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Recipes » Courses » Breakfast » Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls Recipe

Posted on November 19, 2019 By Chef Billy Parisi

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These cinnamon rolls are super easy to prepare and absolutely incredibly tasting.  Top them off with a homemade cream cheese frosting for the best breakfast in town! If you’re looking for more great breakfast ideas definitely check out my Italian Frittata recipe or my Buttermilk Pancakes.

easy overnight cinnamon rolls recipe in as casserole dish with a spoon

We have a few food traditions in this family.

We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.

I know as if we need any more food on Thanksgiving haha.  It’s more about me waking up early to wash the brine off the turkey and get the smoker ready.

Do You Put the Dough in the Fridge Overnight

This my friends is exactly what you should do in this recipe.  The rising process that will take place from the yeast happens after you roll them up, cut them and let them sit wrapped in plastic for about an hour in a warm dark place.

This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.

Can the Dough Rise Overnight at Room Temperature

You can absolutely let the dough set out at room temperature to rise overnight; However, I want to caution you a little bit.  The dough may start to sour up just a hair from some light fermentation that may happen overnight.

The flavor won’t be incredibly noticeable, but you may get a spark of it.  With that being said your dough will surely rise to at least 3 times the original size.

Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.

Can Cinnamon Rolls be Frozen Before Baking

Yes, you can absolutely take the cinnamon rolls straight from the freezer and place them into the oven.  My advice would be to not ice them with frosting before freezing them because the sugar content in the icing could cause it to caramelize a bit while in the oven.

The other option would be to thaw them in the refrigerator for 1 day before baking them.

How to Make the Dough

Cinnamon rolls are actually super easy to make, they just require some time so that the yeast can work and help make the dough rise.

  1. Add the yeast, 1 tablespoon of sugar and warm milk to the standing mixer bowl, give it a quick whisk and let it sit for about 5 to 7 minutes.  You’ll notice there will kind of be a foamy raft at the top, that means you’re good.

making a cinnamon roll dough in a standing minxer

  1. Next, you want to add the flour, the remaining sugar, and melted butter and let it knead on medium speed until it is completely combined.  It may look a little dry and that is ok.

mixing dough in a standing mixer on a countertop

  1. While on medium speed add in the eggs 1 at a time until they are mixed into the dough and knead it for 4 to 5 minutes.

adding eggs to a cinnamon roll dough in a mixer and covering it with plastic

  1. Cover with plastic and place the dough in the refrigerator overnight or you can simply let it rise until doubled in size and make it right away.

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.

How to Make the Cinnamon Rolls

1. Once the dough is taken out of the refrigerator you just roll out the dough on a clean surface lightly dusted with flour.  I try to roll it out to about 18” inches wide by 24” inches long which allow me to get 12 cinnamon rolls, which is perfect for serving to a group of folks.  There are a lot of big cutting boards out there that are exactly that size, just in case you need a reference.

rolling out dough on a countertop and sprinkling it with brown sugar, cinnamon and butter

2.: After the dough is rolled out load it up by evenly by adding on the melted unsalted butter, brown sugar and cinnamon.  I mean cover the dough.  Brush the melted butter with a pastry brush to make sure you cover the dough completely.

3. Starting from the bottom, roll up the dough to for a nice tight roll.

rolling up cinnamon dough and slicing them into 2" thick pieces

4. Slice the dough roll every 2” inches giving you 12 overnight cinnamon rolls.

5. Now place them 1 inch apart from each other in a prepared casserole dish sprayed with non-stick spray, cover them with plastic and let them sit for 60-90 minutes or until they’ve doubled in size.  Here’s a little trick, just put the dang casserole dish onto your floor vent.  You’re welcome!

rolled up cinnamon rolls in a casserole dish pre baked and baked

6. Remove the plastic wrap and bake these in the oven at 375° for 25-30 minutes or until they are browned on top and cooked throughout.  The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.

Cream Cheese Butter Frosting

I don’t know what it is, but I just love my cinnamon roll icing recipe.  it’s easy, it’s delicious and incredibly complimenting to my overnight cinnamon rolls.

  • Simply add your butter and cream cheese to a standing mixer with the paddle attachment and whip on high speed until it is light and fluffy, which takes about 5-7 minutes.
  • Next, turn the speed down to low and add in the powdered sugar, and vanilla and whip until smooth.
  • Sometimes the frosting is thick so thin it out by adding a bit over whole milk.  Simply set it aside until you’re ready to use it.

making a whipped cream cheese frosting in a stand mixer

How to Serve

As soon as the overnight cinnamon rolls are done in the oven, I like to immediately pour the icing all over the top and oh my gosh does it look amazing.

From there do everything you can to not eat the entire casserole dish of overnight cinnamon rolls.

Yes, it’s that delicious.

Recipe Chef Notes + Tips

How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.

How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

easy cinnamon rolls with cream cheese frosting

My Favorite Breakfast Recipes

Here’s a quick list of some of my favorite breakfast recipes!

