Homemade Cinnamon Rolls (With Overnight Option)

This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. It’s been a reader favorite recipe for years and I love it so much that I turned this rich dough into apple cinnamon rolls, pecan sticky buns, and maple cinnamon rolls. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.

cinnamon rolls with cream cheese icing

This cinnamon rolls recipe has lived on the site since 2014. After making countless more batches in the past 7 years plus answering readers’ comments and questions, I thought it would be beneficial to update the post with more helpful information and success tips. Cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe.


Tell Me About These Cinnamon Rolls

  • Texture: This is one of my richest homemade doughs, so you’re already promised a soft, springy, and fluffy texture. I usually use all-purpose flour, but if you use the optional bread flour, your rolls will be a little chewier.
  • Flavor: The smell alone of warm cinnamon rolls is irresistible and inviting. Once you take that first bite, you’ll enjoy a fresh homemade dough that’s swirled with endless pockets of (Cinnabon style!) sweet and gooey cinnamon.
  • Ease: Homemade dough and shaped breads require precision and effort. The dough is pretty straightforward and simple to shape, as long as you have enough flour nearby for your hands, work surface, and rolling pin.
  • Time: This dough requires 2 rises. Once you understand the assembly process, the prep moves pretty quickly. Set aside at least 4-5 hours from start to finish or divide between 2 days with the overnight option. Whichever method you choose, keep in mind most of that time is hands off as the dough rises.

What Readers are Saying:

“I HAD to come and leave this rave review. I just baked and iced these cinnamon rolls ay 9:05 am. It’s now 10:55 am in a household of only 3 people only two are left. This recipe is the best I’ve ever tried.” – Chelsea

“Delicious and easy to follow! This was my first time cooking with yeast and my first time making homemade cinnamon rolls and this was a great recipe to start with. Everyone at brunch was blown away.” – Hannah

“Delicious! I have tried many cinnamon roll recipes, and this is my new favorite. I prefer a roll that is large, more fluffy than dense/gooey, and buttery without being overly sweet. This fit the bill!” – Brice

cinnamon roll with cream cheese frosting

Are You a Yeast Beginner? Use My Guide.

A lot of beginner bakers are nervous to bake with yeast. But think of it this way: yeast is simply another ingredient that goes into the dough. 


7 Crucial Ingredients in the Cinnamon Rolls Dough

Feel free to skip straight to the recipe. But if you’re new to making bread, the following explanations are points that I’ve learned over the years and will be massively helpful.

  1. Whole milk: Whole milk is ideal for the richest tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use 2% or 1% milk, but do not use nonfat milk.
  2. Sugar: You need 2/3 cup of white granulated sugar in the dough. Use 2 Tablespoons in step 1 below (the proofing step), then add the rest in step 2.
  3. Yeast: You can use active dry or instant yeast. Follow the directions exactly as written regardless of which you choose. You’ll still proof the yeast in warm milk with some sugar even if you use instant yeast. This step ensures that the yeast is active and not expired. Most yeast these days is already active, but it’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired. If using active dry yeast, the rise times will be a little longer. For the past 10+ years, my go-to brand has been Red Star Yeast. I always recommend Platinum Yeast from Red Star.
  4. Butter: This is a rich dough, meaning it has fat to help guarantee softness. Use 1/2 cup of softened butter and to help it blend easier, cut it into 4 pieces before adding.
  5. Eggs: Like butter, eggs promise a softer, richer dough.
  6. Salt: Dough is bland without salt.
  7. Flour: Flour is the structure of the dough. You can use either all-purpose flour or bread flour. You’ll notice the rolls are a little chewier if you use bread flour. It’s not a huge difference, so don’t worry if you only have all-purpose flour. (That’s what I usually use!)

Note: You’ll notice that I use more yeast in this recipe compared to my easy cinnamon rolls. Why? These are much fluffier and larger– about twice the size.


Step-By-Step Photos

Here’s what you’re looking for after you let the warm milk, some of the sugar, and yeast sit for about 5-10 minutes. The top will be a little foamy:

foamy yeast mixture in glass bowl

After the dough comes together, it will be a little soft and sticky– that’s normal. As explained in step 3 below, knead the dough on a floured counter or keep it in the mixer for kneading.

