Soft, and unbelievably rich and fluffy homemade cinnamon rolls with lots of frosting AND a time-saving overnight option. These classic cinnamon rolls are the ultimate breakfast indulgence!
I’m a sucker for freshly-baked homemade cinnamon rolls.
I mean, give me a choice between a fresh cinnamon roll and basically any other baked breakfast goods, and I’ll take the cinnamon roll every time.
It definitely sets my morning off to a good start. 🙂
I’ll also take mine with extra frosting, please.
Mhmm. I like a little cinnamon roll with my frosting. Doesn’t everybody?
Warning: Photo overload coming your way. I went wayyy overboard taking pictures of these little babies. 😀 Hope you’re hungry.
I’m pleased to say that over half a year later, these cinnamon rolls are now, indeed perfect. They’re soft, melt-in-your-mouth, filled with tons of cinnamon-buttery goodness, and topped with tons of frosting.
And did I mention FLUFFY?!! They’re so fluffy I’m gonna die! (sorry, just had to say that)
They’re so perfect in every way, I make them practically every week. Can’t get enough of ’em.
So what’s the big deal with “overnight cinnamon rolls”? Let me tell you: Next to coffee, they’re the best thing ever invented. All you do is make your dough the night before, let it rise, fill and shape into cinnamon rolls, stick in the fridge overnight, then pop ’em in the oven the next morning while you’re sipping your 2nd cup of coffee.
It really doesn’t get any easier than that. And it’s a pretty good motivation to get out of bed, if you know that breakfast is practically already made. 😀
Frosting? Gotcha covered. Literally. These cinnamon rolls are smothered in frosting and seriously, it’s the only way to go. Is there such a thing as too much frosting? Umm, no.
It’s just a simple vanilla cream cheese glaze, but it really transforms these cinnamon rolls from “okay” to “WOW, GIMME ANOTHER ONE!”
Just look at all that luscious frosting. ‘Dontcha just wanna lick the screen??
Me? I kinda want to faceplant into the screen. 😉
These cinnamon rolls are freaking HUGE. Like half the size of your face. One of these rolls usually always satisfies me, but sometimes I end up having one for lunch too. They’re just too good. Soft, rich, fluffy, buttery, and everything a good ‘ol classic cinnamon roll should be. ♥♥
My family can’t get enough of these cinnamon rolls. You know, now that I think about it, these cinnamon rolls must be pretty dang good, because my family didn’t complain once during all of my recipe testing. 😮 That’s pretty miraculous…
Oh, and be sure to stay tuned, because during those 6 months of cinnamon-roll testing, I made some pretty amazing different variations of cinnamon rolls that I can’t wait to share with you. 😀
What are you waiting for?? Grab a fork and dig into your effortless, perfect-in-every way cinnamon roll.
Fluffy Overnight Cinnamon Rolls
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Ingredients
Yeast Dough
- 1 cup buttermilk, warmed to 110F
- 2-1/4 teaspoons active dry yeast
- 1/4 cup honey
- 3 large eggs, lightly beaten
- 1-1/2 teaspoons kosher salt
- 4 to 4-1/2 cups all-purpose flour (spooned and leveled)
- 3 tablespoons unsalted butter, softened
Cinnamon Filling
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, softened
Cream Cheese Icing
- 1 cup powdered sugar
- 2 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons 2% or skim milk
Instructions
- Place warm buttermilk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in buttermilk and let stand 5 minutes until foamy.
- Mix honey, eggs, and salt into yeast mixture until smooth. Add 4 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
- Add softened butter by the tablespoon while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
- If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
- Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
Cinnamon Filling
- Lightly grease a 9×13 inch baking dish. In a small bowl, combine sugars and ground cinnamon. Set aside for a moment.
- Punch risen dough down and turn onto a floured surface. Roll dough out into a 12×16 inch rectangle and spread softened butter and cinnamon sugar to within 1/2-inch of edges.
- Tightly roll dough up and pinch at ends to seal. Cut into 12 even pieces, discarding the scraps at the end of the dough tube.
- Place rolls in prepared baking dish. Cover pan with plastic wrap and refrigerate 8 hours or up to 16.*
- When ready to bake rolls, remove pan from refrigerator and allow rolls to rise at room temperature 1 to 1-1/2 hours until rolls are puffy and doubled in size.
- Preheat oven to 375F. Bake cinnamon rolls at 375F 25-30 minutes until rolls are a light golden brown. Allow rolls to cool on a wire cooling rack 20 minutes before icing.
Cream Cheese Icing
- In a medium bowl, beat powdered sugar and cream cheese together until smooth and creamy. Beat in vanilla and just enough milk to achieve a thick drizzling consistency.
- Spoon icing over slightly cooled cinnamon rolls and allow to set 10 minutes before serving. Enjoy!
Notes
Looking for more breakfast recipes? You’re in the right place!
Whole Grain Peanut Butter Chocolate Granola Bars
Blueberry Banana Donuts With Vanilla Glaze
Poppyseed Sweet Rolls With Lemon Icing
Gayle @ Pumpkin 'N Spice says
These look like the ultimate, fluffy cinnamon roll!I wish I had one for breakfast. I’ve never attempted home-made cinnamon rolls before, but I think I have to try your recipe! Beautiful pictures, too!
Sarah says
Oh, you SO need to try homemade cinnamon rolls, Gayle! They will change your life. Promise. 😀 Thanks for the photography compliment!
Kelly @ The Pretty Bee: Cooking + Creating says
Cinnamon rolls…so yummy! What a perfect treat for a special weekend breakfast!
Sarah says
A perfect weekend breakfast, right? 😉 Thanks Kelly!
Kathy @ Olives & Garlic says
I declare you the Queen of Baked Goods. Another yummy creation.
Sarah says
Thank you, Kathy! 😀
Natalie @ Tastes Lovely says
These look so big and fluffy and delicious Sarah! I just want to take a bite out of them, and put on extra, extra frosting. So good!
Sarah says
“Extra, extra frosting”. Umm LOVE that. Thanks, girl! 🙂
Renee @ Two in the Kitchen says
I am a SUCKER for fresh baked cinnamon rolls too Sarah! And I have to say: These look AMAZING!! Gorgeous photos as always!! I want to lick that icing right off the screen!! 🙂
Sarah says
Yayy! Glad to know I’m not the only one obsessed with cinnamon rolls! Thanks for the sweet photography compliments, Renee!
dina says
they look yummy!
Sarah says
Thank you!
Teresa says
We liked it.
However I did the overnight version and was wondering if I should have still done a second proof? It didn’t really do much in the fridge over night (just over 12hrs). I took them out of the fridge first thing and they sat on the stove while the oven heated up plus a bit extra so maybe 20minutes, would they be fluffier if they were left out longer or should they be let to rise a bit before refrigerating over night? They weren’t real dense or anything just wondered if they could be fluffier.
I will say I used regular old whole wheat flour for this and the dough was wonderful to work with after the first proof (I only had to add like a Tbs of flour more than the 4cups) and next time more cinnamon I think for us personally (also only did 12 rolls as 15 I don’t think would have fit) also had to sub 1/2milk 1/2 Greek yogurt for the buttermilk.
Cheated the proof time too, stuck it in my oven for a few minutes (only just warmed) as I had a short window to get it done in and that cut the proof time to about an hour. (Oven temp to 200f turn off then placed my metal mixing bowl with dough in it for probably 5mins top covered, just enough to warm the bowl really, then took out and sat ontop of stove with the little light on -it’s old school still produces some heat- and it really quickened the process)