hours until doubled in size.
- Punch dough down and roll out onto a floured surface into a 12×18 inch rectangle.
- Spread softened butter evenly over the dough, leaving a small border. Sprinkle with brown sugar and cinnamon mixture.
- Roll the dough tightly into a log from the long edge. Cut into 12 equal pieces using dental floss or a sharp knife.
- Place rolls seam-side down in a greased 9×13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (up to 16 hours).
- Remove rolls from the fridge and let sit on the counter for 30-45 minutes while preheating the oven to 350°F (175°C).
- Bake for 35-40 minutes until golden brown. If browning too fast, cover loosely with foil for the last 10 minutes.
- While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk, beating until creamy and spreadable.
- Let baked rolls cool in the pan for 10 minutes. Spread frosting over warm rolls and serve immediately.
Notes
Ensure milk is between 105°F and 115°F to activate yeast without killing it. Use full-fat block cream cheese for frosting, not tub-style. Rolls can be frozen unbaked for up to 2 months or baked and frozen for up to 3 months. For gluten-free option, use a 1:1 gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22
- Sodium: 280
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
Keywords: overnight cinnamon rolls, beginner baking, easy breakfast, yeast dough, cream cheese frosting, make ahead breakfast