There’s something extra comforting about waking up to cinnamon rolls that are already halfway to perfection. These overnight cinnamon rolls are soft, fluffy, and packed with that cozy cinnamon-sugar swirl we all crave—without the stress of starting from scratch first thing in the morning. The dough is made the night before, slowly rising in the fridge while you sleep, so all that’s left to do the next day is let them puff up, bake, and frost.

What makes this recipe a favorite in my kitchen is how approachable it feels while still delivering bakery-style results. Bread flour gives the rolls their pillowy texture, while softened butter, warm milk, and just the right amount of sweetness create a dough that’s rich but not heavy. The filling is simple and classic brown sugar and cinnamon melting into the layers—creating those gooey spirals that make cinnamon rolls so irresistible.

And then there’s the frosting. A smooth, creamy blend of cream cheese, powdered sugar, vanilla, and milk gets generously spread over the rolls while they’re still warm, allowing it to melt into every nook and swirl. Whether you’re making these for a slow weekend morning, a holiday brunch, or just because you want your kitchen to smell amazing, these overnight cinnamon rolls are the kind of recipe that feels special every single time.

Overnight Cinnamon Rolls

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Ingredients

For the Dough:

2 1/2 tsp Active Dry Yeast
1 cup Warm Milk
1/4 cup Granulated Sugar or Coconut Sugar (I like to sub granulated sugar for coconut sugar)
1 tsp Salt
1 Egg
1/3 cup Unsalted Butter (softened)
3 cups Bread Flour

For the Filing:

6 tbsp Unsalted Butter (softened)
2/3 cup Light Brown Sugar
2 tbsp Cinnamon

For the Frosting:

4 ounces Cream Cheese
2 1/2 cups Powdered Sugar
6 tbsp Milk
1 tsp Vanilla Extract

Instructions

n a mixer add yeast, warm milk, and ½ teaspoon sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top.
Add salt, sugar, egg, butter, and 2 cups of flour to the mixing bowl. Mix on medium speed until combined. Add another cup of flour and continue mixing. Mix for 5 minutes. Dough should be smooth and elastic but slightly sticky.
Remove dough to a large greased bowl, cover, and allow it to rise for 1 ½ hours or until doubled in volume.
Punch dough down and turn out onto a lightly floured or greased work surface. Roll dough into a 20''x18'' rectangle.
Smooth butter over the top of the dough, Mix cinnamon and brown sugar together and sprinkle evenly over the top, leaving about 1/2inch border. Starting at the short end of the dough, roll the dough into a tight “log” and use a sharp serrated knife or some tooth floss to cut the dough into 12 slices about 1.5 inches thick.
Place rolls onto a buttered 9×13'' or rimmed bakers half sheet (18×13''). Cover pan with a lid or tightly with plastic wrap and tinfoil and refrigerate overnight, 8-12 hours.
Remove rolls from the refrigerator and allow to rise until doubled in volume, about 1 ½ – 2 hours.
Bake at 375 degrees F for 18-25 minutes, until golden and cooked through in the center. Spread frosting over warm from the oven rolls.

Cream Cheese Frosting:

Add cream cheese to a mixing bowl and beat with electric mixers until smooth. Add remaining ingredients and beat well until smooth. Add additional milk or powdered sugar to make the frosting thicker, or thinner, as desired. Smooth frosting over cinnamon rolls.