Cinnamon Roll Recipe
- Published
- 89 comments
This overnight cinnamon roll recipe is topped with homemade cream cheese frosting and made for mornings shared with loved ones. I prep the dough in about 15 minutes, let it rise for a couple of hours, then bake a batch of 12 soft and gooey buns in just 25 minutes to serve warm straight from the oven.
Breakfast is my family favorite meal of the day, especially during the holiday season when relatives come to visit and stay while enjoying a warm cinnamon bun. That moment around the table, coffee in hand and laughter filling the room, is one I look forward to every year. It pairs perfectly with another family Christmas tradition I hold close, sharing my grandma classic chocolate peanut butter balls that never last long.
Cinnamon Rolls
Cinnamon rolls are sweet yeast buns filled and rolled with sugar, butter, and cinnamon, then baked until golden brown. Once removed from the oven, they are topped with frosting and served as a sweet breakfast or brunch dish.
As you know, I like to share the story behind each recipe, and cinnamon rolls carry a fascinating history. Cinnamon buns date back to the 17th century, and several Nordic countries claim they created the sweet treat. In the mid 1950s, Pillsbury brought cinnamon rolls into American kitchens by packaging and selling them to home bakers.
To make my overnight cinnamon rolls, I place the dough in the refrigerator right after I form it and keep it covered until the next morning. The yeast does its work after I roll the dough, cut the rolls, and let them rest wrapped in plastic for about an hour in a warm dark spot.
What I love most about this method is that it removes the double rise found in traditional cinnamon roll recipes, where the dough rises before rolling. With my approach, you get the softest and gooey buns every time, and I also show you how to make a cream cheese frosting to top them for the most indulgent cinnamon roll. Now grab your apron and let us get started.
Ingredients and Substitutions
- Flour – I use all-purpose flour in this recipe. You can use bread flour, just decrease the amount of milk by 5%.
- Sugar – You will need both granulated sugar and light brown sugar. You can substitute the light brown sugar for dark.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
- Milk – I use whole milk in this recipe. You can substitute with 1%, 2%, or skim milk.
- Yeast – You can use active yeast like I do, instant yeast, or baker yeast. If you use instant yeast, there is no need to activate it with warm milk.
- Cinnamon – Ground cinnamon is what I use in the rolls to enhance the flavor.
- Cream Cheese – I like using full-fat cream cheese for the frosting. Substitute with fat-free cream cheese.
- Vanilla – Any good vanilla extract will work.
How to Make Overnight Cinnamon Rolls
Activate the yeast: First thing I do is add the sugar, warm milk, and yeast to the bowl of a stand mixer. I whisk everything together, then let it sit for 5 to 7 minutes until it begins to foam and a light raft forms on the surface
Mix the dough: Next, I add the flour, remaining sugar, and 1/2 stick of melted butter to the bowl. I mix everything with the hook attachment at medium speed until just combined.
Incorporate the eggs: Then, I add the eggs one at a time until fully combined. Once they are mixed in, I continue mixing on low speed for 3 to 4 minutes.
Let the dough rise: I wrap the bowl with plastic wrap and set it in a warm place until the dough has doubled in size. If I plan to bake the next day, I place it in the refrigerator overnight.
Roll out the dough: I roll the dough out on a clean surface lightly dusted with flour until it reaches about 18”x 24” inches in size.
Add the filling: I evenly drizzle the melted butter over the dough, then sprinkle on the brown sugar and cinnamon, making sure the entire surface is covered.
Roll the dough: I roll the dough tightly from back to front, keeping it even as I go.
Slice: I slice the rolled dough into 2 inch wide pieces.
Second rise: I place the rolls cut side up in a 13” x 9” casserole dish, spacing them about 1 inch apart. I wrap them in plastic and let them sit for another hour, or until they have doubled in size.
Bake: I bake the cinnamon rolls on the middle rack at 375 degrees for 25 to 30 minutes, until the tops are browned and the centers are cooked through. I remove them from the oven and let them cool slightly.
Make the frosting: While the cinnamon rolls are baking, I whip together the butter, cream cheese, sugar, vanilla, and whole milk in a stand mixer using the whisk attachment until the frosting is light and fluffy.
Finish and serve: I pour the icing over the top of the warm cinnamon rolls and serve them right away.