  • Huevos Rancheros
  • Homemade Brioche
  • Strawberry Blueberry and Banana Oat Smoothie
  • Chilaquiles Eggs and Chicken for Breakfast
  • Avocado Toast Recipes
  • Gravlax Recipe

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

Print Recipe
5 from 7 votes

Overnight Cinnamon Rolls Recipe

This Overnight Cinnamon Rolls Recipe with cream cheese is super easy to prepare and super delicious making it the perfect breakfast!
Prep Time15 mins
Cook Time25 mins
rising time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: French
Servings: 12
Calories: 447kcal
Author: Chef Billy Parisi

Ingredients

For the Cinnamon Rolls:

  • 1/3 cup of sugar
  • 1 cup of warm whole milk 115°
  • 1 tablespoon of yeast
  • 4 cups of all-purpose flour
  • 2 eggs
  • 1/2 cup melted unsalted butter
  • ½ cup of packed light brown sugar
  • 1 tablespoon of ground cinnamon

For the Icing:

  • ½ cup of softened unsalted butter
  • ½ cup of softened cream cheese
  • 2 cups of powdered sugar
  • 2 tablespoons of whole milk
  • 1 teaspoon vanilla extract

Instructions

  • For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
  • Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
  • Add in 1 egg at a time until combined and then add in the ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
  • Wrap the bowl with plastic wrap and chill overnight.
  • In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly drizzle on 1/4 cup of melted butter, brown sugar, and cinnamon covering all of the surface areas.
  • Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
  • Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
  • Icing: 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

Notes

Chef Notes:
  • This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
 
  • Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
 
  • 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.
 
  • Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.
 
  • Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice.  You’re welcome!
 
  • When the cinnamon rolls are done, The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
 
  • How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
 
  • How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

Nutrition

Calories: 447kcal | Carbohydrates: 69g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 113mg | Fiber: 2g | Sugar: 36g | Vitamin A: 554IU | Calcium: 63mg | Iron: 2mg
Overnight Cinnamon Rolls Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

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Comments

  1. Sharon says

    January 03, 2021 at 3:09 pm

    5 stars
    Great recipe. The light fermentation helps to reduce simple starch, which helps reduce the maillard reaction. It makes for a more flavorful, healthier result. Thanks, Chef Billy!

    Reply
  2. Tina says

    December 20, 2020 at 8:27 am

    When you say, the cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days, do you mean rolled and unbaked? I’d like prepare them 2 days ahead and leave em in fridge. I want to make sure they’ll be fine sitting in my fridge for 2 days.
    Thank you.

    Reply
    • Chef Billy Parisi says

      December 20, 2020 at 10:42 am

      no, baked and finished. You can only leave uncooked over night.

      Reply
  3. Deanna Dickson says

    November 29, 2020 at 7:46 pm

    5 stars
    I made these this weekend. They were yumm-o-licous!! I made them into sticky buns by slathering the dish with butter, adding brown sugar and toasted pecans to the bottom of the dish and then a pat of butter under each roll. It worked well but I think next time I’ll make my caramel sauce and pour it over the toasted pecans. The oven I used is brand new and probably hotter than I’m used to. My rolls were done but my caramel was a little grainy. What do you think Chef Billy?

    Reply
  4. Cindy Bunnett says

    November 25, 2020 at 2:57 pm

    Instant, or active dry yeast? Does it matter?

    Reply
    • Chef Billy Parisi says

      November 25, 2020 at 3:08 pm

      I most often use active. If you use instant, no need to wait for a raft to form at the beginning.

      Reply
  5. Nina says

    June 06, 2020 at 3:37 pm

    5 stars
    So soft and delicious😋😋😋 Bobs red mill and your recipe, Perfect 👌

    Thank you chef…

    Reply
  6. Ryan says

    December 15, 2019 at 9:22 am

    5 stars
    Hey Billy –

    Great recipe – its my second weekend making these!

    Just wanted to bring to your attention that there are a couple inconsistencies between your video and your written steps/recipe:

    1. In the video, the butter is melted when spread over the dough.
    2. a. You direct a tsp. of vanilla in frosting.
    b. You mention it in the written steps, but it is missing from the ingredients list.

    Just thought I’d let you know as I almost become very confused making it the first time after watching the video.

    Reply
    • Chef Billy Parisi says

      December 16, 2019 at 4:06 pm

      Thanks, fixed!

      Reply
    • Melissa says

      November 24, 2020 at 9:30 am

      Can these be rolled and cut and then into fridge overnight?

      Reply
      • Chef Billy Parisi says

        November 24, 2020 at 11:49 am

        yes

        Reply
  7. Betsy says

    December 06, 2019 at 10:16 am

    5 stars
    These cinnamon rolls are delicious! Great idea to put the casserole dish on the heating vent!! I sometimes turn the oven on low and leave the casserole dish on the stove top so it will absorb the radiant heat from the oven. The cinnamon rolls were delicious, but not being a cream cheese frosting fan, I made a light cinnamon glaze that was really tasty on these great rolls. Love these!

    Reply
  8. Rachael Yerkes says

    December 06, 2019 at 9:33 am

    5 stars
    so dang yummy

    Reply
  9. Natalie says

    December 06, 2019 at 9:20 am

    5 stars
    Mmmm…nothing better than a warm cinnamon roll. Love that there is plenty of icing on these! Soft, comforting, & so delicious!

    Reply
    • Chef Billy Parisi says

      December 06, 2019 at 9:20 am

      Totally agree, these are so good!

      Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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