Overnight Cinnamon Rolls With Icing Recipe

Overnight Cinnamon Rolls With Icing Recipe

How To Make Overnight Cinnamon Rolls With Icing

Wake up to the sweet, cinnamon goodness of these overnight cinnamon rolls which were left to rise overnight. Baked and topped with cream cheese icing.

Preparation: 45 minutes
Cooking: 25 minutes
Refrigerate Time: 12 hours
Total: 13 hours 10 minutes



For the Dough:

  • 1cupwhole milk,(240 milliliter)
  • cupgranulated sugar,(135 grams)
  • tbspred star platinum yeast,(14 grams), 2 standard size packets
  • ½cupunsalted butter,(115 grams), softened to room temperature and cut into 4 pieces
  • 2large eggs,at room temperature
  • ½tspsalt
  • upsall purpose flour,(558 grams), spoon & leveled, plus more for dusting/rolling

For the Filling:

  • 6tbspunsalted butter,(90 grams), softened to room temperature
  • ½cupgranulated sugar,(100 grams)
  • bspground cinnamon

For the Cream Cheese Icing:

  • ozfull fat cream cheese,about (¼ cup) or (56 grams), softened to room temperature
  • cupsconfectioner’s sugar,(150 grams)
  • 3tbspmilk,(45 milliliter)
  • ½tsppure vanilla extract



  1. Heat milk to about 95 degrees F (35 degrees C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment.

  2. With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy for about 5 to 10 minutes.

  3. If the yeast does not dissolve and foam, start over with fresh active yeast. At low speed, beat in the softened butter until it is slightly broken up.

  4. Next add the eggs, one at a time, and then the salt. At low speed, gradually add the flour. 

  5. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple for about 6 minutes longer.

  6. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.

  7. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about 1 to 2 hours.

  8. Grease the bottom and sides of a 9×13-inch baking dish or line with parchment paper.

  9. Turn the risen dough out onto a lightly floured work surface, punch it down and using a rolling pin, roll into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick.


  1. Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined, and then sprinkle evenly over the dough. 

  2. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up.

  3. Cover the rolls very tightly with aluminum foil and stick them in the refrigerator for 8 to 12 hours.

  4. Remove rolls from the refrigerator and let rise until they are puffy for about 1 to 2 hours.

  5. After the rolls have risen, preheat the oven to 375 degrees F (191 degrees C). Bake for about 25 minutes until they are golden brown.

  6. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.

Cream Cheese Icing:

  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy.

  2. Add the confectioners’ sugar, milk, and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes.

  3. Using a knife, spread the icing over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days.


  • Calories: 296.47kcal
  • Fat: 16.95g
  • Saturated Fat: 10.26g
  • Trans Fat: 0.55g
  • Monounsaturated Fat: 4.51g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 34.86g
  • Fiber: 0.60g
  • Sugar: 33.09g
  • Protein: 2.96g
  • Cholesterol: 74.86mg
  • Sodium: 141.58mg
  • Calcium: 45.29mg
  • Potassium: 72.10mg
  • Iron: 0.29mg
  • Vitamin A: 157.17µg
  • Vitamin C: 0.02mg
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