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 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 additional large egg yolk, room temperature; 6 tablespoons salted butter (84 g), softened; 1 tablespoon vegetable or canola oil for coating 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 something so cozy and indulgent about waking up to freshly baked cinnamon rolls, and this Overnight Cinnamon Rolls with Creamy Icing Recipe might just become your new favorite weekend treat. Soft, buttery dough wrapped in cinnamon-sugar goodness, topped with a luscious, creamy icing—what’s not to love?

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

I’ve made countless cinnamon roll recipes, but this overnight method stands out. Letting the dough slow-rise in the fridge develops such amazing flavor and texture—you'll impress everyone with little active morning effort.

Overnight convenience: Mix everything one evening and wake up to fresh rolls without rushing.
Perfectly tender dough: Thanks to the tangzhong method, these rolls are unbelievably soft and fluffy.
Rich cinnamon filling: The buttery, cinnamon-sugar spread with a touch of cornstarch prevents sogginess—such a game-changer!
Decadent creamy icing: The vanilla bean paste adds a gourmet note that pairs perfectly with the sweet rolls.

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

Each ingredient in these overnight cinnamon rolls plays a role in achieving that perfect texture and flavor. I always recommend using the freshest ingredients you can find, especially bread flour and real vanilla bean paste—it makes a subtle but delightful difference.

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 richness and moisture, making the dough tender without heaviness.
Bread flour: Provides the perfect protein content for elasticity and structure in the dough.
Powdered milk: Enhances the dough’s tenderness and gives a subtle dairy sweetness.
Instant yeast: Super reliable and quick to activate, perfect for overnight proofing.
Salted butter: Using salted butter adds just the right balance of saltiness to contrast the sweetness.
Dark brown sugar: Gives a deep caramel flavor in the filling that complements the cinnamon.
Corn starch: Helps keep the filling from leaking and turning the dough soggy—trust me, it works wonders.
Ground cinnamon: The star spice, warmed and aromatic, giving that classic cinnamon roll taste.
Heavy cream: Used both to pour over the rolls before the second rise and in the icing, it adds richness and a dreamy, creamy texture.
Vanilla bean paste: A rich, fragrant alternative to vanilla extract that adds subtle complexity to the icing.

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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 love experimenting with these cinnamon rolls, and I encourage you to make them fit your tastes. Maybe you want more spice, or prefer a nutty crunch. Don't hesitate to tweak the filling or icing for your perfect match.

Variation: I sometimes add chopped pecans or walnuts to the filling for texture—it’s a lovely contrast to the soft rolls.
Dairy-Free Option: Substitute the milk and butter with plant-based versions like oat milk and vegan butter if needed.
Extra Gooey: If you love gooey cinnamon rolls, I recommend increasing the icing by 1.5 times—I’ve done this many times and it makes mornings extra special.
Less Sweet: Reduce the sugar in the filling slightly if you prefer a more balanced sweetness that highlights the cinnamon.

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

Step 1: Whisk up the tangzhong for perfect softness

Start by making the tangzhong—the magic starter that keeps the rolls incredibly soft and moist the next day. Gently whisk milk, water, and bread flour in a small saucepan over medium heat until it thickens to a smooth paste, like pudding. This only takes about 1-2 minutes, so keep an eye on it and stir constantly to avoid lumps or burning. Let it cool while you prep the dough.

Step 2: Mix and knead your dough like a pro

Combine your dry ingredients in a stand mixer or large bowl, then add the room-temperature milk, eggs, tangzhong, and softened butter. Mix until sticky, then let it rest for 20 minutes—this rest helps gluten form gently.

After the rest, knead on medium-high speed for about 10 minutes. The dough should feel tacky but not sticky—that’s your cue it's ready. Don’t be tempted to add extra flour here; a little tackiness results in a softer roll.

Oil a big bowl lightly and turn your dough inside so it’s coated. Cover it and let it rise till doubled—about an hour or so. You’ll notice the dough gets puffy and elastic, a good sign that the yeast’s working its charm.

Step 3: Roll, fill, cut, and roll again

Once risen, punch the dough down gently and roll it out on a floured surface into a big rectangle—about 16 by 18 inches. Partially melt the butter (just 15 seconds in the microwave!) and brush it evenly over the dough. The trick here is to not fully melt the butter so it stays creamy and helps hold the filling in place.