What If I Don’t Have a Stand Mixer? If you do not own a mixer, you can mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.

dough in mixer bowl and again pictured on the counter

Let the dough rise until doubled in size:

dough that has doubled in size pictured in a glass bowl

Punch the risen dough down and roll it out.

Baker’s Tip: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier. 

rolled out dough

Spread softened butter on top, then sprinkle on a mixture of cinnamon and sugar (brown sugar or white granulated sugar).

dough rolled out with butter, cinnamon and brown sugar on top

Roll it up:

foamy yeast mixture in glass bowl dough in mixer bowl and again pictured on the counter dough that has doubled in size pictured in a glass bowl rolled out dough dough rolled out with butter, cinnamon and brown sugar on top rolling up cinnamon roll dough shaped cinnamon rolls before and after rising cream cheese icing in bowl next to a picture of it spread on cinnamon rolls cinnamon rolls with cream cheese icing foamy yeast mixture in glass bowl Print

rolling up cinnamon roll dough

Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches. Arrange in your greased baking pan, cover, then let the rolls rise until doubled in size and puffy, usually about 1 hour. The left photo is before rising and the right photo is after rising:

shaped cinnamon rolls before and after rising

Bake the rolls, then make the tangy cream cheese icing to smother on top. If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!

cream cheese icing in bowl next to a picture of it spread on cinnamon rolls

5 Success Tips

  1. Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn’t necessarily make the filling more moist– there’s so much butter, so it’s moist and gooey either way. Use whichever sugar you prefer.
  2. Best pan to use: I recommend a 9×13 inch glass or metal pan. Avoid ceramic pans. If you must use ceramic, keep in mind that the rolls will likely take longer to bake through.
  3. Evenly baked cinnamon rolls: These are extra big and fluffy cinnamon rolls, so to help guarantee the centers AND tops cook evenly, tent a piece of aluminum foil over the rolls after about 15 minutes in the oven. This will protect the tops from browning too quickly before the centers can cook.
  4. Don’t have all morning to spend on this dough? Feel free to prep the dough the night before. This is a wonderful way to save time in the morning so you can wake up and eat sooner. See my make-ahead/overnight instructions in the written recipe below.

cinnamon rolls with cream cheese icing

How to Freeze Cinnamon Rolls So They Still Taste Fresh

Let me share a tip I’ve learned after working with this dough for several years. You can prep the rolls and freeze them ahead of time so they still taste fresh.

  • Here’s how: Bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15-20 minutes. 

I often use this method when I gift cinnamon rolls to others– just copy/paste or write these freezing instructions down. This method is also helpful if you have company over, want to cut down on time, or are entertaining around the holidays.

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cinnamon rolls with cream cheese icing

Homemade Cinnamon Rolls

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 30 minutes (includes rise times)
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.


Ingredients

Dough

  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)*
  • 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour (spoon & leveled), plus more as needed for hands/work surface
  • 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar OR granulated sugar (I use brown)
  • 1 and 1/2 Tablespoons ground cinnamon

Cream Cheese Icing

  • 2 ounces (about 1/4 cup or 56g) full-fat block cream cheese, softened to room temperature
  • 1 and 1/4 cups (150g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  2. On medium speed, beat in the remaining sugar (which should be 1/2 cup) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.
  3. Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
  4. 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Grease the bottom and sides of a metal or glass 9×13 inch baking dish or line with parchment paper.
  6. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
  7. For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Arrange in the prepared baking pan.
  8. 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)
  9. Preheat the oven to 350°F (177°C). Bake for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
  10. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar, milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
  11. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8-12 hours. (16 hours max. 8-12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 9.
  2. Make Ahead Instructions – Freezing: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15-20 minutes.
  3. Milk: We recommend using whole milk for the best, richest tasting dough. You could also use buttermilk. 2%, 1%, or nondairy milk works in a pinch. Do not use nonfat milk.
  4. Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Other Icing Options: Instead of cream cheese icing, you can top the warm rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls.
  6. Gluten Free: We have not tested this recipe with gluten free flour, so we are unsure of the results.

