Name: Overnight Cinnamon Rolls with Cream Icing Recipe
Prep time: 45 min
Cook time: 28 min
Total time: 12 h 45 min
Cuisine: American
Ingredients: ½ cup whole milk (118ml); ¼ cup water (59ml); ¼ cup bread flour (35g); 4⅓ cups bread flour (574g), spooned and leveled, plus extra if the dough is sticky; ¼ cup powdered milk (35g); ¼ cup granulated sugar (56g); 1 tablespoon instant yeast (8g); ½ teaspoon salt (4g); 1¼ cups whole milk (290g), room temperature; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 6 tablespoons salted butter (84g), softened; 1 tablespoon vegetable or canola oil for coating the proofing bowl; ½ cup salted butter (113g), softened; 1 cup dark brown sugar (215g), packed; 2 tablespoons corn starch; 2 tablespoons ground cinnamon; ¾ cup heavy cream; 2 tablespoons salted butter, melted; 1 cup powdered sugar; ¼ cup heavy cream; ½ tablespoon vanilla bean paste

There’s nothing quite like waking up to the smell of fresh, soft cinnamon rolls waiting for you in the kitchen. This Overnight Cinnamon Rolls with Cream Icing Recipe is a total game-changer—and I’m excited to share it with you because it’s as much about the joyful process as it is the delicious outcome.

A close-up image shows a white, soft cinnamon roll with two layers: the bottom layer is fluffy dough with a light beige color and airy texture, and the top layer is a swirl of darker brown cinnamon filling. The cinnamon roll is covered in a thick, creamy light beige frosting that appears smooth and slightly shiny, with some tiny specks of cinnamon. The roll is being lifted out of a metal baking tray with a wooden spatula, held by a woman's hand visible in the top right corner. The background and surface have a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Overnight Cinnamon Rolls with Cream Icing Recipe
Top Tip
How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Rolls with Cream Icing Recipe

Why You'll Love This Recipe

Making cinnamon rolls can feel intimidating, but this overnight recipe is different—it fits perfectly into busy schedules and rewards your patience with the most tender, flavorful rolls you've ever had. I promise you’ll want this to become a weekend tradition.

Effortless Overnight Rise: Simply prep the dough and chill it overnight for a perfectly slow-proofed, soft texture.
Rich Tangzhong Technique: This little Japanese trick keeps the dough ultra-moist and tender—trust me, it makes all the difference.
Creamy Icing Finish: The luscious cream icing balances the cinnamon sweetness beautifully, elevating these rolls from good to unforgettable.
Customizable and Family-Friendly: You can tweak the filling or frosting to suit your tastes or dietary needs without losing any magic.

A white plate on a white marbled surface holds a half-eaten cinnamon roll with visible layers of soft, light brown dough spiraled with darker cinnamon filling. The roll is topped with a creamy, light beige icing that drips slightly down the sides. In the background, there is a white mug with a dark brown rim and a gold fork resting on a light blue cloth. A few cinnamon sticks and small white flowers lie near the plate, adding a cozy, warm feel to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Overnight Cinnamon Rolls with Cream Icing Recipe plays a role in creating that soft, fluffy texture and irresistible flavor. I always make sure to use bread flour for the perfect chew and whole milk for richness, which complements the buttery filling beautifully.

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl of bread flour, a large white ceramic bowl filled with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of salt, a small white ceramic bowl with softened salted butter, a small white ceramic bowl with dark brown sugar, a small white ceramic bowl with corn starch, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with heavy cream, two whole uncracked large brown eggs with clean shells, one whole uncracked large egg with a clean shell, and a small white ceramic bowl with vanilla bean paste, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: Higher protein content gives the dough strength and chewiness, perfect for rolls.
Powdered Milk: Adds tenderness and a subtle milky sweetness while improving dough structure.
Instant Yeast: Quick to activate and reliable for even rising.
Salted Butter: Both in the dough and filling for a rich, balanced flavor.
Dark Brown Sugar: The molasses in it deepens the filling’s sweetness and flavors.
Corn Starch: Helps keep the sugar mixture from making the dough soggy—a small trick I picked up that really helps.
Cinnamon: Fresh and fragrant, it’s the undeniable star of the filling.
Heavy Cream: Used twice—for the pour-over rise and for the icing—adding moisture and richness.
Vanilla Bean Paste: Gives a natural vanilla depth to the icing you just can’t beat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe to suit the season or mood—like adding chopped nuts or swapping classic cinnamon for pumpkin pie spice in the fall. Feel free to make these rolls truly your own!

Variation: Once, I added a handful of chopped toasted pecans into the filling—such a great crunch contrast that my family still talks about.
Dairy-Free Option: You can substitute vegan butter and a plant-based milk; the tangzhong creates melty softness even without traditional dairy.
Less Sweet: Reduce the sugar in the filling if you prefer your rolls on the less sweet side; the cream icing can then carry the sweetness.

Step-by-Step: How I Make Overnight Cinnamon Rolls with Cream Icing Recipe

Step 1: Make the Tangzhong for Tender Dough

I start by whisking milk, water, and bread flour together in a saucepan over medium heat. Keep whisking until the mixture thickens into a smooth, pudding-like paste—about one to two minutes. Let it cool a bit; this tangzhong is the secret to those soft, pillow-like rolls you’ll love.