Chef Tip + Notes
My main advice for making the best cinnamon rolls is to always wait until the rolls have clearly doubled in size and feel light when you gently press the dough. That final rise is what gives you soft, gooey buns instead of dense ones. Rushing this step can cause the rolls to bake up tight in the center, so I give the yeast the time it needs and let the dough tell me when it is ready.
- Milk temperature: I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
- Overnight dough: If I chill the dough overnight, I roll it out straight from the refrigerator the next day without letting it warm up.
- Butter coverage: I brush the melted butter onto the dough with a pastry brush so every part is fully covered.
- Room temperature rest: Unless you use a starter, there is no reason to let it sit at room temperature overnight.
- Freezing instructions: You can take the cinnamon rolls straight from the freezer and place them in the oven, covered in foil, at 350° for 40 to 45 minutes. I would advise not to ice them with frosting before freezing them because the sugar content in the icing could cause them to caramelize a bit while in the oven.
- Overnight rise option: You can let the dough set out at room temperature to rise overnight. However, I want to caution that the dough may start to sour up from some light fermentation that may happen overnight. The flavor won’t be incredibly noticeable, but you may get a spark. That said, your dough will rise to at least 3 times the original size.
Serving Suggestions
During the holiday season, we usually have family and friends coming in from other cities and staying with us for a few days, so breakfast is something I always like to have covered. I want everyone to start the day with energy for whatever plans we have ahead. These cinnamon rolls are a lifesaver because I can make them ahead, bake them fresh in the morning, and finish them with cream cheese frosting to enjoy alongside a cup of coffee for a satisfying breakfast.
When we are staying in and keeping things more casual, I love switching it up with other family favorites. My Italian frittata recipe is great or I like to keep it classic and familiar with my perfectly poached eggs, comforting baked bacon, and of course some easy buttermilk pancakes, letting everyone help themselves.
Make-Ahead and Storage
Make-Ahead: For freshness, you can make these muffins up to 1 day before.
How to Store: I store the cinnamon rolls in the refrigerator, covered in plastic, for up to 5 days. I also freeze them, well covered, for up to 2 months.
How to Reheat: Add your desired portion to a casserole dish or pan, cover it, and heat it in the oven at 350° for 10-12 minutes or until hot.
My Favorite Breakfast Recipes
Video
Cinnamon Roll Recipe
Ingredients
For the Cinnamon Rolls:
- 1/3 cup sugar
- 1 cup + 2 tablespoons of warm whole milk 115°
- 1 tablespoon active yeast
- 4 cups all-purpose flour
- 1 1/2 stick melted unsalted butter
- 2 eggs
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Icing:
- 1 stick softened unsalted butter
- 4 ounces softened cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
Instructions
- Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, whisk it, and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
- Next, add the flour, remaining sugar, and 1/2 stick of melted butter and mix with the hook attachment until combined at medium speed.
- Add 1 egg until combined, then mix on low speed for 3 to 4 minutes. Do not add the next egg until the one before is absorbed into the dough.
- Wrap the bowl with plastic wrap and set it in a warm place until it has doubled in size. If you plan on making the next day, chill in the refrigerator overnight.
- Roll out the dough on a clean surface lightly dusted with flour until the dough is roughly 18”x 24” inches in size.
- Evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon, covering all surface areas.
- Roll the dough from back to front and slice it into 2-inch wide slices.
- Place them in a 13” x 9” casserole dish, cut side up about 1 inch apart from each other, wrap them in plastic, and let them sit for another hour or until they’ve doubled in size.
- Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
- Remove the cinnamon rolls and let them cool slightly.
- While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
- Once the cinnamon rolls are done pour the icing all over the top and serve warm
I only have 2% milk, what do you recommend I do?
Use what you have.
Why don’t you butter pan before adding cinnamon rolls for baking.
Shouldn’t be needed but if you’re worried about sticking, a light spray of oil or a parchment-paper liner usually does the job.
These look awesome. Just a little clarification, if I freeze and make these ahead, should I freeze after the first rise or the second? TY!
I would’t freeze until they’re done baking.
They came were outstanding!! Thank you Chef!! Merry Christmas!!
Another awesome recipe from Chef Billy Parisi. Its really easy to make, and super delicious.
Best ever! Whole family loved it! Will make again.