Name: Big and Fluffy Overnight Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-490150H40M20S
Cuisine: American
Ingredients: 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; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tablespoons ground cinnamon; 6 tablespoons salted butter, at room temperature (for spreading on dough); Butter for greasing the 9×13 inch baking pan; 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

Introduction

These Big and Fluffy Overnight Cinnamon Rolls are the perfect treat for a cozy morning. Soft, buttery, and packed with cinnamon sugar, they’re easy to prepare ahead and bake fresh when you’re ready. Topped with a rich brown butter cream cheese icing, they promise a deliciously indulgent start to your day.

A white round pan lined with crumpled brown parchment paper holds six cinnamon rolls arranged closely in two rows, each roll showing a golden brown swirl pattern and topped with a thick, creamy white icing that spreads unevenly with smooth, soft texture partly covering the cinnamon rolls; the pan sits on a white marbled surface with a soft, multicolored woolen blanket visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1/2 cup brown sugar (for filling)

1/4 cup granulated sugar (for filling)

2 tablespoons ground cinnamon

6 tablespoons salted butter, at room temperature (for filling)

4 tablespoons salted butter (for icing)

6 ounces cream cheese, at room temperature

2-3 cups powdered sugar

1-2 tablespoons hazelnut liqueur (optional)

2 teaspoons vanilla extract

Instructions

Step 1: In the bowl of a stand mixer, combine the flour, yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes up to 1 hour.

Step 2: To prepare the filling, mix the brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking pan or a similar sized round pan.

Step 3: Punch down the dough and roll it out on a lightly floured surface into a 12 x 18 inch rectangle. Spread the 6 tablespoons of softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.

Step 4: Starting with the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal. Cut the log into 12 equal rolls and place them into the prepared baking dish.

Step 5: Cover the rolls with plastic wrap and let rise for 20 minutes at room temperature, or transfer to the fridge to rise overnight.

Step 6: When ready to bake, preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.

Step 7: To make the icing, melt the 4 tablespoons of butter in a pot over medium heat. Let it brown lightly and smell toasted, about 2-3 minutes. In a bowl, whisk the cream cheese until smooth, then add the browned butter, powdered sugar, hazelnut liqueur if using, vanilla extract, and a pinch of salt. Whisk until combined.

Step 8: Spread the warm icing over the hot rolls. Serve immediately and enjoy!

Tips & Variations

Use a kitchen scale for more precise flour measurement to ensure perfect dough consistency.

For a nutty twist, sprinkle chopped pecans or walnuts over the cinnamon sugar before rolling.

Substitute hazelnut liqueur with milk or heavy cream if you prefer a non-alcoholic option.

For extra fluffiness, allow the dough to rise overnight in the refrigerator, which also develops more flavor.

Storage

Store leftover cinnamon rolls covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat warmed cinnamon rolls in the microwave for 20-30 seconds or in the oven at 300° F for about 10 minutes before serving.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients and knead on a floured surface for about 8-10 minutes until smooth and elastic.

Do I have to refrigerate the rolls overnight?

No, you can let them rise at room temperature for about 1-2 hours until doubled in size, but refrigerating overnight improves flavor and texture, giving you fluffier rolls.