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Big Fluffy Overnight Cinnamon Rolls – the classic cinnamon rolls we all Google at this time of year. Buttery, soft, and fluffy dough swirled with sweet cinnamon sugar made with a mix of brown sugar, granulated sugar, and cinnamon. Each roll is frosted generously with the best-tasting brown butter cream cheese icing that melts into every inch of these soft and fluffy rolls. Yes, they’re melt-in-your-mouth delicious. You just can’t beat classic cinnamon rolls on Christmas morning.
Between my cookbooks and the website, I’ve created several cinnamon roll recipes, so I didn’t really think I needed another. But when my little sister, Asher, told me she made cinnamon rolls using another website’s recipe – all because she couldn’t find a simple, classic cinnamon roll on our site, I started to rethink this.
And when my sister-in-law, Lyndsie, said to me, “How about a big, fat, fluffy cinnamon roll”? I was quickly convinced that we NEEDED this recipe.
Soft, fluffy, and swirled with a little too much cinnamon sugar. Then baked and frosted with a creamy, sweet, and dreamy cream cheese Ising. CLASSIC cinnamon rolls, but far better than the can of Pillsbury rolls I grew up eating (and loving because you can’t deny that they are good). I used brown butter and a splash of hazelnut liqueur, because I swear the combination of the two just tastes like Christmas.
After making these countless times this week, I’m pretty excited to share the recipe. And just in time for Christmas Eve. Make these on Tuesday night for breakfast on Christmas morning!
Let me tell you all the details
Ingredients
- flour
- instant yeast
- brown sugar
- milk
- salted butter
- eggs
- granulated sugar
- cinnamon
- cream cheese
- powdered sugar
- hazelnut liqueur – optional, but I promise it’s a worthy addition
- vanilla extract
Special Tools
For this recipe, I do recommend using a stand mixer fitted with a dough hook for mixing up the dough. It’s just easiest with a mixer and a dough hook!
You can use a spatula, but it will require more arm work.
Steps
Step 1: make the dough
In the bowl of a stand mixer, mix all the dry ingredients: flour, instant yeast, brown sugar, and salt. Pour over the warm milk and add three large eggs. It’s best if the eggs are at room temperature.
I’ve found that using instant yeast is best for overnight dough recipes. It’s easy to use, and for whatever reason, I think it makes a better cinnamon roll.
Mix the dough with a hook until it forms a smooth ball. Now cover the bowl and let the dough rest for 15 minutes.
Step 2: mix the cinnamon sugar
I use brown sugar, granulated sugar, and cinnamon. The combination of both sugars will provide the best cinnamon swirl.
Step 3: roll the dough out and cut the rolls
Roll the puffy dough out into a big rectangle.
Spread the entire surface of the dough with softened butter. I use salted butter. Then, sprinkle with the cinnamon sugar mix.
Now, roll the dough into a log and cut it into 12 rolls. Arrange the rolls in a baking pan. I love using something circular because it reminds me of the cinnamon rolls I grew up with. Mom would always bake her Pillsbury rolls in a round pie plate.
Step 4: bake or let sit overnight
You can bake these right away, or you can put the rolls in the fridge and let them sit overnight.
My mom would make her monkey bread on Christmas Eve every year. She taught me the beauty of having an overnight roll/bread recipe for Christmas morning. No one wants to miss out on any of the fun. So, if you’re making these rolls for Christmas, make the rolls (and icing) on Christmas Eve.
Step 5: the icing
Brown butter whisked in soft cream cheese with hazelnut and vanilla. To me, these are the flavors of Christmas!
Spread the warm rolls with probably too much icing. But hey, it’s Christmas, so just enjoy!
Finally, a classic cinnamon roll for you all. My hope is that this recipe becomes a tradition for many of you. The next time Asher decides to do her own baking, I hope she actually uses my cinnamon roll recipe!
Enjoy our favorite sweet rolls! See you tomorrow for the very last Christmas Cocktail Saturday of 2024!
Looking for other holiday cinnamon roll recipes? Here are a few ideas:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Easy Fluffy Eggnog Cinnamon Rolls
Chocolate Cinnamon Sugar Pull Apart Wreath
Brown Butter Iced Mocha Cinnamon Rolls
Lastly, if you make these Big Fluffy Overnight Cinnamon Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Big and Fluffy Overnight Cinnamon Rolls
Servings: 12 rolls
Calories Per Serving: 476 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Dough
- 3 1/2 – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 1 tablespoon brown sugar
- 3 eggs, at room temperature
- 6 tablespoons salted butter, at room temperature
Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons salted butter, at room temperature
Icing
- 4 tablespoons salted butter
- 6 ounces cream cheese, at room temperature
- 2-3 cups powdered sugar
- 1-2 tablespoons hazelnut liqueur (optional)
- 2 teaspoons vanilla extract
Instructions
- 1. In the bowl of a stand mixer, combine the flour, yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.2. To make the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking pan or a similar size round pan. 3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls into the prepared baking dish. 4. Cover with plastic wrap and let rise for 20 minutes or transfer to the fridge to rise overnight. 5. Remove the rolls from the fridge. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.6. To make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. In a bowl, whisk the cream cheese. Add the brown butter, then add the powdered sugar, hazelnut liqueur (if using), vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!
