❤️ My Overnight Cinnamon Rolls Recipe results in sweet, fluffy rolls that are ultra-fluffy, thanks to the buttermilk in the dough. Topped with homemade cream cheese frosting, they’re one of my favorite make-ahead breakfasts or brunches for Easter, holidays, and special occasions!
Soft & Fluffy Overnight Cinnamon Rolls
Homemade cinnamon rolls always sound great in theory… until you realize you’d need to wake up at 5 am just to have one with your 10 am coffee. No, thanks!
Luckily, I was able to fix that with this overnight cinnamon buns recipe. These rolls are some of the best I’ve ever made, which is saying a lot, because I’ve tested countless cinnamon roll variations. My chocolate cinnamon rolls, carrot cake cinnamon rolls, and pumpkin cinnamon rolls are all delicious.
But you just can’t beat the classic flavor, especially when these rolls are made with an ultra-soft, fluffy dough that’s light without being overly dense and a brown sugar-cinnamon filling that melts into a caramel-like sauce. Topped with a dreamy cream cheese frosting, they taste like they came from a bakery but are simple to make at home.
My overnight prep process ensures there are no shortcuts while keeping the process simple and eliminating stress in the morning. It’s the best of both worlds, which is why these rolls have a nearly 5 -star rating with over 100 reviews! Take a look at what readers are saying:
I’ve been making these cinnamon rolls for over a decade (12+ years, I think, as of 2025) and they are everyone’s favorite! I’ve made them dozens of times at this point and the recipes comes out perfectly every time, which is not an easy feat for *any* bread recipe.
Annie
I’ve made this recipe MANY times now over several years. It’s my go-to Christmas morning recipe. Being able to make the dough the night before is a lifesaver. And everyone who’s ever had one of these has raved!!
Jana
Ingredients and Notes
To make the best cinnamon roll recipe ever, you’ll need:
- All-purpose flour: You can also use bread flour, but the rolls will be chewier. I prefer all-purpose flour for a soft, fluffy consistency. I haven’t tested this recipe with gluten-free flour
- Instant dry yeast: I used Red Star Platinum instant yeast, which is my gold standard. It’s an instant dry yeast, so you don’t have to proof it first with water and wait for it to get bubbly and foamy. Just sprinkle it right into the bowl with the other ingredients and then pour the liquids over the top of everything. When I deviate from Platinum and use other yeast, my dough doesn’t rise as well and doesn’t bake up as puffy and fluffy. Do not substitute active dry yeast. It’s not the same
- Baking staples: Granulated sugar, salt, unsalted butter, large eggs
- Buttermilk: If you don’t have buttermilk on hand, you can make your own with milk and white vinegar. Or, use powdered buttermilk. (See the recipe card below)
- Cinnamon sugar filling: Unsalted butter, light brown sugar, and cinnamon
- Cream cheese frosting: Unsalted butter, cream cheese, vanilla extract, confectioners’ sugar, and salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Homemade Cinnamon Rolls
This overnight cinnamon rolls recipe is simple, but there are quite a few steps. I highly recommend reading over the reicpe card a few times before starting and planning accordingly. Here’s an overview of the process:
Make the dough: Prep the wet and dry ingredients. Then, beat the wet ingredients in with the dry ingredients using a stand mixer fitted with a paddle attachment. Switch the paddle attachment with a dough hook, and knead the dough, adding more flour as needed. Note that the dough is very sticky and tacky and is supposed to be that way!
Proof the dough: Transfer the dough to a large bowl that has been greased with cooking spray, cover, and let it rise in a warm, dry place until it doubles in size.
Shape the cinnamon rolls: Punch the dough down, transfer it to a floured work surface, and knead until smooth. Roll the dough out into a large rectangle, and butter the dough, leaving a border around the edges. Sprinkle brown sugar over the dough, and roll it into a tight log. Pinch the seam closed, and stretch the log out evenly. Slice the dough into equal-sized rolls.
Bake the rolls: Arrange the rolls, cut side down, in a prepared baking pan, and cover with plastic wrap. Let the rolls rise and double in size before baking. Then, bake until they’re lightly golden brown on top and cooked through.
Prep the frosting: While the rolls cool, beat the frosting ingredients in a stand mixer or medium bowl. Then, spread the frosting over the semi-cooled rolls in the baking dish, and enjoy!
My Top Tips for Success
- Don’t over-flour the dough. This dough is supposed to be soft, sticky, and slightly messy. That’s what gives you that ultra-fluffy, tender texture. Adding too much flour will result in dense, bready rolls. Trust the process.
- Temperature matters more than you think. Warm (not hot) buttermilk is key to activating the yeast properly. If it’s too hot, you’ll kill the yeast. If it’s too cold, your dough won’t rise well. Aim for “warm bath water” vibes if you’re not using a thermometer.
- Create a warm rising environment. If your kitchen runs cold, use the oven trick: briefly warm it, turn it off, and let your dough rise inside. This makes a huge difference in getting that soft, pillowy texture.
