Name: Overnight Cinnamon Rolls with Creamy Icing Recipe
Prep time: 45 min
Cook time: 28 min
Total time: 12 h 45 min
Cuisine: American
Ingredients: ½ cup whole milk (118 ml); ¼ cup water (59 ml); ¼ cup bread flour (35 g); 4⅓ cups bread flour (574 g), spooned and leveled, plus extra if the dough is sticky; ¼ cup powdered milk (35 g); ¼ cup granulated sugar (56 g); 1 tablespoon instant yeast (8 g); ½ teaspoon salt (4 g); 1¼ cups whole milk (290 g), room temperature; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 6 tablespoons salted butter (84 g), softened; 1 tablespoon vegetable or canola oil for coating the proofing bowl; ½ cup salted butter (113 g), softened; 1 cup dark brown sugar (215 g), 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 like waking up to the smell of fresh-baked cinnamon rolls, and this Overnight Cinnamon Rolls with Creamy Icing Recipe is just the ticket for that cozy morning magic. Let me share how this simple overnight trick transforms your kitchen into a warm, inviting bakery, with soft, gooey rolls topped with the dreamiest icing.

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 Creamy Icing Recipe
Top Tip
How to Serve Overnight Cinnamon Rolls with Creamy Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Rolls with Creamy Icing Recipe

Why You'll Love This Recipe

This recipe quickly became one of my favorites because it fits perfectly into a busy schedule while delivering bakery-worthy results. There's something so satisfying about prepping the rolls the night before and waking up to freshly baked warmth ready to enjoy.

Overnight Convenience: Prepare your rolls in the evening and let them rise in the fridge while you sleep—no early morning rush.
Rich, Creamy Icing: The signature icing blends melted butter, powdered sugar, and vanilla bean paste for that perfectly smooth finish.
Soft, Tender Dough: The tangzhong method keeps the rolls incredibly moist and fluffy for days after baking.
Flexible and Fun: Customize the filling or icing easily, so you can make these rolls uniquely yours.

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

The ingredients in the Overnight Cinnamon Rolls with Creamy Icing Recipe come together beautifully because each one plays a special role. Tangzhong helps the dough stay tender, the cinnamon filling creates that classic warming flavor, and the luscious icing puts it all over the top. Here’s the scoop on the essentials:

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

Whole milk: Adds a creamy richness that's perfect for tender dough and a smooth tangzhong base.
Bread flour: Gives the dough structure and chewiness—trust me, it makes a difference compared to all-purpose flour.
Powdered milk: Boosts softness and flavor in the dough, a pantry-friendly secret ingredient.
Instant yeast: Makes the rising process hassle-free and more predictable.
Butter (Salted): The star in both the dough and the filling, it brings moistness and richness that you can taste in every bite.
Dark brown sugar: Provides deep molasses notes that blend perfectly with the cinnamon.
Corn starch: Keeps the cinnamon sugar filling from turning runny during baking.
Cinnamon: That unmistakable warm spice that everyone loves in cinnamon rolls.
Heavy cream: Poured over the rolls before proofing for extra moistness and also a key part of the icing for creamy sweetness.
Vanilla bean paste: Elevates the icing with natural vanilla flavor and pretty flecks.

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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 like to switch up the filling sometimes depending on the season or mood. Maybe add chopped nuts or swap brown sugar for maple sugar for a twist. Don't hesitate to personalize this Overnight Cinnamon Rolls with Creamy Icing Recipe—it’s forgiving and fun to experiment with!

Variation: One time, I added orange zest to the icing, and it brought a bright citrus note that was absolutely delightful with the cinnamon.
Dietary tweak: For a dairy-free spin, swap the butter for a plant-based alternative and coconut cream instead of heavy cream; the rolls stay soft and delicious.

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

Step 1: Make the Tangzhong – Your Dough’s Best Friend

Start by whisking together milk, water, and bread flour in a small saucepan over medium heat. This mixture thickens quickly into a smooth paste—don’t wander too far! It only takes 1 to 2 minutes to go from liquid to gel. This tangzhong is the secret to super soft, pillow-y dough that stays fresh longer.

Step 2: Mix & Knead the Dough

In a large bowl or with your stand mixer, combine the dry ingredients first: bread flour, powdered milk, sugar, instant yeast, and salt. Then add the eggs, milk, tangzhong, and softened butter. After a short initial mix, let the dough rest for 20 minutes—it’s a great time to prep your filling! Knead the dough for about 10 minutes until it’s smooth and elastic. My tip? Try to resist adding extra flour even if the dough feels a bit sticky; it’ll firm up nicely as it rests and rises.

