The Overnight Cinnamon Rolls That Will Win the Holiday Morning
Is there any aroma more magical than the smell of warm cinnamon rolls baking on a holiday morning? It’s the scent of pure, unadulterated joy. But the thought of waking up at 5 AM to wrestle with yeast and dough can shatter that cozy fantasy pretty fast. What if I told you that you could have the ultimate gooey, fluffy, from-scratch cinnamon rolls holiday breakfast, with all the hard work done the day before? Friends, welcome to the miracle of the Overnight Holiday Cinnamon Roll.
This isn’t just a recipe; it’s a gift to your future self. A gift of sleeping in, a gift of a clean kitchen on Christmas morning, and a gift of being hailed as an absolute breakfast legend. You’re about to make the best cinnamon rolls of your life, and you’ll barely have to lift a finger before your first cup of coffee.
Why This Recipe is an Absolute Game-Changer
The number one reason this recipe is pure genius is the overnight, make-ahead method. You prep the rolls completely on Christmas Eve, pop them in the fridge, and in the morning, all you have to do is let them rise and bake. It’s a stress-free strategy for a spectacular holiday brunch that will make you look like a domestic god or goddess.
Beyond the convenience, these rolls are perfection. We’re talking an incredibly soft, fluffy, enriched dough, a gooey, buttery brown sugar and cinnamon filling in every swirl, and a thick, tangy cream cheese frosting that melts into every nook and cranny. These are the cinnamon rolls of your dreams—the kind that will ruin you for the canned or mall versions forever.
The Ingredient Lineup for Gooey Perfection
Making an enriched dough from scratch sounds intimidating, but it’s just a few simple ingredients working their magic.
For the Soft & Fluffy Dough:
- 1 cup (240ml) Whole Milk: Warmed to about 110°F (43°C) – like a warm baby bottle.
- 2 ¼ tsp (1 packet) Active Dry Yeast:
- ¼ cup (50g) Granulated Sugar:
- 1 Large Egg + 1 Egg Yolk: At room temperature, for richness.
- ¼ cup (56g) Unsalted Butter: Melted and slightly cooled.
- 4 cups (480g) All-Purpose or Bread Flour: Plus more for dusting.
- 1 tsp Salt:
For the Gooey Cinnamon Filling:
- ½ cup (113g) Unsalted Butter: Very soft, at room temperature.
- 1 cup (200g) Packed Brown Sugar: Light or dark brown sugar both work.
- 2 tbsp Ground Cinnamon: Be generous! This is the star.
For the Tangy Cream Cheese Frosting:
- 4 oz (113g) Full-Fat Cream Cheese: Softened to room temperature.
- ¼ cup (56g) Unsalted Butter: Softened to room temperature.
- 1 ½ cups (180g) Powdered Sugar: Sifted.
- ½ tsp Vanilla Extract:
- 1-2 tbsp Milk or Cream: To get the perfect consistency.
Tools & Kitchen Gadgets Used
A stand mixer makes this a breeze, but you can absolutely do it by hand.
- Stand Mixer with Dough Hook: Highly recommended for kneading the dough with minimal effort.
- 9×13 inch Baking Dish or a 10-inch Round Pan: For baking the rolls.
- Large Mixing Bowl: If you’re not using a stand mixer.
- Rolling Pin: To roll out the dough.
- Bench Scraper or Sharp Knife: For cutting the rolls cleanly.
- Small Bowls: For the filling and frosting.
- Electric Hand Mixer: For whipping up that dreamy frosting.
Step-by-Step Guide to Cinnamon Roll Glory
This is a two-day affair, but each part is super simple. Don’t be scared of the yeast!
H3: Day 1 – The Prep Work (Let’s Make Some Dough!)
- Activate the Yeast: In the bowl of your stand mixer, gently stir together the warm milk, yeast, and granulated sugar. Let it sit for 5-10 minutes until it gets foamy. If it doesn’t foam, your yeast is dead, and you need to start over. Sorry for your loss.
- Mix the Dough: Add the egg, egg yolk, and melted butter to the yeast mixture. With the dough hook attachment on low speed, gradually add the flour and salt. Mix until a shaggy dough forms.
- Knead It: Increase the speed to medium and let the mixer knead the dough for 5-7 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl. (If kneading by hand, do it on a floured surface for 8-10 minutes).
- First Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Roll and Fill: Punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the softened butter for the filling all the way to the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter.
- Roll and Slice: Tightly roll the dough up into a long log. Use a sharp knife or unflavored dental floss to slice the log into 12 even rolls.
