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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
It came out so so good!!
Hi there,
Merry Christmas!! Thank you so much for making these cinnamon rolls, I am so glad to hear they were enjoyed! xx
Hello from the south of France, just made these for Christmas and they are amazing. Had to figure out the conversion (cup/grams, ounce etc….) but these turned out fluffy (I used fresh yeast that my local bakery gave me, the dough more than doubled volume and was rather sticky).
Hi Ingrid,
Fantastic! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
Okay, I want these but do not have a stand mixer( I know, asked for one for Christmas)! Is it possible to still make these?
Hi Erica,
Of course, just mix with a wooden spoon and knead by hand until you have a smooth dough ball. Merry Christmas!! xxT
Should this be proofed if using instant yeast in that the milk and yeast should foam before adding additional ingredients?
I’ve been starting with proofing before adding all the ingredients so I don’t waste the additional ingredients.
Just made mine at 1130pm to bake around 8am. I hope they rise in the fridge. I have no experience with cold rising.
Here’s hoping.
Hi Madeline,
If you are using instant yeast, you do not need to do that:) Please let me know if you have any other questions! xx
What does it mean… when you have rolled out your dough and add butter? Is it melted or crumbled butter?
Hi Nancy,
It’s softened butter, so it should easily spread over the dough. Please let me know if you have any other questions! xx
Hi! We are so excited to make these!
If we only have oat milk – is it a 1:1 sub for dairy milk?
Thanks so much!
Hi Taylor,
You bet, that will work nicely for you! I hope you love this recipe! xx
Oh no! I only have regular yeast and not instant. What can I do? Making the rolls this morning to refrigerate for tomorrow morning.
Hi Bethany,
No worries, just proof your yeast first with warm milk and then follow the recipe as is. I hope this turns out well for you! Merry Christmas! xT
Can you help me…if I only have dry active yeast, how do I modify?
Hi Cindy,
You will want to mix the yeast with the warm milk and allow that to proof first, you can then follow the recipe as written. Please let me know if you have any other questions! xx
Hello! Excited to make these Christmas morning! I have used instant yeast before and the recipe said to let rise in step 1 for 1-2 hours and the dough almost doubles in size. Is that not an important step in this recipe? Does the dough not need to double before rolling out? Thanks! Always love your recipes!
Hi Megan,
Thanks so much!! You are going to let the dough rise in step 1, it should rise nicely for you, you can let it rise for 15 minutes to 1 hour. I hope you love this recipe! Merry Christmas! xx
This really is the recipe we all needed. I swear everyone of your recipes is the best though. I have made at least three of your cinnamon rolls and I love them every time. I am looking forward to trying this one out tomorrow/christmas day 🙂 Merry Christmas to you and your family.
Aww, thank you so much, Casey!! I hope your family loves this recipe! Merry Christmas! xT
How long should I let them sit out in the morning after having them in the fridge all night?
30 minutes to an hour is great:)
We have made these every year for the last four years for Christmas! We make them as a family Christmas Eve and bake them in the morning! So much fun and incredible.
Hi Katie,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
How would this do with gf 1:1 flour? Any modifications needed?
Hi Amy,
I would keep the recipe as is using an equal amount of GF flour. I hope you love this recipe!! xx
Can I make this recipe as one big cinnamon roll? And if so how would that affect the time and temperature? Thank you so much this looks awesome
Hi Eleanor,
Ohh gosh, I am so sorry, I really have no idea. I have never tested this. Sorry I couldn’t be of more help! xx
These cinnamon rolls are absolutely perfect! I baked them for my husband and I and we wanted to eat them all in one sitting, haha! They are perfectly fluffy and buttery with just the right amount of cinnamon sugar. I plan to make them on Christmas Eve to put in the oven on Christmas morning! So special and such a fun/fairly simple breakfast.
Hi Grace,
Happy Holidays!! Thanks a lot for making this recipe and your comment, so glad it turned out well! xx
Do you need to activate the yeast before mixing with other dry ingredients? The instant yeast packet says it does not need to activate and to mix it into dry ingredients. Is that the case for this recipe as well?
Hi Andrea,
You bet, as long as you are using instant yeast:) Please let me know if you have any other questions! xx
Can these go direct to oven from fridge? No time on the counter?
Hi Stephanie,
I would let them sit on the counter for a bit if they have been in there overnight. I hope this helps! xx
My dough did not rise when I let it sit on the counter for the hour. Do you know why?
Hi Andrea,
Sorry to hear this. It’s hard to say….what kind of yeast did you use? Was there anything you adjusted in the recipe? Did you have your dough in a warm spot? Let me know how I can help! xx
I have not made this recipe yet, but I make cinnamon buns twice a year, for Easter and Christmas… they always take longer to rise than recipes say during cold weather. You can help them along by placing them near a warm source like your heater. But for me, it’s not so much a timing thing as a visual one; I just wait until they look risen and often that is over two hours in December. (Unless your yeast is dead.) I hope that helps you in the future.
I literally just had this happen to me. I’m starting over in hopes that it will be okay, but all
Hope may be lost it’s 8 pm here already.. 😩