Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 10 h 10 min
Yield: 12.0
Ingredients: 4 cups all-purpose flour; 1 cup whole milk, warmed; 1/2 cup granulated sugar; 1/4 cup Kerrygold butter, melted; 2 large eggs; 1 packet (2 1/4 tsp) active dry yeast; 1 tsp salt; 1/2 cup brown sugar, packed; 2 tbsp ground cinnamon; 1/4 cup Kerrygold butter, softened; 1 cup powdered sugar; 2 tbsp cream cheese, softened; 1 tbsp milk; 1/2 tsp vanilla extract

Highlighted under: Sweet Treats

The smell of sweet cinnamon wafting through the house is just heavenly. These rolls come out golden and fluffy, with a creamy frosting that melts on top. Honestly, preparing them takes some time up front, but the whole thing runs about $10-12, which is way cheaper than buying them. My family was all smiles during breakfast, every last roll disappeared quickly, and I was definitely asked to make them again soon.

Created by

The Simplecooktips Team

Last updated on 2026-06-06T22:57:19.338Z

Making these cinnamon rolls has become a fun tradition in our house. The night before, I like to prepare the dough and set it in the fridge. It feels like a little surprise waiting for us in the morning. The only tricky part is rolling them up evenly, but really, it doesn’t have to be perfect. You just want nice layers so each bite is soft and dreamy.

Honestly, I've tried making them with different fillings like nutella or cream cheese, but each time, the classic cinnamon sugar wins. I found that using a good quality butter, like Kerrygold, really enhances the flavor. So, next time you make these, don’t skimp on the butter!

Why This Works So Well

The dough can be made the night before to save time.
They stay soft and fluffy for days, if they last that long.
The frosting brings it all together beautifully.

What to Know Before Making Overnight Cinnamon Rolls

This recipe really shines because you can make the dough the night before. It saves a lot of time in the morning, and you get to enjoy that wonderful smell filling your kitchen as they bake. Honestly, I usually prepare the dough after dinner, so everything's ready for breakfast. Just make sure to cover it well in the fridge to avoid any odd flavors from other food.

You’ll want to use good quality cinnamon and butter. I like Kerrygold for its rich taste, which shines through even with other ingredients. And if you have a favorite brand of cinnamon, go ahead and use it—it really makes a difference. Excess moisture can make the dough tricky to work with, so keep an eye on that.

While the rolls are resting, it’s a good time to gather your ingredients for the frosting. An electric mixer can make it a lot easier to get that smooth consistency, but a good ol’ whisk works just fine too. If you find your frosting is too thick, add a tiny splash of milk, just a teaspoon at a time.

Ingredients

For the Dough

4 cups all-purpose flour
1 cup whole milk, warmed
1/2 cup granulated sugar
1/4 cup Kerrygold butter, melted
2 large eggs
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt

For the Filling

1/2 cup brown sugar, packed
2 tbsp ground cinnamon
1/4 cup Kerrygold butter, softened

For the Frosting

1 cup powdered sugar
2 tbsp cream cheese, softened
1 tbsp milk
1/2 tsp vanilla extract

Instructions

Prepare the Dough

In a large bowl, mix the warm milk with the yeast. Let it sit for about 5 minutes until it’s frothy. Then, whisk in the melted butter, sugar, and eggs. Gradually stir in the flour and salt until a dough forms. This dough will be sticky, but that’s okay! Knead it on a floured surface for about 5 minutes, until it’s smooth. Place it in a greased bowl, cover it with a towel, and let it rise for about 1 hour.

Shape the Rolls

Once the dough has doubled in size, roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread the softened butter for the filling over the surface, then sprinkle the brown sugar and cinnamon evenly. Roll it tightly from one end to the other. Cut the rolled dough into 12 equal pieces and place them in a greased baking dish.

Chill Overnight

Cover the dish with plastic wrap and place it in the fridge overnight. This is a great time-saver and adds to the flavor!

Bake the Rolls

In the morning, preheat the oven to 375°F (190°C). Remove the rolls from the fridge and let them sit at room temperature for about 30 minutes while the oven heats up. Bake for 25-30 minutes or until they’re golden brown on top. You might want to check them around the 20-minute mark.

Make the Frosting

Whisk together the powdered sugar, cream cheese, milk, and vanilla in a bowl until smooth. Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the frosting on top. They are best enjoyed warm.

Pro Tips

If you’re in a hurry, you can skip the overnight step, but letting them rise overnight really makes a difference.
Don’t worry if your rolls aren’t perfectly shaped, they’ll still taste amazing.
Try adding nuts or raisins to the filling for a different twist. They can also be delicious!

Scaling Overnight Cinnamon Rolls for a Crowd

If you're cooking for a lot of people, you can easily double this recipe. Just make sure you have a big enough mixing bowl and baking dish! You might also want to adjust the baking time slightly; larger batches can take a few extra minutes in the oven, so check for that golden brown topping. Pro tip: keep a close eye on them after 25 minutes.

When scaling up, consider adding some fun variations too. You could try adding chopped nuts or raisins to the filling for a little extra texture. If you're feeling adventurous, sometimes I'll swap out some of the sugar for maple syrup—it gives a nice twist. Just reduce the milk a tad if you do that, so the dough isn’t too wet. Whatever you choose, I think you’ll find it's hard to go wrong with these rolls!