These rich and buttery homemade cinnamon rolls with gooey swirls of cinnamon sugar and vanilla cream cheese icing rise in the refrigerator overnight, making them an easy morning treat.
If you love cinnamon rolls that are soft, fluffy, and not overly sweet, this easy recipe just might become one of your favorite morning indulgences.
"I made these rolls yesterday and they were just wonderful! My husband thought they were the best cinnamon rolls he has tried. A keeper for sure!" - Jessica
Jump to:
The Secret to Warm Homemade Cinnamon Rolls in the Morning
Who among us wouldn't love to wake up to warm, gooey, freshly baked homemade cinnamon rolls?
The problem with this scenario is that in order to enjoy homemade cinnamon rolls by 9am, you have to start the whole process at around 4am. This totally defeats what I firmly believe to be the purpose of a homemade cinnamon roll - leisurely decadence.
Because, let's not fool ourselves here. Cinnamon Rolls are a treat.
They are one of those things that you allow yourself every now and then, on a leisurely weekend morning, with plenty of good coffee and a few slices of crisp bacon. They are preferably eaten in bed. Or, at least in your bathrobe.
And this, my friends, is the beauty of the overnight rise.
Simply make the dough the night before, which takes about 15 minutes. Let it rise on your countertop for about an hour and a half while you go about your regular evening activities. Then, right before you turn in for the night, shape the rolls, place them in a baking pan, and leave them in the refrigerator to rise overnight.
The next morning, remove the pan from the refrigerator, let them sit on the counter for 30-60 minutes to let the dough warm up while your oven preheats. Pop them in the oven and TA-DA! Freshly baked, warm homemade cinnamon rolls.
The overnight Rise is Not Required
Homemade cinnamon rolls only take about 4 hours, start to finish, unless you slow down the final rise by putting the rolls in the refrigerator. And most of that time is completely hands-off.
So, if you're an early riser, or want to make cinnamon rolls for later in the day (hooray for cinnamon rolls for dinner!), whipping up a batch is a surprisingly easy project.
How to Make these Easy Homemade Cinnamon Rolls
#1. Make the dough
The dough for these cinnamon rolls is actually the same dough I use to make my all-time favorite dinner rolls. After baking 'those rolls' for years and years, I realized that if it baked soft, tender, butter dinner rolls, it would also most likely make the best cinnamon rolls. Which, of course, it does.
In addition to dinner rolls and cinnamon rolls, I also use this very same dough to make Caramel Rolls, Homemade Doughnuts and Doughnut Holes, Apple Fritters, and Cinnamon Bread.
There's a reason why I keep using this same dough recipe for everything. It's rich, buttery, and delicious, AND extremely easy to work with, even for those who don't have much (or any) experience baking with yeast.
You can knead the dough by hand, which is great exercise and even quite fun. But, if you have a stand mixer, the whole process is ridiculously easy.
Simply fit the mixer with the dough hook, add the ingredients to the mixing bowl, and let the mixer do all the work. Let the dough rise for an hour or two, until it's doubled in size, before rolling it out so you can fill and shape it into cinnamon rolls.
#2. Fill and Shape the Cinnamon Rolls
After the first rise, dump the dough out onto a clean counter top and roll it out into a rectangle that's about 18 inches long and 12 inches wide.
Brush the dough with a generous amount of melted butter, then sprinkle with cinnamon and sugar. Roll the dough up into a log and slice it into 12 pieces.
#3. Let the rolls rise, then bake
Put the rolls into a buttered baking dish and brush the tops with even more melted butter. Cover with plastic wrap and let them rise until they are doubled in size and reach to the top of the baking dish.
At room temperature, this will only take about 45 minutes. But, as stated earlier, you can also slow this process down by putting the rolls in the refrigerator. Cold air slows down the yeast's activity, causing the dough to rise very slowly.
Bake the rolls at 375 degrees F (190.5 degrees C) for 40-50 minutes. The range of baking time is there to account the many differences that can occur from batch to batch: the moisture content in the dough, ovens temperatures that aren't 100% accurate, slight differences in the size of the pan and material it's made from, etc.
