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, maple pecan sticky buns, maple cinnamon rolls, and even a cinnamon roll wreath. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
I originally published this recipe in 2014 and have since added new photos and a video tutorial, as well as more detailed instructions and success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
After making countless batches of these cinnamon rolls since I published the recipe many years ago, plus answering readers’ comments and questions, I thought it would be beneficial to update the post with more helpful information and success tips. Homemade cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe.
By the way, if you love this dough, be sure to try it as raspberry sweet rolls or strawberry sweet rolls with lemon glaze next. Or for a sprinkle loaded treat, my birthday cake cinnamon rolls use the same dough, too!
Tell Me About These Homemade Overnight 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. I find that these homemade cinnamon rolls are even fluffier than my easy 1 rise cinnamon rolls (and that’s because there’s the additional rise here!).
- Flavor: The smell of warm cinnamon rolls is oh-so-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 more precision and effort than making say, a coffee cake. But 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.
If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls!
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
Are You A Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
7 Crucial Ingredients in These Homemade Cinnamon Rolls
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.
- 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.
- 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.
- 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.
- 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.
- Eggs: Like butter, eggs promise a softer, richer dough.
- Salt: Dough is bland without salt.
- 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, which is exactly why we use it in recipes like these blueberry bagels. 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:
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. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on how to knead dough.
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/silicone 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 silicone spatula is a better choice.
Let the dough rise until doubled in size:
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.
Spread softened butter on top, then sprinkle on a mixture of cinnamon and sugar (I use brown sugar, but you could use white granulated sugar if you prefer).
Roll it up:
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:
Bake the rolls and 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, cinnamon cream cheese frosting from these gingerbread cinnamon rolls, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!
5 Success Tips
- 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 also butter, so it’s moist and gooey either way. (I love the brown sugar filling so much I used it to create this cinnamon swirl cheesecake!) Use whichever sugar you prefer.
- Best pan to use: I recommend a 9×13-inch glass pan or metal pan. Avoid ceramic pans. If you must use ceramic, keep in mind that the rolls will likely take longer to bake through.
- 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.
- 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.
How to Freeze Homemade 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. I like to make these cinnamon rolls ahead when I’m hosting holidays. For more inspiration to complete your menu, see my Easter brunch recipes, make-ahead Thanksgiving breakfast ideas, and Christmas breakfast ideas.
Print
Homemade Overnight Cinnamon Rolls
- Prep Time: 3 hours, 30 minutes (includes rises)
- Cook Time: 25 minutes
- Total Time: 4 hours (or overnight)
- 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. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2/3 cup (133g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard packets)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons oil or butter for the bowl (or use nonstick spray)
Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2/3 cup (133g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons of 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 5–10 minutes or until foamy on the surface. *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/silicone 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 silicone spatula is a better choice.*
- Add the remaining sugar (1/2 cup or 100g) and the butter and beat on medium speed until the butter is slightly broken up. Add about 1 cup (125g) of the flour, the eggs, and salt and beat on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough will be soft. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 Tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl but is still moist and tacky. If it feels dry and crumbly, add more milk, 1 teaspoon at a time, mixing well after each addition.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should feel smooth, supple, and elastic. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or butter (or use nonstick spray). Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1 and 1/2 to 2 hours or until doubled 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.)
- Grease the bottom and sides of a 9×13-inch baking dish (glass or metal) or line it with parchment paper.
- 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.
- 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 brown 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 thick. Arrange in the prepared baking pan.
- 2nd Rise: Cover the pan and allow the rolls to rise until puffy, about 1 hour. (Or use the overnight option in the Notes below.)
- Preheat the oven to 350°F (177°C).
- Bake for about 25–28 minutes or until they are lightly browned on top, rotating the pan halfway through. If the tops are browning too quickly, loosely tent a piece of aluminum foil over the top of the pan. Remove pan from the oven and place pan on a cooling rack for about 10 minutes while you make the icing.
- Make the icing: In a large 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, cream/milk, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
- 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
- Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls 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, keep covered, and allow to rise for 1–2 hours at room temperature before continuing with step 9.
- Make Ahead Instructions – Freezing: You can freeze cinnamon rolls for up to 3 months, and I recommend a few different methods for freezing cinnamon rolls. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked cinnamon rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl with Silicone Spatula or Wooden Spoon | Rolling Pin | 9×13-inch Glass Baking Pan or Metal Baking Pan | Cooling Rack
- Milk: I recommend using whole milk for the best, richest-tasting dough. You could also use buttermilk. Reduced-fat, low-fat, or nondairy milk works in a pinch. Do not use nonfat milk.
- 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.
- 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.