- Use unflavored dental floss to cut the rolls. It sounds weird, but it’s the best way to get clean slices without squishing the dough (way better than a knife).
- Adjust the frosting. I prefer a simple cream cheese icing, but you can add milk, cream, buttermilk, orange zest, almond extract, or whatever you like to make the flavor your own.
Overnight Soft and Fluffy Cinnamon Rolls
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
- 2 Mixing Bowls
- 1 (15x10x1-inch) Jelly Roll Pan
Ingredients
Dough
- up to 4 1/4 cups all-purpose flour, divided
- ⅓ cup granulated sugar
- 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
- pinch salt, optional and to taste
- 6 tablespoons unsalted butter, melted (3/4 of one stick)
- 3 large eggs, lightly whisked
- ¾ cup buttermilk*, See Notes
Filling
- ½ cup unsalted butter, 1 stick, very soft – let it sit out while dough rises
- 1 to 1 ¼ cups light brown sugar, packed (granulated sugar or a half-and-half combo of white and brown sugars may be substituted)
- 3 to 4 teaspoons cinnamon, or to taste (I use 5 teaspoons)
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 6 ounces cream cheese, softened
- 1 tablespoon vanilla extract
- 1 pound confectioners’ sugar, 4 cups
- ½ teaspoon salt, optional and to taste
Instructions
Make the Dough
- To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
- Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.
- Crack eggs in another bowl and whisk; set aside.
- Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. Tips – Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
- To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand).
- If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. Tips – This is a very sticky, tacky, moist, and borderline sloppy dough; don’t be tempted to over-flour it. It’s supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. However, if the dough is simply too sloppy to work with, you can't move it from mixing bowl to rising bowl, it does need more flour so add some, as little as you can get away with, until you can work with the dough more easily.
- Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.
- Prepare a 11-by-17-inch or similar sized jellyroll pan or sheetcake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it’s slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.
Shape the Cinnamon Rolls
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.
- With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.
- With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.
- Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.
- Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down.
- Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don’t fret if your log isn’t perfect; it’s okay.
- Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log).
- Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
- If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
- If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Bake the Rolls
- For either version, bake at 350ºF for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.
- While the rolls cool, make the frosting.
Make the Cream Cheese Frosting
- To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.
- Add the vanilla, 3 cups confectioners’ sugar (I don’t bother sifting), and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.
- Spread the frosting over the tops of the semi-cooled rolls and serve. Tips – Make sure they're not too warm or the frosting will melt. You may not use all the frosting if you don't like a lot of frosting on your rolls. That's fine, you don't need to use it all. Extra frosting will keep airtight in the fridge for many weeks or you can freeze it.
Notes
- Make your own buttermilk with whole milk and vinegar. Add 3/4 cup of 2% or whole milk to a large measuring cup. Stir in 1 tablespoon of white vinegar. Let that mixture sit for 2 minutes before using in the recipe.
- You can use powdered buttermilk. You’ll mix how many ever tablespoons the package calls for, with 3/4 cup of water, to yield 3/4 cup of buttermilk. For those who bake with or use buttermilk semi-frequently, but not so frequently to keep in in your fridge, keeping a tub of powdered buttermilk in your pantry is very handy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cinnamon Roll Recipes:
Nutella Cinnamon Rolls with Vanilla Glaze — A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes, no joke
The Best Glazed Orange Sweet Rolls — These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed.
Pumpkin Cinnamon Roll Bake — The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough.
The BEST Pumpkin Cinnamon Rolls — The glaze soaks into the nooks and crannies and adds even more moisture and softness. Total gooey, cinnamon-and-sugary, juicy perfection.
1-Hour Cinnamon Rolls with Cream Cheese Frosting — The dough is made, rolled out, sliced, and immediately baked, which eliminates many hours and steps compared to most cinnamon roll recipes.
Caramel Apple Cinnamon Roll Bake — This cinnamon roll recipe with apples and caramel sauce is easy, ready in 30 minutes, and you don’t even have to make scratch cinnamon roll dough.
I tried your pumpkin cinnamon rolls and they were hands down the best cinnamon rolls I’ve ever eaten! I can’t wait to try these for Easter tomorrow. Have you tried doubling the recipe to make more than 12?
I never have tried doubling it because I have never needed that many at once. I am glad you think they are the best cinnamon rolls ever!
I made these today and am pretty satisfied with the result! The dough tastes heavenly and is really soft. But I don’t know how to roll the dough up tighter. Whenever I roll it up, it’s super loose and as a result, they puff up a lot and don’t turn out as professional. I will keep trying to make these until I get it right! Thank you!
It just takes some practice…take your time to make as tight of a roll as you can. Add more flour to your surface and/or possibly roll the dough a bit thinner and it could be easier to make a tighter roll. Glad they taste great though!
I’m excited to try this recipe – it looks amazing!!
