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 roll with cream cheese frosting

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 about 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

319 Comments

  1. The consistency of these rolls was lovely. They were big, soft, fluffy and puffy. I felt the dough itself tasted a bit off though, like it needed more salt and less sugar. I may try increasing the salt to 1 tsp and decreasing the sugar to 1/2 cup or less.

  2. Eliana Vazquez says:

    It is THE recipe for cinnamon rolls. My family loves this.. its just superb. The house just smells incredibly since you start cooking it and when you try them.. oh its just Happpiness in your mouth.

  3. Hi!
    Just wanted to ask, if I were to freeze these rolls can I freeze the cream cheese icing as well?
    Thank you!

  4. Hi! I’m going to be making either these or the easy cinnamon roll recipe for 4th of July weekend, I had a quick question. Would it be possible to cut the portion size to 18-24 instead of 12? I know it will be smaller, but after reading some comments on how big they are, I’m hoping to cut down the calories per roll. Or would it just be best to just make the easy cinnamon roll recipe? Thank you! 🙂

    1. Sorry, last question! I need to travel with these, I was planning on doing the freezing method of baking for 10 mins then freezing. If I do this method, will it be ok in a fridge to thaw until the next morning (approximately 15ish hours)? Or what would be my best way to travel with these and keep them as fresh as possible? Thank you! 🙂

      1. Lexi @ Sally's Baking Addiction says:

        Hi Jen, yes, that should work. See “Make Ahead Instructions – Freezing” for more details.

      2. Juan Vilella says:

        I made these cinnamon rolls and are exceptionally good (maybe the best I’ve tasted so far). As a note, I did the complete baking process and frosted them, placed the ones I could not eat immediately in a plastic zip-lock bag and stored them in the freezer. Every time I feel the need (this is daily), I take one out, thaw it for maybe an hour then reheat it @ 210º for 10 minutes and, in my case, the roll comes out delicious, almost as soft as when first baked. The frosting may stick a bit to the bag but I use a dinner knife to separate the frosted side the roll from the bag before taking it out.

    2. Lexi @ Sally's Baking Addiction says:

      Hi Jen, you can make these rolls smaller if desired. The easy cinnamon rolls are smaller, but they also have a smaller overall yield than this recipe, so it depends on how many final cinnamon rolls you’ll need. Hope you enjoy them!

      1. Thank you so much for your quick response! I’m so excited to try these! 🙂

  5. These are without a doubt the best cinnamon rolls I’ve ever made. This recipe is a keeper! Can your recipe be doubled? I’m hoping to make some for now and later and it would sure be convenient if I only had to make the base dough once.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Julie, for best results we recommend making the batches separately. Doubling could easily overwhelm your mixer and cause the ingredients to not incorporate properly. Glad to hear these are a hit for you!

  6. I have made these 3 or 4 times now and I’m obsessed. They are my new favorite thing to make and give to my husband’s clients as gifts. I put each cinnamon roll in a clear clamshell style container and they are just adorable. Who doesn’t love a homemade, bakery style and sized cinnamon roll in a cute container? I also love making an aluminum pan full of them, half baking them as suggested above, and then giving them to friends as a hostess gift or just because 🙂 I don’t have a mixer so I have mixed/kneaded these by hand and it’s turned out great. Pretty sticky dough when kneading, and will have you questioning everything, but don’t fear!! it all works out in the end 🙂

  7. Can you make these in jumbo muffin tins as opposed to in a tray? If so how long might you bake them? And could you still use the par bake and then freeze method?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jennifer, you can certainly make these in a muffin tin. Bake time should be about the same. Yes, you can still use the par bake and freeze method. Hope this helps!

      1. So I made these in a tray as the recipe states, rise for ~ 2hours (little less as the house was warm), roll, rise (about 45 minutes), bake for 10 minutes. As the rolls cooled they caved in on themselves. When I took them out of the oven they looked beautiful – nicely risen and every so slightly beginning to brown. I never ended up freezing them because of how they looked after they cooled – I was afraid the results would be poor (I’ve made lots of bread – just never used this par bake option before). The next morning I took them out of the refrigerator and baked as instructed. After 45 minutes still raw looking in the middle (even with internal temp of 195F) and never rose (which is what I expected once they caved in). They are pretty gross. Whole tray went in the garbage. What did I do wrong?

  8. Hi there, do you have any advice/tips and tricks for adjusting the baking process so that the pan cooks more evenly? I can’t seem to get the middle two cinnamon rolls in the center of the pan to cook fully without burning the others along the edges. I am using a glass 9×13 and also gave two 8” glass pie plates a shot; also tried tenting with foil after 10 minutes and the very start. Thank you in advance!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ann! The middle cinnamon rolls typically do not brown as much as those on the edges, but it sounds like your oven may have some hot spots that are causing the edges to brown more quickly. You can try rotating the pan throughout bake time, and tenting with foil towards the end of bake time, as you mention, will also help. You can also try reducing the temperature slightly and baking them for longer at the lower temperature. Hope these tips are helpful for next time!