Keywords: overnight cinnamon rolls, homemade cinnamon rolls

422 Comments

  1. OMG- sweet perfection! I never had the nerve to try homemade cinnamon rolls because they seemed so out of my league . Well, there is no time like the present, so I made them last night (through step 7) for a Christmas Eve brunch for the kids and grandkids. I used the overnight version of the recipe and baked them this morning. They were everything I could have wished for. They were gobbled up in no time. I will definitely be making again. Thanks, Sally, you inspire me to get out of my comfort zone and you make your recipes so easy to follow.

  2. So, I did this at the same time as your homemade artisan bread recipe. Using the same yeast, the artisan bread rose fine, but the cinnamon roll did not rise at all. So strange too because it bloomed when I put in the milk in the sugar in the first step. What could have gone wrong?

  3. Rika Altmanns says:

    Could you use caster sugar instead of granulated sugar in the dough? Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  4. Eileen MacCann says:

    I’ve made these excellent rolls before but tried a different twist: cranberry orange. I made the dough and instead of the cinnamon sugar butter recipe, I spread homemade whole cranberry sauce (Ree Drummond’ s recipe) without the butter, then rolled up and sliced. Did the overnight storage and got quite a bit of rise but did the 2 hour AM proof. For icing, I zested half a good sized orange (~2 T), used 2 oz cream cheese, 1 cup conf sugar and about 1.5 T orange peach mango juice. They were really moist, fluffy and delicious but I did bake for 30 minutes untented on convection bake and probably could have gone maybe another 5 minutes.

  5. Omg! These are phenomenal!!! I used the overnight option and this will definitely be my new go-to cinnamon roll recipe! My 1950’s oven overcooked the bottom of the rolls, but we just cut them off. I’m determined to play with the oven temperature to get it right next time!

    If you’re scared of using yeast/don’t have a lot of experience making dough, get double the yeast (I messed up my first batch of dough but learned fast!)

  6. Bonnie L Symmonds-Nelson says:

    I made these yesterday evening and refrigerated them overnight to bake this morning. They came out perfectly! Thanks for all the helpful, wonderful directions! I love Sally’s Baking Addiction!

  7. Bonnie L Symmonds-Nelson says:

    These came out beautifully. I refrigerated them overnight and baked them this morning, and they are perfect. Thank you for all the explicit instructions. I’m no longer so leary of yeast dough.

  8. Hi,
    I just made them and I have to say they didn’t come out good. I used a 9×9 glass pan. But the dough between rolls wasn’t cook. Input them 15 extra min in the convection oven and still sticky dough.
    I bake bread weekly so I’m sure it was perfect until baking. Is it possible that the pan was too small? Would love to try them again.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Barbara, Thank you for trying this recipe. Did you use the full recipe or half in that size pan? We use a 9×13 inch pan so if you put the full recipe in that size it would be too full to bake properly. Also, we recommend using conventional instead of convection settings on your oven if you have the choice. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven which causes dry/crispy exteriors and under baked interiors. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

  9. I did these for our Christmas breakfast and they were SO GOOD. But my middle child complained that the insides weren’t “gooey” enough. I think there was too much bread to butter/sugar ratio to him. Can I increase the butter in the filling without messing up the recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Crystal, We are so happy you enjoyed these! You can increase the amount of filling for extra gooey rolls.

  10. So delicious! I have never made cinnamon rolls before and I am so glad I made these for our Christmas morning breakfast. They are even better the next day when the icing has soaked into the rolls! I am craving some more now. They do require some effort, but man are they worth it!
    * I have read that pouring a tablespoon of warmed heavy cream over each roll before baking results in a more gooey cinnamon roll. Have you tried this before?
    Thanks for such an awesome recipe!

    1. Trina @ Sally's Baking Addiction says:

      Hi Cindy! So glad you loved them. We haven’t tried that heavy cream trick but let us know if you do!

  11. Success. Must be shared with loved ones.

  12. For anyone wondering about gluten-free, I just made this with 1:1 gluten free flour and it turned out fantastic!! I made it last week with all-purpose flour and it also turned out fantastic! Obviously there was a bit of consistency and taste difference with the substitution but they both tasted equally good 🙂 I made no other changes but the flour.

  13. Delicious!!!!
    When rolling the dough out it was so soft and puffy but turned out great,
    I would like them more gooey thou so would I just add more butter and sugar????
    I will definitely make these again!