- Gluten Free: We have not tested this recipe with gluten-free flour, so we are unsure of the results.
Reader Comments and Reviews
I made these yesterday, baked them this morning, and they were INCREDIBLE! I actually made the dough in my bread machine through the end of the first rise, shaped them and let rise in the fridge overnight. After two hours on the counter this morning I baked them for 28 minutes and they were perfect!!
Also — a note for any Canadian readers — I used 4.5 cups of Robin Hood AP flour and they turned out perfectly! Sometimes I get less than desirable results using Canadian flour in American recipes but not this time. 🙂
Thanks, and Merry Christmas!
This is the first recipe I’ve made on this site I was disappointed in. I chose it because of the overnight option, but while the dough came together beautifully, and the first rise went well, the rise the next morning took about 3 hours! Usually your recipes rise much faster than your estimate. As nothing was happening on my counter, I put it in my oven on bread-proofing, 95°. I even increased that to 120° for 20 minutes. Finally, they doubled and baked beautifully in the minimum time. However, I found the dough extremely sweet…so much it took away from the taste of the filling. The cream cheese frosting seems to lack something too. There was very little cinnamon taste. We’re definitely going to eat them…but I doubt I’ll make this recipe again.
The cinnamon rolls were a hit for my family Christmas morning! The only thing I noticed was a slight yeast smell.. is this normal? Or is there something I can fix for next time? Thanks!
I trust Sally’s recipes and this one is amazing! I have a toddler with an egg allergy and had great success substituting flax eggs for the two eggs (6 T water mixed with 2 T ground flax and let stand for 15 mins). I even froze these before the second rise and they turned out beautifully. Thank you, Sally! Our family loves these cinnamon rolls and they helped make our holidays special!
The best cinnamon bun recipe by far! Thank you, Sally for another wonderful recipe.
Just made these – after 40 minutes in the oven they’re golden on the top and outside but still totally raw on the inside. What did I do wrong?!
Hi Kayla, We usually have this problem when we bake cinnamon rolls in a ceramic dish. What kind of pan are you using? Regardless of the dish you’re using, it can still happen and there’s a few ways to fix. First, lower your oven rack and lower the oven temperature. The rolls will take longer this way, but will bake more evenly. You can also only tent the edges of the baking cinnamon rolls (once they begin to brown) with aluminum foil. We usually just cut two pieces and place them on top of the two ends, leaving the center rolls exposed.
It was a glass baking dish, so weird! The edges were fine after the extra time, but the middle was super soft still. We ended up just abandoning ship this year, but I will try again another time.
Can I let the first rise go overnight? Can I still bake them if I do?
Hi Caitlyn, that should work just fine (allowing the dough to have its first rise and then placing in the refrigerator overnight), but we do find the method outlined in the recipe Notes works best.
Hi! I made these up until step 9 and par baked them. I defrosted overnight and finished baking at 350 the next morning and they were so underdone. The edges were browned so I thought they would be fine. Any suggestions for next time? How do I know they are all fully cooked?
Hi Kim, If the tops were browned and underneath was a bit doughy, it may help to cover the pan with aluminum foil a bit earlier (after 10 minutes or so of baking), and lower the oven rack. Hope this solves the issue for next time!
Turned out great! I did the overnight version. I baked with 1/2 cup of heavy cream which I thought was for sure needed to get that gooey texture. I’d also recommend doubling the filling which I’ll have to do for next time.
Hi!! So I did the overnight method and I don’t think my rolls are rising for a second time out of the fridge they’ve been out for an hour and a half!? I followed the recipe exactly and only had them in the fridge over night for 9 hours! Thank you!!
Hello, great recipe. Can I put these in 2 round metal pans? I don’t have a rectangular pan. Thanks
Hi Malika, That should be fine, but we’re unsure of the exact bake time needed for the smaller pan. Let us know how it goes!
this was a fantabulous recipe.
great recipe.
Can you explain more on why non fat milk will not work? What other substitutes can I try if I don’t have whole milk?
Hi Taryn, you can use buttermilk in place of the whole milk here. Reduced-fat, low-fat, or nondairy milk works in a pinch, but we do not recommend using nonfat milk.
Hello Sally’s Baking Team! Couple questions for you. I would be leaving this on your Easy Cinnamon Rolls from Scratch recipe, but it won’t allow me to leave a comment over there.
I have a large family function coming up and I need to make a large amount of the Easy Cinnamon Rolls from Scratch. Usually when I take a recipe and multiply it and make it in one batch it messes with the results. If I were to make it 5 or 6 fold all in one batch, would it mess with the results? If so, do you have any suggestions on how to make it work? If it doesn’t work at all, do you have a recipe suggestion for me?