After baking the rolls for about 30 minutes, take a peak at them. If the tops are getting too brown, loosely cover the pan with a sheet of aluminum foil. Then, check the rolls again after they've been baking for about 40 minutes.
If you stick a sharp knife in the center of the pan, between two of the rolls, and gently pull the rolls apart ever so slightly, you'll be able to see if the center of the rolls is still doughy. If it is, keep baking. If not, the rolls are done and you can pull them from the oven.
How to Make Cream Cheese Frosting
This cream cheese frosting couldn't be easier.
- Set the cream cheese and butter out on the counter an hour or so before you plan to serve the cinnamon rolls, to allow it to soften.
- Then, simply beat it with some powdered sugar and vanilla until creamy and smooth.
In my family, we have a range of frosting lovers and frosting haters. Among the frosting lovers, there is also a difference of opinion about how much frosting is the right amount. As such, I generally serve the frosting on the side, allowing anyone who wants it to add as much as they like.
Having said that, if you frost the rolls in the pan while they are still warm, some of the frosting will melt down into the rolls making them extra gooey.
Use This Same Dough to Make:
- Butter Homemade Dinner Rolls
- Overnight Caramel Rolls (Sticky Buns)
- Cinnamon Swirl Bread
- Apple Fritters with Maple Glaze
- Homemade Yeast Raised Doughnuts
- Salted Caramel Doughnut Holes
If you give this cinnamon roll recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
📖 Recipe
Homemade Cinnamon Rolls with Cream Cheese Icing
These rich and buttery homemade cinnamon rolls with gooey swirls of cinnamon sugar and vanilla cream cheese icing rise in the refrigerator overnight, making them an easy morning treat.
Ingredients
For the Dough:
- 2 cups (473ml) whole milk, at room temperature, approximately 75 - 80 degrees F (23-26 degrees C)
- ½ cup (100g) granulated sugar
- 3½ teaspoon (10.5g) active dry yeast
- 1 large egg + 1 large egg yolk, slightly beaten (how to separate eggs)
- 6 tablespoon (85g) salted butter, melted and cooled to room temperature + 1 tablespoon (14g) melted butter for the bowl
- 6 cups (720g) all-purpose flour
- 2 teaspoon kosher salt - OR 1 ¼ teaspoon table salt
For the Filling:
- ½ cup (100g) granulated sugar
- 3 tablespoon ground cinnamon
- ¾ teaspoon kosher salt - OR ½ teaspoon table salt
- ½ cup (113g) salted butter, melted
For the Cream Cheese Frosting:
- 6 oz (170g) cream cheese, at room temperature
- 6 tablespoon (85g) salted butter, at room temperature
- 2 – 2 ½ cups (227 - 283g) powdered sugar (confectioners sugar)
- ½ teaspoon kosher salt - OR ¼ teaspoon table salt
- 2 teaspoon pure vanilla extract
Instructions
Make the dough:
- Pour the milk into the bowl of a standing mixer and add the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Pour in the egg, egg yolk and melted butter.
- Fit a stand mixer with the dough hook and add 5 cups (600g) of flour. Mix on medium speed until the dough comes together. (You can also hand-knead the dough - see note.)
- Reduce the mixer to low speed and slowly add enough additional flour so that the dough comes together into a soft, slightly sticky ball. Add the flour bit by bit. Depending on the humidity in the air, this might take the entire remaining cup (120g) of flour, or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl.
- Once the dough has come together, sprinkle in the salt. Continue to knead in the mixer for about 8-10 minutes. The dough should look very soft and smooth.
- Brush a large bowl with the remaining tablespoon (14g) of melted butter and dump the dough into the bowl. Turn the dough in the bowl so that it's coated on all sides with melted butter.
- Cover the bowl with a piece of plastic wrap and let the dough rise at room temperature for 1-2 hours, until it has doubled in size.
Fill and Assemble the Cinnamon Rolls:
- Stir the ½ cup (100g) sugar, cinnamon, and salt together in a small bowl.