Step 2: Mix and Knead the Dough

Into my stand mixer, I combine bread flour, powdered milk, sugar, yeast, and salt first. Then I add warm milk and eggs for richness, followed by the softened butter and the cooled tangzhong. I mix until sticky, rest for 20 minutes, then knead for about 10 minutes until smooth and elastic. Don’t be tempted to add more flour here; the dough may be slightly tacky but that’s perfect.

Step 3: First Rise and Roll Out

After greasing a clean bowl with oil and tossing in the dough to coat, I cover it and let it double in a warm spot—usually about an hour. Once puffed, I gently deflate the dough and shape it into a rectangle roughly 16 by 18 inches. This is the canvas for our gooey, cinnamon-sugar filling.

Step 4: Butter, Sugar, and Cinnamon Filling

I partially melt butter in the microwave, stirring it until creamy enough to brush thickly over the dough. Then, I mix dark brown sugar, cornstarch, and cinnamon together and sprinkle it evenly—leaving a small border—to prevent that sugar from spilling out when rolling. Rolling the sugar into the butter with a rolling pin helps everything stick just right.

Step 5: Roll, Slice, and Chill Overnight

Using a pizza cutter, I slice the dough into 12 strips around 1⅓ inch wide, then roll them tightly from the sugared end to form little pinwheels, sealing the edge with a bit more butter if needed. Nestled close in the parchment-lined pan, I pour cream over the top for an extra tender proofing experience. Cover and refrigerate for 8 to 12 hours for that slow, dreamy overnight rise.

Step 6: Bake and Ice

The next morning, I bake the rolls at 350°F on the lowest oven rack for 24 to 28 minutes until golden and an instant-read thermometer hits 190°F in the center. While they cool slightly, I whisk melted butter, powdered sugar, heavy cream, and vanilla bean paste into a glossy icing. Spreading it generously over warm rolls—that moment? Pure happiness.

Top Tip

Through trial and a few “oops” moments, I’ve learned how to make this recipe foolproof. These tips will help your cinnamon rolls come out perfectly every time.

Temperature Matters: Use room temperature eggs and milk to help the yeast activate evenly without shock.
Patience with Proofing: Let your dough rise fully—underrisen dough means dense rolls, and overrising can cause collapse.
Partial Butter Melt for Filling: This little partial melt makes it easier to spread creamy butter without it running all over the place.
Don’t Skip the Cream Pour: Pouring heavy cream over rolls before the fridge rise keeps them extra moist; I’ve seen a big difference in soft crumb with this step.

How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I often sprinkle a few toasted pecans or a light dusting of cinnamon on top to add a little texture and a pop of flavor. Fresh berries on the side brighten things up and make your kitchen smell even more inviting.

Side Dishes

These rolls shine on their own but pair wonderfully with a fresh fruit salad or a steaming cup of coffee or chai. For a brunch spread, I also love serving them alongside scrambled eggs or crispy bacon for a sweet-and-savory balance.

Creative Ways to Present

For holidays or gatherings, I’ve arranged these rolls in a circular flower pattern on a large platter, drizzling extra icing in the center for a show-stopping centerpiece. Wrapping each roll with a little decorative twine also makes a cute homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cinnamon rolls in an airtight container at room temperature for up to two days—they stay soft and delicious, especially once reheated gently.

Freezing

These rolls freeze beautifully—after baking and cooling, I wrap them tightly in plastic wrap and then foil. When I want a treat, I thaw them overnight in the fridge and warm them up gently before icing.

Reheating

To bring back that fresh-baked softness, I reheat rolls in the oven at 300°F for about 10 minutes, then add a quick drizzle of cream or a dab of butter before serving. A microwave step for 20 seconds can also work if you're in a hurry.

Frequently Asked Questions:

Can I make this recipe without a stand mixer?

Absolutely! You can mix the dough by hand with a sturdy spoon and then knead it on a floured surface. It’ll take a bit more elbow grease—about 15 minutes—but the results are just as fantastic.

What’s the purpose of the tangzhong?

Tangzhong is a cooked flour and liquid mixture that helps your dough retain moisture, resulting in super soft, pillowy rolls that stay fresh longer. It's a classic Japanese technique that’s revolutionized my baking results.

Can I prepare these cinnamon rolls without the overnight chill?

You can speed things up by letting the rolls proof at room temperature, but the slow overnight chill develops deeper flavor and a better texture. If you’re pressed for time, aim for at least an hour for the second rise before baking.

How do I store and reheat leftover rolls?

Store leftovers in an airtight container at room temperature for a day or two. Reheat gently in the oven at 300°F for 10 minutes or microwave for 20–30 seconds with a damp paper towel to keep them moist.

Final Thoughts

This Overnight Cinnamon Rolls with Cream Icing Recipe captures the joy of making something from scratch that fills your whole home with warmth and happiness. Once you try it, you’ll see why it’s become a staple in my weekend baking routine. Trust me—you’re going to want to make these again and again, sharing them with your favorite people and making memories along the way.