Overnight Soft Cinnamon Rolls with Cream Cheese Frosting
Rich, fluffy cinnamon rolls made with butter, eggs, and buttermilk dough that rises overnight in the fridge for convenience. The dough is rolled with brown sugar and cinnamon, then topped with tangy cream cheese frosting. Perfect for weekend breakfasts or special occasions when you want fresh-baked rolls without morning prep. This version prioritizes ease through overnight cold fermentation while maintaining tender, pillowy texture through precise dough hydration and yeast temperature control.
Ingredients
- 4 ¼ cup all-purpose flour, dividedbread flour1:1baking
dough will be slightly chewier
- ⅓ cup granulated sugar
- 2 ¼ teaspoon instant dry yeast, one 0.25-ounce packet
- 1 pinch salt, optional and to taste
- 6 tablespoon unsalted butter, melted
- 3 large eggs, lightly whisked
- ¾ cup buttermilkmilk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes1:1dairy
works but slightly different tang
Full guide → - ½ cup unsalted butter, very soft
- 1 ⅛ cup light brown sugar, packedgranulated sugar or half-and-half white and brown1:1sweetener
texture and flavor slightly lighter
Full guide → - 3 ½ teaspoon cinnamon, or to taste
- ½ cup unsalted butter, softened
- 6 ounce cream cheese, softened
- 1 tablespoon vanilla extract
- 1 pound confectioners sugar
- ½ teaspoon salt, optional and to taste
Instructions
- 1
Combine flour, sugar, yeast, and salt in stand mixer bowl.
- 2
Heat 6 tablespoons butter about 45 seconds until melted.
- 3
Whisk eggs in separate bowl.
- 4
Warm buttermilk to 120-130F for Red Star yeast or 95-105F for other brands, about 45 seconds in microwave.
- 5
Add melted butter, eggs, and buttermilk to dry ingredients; beat on medium-low about 1 minute until combined.
- 6
Switch to dough hook and knead 10-12 minutes by machine or 15-18 minutes by hand.
- 7
If needed after 5 minutes, add remaining flour 1 tablespoon at a time until dough clears bowl sides but sticks to bottom.
- 8
Transfer dough to oiled bowl, cover with plastic wrap, and let rise in warm draft-free place 2-2.5 hours until doubled.
- 9
Punch down risen dough and turn onto floured surface.
- 10
Knead lightly for about 2 minutes.
- 11
Roll out to 16-by-12-inch rectangle.
- 12
Spread 1/2 cup soft butter over dough leaving 3/4-inch border.
- 13
Sprinkle brown sugar evenly over butter.
- 14
Sprinkle cinnamon over brown sugar generously.
- 15
Starting at long edge, roll dough into tight log and pinch seam closed.
- 16
Stretch log to 18 inches with even diameter; pat ends even.
- 17
Cut into 12 equal rolls about 1.5 inches wide using bench scraper, serrated knife, or unwaxed dental floss.
- 18
Arrange rolls cut-side down in prepared pan and cover with plastic wrap.
- 19
For overnight version: refrigerate covered up to 16 hours without rising first.
- 20
Before baking, let rolls sit at room temperature until nearly doubled, about 1 hour.
- 21
Bake at 350F for 22-25 minutes until lightly golden and cooked through.
- 22
While rolls cool, combine 1/2 cup butter and cream cheese in mixer; beat on medium about 1 minute until combined.
- 23
Add vanilla and 3 cups confectioners sugar; beat until smooth and fluffy about 3 minutes, scraping sides as needed.
- 24
Add remaining sugar as needed for desired consistency and sweetness.
- 25
Spread frosting over semi-cooled rolls and serve.
- 26
If frosting is too warm, let rolls cool more before frosting to prevent melting.
Tips
Warm buttermilk to proper yeast temperature using digital thermometer (120-130F for Red Star Platinum, 95-105F for other brands). Cooler is safer than hotter to avoid killing yeast.
Dough should be sticky and tacky by design; resist over-flouring or rolls will be dense instead of fluffy. It clears mixer sides while kneading but sticking to bottom is correct.
Frost semi-cooled rolls, not hot ones, or frosting melts immediately. Reserve extra frosting in airtight container for weeks in fridge or freeze.
Good to Know
Baked rolls keep airtight at room temperature 1 day or refrigerated 3-4 days. Unbaked shaped rolls refrigerate up to 16 hours before baking. Extra frosting keeps airtight in fridge for weeks or freezes several months.
Shape rolls, cover, and refrigerate up to 16 hours without rising first. This is the intended overnight method. Before baking, let sit at room temperature until nearly doubled, about 1 hour.
Serve warm or at room temperature with coffee, tea, or milk. Tear apart for casual breakfast or plate individually for brunch. Can be made morning-of by skipping refrigeration and letting shaped rolls rise 1-1.5 hours at room temperature instead.
Common Mistakes
Over-flour dough to avoid dense, heavy rolls; sticky dough is correct.
Use thermometer to check milk temperature to avoid killing yeast with heat.
Frost semi-cooled rolls to avoid frosting melting off immediately.
Cut rolls with bench scraper or dental floss instead of knife to prevent squishing.
Substitutions
Dairy-Free Swaps
works but slightly different tang
Full guide →General Alternatives
texture and flavor slightly lighter
Full guide →FAQ
Can I make these rolls same-day instead of overnight?
Yes. After shaping and arranging rolls in pan, cover and let rise at room temperature 1-1.5 hours until nearly doubled instead of refrigerating. Then bake at 350F for 22-25 minutes. Overnight cold fermentation improves flavor and texture slightly but same-day is possible.
What if my dough doesn't rise much in the fridge?
Cold fermentation is slow by design. After 16 hours refrigerated, let rolls sit at room temperature 1-1.5 hours before baking. If still not doubled, bake anyway; slight under-proofing causes denser rolls but still bakes through. Cold kitchens extend room-temperature rise time.
How long can I keep extra cream cheese frosting?
Airtight in fridge, extra frosting keeps several weeks. Frozen in container or freezer bag, it keeps 2-3 months. Thaw overnight in fridge before using. Frosting may separate slightly after freezing; rewhip on low speed briefly to recombine.