Thank you so much, and these rolls are DELICIOUS!!!
Hi Fiona, we recommend making separate batches rather than multiplying the recipe 5 or 6 times.
Can I pour a little heavy cream over the rolls right before baking? I do this with canned and it makes em better
Hi E, You certainly can! We don’t find it necessary for these.
These are incredible!! So thankful for all the wonderful recipes you share.
Hello! What do I do if I need to make the rolls 16-24 hours in advance? Thank you!
Hi Frances, See the recipe notes for Make Ahead Instructions – Overnight:
Hello! Can I use this recipe in my breadmaker?
We can’t see why not, Char! Enjoy!
I’ll let you know how it turns out! Thank you so much for your prompt reply. Happy holidays!
They are cinnamon rolls!!
I will say that the dough could be a bit more flavorful. Maybe more sugar??
Curious why I can’t exceed 16 hours in the fridge? Trying to prep them for Christmas morning! Thanks
Hi Cait, any more than 16 hours and you risk the dough over proofing, which can cause the dough to collapse when bake. Best to stick with no more than 16 hours for best results!
Can I make this with fresh yeast?
Hi Debbie, we haven’t tested this dough with fresh yeast, but here is a very helpful conversion chart if you make the swap: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table
Is it good to use bread flour?
Hi Julie, we find using all bread flour makes for an extra chewy and fluffy roll. You can absolutely use it here.
Love the recipe! Im wondering how’d you’d recommend baking them if I wanted to make them ‘mini” cinnamon rolls?
Hi Tayla, We haven’t tried making these into smaller/mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll, though. You’ll need a larger (or multiple) baking dishes to accommodate the smaller but higher amount of rolls. We’d love to know how they turn out!
Hi! If using a ceramic pan to bake, how much longer will the rolls take to bake through?
Hi Elizabeth, it’s hard to say exactly – just keep an eye on them as they bake!
Is pre-sifted enriched bleached all purpose flour ok?
All-purpose flour is fine here, Limor. Happy baking!
Will it work to double the recipe or should I do two separate doughs following the recipe as is?
Hi Nancy, for the best results we recommend making two batches separately.
Huge hit! I followed some advice from comments to make the night before. I rolled the dough out longer to make 24 smaller rolls since I was bringing it to a holiday breakfast party. I par-baked it the night before for about 10 minutes, let it cool for about 1 hour then put it in the fridge. The next morning took it out an hour before baking to get closer to room temperature. Then baked it for 30 minutes in the morning until internal temperature was between 195-200F! (I think some next morning comments said they had baked it for less time, which maybe mine wasn’t close enough to room temperature so it took longer.) I prepped the frosting the night before, put it in a frosting bag, and kept it in fridge with par-baked rolls over night. I took it out when I took out the rolls before the second bake so it was softer when I piped it on after. People treated it more like a casserole than individual rolls but everyone went crazy for it & we had no leftovers!
Am I able to double this recipe? Any precautions or tips?
Hi Jill! We recommend making two batches instead of doubling for best results.
How should I go about making the icing the night before and store it properly? Just like they said, piping bag and refrigerate until before baking to soften? Preparing to make this recipe! Merry Christmas everyone reading!
Obsessed with these rolls. I’ve made rolls before using Ambitious Kitchen’s (AK’s) recipe but these are way softer and the rise was incredible. I prefer AK’s frosting (includes butter) so I’ll stick to that in future, but for the dough this is a showstopper and my new go to.
My oven is fan forced, do you recommend reducing the temperature by ~20 degrees Celsius or keeping as is and watching closely for doneness?
Hi Bec, so glad you love these rolls! We will have to check out Ambitious Kitchen’s frosting sometime–her recipes are fabulous! Our recipes are written for conventional bake setting, so you may need to reduce the temperature and keep a close eye on them if using a convection/fan setting.
Hi!
Can I do the second rise overnight and then do the second method of freezing you have listed tomorrow morning (where you parbake them for 10 minutes) and then freeze for a few days until Christmas morning?
or do you recommend I just do the second rise for 1 hour and do the parbake tonight and freeze tonight until Christmas morning? Is the overnight second rise bad to do if I am already going to freeze them?
Either way is fine, Lily!
Hi there— I want to make cinnamon rolls for Christmas breakfast for all of my neighbors. Would it be possible to make them today (Dec 22nd) and keep in the refrigerator until I bake them on Dec 25
Hi Sarah, we don’t recommend exceeding 16 hours in the fridge before baking. See the recipe Notes section for all the make-ahead information. We also have a post with video tutorial on how to freeze cinnamon rolls that might help.