    Thanks for this fantastic recipe and great details!

    1. Michelle @ Sally's Baking Addiction says:

      Hi Diane, We are so happy you enjoyed these! You can increase the amount of filling for extra gooey rolls.

  14. This is the first time I’ve ever made cinnamon buns! They came out amazing!!! I did regular frosting versus cream cheese. Can’t wait to make them again!

  15. These cinnamon rolls are incredible! The texture is perfect and the sweet yeast shines through! I did have a question. I baked these rolls at 350 in a glass 9×13 pan. I had to bake them for 45 minutes for the centers to be done. At 25 minutes I got so discouraged thinking that if I baked them longer the outside of the rolls would be way over done. They were not! I was curious if anyone else experienced this and what the experts had to say. Thanks for such a great recipe! This a family tradition for years to come! I am addicted to Sallys Baking Addiction!

    1. Michelle @ Sally's Baking Addiction says:

      Hi PerryAnne, It’s helpful to lower the oven rack so the whole pan bakes evenly. Also, tent the whole pan with aluminum foil after about 10 minutes. This will help the rolls bake more evenly too. Hope that helps for next time! Glad you enjoyed these rolls.

  16. At first, I was intimidated by this recipe so I tried your Easy Cinnamon Rolls. Finally got the courage to try this recipe and I must say that it was very easy to follow! The rolls turned out to be soft and delicious! They’re just amazing! any tips on how to roll the dough tighter? I have a hard time doing this because the dough is really soft when I roll it. Thank you, Sally and team!

  17. Mine are in the oven now! They are up to about 40 minutes because the middle ones aren’t done yet. They smell great and were pretty easy to make!

  18. If I were to cut this recipe in half what would the best measurements to roll out the dough into the rectangle? Would it be better to use an 8×8 or a 9×9 pan? Thanks so much for assistance!

    1. Hi Amanda, it’s hard to say exactly– maybe 8×12 inch or 10×15 inch. Either 8 or 9 inch pan would be fine. Though if you’d like to make a smaller batch of rolls, try this cinnamon rolls recipe instead.

  19. Hi Sally,
    This was such a delicious recipe. I made these for a brunch and everyone loved them!
    Thanks,
    Laurie

  20. I made these for January 1 to eat while we watched the Rose Parade.
    Made a change to the frosting – I used half the sugar and twice (and a bit more) the amount of cream cheese. We just don’t want things too sweet. My wife actually wanted minimum frosting on the side. And we still had left over frosting.
    I did the overnight version (parade starts at 8am!) and left the foil on until the last 5 minutes or so. That was by accident – but they still turned out great. Will make again.

  21. Will this recipe work in a bread machine?

    1. Hi Debbie, a few readers have used their bread machine when making our soft dinner rolls, which is a slightly similar dough (just less volume and slightly less fat). I do not have one to test it, so I can’t give any specific instructions. Let us know if you try this dough with your bread machine.

      1. The dough worked great in the bread machine. On the second rise now.

    2. Dorothy Suchy says:

      Can a person make them into a caramel roll by putting brown sugar and water and butter mixed together in the bottom of the pan?

      1. Trina @ Sally's Baking Addiction says:

        Hi Dorothy! We haven’t tested that, but you may love our maple pecan sticky buns recipe 🙂

  22. Omg! These are to die for
    I’ve baked them a few times now and they always turn out beautiful!
    The topping is also delicious. I don’t like anything too sweet and this is just right.
    I added orange zest to the topping for a change and it was amazing!

    Followed everything to the letter in the recipe (timings etc) and never had a failed batch. My family love them!

  23. I’ve always had a fear of baking anything that requires yeast. That fear of the yeast not bubbling. I decided to take a stab at making my fav cinnamon rolls. I read through each step prior to making the recipe. When I passed the first step of bringing the yeast to life, I knew I could finish the rest. Rolls are baking now and I’m about to make the icing then I’m giving a batch to my brother and bestie. I’m only saving one roll for myself. I’m sure it will be delicious. Next time I’ll make a blueberry cinnamon roll with blueberry topping. Yummy. I feel like I’m on top of the world. Thank you Sally.

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