- Brush one or two large rectangle baking dish with a little bit of the melted butter. (*See note)
- Gently turn out the dough onto a lightly floured work surface and roll it into a rectangle that is about 18 inches wide and 12 inches long.
- Spread about ¾ of the melted butter evenly over the surface of the dough with a pastry brush or spoon. Sprinkle the cinnamon sugar evenly over the butter.
- Roll the dough into a long, cigar shaped roll. With the seam side down, cut the roll into 12 even pieces. Place each piece into the buttered baking dish. (It will be a tight fit; see note below about the option of using 2 pans.)
- Brush the tops of the rolls with the remaining melted butter, cover with plastic wrap and put in the refrigerator to rise overnight. (If you'd like to just keep going and bake the rolls the same day, simply let the rolls rise in the covered baking dish at room temperature, for about 1 hour, until nearly doubled in size, before baking.)
- The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 30-60 minutes. Preheat the oven to 375 degrees F (190.5 degrees C).
- Remove the plastic wrap and bake the rolls for about 40-50 minutes, until the tops are golden brown. (*If the tops of the rolls are getting too brown, cover loosely with a piece of aluminum foil.) To test if the rolls are baked through, pull the pan from the oven and use a butter knife to gently separate a couple of the rolls in the center of the pan. If the rolls still look doughy, bake for a bit longer.
- Remover the pan from the oven and let cool on a wire rack while you make the frosting. (You can also make the frosting the night before, refrigerating it until ready to use.)
Make the Frosting:
- Add the cream cheese, butter, 2 cups (227g) of the powdered sugar, salt and vanilla to the bowl of an electric mixer.
- Beat on low speed just to combine and then on medium speed until the mixture is light and creamy. Add additional powdered sugar if desired to get to your preferred level of sweetness and consistency.
- Slather the frosting over the top of the warm rolls and serve. Or, serve the frosting alongside the rolls, allowing each person to frost their own.
Notes
How to hand knead the dough:
- Dump the dough out onto a floured counter and shape it into a rough ball. Use the heel of your hand to press the dough down and away from you.
- Lift the edge of the dough that’s farthest away from you and fold the dough in half toward you. Repeat folding and pressing, adding flour as necissary, until the dough is smooth and elastic, approximately 10 minutes.
Use one pan or two for these cinnamon rolls:
- As the rolls rise and bake they will get quite large and fill a 9x13 pan completely. This is usually how I bake them, but you do have to be careful about baking them long enough for the center rolls to bake through.
- You can also distribute the rolls between two 9x13 pans, which will give the rolls a bit more room to breath as they bake and make it easier to tell when the rolls are baked through.
Two Fabulous Reader Tips!
- One fellow cinnamon roll baker left a comment about these rolls with a delicious idea: "I like mine a bit heavier on the cinnamon so at the end I put a mixture of cinnamon and brown sugar on the top right before baking and it made the most delectable crust on top!"
- Thanks for the tip, Rose!
Another reader told me that she forgot to put the assembled rolls in the refrigerator right away. They sat out on the counter for about 45 minutes before she put them in the refrigerator to rise overnight. She was worried that they would be over-proofed, but instead she said they were better than ever! She had made them several times before and thought that giving them a bit of time to rise before putting them in the refrigerator made bigger, better rolls.
Thanks for the tip, Judy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1 rollAmount Per Serving: Calories: 541Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 93mgSodium: 791mgCarbohydrates: 83gFiber: 3gSugar: 33gProtein: 10g
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.
Kathy says
Thanks so much for your quick reply! Is it a correct assumption that all of your baking recipes can be made at high altitude, or maybe it is noted in these recipes? I am excited to try your recipes in the White Mountains of Arizona.
Rebecca Blackwell says
Yes! Nearly all the recipes on here (so far) were developed in Colorado at an altitude of just over a mile above sea level. My husband and I have since sold our Colorado home and moved into an RV to become full time travelers. So, not all the recipes moving forward will be developed at high altitude. However, I'll try to include high altitude instructions where necessary. I LOVE the Arizona White Mountains! Such a beautiful area!
