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4 from 1 vote

Fluffy Overnight Cinnamon Rolls

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!
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes


  • DOUGH:
  • 1 cup buttermilk
  • 1/3 cup butter softened
  • 1 pkg active dry yeast 2-1/4 teaspoons
  • 1/4 cup honey
  • 3 large eggs lightly beaten
  • 1 teaspoon salt
  • 4 to 4-1/2 cups white whole wheat flour
  • 1/3 cup butter softened
  • 1 cup coconut sugar or brown sugar
  • 1 tablespoon ground cinnamon
  • ICING:
  • 1 cup powdered xylitol or powdered sugar
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons heavy cream


  • Place buttermilk and butter in a small saucepan, heat over medium-high heat until liquid registers 120F degrees and butter is mostly melted. Remove from heat and pour into a stand mixer fitted with a dough hook attachment. Dissolve yeast into buttermilk mixture and let sit 5 minutes or until foamy.
  • Prepare the dough: On medium speed, mix in honey, beaten eggs, and salt into yeast mixture until smooth. Add 4 cups flour to liquid and mix until dough pulls away from sides of bowl, adding more flour if needed.
  • Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. (dough should be smooth and not at all sticky) Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  • Prepare the filling: Punch risen dough down and turn onto a floured surface. Roll out into a 15 x 12" rectangle. Spread with softened butter. Combine coconut sugar and cinnamon and sprinkle over butter to within 1/2-in of the edges.
  • Starting with the long side, tightly roll up dough. Pinch edges to seal. Using a bench scraper or a sharp knife, cut dough roll into 1-in rolls. Place rolls swirl-side up in a greased 9x13 baking pan. Cover rolls with plastic wrap and refrigerate overnight (rolls may be refrigerated up to 15 hours) OR let rolls rise at room temperature 30 minutes, or until doubled and bake as directed below.
  • Preheat oven to 375F. Remove rolls from refrigerator (or from the counter) and bake at 375F 25-30 minutes or until golden-brown.
  • While rolls are baking, prepare the icing: Place xylitol (or sugar) in a small bowl. With an electric handheld mixer, beat in vanilla and heavy cream by the tablespoon until icing reaches drizzling consistency. Store in refrigerator until ready to use.
  • Allow rolls to cool 10 minutes before drizzling with icing. Serve immediately.


Rolls are best if eaten on the day they are made.