- The Overnight Rest: Arrange the rolls in your greased baking dish. Cover tightly with plastic wrap and place in the refrigerator overnight (for 8-16 hours).
H3: Day 2 – The Glorious Bake
- Second Rise: In the morning, take the rolls out of the fridge. Keep them covered and let them sit at room temperature for 1-2 hours, until they look puffy and have filled in any gaps.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until they are a beautiful golden brown and cooked through.
- Make the Frosting: While the rolls are baking, beat the softened cream cheese and butter with an electric mixer until smooth. Beat in the powdered sugar and vanilla. Add a tablespoon of milk at a time until you reach your desired creamy, spreadable consistency.
- Frost Generously: Let the rolls cool for just 5-10 minutes—you want them warm, not scorching hot. Spread that glorious cream cheese frosting all over them, letting it melt into every gooey crevice. Serve immediately.
Calories & Nutritional Info
Here’s an estimate per roll. It’s a holiday; just enjoy it.
- Calories: Approximately 480 kcal
- Fat: 22g
- Carbohydrates: 65g
- Sugar: 35g
- Protein: 8g
(Disclaimer: This is an estimate. I’m not a nutritionist, I’m just here to help you make delicious things.)
Common Mistakes to Avoid (Don’t Mess Up the Masterpiece)
Follow these rules, and you’ll be golden.
- Killing Your Yeast: If your milk is too hot (over 115°F/46°C), it will kill the yeast. If it’s too cold, it won’t activate. The “warm baby bottle” test is your best friend. It should feel pleasantly warm, not hot.
- Not Letting the Dough Rise Enough: Patience is key. If you rush the rising times, your rolls will be dense and sad. Make sure the dough has truly doubled in size during the first rise and looks visibly puffy after the second.
- Rolling Too Loosely: When you roll the dough into a log, roll it as tightly as you can. A loose roll will cause the filling to leak out and the swirls to separate during baking.
- Overbaking: The enemy of a gooey cinnamon roll is an extra 5 minutes in the oven. Pull them out when they are golden brown on top. The residual heat will finish cooking them, keeping the centers perfectly soft and gooey.
Variations & Customizations
This classic recipe is a perfect canvas for your festive creativity.
- Orange Rolls: Add the zest of one large orange to the cinnamon-sugar filling. In the frosting, replace the milk with fresh orange juice for a bright, citrusy twist.
- Cardamom Buns: Add 2 teaspoons of ground cardamom to the dough with the flour and another 1 teaspoon to the filling with the cinnamon for a cozy, Scandinavian-inspired flavor.
- Apple Pie Cinnamon Rolls: Spread 1 cup of finely diced apple (sautéed in a little butter first) over the cinnamon-sugar filling before rolling up the dough.
FAQ: Your Cinnamon Roll Conundrums, Solved
Let’s clear up some common questions about working with yeast dough.
1. Can I make these without a stand mixer?
Yes! It just requires a bit more elbow grease. After you mix the dough into a shaggy ball, turn it out onto a lightly floured surface and knead by hand for about 8-10 minutes, until it’s smooth and elastic.
2. My dough didn’t rise! What went wrong?
This is usually a yeast issue. Your yeast was likely expired (dead), or the milk was too hot and killed it. Always check the expiration date and make sure your milk is just warm, not hot.
3. How do I get my rolls to be the same size?
For perfectly even rolls, use a ruler to measure your log and score it into 12 equal portions before slicing. Using unflavored dental floss to slice them also prevents squishing and gives you a cleaner cut than a knife.
4. Can I make and bake these on the same day?
You can. After placing the cut rolls in the pan, just cover them and let them do their second rise in a warm spot for about 45-60 minutes, until puffy, and then bake as directed. The overnight method is just for convenience!
5. What’s the best way to warm up milk?
The microwave is the easiest way. Heat it in a microwave-safe container in 15-second intervals, stirring in between, until it reaches the right temperature.
6. Can I freeze these cinnamon rolls?
Yes! You can freeze them baked or unbaked. To freeze unbaked, place the cut rolls in the pan, wrap tightly, and freeze. Let them thaw and rise overnight in the fridge before baking. To freeze baked rolls, let them cool completely (unfrosted is best), wrap, and freeze. Thaw and warm them up before frosting.
7. Why is my frosting runny?
You probably added too much liquid. Just whisk in a bit more powdered sugar until it reaches the thick, creamy consistency you want.
Final Thoughts
You are now armed with the ultimate recipe for a stress-free, epically delicious holiday morning. These Overnight Cinnamon Rolls are more than just a breakfast; they are a tradition in the making. Go forth, bake with confidence, and prepare for the sound of silence as your family devours every last gooey bite.
