Baking & Breads Pastry

Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 rolls
Cuisine: American
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast; 50 g caster sugar; 1 tsp salt; 250 ml whole milk, lukewarm; 75 g unsalted butter, melted and cooled; 1 large egg; For the filling: 150 g soft brown sugar, 2 tbsp ground cinnamon, 80 g softened butter; For the frosting: 100 g full-fat cream cheese, 100 g icing sugar, 1 tbsp milk

A slow, cold rise develops flavour in the dough and lets you shape the rolls the night before.

By Dana Reyes

Tested at least twice · Updated September 2026

Overnight Cinnamon Rolls — The dough rises in the fridge while you sleep, so breakfast is warm buns with very little morning effort.

30 min

Prep time

90 min

Cook time

Serves

4.8

1,152 RATINGS

Why cold proofing is better

A slow, cold rise develops flavour in the dough and lets you shape the rolls the night before. In the morning you just let them sit on the counter while the oven heats.

The filling is heavy on brown sugar and cinnamon because some of the sweetness melts into the dough during baking. Too little and the rolls taste bready rather than indulgent.

Ingredients

Makes 12

500 g strong white bread flour
7 g fast-action dried yeast
50 g caster sugar
1 tsp salt
250 ml whole milk, lukewarm
75 g unsalted butter, melted and cooled
1 large egg
For the filling: 150 g soft brown sugar, 2 tbsp ground cinnamon, 80 g softened butter
For the frosting: 100 g full-fat cream cheese, 100 g icing sugar, 1 tbsp milk

Instructions

About 2 hr 30 min from start to finish

Mix the flour, yeast, sugar and salt in a large bowl. Add the milk, melted butter and egg. Knead for 8-10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover and prove at room temperature for 1 hour, or until roughly doubled.

Roll the dough into a rectangle about 35 x 25 cm. Spread the softened butter over the surface, then sprinkle with the sugar and cinnamon. Roll tightly from the long edge and cut into 12 even pieces.

Arrange in a greased baking dish, cover tightly, and refrigerate overnight.

In the morning, leave the rolls at room temperature for 30 minutes while the oven heats to 180°C. Bake for 25-30 minutes until golden. Beat the frosting ingredients together and spread over the warm rolls.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Same-day option

If you do not want to wait overnight, prove the shaped rolls at room temperature for 45 minutes before baking.

Slicing cleanly

Use unscented dental floss to slice the roll without squashing it.

Frosting texture

The frosting should be thick but spreadable. Add milk a teaspoon at a time until it reaches the right consistency.

Questions we get a lot

Can I freeze them?

Yes — freeze unfrosted rolls, then thaw and warm through before adding fresh frosting.

Why are my rolls dry?

The dough was likely over-floured or over-baked. Use a scale for accuracy and check at 25 minutes.

Can I use a stand mixer?

Yes — knead on medium-low for 5-6 minutes with the dough hook.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.