Can I prep and bake these cinnamon rolls on the same day instead of refrigerating them overnight?

Yes. Prepare the cinnamon rolls as directed and place them in the prepared baking dish. Instead of putting them in the fridge overnight, cover the rolls with a clean kitchen towel and rest for 30 minutes on the counter before baking. You may want to reduce the bake time by a few minutes. One note: The overnight rise in the fridge gives these make ahead cinnamon rolls a chance to develop much deeper, more complex flavor. If you skip the overnight rise, you'll lose a bit of that depth and your cinnamon buns may not rise quite as much in the oven (but they'll still taste good!)

Can I freeze cinnamon buns?

Yes - this cinnamon roll recipe freezes very well! For best results, we recommend freezing unbaked cinnamon rolls. (You can freeze cinnamon rolls after baking if you need to, but they tend to dry out a bit after too much time in the freezer). To freeze a full pan of unbaked cinnamon rolls: Prepare cinnamon rolls and place them in an oven-safe baking dish as directed, then cover with an airtight lid or a piece of plastic wrap and place in the freezer. They'll last up to 6 weeks in the freezer when covered in just plastic wrap (past that, they start to dry out or get freezer burn); if you have an airtight lid that fits your casserole dish, they can last up to 3 months before they start to dry out. When you're ready to bake, defrost cinnamon rolls overnight in the fridge, then bake as instructed. To freeze individual unbaked cinnamon rolls, make and slice the rolls as directed. Instead of putting the cinnamon rolls in a big baking dish, place them about 1 inch apart on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 2-3 hours, until rolls are solid. Once frozen, transfer rolls to an airtight container or freezer-safe bag and store for up to 3 months. When you're ready to bake, place a frozen roll or two in a small casserole dish, cover with a sheet pan or a piece of foil, and bake as directed (you'll need a few extra minutes in the oven if you're baking rolls straight from frozen).

Can I double or triple this recipe?

Yes! If you're cooking for a crowd, use the 2x or 3x buttons in the recipe card below to automatically double or triple this overnight cinnamon rolls recipe.

Why is my dough sticky?

If your cinnamon roll dough sticks to your cutting board and hands, it's likely because you haven't developed enough gluten in the dough. This problem occurs when 1) The dough wasn't kneaded enough and/or 2) A low-protein flour was used. Strong gluten networks let you roll this dough out without needing any additional flour to prevent it from sticking. For best results, knead the dough until it is smooth and no longer sticky, and use a high quality, high protein flour like King Arthur All Purpose Flour . Bob's Red Mill All Purpose flour is also a solid choice, as are most bread flours. If you're new to homemade yeast doughs, we recommend mixing and kneading the dough by hand the first few times so you can get a feel for how it should look and feel at every stage. If you are struggling to knead the dough (if it feels like it isn't getting any smoother, or like it's too tough to knead easily) cover it and let it rest for 15 minutes, then try kneading it again. With stand mixers, in particular, it can seem like the dough is still sticky even though you've kneaded it with the dough hook - in this case, we recommend letting the dough rest for 15 minutes, and then kneading it by hand until smooth. To learn more about how gluten affects your yeast doughs - and for exclusive recipes that help you take your baking to the next level - check out our Everyday Artisan Bread online course.

Can I make a half-batch?

Try our small batch cinnamon rolls - it makes just six rolls!

Why do you use melted butter instead of room temperature butter for the filling?

We tested several variations of the filling in this recipe for traditional cinnamon rolls (including room temperature butter with the cinnamon mixture on top and room temperature butter with the cinnamon and sugar mixed directly into the butter itself). Softened butter tended to clump easily and would sometimes tear the dough or make it more difficult to roll into a log. Our testers agreed the melted butter approach was the easiest method, especially for newer bakers. Melted butter also consistently produced the tightest rolls, since it didn't create big lumps in the filling. Plus, the melted butter will solidify in the fridge overnight, so you still get a lovely, soft texture in the final filling!

Can I make different sizes of cinnamon rolls?