Kathy Autret says
Can this recipe used at high altitude—around 6,600 feet? I know a lot of your recipes are adjusted to a higher altitude. Thanks!
Rebecca Blackwell says
Hi Kathy! Yes - this recipe will work perfectly well at high altitude. I've made these a couple of times at high altitude in the Colorado Rockies and not had to make any adjustments. Bread does tend to rise faster at higher altitudes, so just keep an eye on the dough. If you're refrigerating the rolls overnight, the cold will slow down the rise no matter what. So, the overnight rise will still work well. Please let me know if you have any other questions! And I'd love to know how these come out for you! xo
Jessica says
I made these rolls yesterday and they were just wonderful! My husband thought they were the best cinnamon rolls he has tried. A keeper for sure!
Rebecca Blackwell says
I'm so happy to hear that you and your husband liked these rolls so much, Jessica! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Alethea says
I made the regular version of these rolls (amazing) and was wondering if I could make a savoury version, similar to the cinnamon rolls, by adding cheese and cooked crumbled bacon as a filling? (I think a harder cheese like parmesan or gruyere might work better than cheddar, so not as much oil is released?) Any advice or tips you can offer would be great.
Rebecca Blackwell says
Hi Aletha! I love the idea of making a savory version of these rolls! I think you could fill the dough with pretty much anything that sounds good to you. I agree with your thinking about using cheddar.... and parmesan or gruyere would be delicious. You might also try mozzarella. Mozzarella is such a good "melting" cheese and pairs well with pretty much anything. I might try a ratio of 2/3 parmesan and 1/3 mozzarella.
Another idea that I think would be absolutely delicious is to spread the dough with a bit of softened cream cheese (8 ounces is probably about the right amount) then sprinkle with cheese and bacon and maybe some herbs. Roll them up just like cinnamon rolls, brush the tops with butter, and sprinkle with more herbs.
As I'm writing this, I can't believe I've never tried this. You've given me such good idea. Please let me know if you try this and how the rolls come out for you. I'm thinking I just might do the same thing this week! xo
Nazish says
Hello Rebecca,
I would love to try the recipe! Just one question what if i make and refrigerate the dough overnight and add the filling the next day is tht ok?
If yes! Then after kneading the dough do I have to let it rest before putting it in the refrigerator or do I just put it directly in the fridge after its kneaded?
Rebecca Blackwell says
Hi Nazish! Yes - you can make the dough the night before, rolling it out, filling it, and shipping it into cinnamon rolls. No problem. After kneading the dough, dump it into a buttered bowl, cover the bowl with plastic wrap, and put it into the refrigerator. The dough will rise more slowly in the refrigerator than it will at room temperature, so you can leave it in there overnight. In the morning, remove the dough from the refrigerator, leaving it in the covered bowl, and let it come to room temperature. Then, just roll out and shape the rolls. Please let me know if you have any other questions! And, I'd love to hear what you think of these rolls after you make them! xo
Melanie says
Would these turn out as well with a lower fat content in the milk? I never have whole milk eat home, but we usually have 1% and whipping cream.
Rebecca Blackwell says
Hi Melanie! Using 1% milk will be just fine. I would suggest adding a tad more butter to the dough - about 1 tablespoon - just to make up for the loss of fat in the milk. But, otherwise, you should be in good shape using low fat milk. Please let me know if you have any other questions. And I'd love to hear what you think of this recipe after you make them! xo
Melanie says
Sadly they didn’t turn out for me at all. I even purchased whole milk to follow the recipe exactly. I assume, given all the positive reviews, that it was user error, but I found them dry and tracking in flavour. They also were very well done on the tops already even at 30 minutes.
Melanie says
But, I was just wondering, I did notice that as compared to other recipes I have tried in the past, this one has quite a bit more yeast and also bakes at a fairly high temp for a longer time. Why is that?