  9. I just finished eating one of these rolls and am a bit disappointed. The taste is great, they are just a little too dry.

  10. Mario Arruda says:

    Hi!

    Love your recipes. Was curious do I need to parbake before I freeze or could I freeze the dough and pull it out and let it rise and then bake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mario, for best results, we recommend partially baking then freezing the rolls as instructed in the freezing instructions.

  11. Hi Sally! I was comparing this recipe to your big giant cinnamon rolls, why is there buttermilk in the big giant cinnamon rolls and whole milk in this recipe?

    1. Hi Ayla! The two can be used interchangeably in this dough. I find it adds a slightly richer flavor.

  12. I have tried and failed many cinnamon roll recipes and I followed this exact recipe for the overnight rolls to a T and they were absolutely fantastic. Soft, buttery, cinnamony and sweet. Thank you, thank you, thank you sallysbakingaddiction for such detailed instructions on a fabulous recipe.

  13. Could I use whipping cream for the icing? Would it mess it up?

    1. Trina @ Sally's Baking Addiction says:

      Hi Johana, whipping cream will work perfectly in the icing. Enjoy!

  14. I have made this a number of times now and it is pretty much no fail. The cream cheese glaze makes it a real winner with everyone.

  15. Hi Sally, if i halve this recipe, would the bake time change and if so, how many minutes would you recommend? Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mara, You can cut this dough recipe in half. The 1st rise time will be shorter since there’s less dough. For the 2nd rise, the rolls can still rise overnight or– if not making overnight– just let them double in size and puff up before baking. Bake time will be a little shorter too — we’re unsure of the exact bake time.

  16. Wouldn’t recommend making the dough in a breadmaker on the dough setting. Dough stuck to all the sides, didn’t rise like all other dough recipes do and I struggled getting it out of the breadmaker pan. Threw the dough out. Disappointed as I had high hopes! 🙁

  17. These are heavenly. It was all I could do not to eat the whole pan by myself.

  18. My family absolutely loves cinnamon rolls as a lovely weekend treat. Whenever I make some, I’ll usually stay up and make them so they’re hot and fresh for them in the morning (I don’t really have room in my fridge for the overnight adjustments). My question is – when I’ve made them thus far, I usually drizzle warm heavy cream on them as suggested on another blog’s recipe to get super moist and gooey rolls; could I do this with your recipe as well?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Carol, we haven’t tried it ourselves, but you can certainly give it a go if you’d like. Let us know how they turn out for you!

  19. These are perfection! I have made the recipe several times with the overnight option which I love but I tried another method the last time which worked well and I thought it may be helpful for others to try. The issue I had with the overnight option was that you still need to get up early to take them out of the fridge for the second rise, which usually took ~2h for me, which is a little stressful if you have company and don’t know how to time things. This time I used the overnight option and par baked per the freezer method (about 12-15 mins to set). Then rather than putting them into the freezer, I wrapped them tightly and put them into the refrigerator overnight and finished baking the next morning, only needing ~15-20 min of additional cooking time and they were delicious and ready for my guests.

  20. Hey Sally! These rolls look absolutely delicious! Had a quick question, I don’t have a thermometer to measure the temperature of the milk, so could you please tell some other way of getting the temperature of the milk right?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anusha, you can simply warm it until it is warm to the touch, but not too hot (too hot will kill the yeast).

  21. An equal number of recipes say that it’s okay to let sticky buns rise for an hour and then put in fridge overnight, which is my preference. Is that okay to do?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Wendy, that should work just fine. After that hour rise, follow the overnight instructions found in the recipe notes. Enjoy!

  22. These cinnamon rolls are everything you want. Absolutely Perfect. Ps-but don’t be like me and over proof them on that second rise. More is not more.

  23. I was wondering if you can use wet yeast in this recipe, and if so, would you still suggest sticking with dry? My dad works in a bakery, so wet yeast is oddly easier to get.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jospeh, we’ve only worked with dry yeast in this recipe, but here is a helpful conversion table for wet yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/ Let us know if you give this recipe a try!

  24. I have loved every single recipe from your website. I need some advice on this one. I want to make the dough the day before but cant make the short 12-16h window so i was thinking of baking them for 10-15 mins first and then instead of putting them in the freezer, i would put them in the fridge. Would they be alright half baked in the fridge for 18-24h?

    1. Hi Lana, I’m just seeing your question now– I do think that method would be fine but I haven’t tested it myself. Did you end up trying it?

  25. Tip: To keep your dough overnight be sure that your fridge temp not exceed 4-5’C.

  26. Thank you for this wonderful recipe. I followed the overnight Instructions and had them ready for brunch. Everyone loved them especially the icing. I really enjoy making them and will defiantly make again.

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