Yes! For mini cinnamon rolls , shape the dough into a thinner, longer roll and cut into 1-inch pieces (it's helpful to divide the dough into pieces and make multiple small logs, as opposed to one ultra-long, thin roll). To make extra-large cinnamon rolls , roll the dough into a 12x12 inch square, add filling normally, and cut 2-inch thick rolls. For smaller rolls, you will need to reduce the baking time; larger rolls will need more time in the oven.

What kind of pan should I use?

In the photos above, we used an 8x11 ceramic pan (similar to this ceramic pan ); we have also tested this recipe in a 9x13 glass pan with no problems. You can also use a 9x13 metal pan if you like, but you may need to reduce the cook time by about five minutes with a metal pan. (See an example of cinnamon rolls baked in a 9x13 pan in our apple pie cinnamon rolls recipe).

Can I make this dough in a stand mixer?

Yes - you can use a stand mixer fitted with a dough hook to mix the dough. Keep in mind that some mixers struggle to properly knead enriched doughs, and the bowl of a stand mixer can often trap some flour under the dough at the bottom of the bowl. For best results, we recommend kneading the finished dough for a few minutes by hand even if you use a stand mixer to make it. If you’re new to baking with yeast, we always recommend making dough by hand the first few times so you can get a feel for what it should look and feel like (that way, when you transition to using a stand mixer, you’ll be quick to notice when something’s wrong and can easily adapt!)

Do I have to use active dry yeast?

We chose Active Dry Yeast for this homemade cinnamon rolls recipe because it moves a bit more slowly than instant yeast or rapid rise yeast, which helps our cinnamon buns keep their shape even after they rise overnight in the fridge. We recommend sticking to Active Dry Yeast if you can; if you must use Instant or Rapid Rise yeast, reduce the yeast in this recipe by 25% and prep the cinnamon rolls as late in the day as possible so they don't have quite as much time in the fridge. Keep an eye on the dough as it may rise more quickly in the fridge (if the rolls are rising too fast and losing their shape, you may just need to bake them sooner).

How long can I keep cinnamon rolls in the fridge before baking?

In our testing, we preferred cinnamon rolls be refrigerated no more than 15 hours before baking. Past the 15-hour mark, you may notice some liquid seep out of the cinnamon rolls and into the pan. This is fine - it’s just the sugar drawing out some moisture as it sits - but may result in more caramelized bottom edges. If you want to make these cinnamon rolls more than 24 hours in advance, we recommend freezing them rather than leaving them in the fridge for an extended period of time.

How can I make my cinnamon rolls softer?

For the softest, richest cinnamon roll dough, we recommend using whole milk. We have also tested this recipe with 1% milk, which works perfectly fine - the dough just isn't quite as soft and fluffy as it is when you use whole milk. If you would like to keep the tops of your cinnamon rolls even softer, you can brush them with a layer of heavy cream before baking (we use this method in our small batch cinnamon rolls ).

Easy Overnight Cinnamon Rolls

Name: Easy Overnight Cinnamon Rolls
Prep time: 9 h 45 min
Cook time: 45 min
Total time: PT-493775H44M27S
Cuisine: American
Ingredients: 120 grams milk, heated to about 100° F (1/2 cup); 6 grams active dry yeast (1 3/4 teaspoon); 75 grams sugar (1/3 cup); 2 eggs, at room temperature; 72 grams unsalted butter, melted (5 Tablespoons); 360 grams all purpose flour (about 3 cups); 3 grams kosher salt (1/2 teaspoon); 75 grams sugar (1/3 cup); 70 grams brown sugar (1/3 lightly packed cup); 18 grams ground cinnamon (3 Tablespoons); 1 Tablespoon unsalted butter, at room temperature, to grease the baking dish; 56 grams unsalted butter, melted (1/4 cup); 40 grams cream cheese (about 3 Tablespoons, or 2 ounces); 4 grams vanilla extract (1 teaspoon); 210 grams powdered sugar (2 cups); Pinch of kosher salt; 2-4 Tablespoons milk

Description

These easy homemade cinnamon rolls are perfect for weekends and holidays! Prep them in just a few hours the night before you want to eat, then let them rise in the fridge overnight and bake them in the morning.