Notes
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
This post was originally published on December 20, 2024
Would an electric hand mixer work instead of a stand mixer?
Hi Sophie,
I would just mix with a wooden spoon and knead by hand until you have a smooth dough ball. I hope you love this recipe! xx
Hi! Would the dough be okay in the fridge for 24 hours or do you think it’d be better to try to stick to the fridge overnight or 20 min room temp rise time?
Hi Kyla,
The fridge for 24 hours will be just fine for you:) I hope you love this recipe! xx
Hi! I’m going to make these for one family gathering on Christmas and for another the day after Christmas. Would the dough be okay in the fridge for 24 hours or do you think it’d be better to make two batches to accommodate the fridge overnight or 20 min room temp rise time?
Hi Kyla,
The dough should be just fine in the fridge for 24 hours:) I hope you love this recipe! Merry Christmas! xx
These look amazing. I’m always on the hunt for the best cinnamon rolls and these look like they could be a great addition to my lineup. Can’t wait to try them!
– Kendra
https://www.thebakerstablesc.com
Thank you so much Kendra! Have a great Christmas! xT
Love the dough. Work out great for me. The only problem. The filling spilled out and got hard
Thanks for your inout Theresa! xT
I’ve always been intimidated to try cinnamon rolls. This recipe was so easy and delicious
Aw I am SO happy to hear that Sabrina! Thank you! xT
I cannot find hazelnut liquor, what would be a good substitution?
Hi Jessica! I would add some vanilla extract in place of the hazelnut liqueur! xT
Do you think I could use an egg substitute like reds mill for example?
Hey! I haven’t ever tried an egg substitute with this recipe so I can’t say for sure! Sorry about that! xT
Can I make in the bread machine?? Dough cycle and take out and roll out from there?
Hey Claire, I don’t have a bread machine so I am not familiar with using one! So sorry! xT
Hi I used active yeast without adding it to the milk for 5 minutes
The dough did not rise very much but continued to make the cinnamon buns
I now have them in the refrigerator and will bake them tomorrow morning any comments? Will it still work?
Thanks
Hi Silvio! Hmmm did your yeast get bubbly/activate fully? Sometimes a dough with yeast can be tricky especially in the colder months, because things don’t rise as well in cooler temps. I would take them out of fridge an hour or two before baking the morning and let them rise a bit more/come to room temp! 🙂
Best way to make this gluten free?? Can I still use yeast? Thanks!
Go to Google. Search “cinnamon rolls gluten free.” Choose one and make it, instead of expecting a non-GF blogger to convert the recipe for you.
Hi Rhonda,
Yes, you still need to use yeast. I haven’t tested this, but I would try using an equal amount of GF flour. I hope you love this recipe! xx
Best GF blogger out there! https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls/
I’ve never made a special Christmas morning breakfast, but these just look too good to resist. Everything on hand already, and we’re ready to go. If these taste (and smell) half as good as they look Christmas morning will be extra special this year! Thank you and Merry Christmas to you and your fam, Tieghan!
Aww, thanks so much, Katie! I hope your family loves this recipe! Merry Christmas! xxT
I love these cinnamon rolls! We’ve made them for years from one of your cookbooks. Have you ever made them GF?
Thanks so much, Tracey! You should be able to use an equal amount of GF flour without any issues. Let me know how it turns out! xx
I’m excited to make these for my family! Question: should I make any changes if I’m baking at 3000 ft elevation? I live in Central Oregon and we’re in the high desert. Let me know. Thanks!!
I have the same question! 7500 feet in Santa Fe, NM. Hoping to make these for my family for Christmas morning!
Hi Lisa,
You should be good to follow the recipe as is:)
Oh no! I’m at sea level. What adjustments should I make due to the difference in altitude? I was so excited to make them, now I’m worried.
Hi! I don’t think you should have any problems at all, they should rise quite well for you at sea level! Make sure you don’t add too much flour to your dough because that will cause them to not be as fluffy! xT
Hi Noelle,
You should be able to follow the recipe as written without any issues:) I hope you love these cinnamon rolls! Happy Holidays! xx
What’s the best method to reheat the icing for spreading on the rolls in the morning if you make the icing the night before? Thanks!
Hi Carey,
Just allow the icing to come to room temp, but warm rolls will melt the icing:) I hope you love this recipe! xT