Lauren Schmidt says
I hopped on here to make a batch of cinnamon rolls for my family and some friends and I realized that I commented 4 years ago almost to the day, the first time I made these cinnamon rolls about how good they were. 4 years later this is still my go-to recipe! They are that freakin good! You rock! I just had to let you know!
Rebecca Blackwell says
Haha! Thank you so much Lauren! I am so happy to hear that this is your go-to cinnamon roll recipe. I was reading your comment to my husband and daughter and they were like, "So mom. It's been at least a few months since you've made those..." So, perhaps cinnamon rolls are a something that's going to happen in this house as well. Thank you SO MUCH for taking the time to leave a comment for me. I truly appreciate it! xo
Rebecca Rorabaugh says
Rebecca,
I've been a huge fan of your recipes and followed you for years. I attempted your cinnamon rolls for the first time and they turned out better than perfect. You made it so simple when I was a little fearful of yeast. My family is yelling they are a 10 out of 10....thanks to you.
I tell everyone, if you want to make a recipe right the first time, just follow Rebecca from Batter and Dough. You will never need another website.
Thank you for always having the best recipes;)
Warmly,
Rebecca Rorabaugh
Rebecca Blackwell says
Rebecca!!! With everything going on right now it's hard to not start each day with a pile of worries and concerns, but this comment was the first thing I saw when I sat down at my computer this morning and I can't even tell you how much it means to me. To say you've made my day is a complete understatement. THANK YOU so very much for taking the time to leave me such a beautiful comment. I will never be able to fully express how much you've touched me. So happy you and your family enjoyed the cinnamon rolls! xoxo
Rose says
Absolutely delicious! And super easy.
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Rose! Thank you so much for taking the time to let me know. xo
Eric Kochanowski says
I love the texture of this dough!I did spread an extra few tablespoons of butter in the dough before sprinkling the cinnamon/sugar and I think it worked well!
Rebecca Blackwell says
Hi Eric! I am so happy to hear that you like this recipe! I love the texture of the dough as well, which is why I keep using the same dough to make rolls, and doughnuts, and cinnamon bread, and, and, and. 🙂 I love that you added extra butter. When it comes to things like cinnamon rolls, the more butter is always a good idea. ❤️ Thank you so much for taking the time to leave a comment for me! xo
Mary says
This was my first attempt at cinnamon rolls and they turned out great! The instructions were so straight forward and easy to follow!
Rebecca Blackwell says
I am so happy to hear this Mary! You're a cinnamon roll pro now! 🙂 Thank you so much for taking the time to leave a comment for me. I appreciate it so much! xo
Rose Wilson says
These rolls are unstoppable! Based on the other recipes using this dough, they really can be anything! But as cinnamon rolls, they were delish! I like mine a bit heavier on the cinnamon so at the end I put a mixture of cinnamon and brown sugar on the top right before baking and it made the most delectable crust on top! Next time I will probably add more filling, I like them really filled with goodness! I was a bit worried about all the salted butter, I don’t like my sweets too salty but with the sugar on top they were perfect for me.
Rebecca Blackwell says
Hi Rose! I am so happy to hear that you liked this recipe! I LOVE the idea of covering the top with cinnamon and brown sugar so much that I'm going to add a note in the recipe with this tip so other bakers can try it if they like. Thank you so much for taking the time to leave a comment for me and share how you baked your rolls! xo
Rachel says
We were all so excited to try this recipe. My husband and 8 year old daughter made these. And what an act of patience it took as we did do the optional overnight rise. The recipe is very easy to follow, with or without the overnight rise. And prepare yourself for them to almost all be gone before you finish frosting! We devoured these! Very good, perfect icing, not too, too sweet, moist and soft middle that’s full of deliciousness!
Rebecca Blackwell says
I am so happy that you and Greg and Maya made these rolls and liked the recipe! I LOVED seeing all the photos you posted on fb. 🙂 Thank you so much for participating in the Bake Club and for taking the time to leave a comment for me! xo
Rebecca Rixie-Taylor says
All I have to say is this is my only cinnamon roll recipe and I do the overnight rise. MY goodness sweet baby Jesus, these are the best. I had 3 wonderful guests at my house who love their breakfasts and their deserts. The shock on their faces was priceless along with watching them pull their camera out to take a picture of the big beautiful fluffy moist cinnamon rolls. Thank you so much for this recipe.
