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Big and Fluffy Overnight Cinnamon Rolls Recipe

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These Big and Fluffy Overnight Cinnamon Rolls are soft, tender, and loaded with a sweet cinnamon filling. Perfect for preparing the night before, they rise overnight in the fridge and bake into golden, aromatic rolls in the morning. Finished with a rich brown butter cream cheese icing, they’re an irresistible breakfast or brunch treat.

Ingredients

Dough

  • 3 1/2 – 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 teaspoon salt
  • 3/4 cup warm milk
  • 1 tablespoon brown sugar
  • 3 eggs, at room temperature
  • 6 tablespoons salted butter, at room temperature

Filling

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 6 tablespoons salted butter, at room temperature (for spreading)

Icing

  • 4 tablespoons salted butter
  • 6 ounces cream cheese, at room temperature
  • 2–3 cups powdered sugar
  • 1–2 tablespoons hazelnut liqueur (optional)
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Mix the Dough: In the bowl of a stand mixer, combine the flour, instant yeast, 1 tablespoon brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of room temperature salted butter. Using the dough hook attachment, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, add additional flour 1/4 cup at a time. Cover the bowl with plastic wrap and let rest at room temperature for 15 minutes up to 1 hour to start proofing.
  2. Prepare the Filling: In a separate bowl, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons ground cinnamon. Butter a 9×13 inch baking dish or a similar-sized round pan to prevent sticking.
  3. Shape the Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 12 x 18 inch rectangle. Evenly spread the 6 tablespoons of softened butter over the dough’s surface. Sprinkle the cinnamon sugar filling mixture evenly over the buttered dough. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal the roll completely. Using a sharp knife, cut the log into 12 even rolls. Place the rolls into the prepared baking dish, spacing them close together.
  4. Final Rise: Cover the baking dish with plastic wrap. Either let the rolls rise at room temperature for 20 minutes or transfer them to the refrigerator to rise slowly overnight for enhanced flavor and texture development.
  5. Bake the Rolls: Remove the rolls from the refrigerator if chilled. Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes, or until they turn golden brown on top and are cooked through.
  6. Make the Icing: While the rolls bake, melt 4 tablespoons of butter in a small pot over medium heat. Allow the butter to brown lightly and become fragrant with a toasted aroma, about 2-3 minutes; watch carefully to avoid burning. In a mixing bowl, whisk the cream cheese until smooth. Gradually add the browned butter, followed by 2-3 cups powdered sugar, 1-2 tablespoons hazelnut liqueur (optional), 2 teaspoons vanilla extract, and a pinch of salt. Whisk until the icing is smooth and creamy.
  7. Serve: Once the rolls are hot out of the oven, spread the brown butter cream cheese icing evenly over the warm rolls. Serve immediately for best flavor and texture. Enjoy your indulgent big and fluffy cinnamon rolls!

Notes

  • For best texture and flavor, refrigerate the rolls overnight for a slow rise and simpler morning prep.
  • If you don’t have hazelnut liqueur, you can omit it or substitute with vanilla extract only.
  • Ensure butter and eggs are at room temperature to make dough mixing easier and smoother.
  • Watch the butter carefully when browning to avoid burning and bitterness in the icing.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days; reheat gently before serving.
  • Use a sharp knife or dental floss to cut the rolls cleanly without squashing them.

Find it online: https://lauracooks.com/big-and-fluffy-overnight-cinnamon-rolls-recipe/