Mix your brown sugar, cornstarch, and cinnamon together, then sprinkle it over the butter, leaving a small border to seal the rolls. Press the filling lightly into the dough with a rolling pin to help it stick.

Use a pizza cutter to slice the dough into 12 even strips (about 1⅓-inch each). Roll each strip tightly into a pinwheel, starting at the sugared end, then seal the edge with a dab of butter.

Step 4: Proof overnight with a creamy twist

Arrange your cinnamon rolls in a parchment-lined baking pan close together—it helps them rise into those perfect soft sides everyone loves. Pour heavy cream over the top before covering with plastic wrap. Pop the pan into the fridge for an 8 to 12-hour slow rise. This step is where the magic happens, deepening flavor and yielding fluffy rolls.

Step 5: Bake, ice, and swoon

On baking day, preheat your oven to 350°F and bake the rolls on the lowest rack for about 24 to 28 minutes until golden brown. The center should hit 190°F if you want to be precise. Baking them this way results in a soft middle and a lightly golden crust.

While they cool slightly, whisk together melted butter, powdered sugar, heavy cream, and vanilla bean paste to create a thick, creamy icing. Spread it generously over the warm rolls—getting a little gooey icing everywhere is part of the joy!

Top Tip

Over the years, I’ve learned that these little details can make or break your cinnamon roll experience. I’m sharing my top tips to help your overnight cinnamon rolls with creamy icing come out bakery-quality every time.

Partially melt the butter for the filling: It ensures the butter isn’t too runny, helping the cinnamon sugar stick and preventing a soggy dough.
Proof in the fridge: Slow rising overnight develops flavor and texture without the dough getting overly sour, plus it fits perfectly into a busy schedule.
Don’t over-flour: Trust the dough when it feels tacky but not sticky. Adding extra flour will make your rolls tough instead of tender.
Pour heavy cream before proofing: This step adds moisture and richness, making the rolls even more decadent without extra effort.

How to Serve Overnight Cinnamon Rolls with Creamy Icing Recipe

Garnishes

I usually keep garnishes simple—just a dusting of cinnamon or a few toasted pecans sprinkled on the icing for a bit of crunch. Sometimes, a few fresh berries brighten up the plate and add a pop of color.

Side Dishes

These cinnamon rolls pair perfectly with a steaming cup of coffee or chai tea. For a brunch spread, I like serving them alongside a fresh fruit salad or scrambled eggs to balance out all the sweetness.

Creative Ways to Present

For special occasions, I arrange the rolls in a circle on a decorative platter, then drizzle extra icing in a spiral on top. Topping with edible flowers or a sprinkle of cinnamon sugar elevates these rolls visually and festively.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly with plastic wrap at room temperature for up to two days. To keep them moist, placing a slice of bread in the container helps retain softness—something I swear by!

Freezing

These overnight cinnamon rolls freeze beautifully. I freeze them unbaked, wrapped well in plastic and foil, then bake straight from frozen with an extra 5-7 minutes on the timer. It’s a lifesaver for prepping ahead.

Reheating

To reheat, I pop individual rolls in the microwave for 20-30 seconds, then finish with a quick 5-minute warm-up in a 325°F oven to restore that fresh-baked texture and melty icing.

Frequently Asked Questions:

Can I make these cinnamon rolls without the tangzhong?

You can, but the tangzhong method really ups the softness and moisture of the dough. It’s worth the extra step for that bakery-quality texture you’re craving.

How long do the rolls need to proof in the fridge?

Aim for 8 to 12 hours. This slow rise develops the best flavor and texture. You can do slightly less, but overnight is ideal.

Can I prepare the rolls earlier and freeze them?

Absolutely! Freeze them unbaked after shaping, then bake from frozen whenever you want fresh cinnamon rolls. Just add a few minutes to bake time.

How do I get the icing extra creamy and smooth?

Use a whisk to really blend the powdered sugar, melted butter, heavy cream, and vanilla bean paste. If the icing feels too thick, add a splash more cream, one teaspoon at a time, until perfect.

Final Thoughts

There’s something so comforting and joyous about making these Overnight Cinnamon Rolls with Creamy Icing Recipe—it feels like a warm hug on a plate. I honestly love that you can prep them ahead without rushing and have a bakery-worthy breakfast waiting. Give them a try, tweak them your way, and share that joy with anyone lucky enough to sit at your table. You won’t regret it!