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Overnight Cinnamon Rolls With Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Cinnamon Rolls you can make the night before and bake first thing in the morning! Plus the thickest, fluffiest cream cheese frosting you’ve ever had.


  • 2 1/4 teaspoons dry active yeast (1 packet)
  • 2 tablespoons warm water
  • 1 cup milk
  • 1/4 cup sugar
  • 1 egg beaten
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter

For the Filling

  • 1/2 cup (1 stick) butter softened
  • 1/3 cup sugar
  • 23 tablespoons ground cinnamon

For the Frosting

  • 4 tablespoons butter, softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream


  1. Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
  2. Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
  3. Stir in the sugar and beaten egg.
  4. Add 2 cups of the flour and salt, and then mix well by hand.
  5. Pour melted (but not too hot) butter in, and mix.
  6. Add the remaining 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
  7. Cover the bowl and allow the dough to rise in a warm place for 1 1/2 hours.
  8. Turn the dough out of the bowl onto a well floured surface. I usually use another 1/4 cup of flour on my work surface, adding some to the top and bottom of the dough as I roll it out to prevent it from sticking to the counter.
  9. Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by 18 inches.
  10. Smear your softened butter all over the dough. Then sprinkle sugar and cinnamon over the butter, taking care to go to the edges.
  11. Starting with a long edge of the rectangle, roll the dough up.
  12. Using a sharp serrated knife or dental floss, cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.
  13. Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.
  14. Cover the baking dish and refrigerate overnight.
  15. In the morning, remove the baking dish from the fridge and let it sit in a warm spot in your kitchen for one hour. I usually turn my oven on for 30 seconds, then I turn it off and let the rolls rise covered in the just warm oven. Or you may have a “bread proof” setting on your oven.
  16. Preheat your oven to 350 degrees. Place the baking dish on the center rack of your oven, and bake for 24-27 minutes. The tops will be golden brown.

For the Frosting

  1. Place softened butter and cream cheese into the bowl of an electric mixer. Whisk together until smooth and then add powdered sugar and whisk again on low speed. When all of the powdered sugar is mixed in, add heavy cream and whisk on medium high speed for about a minute.


  • Serving Size: 1 Cinnamon Roll
  • Calories: 500
  • Sugar: 29g
  • Sodium: 260mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8.2g
  • Trans Fat: 0.8g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 6.9g
  • Cholesterol: 88mg