I’m just wondering if I can use dry active yeast or if it has to be instant yeast? If so, are there any modifications I would need to make in order to use regular dry active yeast rather than instant?
Thanks soo much!!
I have only made this particular yeast roll recipe with instant. I can’t say for sure what will happen if you use active. There may be different things in the proofing process and/or a different amount to use but I can’t say or advise since I haven’t done it that way.
Awesome. I ate much more than I should :)
That’s the best kind of compliment, thank you :) Glad you enjoyed them!
Hi Averie,
I tried this recipe and while it tasted great, the dough came out way too dense. I was wondering if perhaps I over-kneaded it (I use a KitchenAid mixer and set it on low for 10 minutes), or if my oven was too warm when the dough was rising (the dough was really warm to the touch when I took it out and sort of “limp” to work with, I couldn’t get tight rolls like yours).
This is my first time making any recipe with dough, so I definitely want to try again! Thank you!
I would say over-kneading could be the culprit but likely if it’s your first time making dough, you over-floured it. Way too dense is a sign of too much flour. And yes your oven was too warm. It’s summertime and you can just leave it on the counter and skip the ‘trick’ of the oven to cut down on the variables at play. Dough can be tricky so stick with it and keep trying :)
Can i substitute the instant dry yeast for active dry yeast??
There is a way to substitute/swap them but because I have only tried the recipe as written, there’s no way for me to tell you how much to use, what to do, etc. because I haven’t tried it that way.
I have tried several cinnamon roll recipes and these are the best I have ever made! Thank you for the tips too; I was one of those overcrowding my 9 x 13 pan and not getting the size and having the tops too browned. The oven to 400 for a minute is a great idea too. I did bake my first batch in glass (seven in a 9 x 13, the rest in a glass 7 x 11). They turned out great. I have one batch in the fridge to bake tomorrow on a metal pan. I am anxious to see how they turn out.
So glad I pinned this! Your directions are so easy to follow. Great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best cinnamon rolls you’ve ever made and that the tips are helpful!
This recipe is so good! I have made it again and again. I even used this recipe to teach a group of high school and middle school girls how to put together good cinnamon rolls. They always turn out fluffy and delicious.
Thanks for trying the recipe and I’m glad it’s a repeated favorite and one that you even use to teach with because it’s reliably fluffy and delicious!
Averie: I plan to give your recipe a try next week for church. I used to make wonderful cinnamon rolls, but have been failing miserably. the last batch baked on the outside but was not done in the middle. Could the switch to glass pans be the cause? When I use glass I usually reduce the oven temperature by 25 degrees (F). I plan to use the foil you recommend. I could buy disposable aluminum pans, but I am concerned the bottoms will burn. What are your thoughts.
Do not use glass nor disposable pans. Use metal, line your pans, don’t change the oven temp, follow the recipe as written and I think you’ll have success. Good luck!
The very best recipe I’ve ever tried for cinnamon rolls! I only baked 4 of them today and I’m so glad! I will bake the rest when I am not alone! LOL ate the first one warm out of the oven. They are everything you said and more. Thanks!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the best recipe you’ve ever tried!
Just what a cinnamon roll should be- light, fluffy, covered with cream cheese frosting! I was looking for a new cinnamon roll recipe that would work for me, and this was it! I knew I had to try this recipe when the roll described sounded exactly what my ideal cinnamon roll should be! Thank you, thank you.
I did substitute 1 cup of whole wheat flour for all-purpose. Still fluffy, but probably wouldn’t do more than the one cup.:)
Thanks for trying the recipe and I’m glad it came out great for you! And I’m impressed they were still fluffy with 1 c WW flour!
Averie, this comment is well overdue. I have made these more times than I can count. They are superb and truly the best cinnamon roll recipe out there! I make them using the make ahead directions for Christmas morning. But for those times when I cannot wait, I make them immediately. Thank you so much. They are truly the best!
Thanks for trying the recipe and I’m glad it’s a favorite of yours and that think they’re truly the best cinnamon rolls!!
I love you. That’s all.
But really, these are amazing. It was the perfect start to my Friday morning with a cup of coffee.
YUM.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a perfect start to your day!
I want to try making this recipe, but I don’t have instant yeast, just regular. Do I proof the treat, then proceed with the recipe as directed?
That probably sounds about right but because I have only made the recipe with instant, I can’t say for sure since I haven’t tried your way.
Yes! It worked! I heated the buttermilk according to your and the yeast’s directions. I let it proof while I started the recipe and followed the directions otherwise.
I actually made half tonight, and the other half is in the fridge for tomorrow morning.
They taste delicious!! I will definitely have to make this recipe again!
I totally agree with Ashley! These are the best cinnamon rolls ever! I have made many a cinnamon roll recipe and this is, hands down, the best. My family went crazy over the rolls:). They are moist and gooey and just perfect. Thanks Averie!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they get the award as hands down, the best, for you and your family!