Rebecca Blackwell says
This is the best comment ever! I can't tell you how happy I am to hear how much you like this recipe! Thank you SO MUCH for taking the time to leave a comment for me! xo
Janice Nelson says
These are about the finest cinnamon rolls I have ever tasted! I am not a baker, but I keep trying, and these are easy to make. The dough is very nice to work with too. They just take a bit of time to make as all bread products do. I let the batch rest in the fridge overnight to have them ready to bake first thing in the morning. The texture of these rolls is very smooth and delicate and the cream cheese frosting is wonderful. The frosting recipe makes an ample amount as you will want to slather it on. Is there ever enough frosting on cinnamon rolls? Give this recipe a try. You will be glad you did and your family will thank you!
Rebecca Blackwell says
Hello Janice! Thank you so much for taking the time to leave this comment for me! I am so happy to hear that you enjoyed these rolls. In my book, if you've baked a batch of cinnamon rolls, you ARE a baker. Welcome to the club. 🙂 xo
Caitlyn says
To make these gluten free would I just use gluten free flour? I am having a bake sale at work and have co workers who are gluten free. I've made there before and these are a big hit in my house! My family can't get enough!
Rebecca Blackwell says
Hi Caitliyn! First of all, I'm so glad you and your family like these cinnamon rolls! They are a favorite in my house as well. 🙂 However, the short answer to your question about making them gluten free is, unfortunately, no. Most yeast bread recipes rely heavily on the gluten in wheat flour for the texture and consistency. To create yeast bread that is gluten free, one has to jump through a few hurdles. That's not to say it can't be done... but it's not as simple as replacing all-purpose flour with gluten free flour. For the bake sale, I've got a couple of ideas...
Instead of making cinnamon rolls, try these Gluten Free Chocolate Almond Cherry Oatmeal Cookies, these Chocolate Peanut Butter Bars, or any of these Gluten Free Muffin recipes.
You could also try this recipe for Gluten Free Cinnamon Rolls from Gluten Free Girl. I haven't tried it personally, but read through it and it looks like a great recipe.
Regardless of what you decide for the bake sale, gluten free baking can be a lot of fun! And, in the case of cookies and muffins especially, it sometimes produces a more flavorful product. Happy baking! xo
Lauren says
I just made these this morning and they were AMAZING! I halved the recipe (used just one egg) because it's just my husband and I and they turned out great! Wonderful recipe!! Nice work!
Rebecca Blackwell says
Woo-hoo! I am so glad you and your husband enjoyed these cinnamon rolls! I just read your comment to my teenagers, and their response was, "That's nice, mom. But, when are you going to make those for us again?" Perhaps a batch is in order at the Blackwell house this week... 🙂 Thank you so much for taking the time to tell me you enjoyed this recipe! xoxo
marya says
how does the yeast rise if the milk is only 75 degrees? i always thought yeast needed water closer to 100-110 degrees, especially active dry yeast. I'm new to breads and dough so I'd appreciate your thoughts. These look yummy and I love the idea of making ahead, so I look forward to a reply so I can try these and have them turn out. Thanks.
Rebecca Blackwell says
Thanks for your question, Marya! The recommended temperature here has more to do with the rate of fermentation than anything else. You could dissolve the yeast in milk with a temperature as high as 120 degrees - although, it gets risky at higher temps, because 130 degrees will kill the yeast. A slightly longer fermentation (the time it takes for the dough to rise before shaping it into rolls), simply allows for more flavor development. The yeast will activate perfectly fine at 70 degrees, but the cooler temperature will slow the rising of the dough, allowing for a richer flavor to develop. Please let me know if that answers your question! And, please let me know how you like the rolls after you make them. They are one of my family's favorite treats!