Step 3: Shape and Fill Your Rolls

Turn the risen dough out onto a floured surface and roll it into a large rectangle. Brush it generously with that softened butter turned creamy paste—you want enough thickness to hold the cinnamon sugar well. Mix brown sugar, cinnamon, and corn starch, then sprinkle it evenly over the butter. Leaving a small strip bare helps seal the rolls later. Press the filling gently into the dough with a rolling pin to keep it in place.

Cut your dough into 12 strips and roll each into nice tight spirals, sealing the edge with a bit more butter if needed. Arrange them snugly in a parchment-lined pan—watch them cuddle up for that perfect soft edge.

Step 4: Pour the Cream & Let Them Rise Overnight

Here’s a game-changer: pour heavy cream over the rolls before covering and slipping them into the fridge. This keeps the rolls moist as they slowly proof overnight, making your morning bake effortlessly better. Cover tightly and refrigerate for 8 to 12 hours until the rolls look plump and almost touching.

Step 5: Bake and Ice

Preheat your oven to 350ºF and bake the rolls on the lowest rack for about 24 to 28 minutes, until golden and cooked through (an instant-read thermometer should hit 190°F in the center). While they cool just a little, whisk together melted butter, powdered sugar, heavy cream, and vanilla bean paste to create that luscious icing. Spread it generously over the warm rolls—you’ll want to dive right in!

Top Tip

Over the years, I learned a few tricks that really help nail this Overnight Cinnamon Rolls with Creamy Icing Recipe every time. Whether you’re a first-timer or a cinnamon roll aficionado, these tips make a big difference.

Butter Consistency: Softened butter for the filling should be creamy, not melted—partial melting and stirring works best for easy spreading and hold.
Don’t Skip the Cream Pour: Adding cream to the pan before proofing locks in moisture and gives rolls that melt-in-your-mouth texture.
Proofing Temperature: Refrigerate the rolls overnight to develop flavor and give the dough a nice slow rise—you’ll notice the difference in softness.
Even Slicing: Use a pizza cutter for clean, even strips so your rolls bake uniformly and look professional.

How to Serve Overnight Cinnamon Rolls with Creamy Icing Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I usually keep things simple with my cinnamon rolls—maybe a few extra cinnamon sprinkles or a light dusting of powdered sugar before serving. If I’m feeling festive, chopped toasted pecans or a drizzle of caramel sauce adds a nice touch of texture and flavor.

Side Dishes

These cinnamon rolls stand perfectly on their own, but I love pairing them with a hot cup of coffee or my favorite chai tea. For a brunch spread, simple scrambled eggs or fresh fruit keep the meal balanced and fresh without overshadowing the sweet star.

Creative Ways to Present

For birthdays or special mornings, I sometimes stack these rolls on a beautiful cake stand and let the icing drizzle down the sides. It almost looks too pretty to eat—almost! You can also separate the rolls into mini servings in cupcake tins for a cute individual presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might not happen!), I store them in an airtight container at room temperature for up to two days. The roll’s tender crumb stays soft, and the icing keeps them irresistibly gooey.

Freezing

These cinnamon rolls freeze really well. I like to freeze them after baking but before icing to keep them from getting sticky. When I want to enjoy one later, I thaw at room temperature and warm gently in the oven before adding fresh icing.

Reheating

To reheat, I pop a cinnamon roll in a 300°F oven wrapped in foil for about 10-15 minutes—this revives the softness without drying it out. If it’s already iced, I sometimes add a bit more warm icing or cream to freshen it up.

Frequently Asked Questions:

Can I make these cinnamon rolls without a stand mixer?

Absolutely! You can mix and knead the dough by hand. It might take a bit longer to knead until smooth and elastic, but it’s totally doable and just as delicious.

What if I don’t have vanilla bean paste for the icing?

No worries! You can substitute with good quality vanilla extract. Use about half a teaspoon for a nice vanilla flavor, though the paste adds a lovely flecked look if you have it.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour gives a chewier, more structured texture thanks to its higher protein content. If using all-purpose flour, your rolls might be softer but slightly less resilient.

How long can I refrigerate the dough before baking?

The rolls can stay in the fridge for up to 12 hours during the second rise. This slow overnight proofing enhances flavor and texture perfectly, so don’t rush this step for best results.

Final Thoughts

This Overnight Cinnamon Rolls with Creamy Icing Recipe isn’t just another sweet breakfast idea—it’s a little ritual I genuinely look forward to, a comforting treat that reminds me of slowing down for something deliciously worthwhile. I hope you enjoy making these as much as I do, and that they bring that same warm, fresh-from-the-oven joy to your table.