** Please read this recipe and the blog post above ENTIRELY before you start baking, especially if you are new to yeast doughs. There are important notes and tips throughout this page to help you succeed!**

Ingredients

Scale

For the dough:

120 grams milk, heated to about 100° F (1/2 cup)
6 grams active dry yeast (1 3/4 teaspoon)
75 grams sugar (1/3 cup)
2 eggs, at room temperature
72 grams unsalted butter, melted (5 Tablespoons)
360 grams all purpose flour (about 3 cups)
3 grams kosher salt (1/2 teaspoon)

For the filling mixture:

75 grams sugar (1/3 cup)
70 grams brown sugar (1/3 lightly packed cup)
18 grams ground cinnamon (3 Tablespoons)
1 Tablespoon unsalted butter, at room temperature, to grease the baking dish

To form the rolls:

56 grams unsalted butter, melted (1/4 cup)

For the frosting (optional):

40 grams cream cheese (about 3 Tablespoons, or 2 ounces)
4 grams vanilla extract (1 teaspoon)
210 grams powdered sugar (2 cups)
Pinch of kosher salt
2-4 Tablespoons milk

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Instructions

The Day Before

Make the dough & first rise (1 hour)

Stir warm milk, yeast, and sugar together in a large mixing bowl. Let it sit for 5-10 minutes, until the surface of the mixture is slightly foamy.
Crack the eggs into a separate small bowl and whisk with a fork to break them up. Add whisked eggs to the yeast mixture, along with the melted butter. Stir everything together (it doesn't need to be completely uniform - just get it started!)
Add flour and kosher salt. Use a wooden spoon or sturdy spatula to stir until the dough is fully incorporated and no dry flour remains. The dough may seem a little shaggy or sticky here - that's ok!
Transfer dough to a large cutting board. Knead by hand for 5-10 minutes, until you have a smooth dough that no longer sticks to the board. You shouldn't need to flour the cutting board here: The dough will feel sticky at first, but as you knead, the gluten will develop and the dough will smooth out and become more elastic. Pro Tip: Place a damp cloth under your cutting board to help anchor it to the counter so it doesn't slip around.
Return the dough to your mixing bowl. Cover with a clean tea towel and let rise on the counter for 1 hour. Note: During this first rise, the dough will puff up a bit and the surface will smooth out, but it won't fully double in size.

Make the filling mixture & prep the baking dish (5 minutes)

Mix sugar, brown sugar, and cinnamon in a small bowl. This is your filling mixture; set it aside until you're ready to form the rolls.
Grease the bottom and sides of a large baking dish with a thin layer of room temperature butter.

Form the Rolls (30 minutes)

When the first rise is complete, tip dough out onto a large cutting board. Gently stretch the dough into a rough rectangle shape, then use a rolling pin to roll it out to about 18" wide by 8" tall, and 1/4" thick. It doesn't have to be perfect: Just get it as even as you can!
Spread melted butter in an even layer over the surface of the dough, all the way to the edges.
Sprinkle filling mixture evenly across the top of the melted butter. Leave about 1/8 inch of space on one of the long edges (this will help you pinch the dough together when you roll it up).
Gently roll the dough into a log, starting on the long edge with no extra space and moving slowly towards the edge where you left a bit of dough exposed. Try to roll the dough into as tight a log as possible - this will help the cinnamon rolls keep their shape. Gently press along the seam to help the log stay together, then roll the log over so it is seam-side down on the cutting board.
Use a sharp knife to cut the dough into 12 evenly-sized rolls, each about 1 1/2 inches thick.
Place cinnamon rolls into your prepared baking dish, leaving at least 1/2 inch of space between each roll. Cover the dish with an airtight lid or a piece of plastic wrap, then place in the refrigerator for 8-12 hours or overnight.

In the Morning

Bake (45 minutes)

Remove cinnamon rolls from the fridge and remove any lids or plastic wrap. Note: The rolls will puff up slightly in the fridge, but they won't look much different than they did last night! They'll rise quite a bit once they're in the oven.
Carefully place a large baking sheet over the top of the baking dish filled with cinnamon rolls. The goal here is to keep the rolls covered so they can rise without browning too much. Use a piece of foil in place of a large baking sheet if you prefer.
Place the cinnamon rolls into a COLD oven, with the baking sheet (or a piece of foil) over the top to keep them covered. Turn the oven on and heat it to 350° Fahrenheit. Bake for 35 minutes (this includes the time the oven spends pre-heating: Set your timer for 35 minutes from when you turn the oven on). Safety Tip: Make sure the oven is cold when you put the cinnamon rolls in. Never put a cold glass or ceramic baking dish into a hot oven, as it can shatter.
After 35 minutes, carefully remove the baking sheet from the top of the cinnamon rolls. Bake uncovered rolls an additional 5-10 minutes, until they are lightly browned. Let them cool directly in the pan, or transfer them to a serving dish if you prefer.

Make the Frosting (10 minutes)

Add cream cheese, vanilla, powdered sugar, and a small pinch of kosher salt to a small mixing bowl.
Add milk a Tablespoon at a time, stirring well between each addition to break up any clumps of cream cheese. You likely won't need all of the milk: Continue adding it a little at a time until the frosting reaches your desired consistency. Note: An electric beater makes quick work of this frosting; if you mix it by hand, you'll just need a bit of elbow grease!
Spread frosting over the cinnamon rolls and serve. Note: If the cinnamon rolls are still hot, the frosting will melt quickly. We like waiting until the cinnamon rolls are at least partially cooled before frosting, but to each their own!

Notes

Please use a kitchen scale! Measuring dry ingredients - especially flour - by volume (with cups) is notoriously unreliable. For best results, use a kitchen scale to measure by weight using the gram measurements provided above.

Additions and Substitutions. Use honey instead of sugar in the dough (you will still need to use regular sugar for the filling). For a sweeter, thicker filling, add up to 3 Tablespoons of additional brown sugar. Add extra spices (cardamom, cloves, nutmeg, additional cinnamon) to the filling. Cinnamon can vary widely by brand: Increase or reduce the cinnamon here as needed to suit your tastes. Add orange zest to the filling or frosting for a bright citrus note. Add chopped, toasted nuts (pecans, walnuts, almonds) to the filling or as a topping once cinnamon rolls are frosted.

High quality flour makes a huge difference. We test all our recipes with - and highly recommend - King Arthur All Purpose flour, which has a high protein content that results in smoother, more elastic dough. Bob's Red Mill All Purpose Flour is another good choice; you can also swap bread flour for the all purpose flour here if you like. Lower protein flours produce less gluten, which can make your dough stickier or more difficult to work with, even after kneading.

Never place a cold pan into a hot oven. Extreme temperature differences can cause glass and ceramic dishes to break. To bake cinnamon rolls straight from the fridge, place your pan into a COLD oven and preheat the oven with the cinnamon rolls already inside. If you would prefer to avoid this method, let the cinnamon rolls come to room temperature on the counter before baking. If your oven is exceptionally quick to heat - like some convection or commercial ovens - you may want to let your dish come to room temperature before baking to avoid big temperature swings that can cause breakage. As always, please consult the care and use instructions for your own equipment and appliances, and use your best judgment in your own kitchen, as equipment and experiences may vary.

If you are struggling to knead the dough (if it feels like it isn't getting any smoother, or like it's too tough to knead easily) cover it and let it rest for 15 minutes, then try kneading it again. With stand mixers, in particular, it can seem like the dough is still sticky even though you've kneaded it with the dough hook - in this case, we recommend letting the dough rest for 15 minutes, and then kneading it by hand until smooth.