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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
My family loved the Pumpkin Butter rolls for Thanksgiving morning! Can I use the same icing from those for these instead of what you listed?
Hey Shelby,
Totally, that will also work nicely here! I hope your family loves this recipe just as much!
Happy Holidays!
I made these successfully one time and they were phenomenal. Now, the past two times my dough won’t rise and I can’t figure out why! They still taste good but aren’t as fluffy and I’m not sure what I’m doing wrong
Thanks so much for making this recipe, Kimberly! Is your dough sitting in a warm place for rising? Is your yeast fresh? Let me know:)
Dough sitting in room temperature kitchen covered in plastic wrap and a towel and yeast is fresh bought same day.
How crucial are the room temperature eggs for rising?
If you add cold eggs, that will probably not help the dough:)
Is the paper in your video parchment paper? Can these be baked in a foil pan for giving as gifts?
Hi Barbara,
Yes, that is parchment paper:) Yes, the foil pans would also work nicely for you!
I hope you love this recipe! Happy Thanksgiving!
Oh my goodness! I’ve been so intimidated by cinnamon rolls my whole baking life and these were so insanely easy! I was worried because the dough didn’t rise much while I let it sit (before I rolled it out) but they did puff up slightly while I let them rise in the fridge for a few hours and again while I baked. They did not disappoint! My daughter and I iced them as soon as they came out of the oven and ate them immediately… huge hit! Will be making again and again and again. Thank you 🙏
Hey Ashley,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it!
These were incredible! I made them for brunch, and got lots of compliments! Allowing them to rise in the fridge overnight made a huge difference compared to other recipes I have tried, they were huge!
Hi Mary,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
I don’t often give 5 stars. It can’t think of why I wouldn’t on this one. The dough came together quickly and easily- one step! The icing is easy and delicious too. I don’t have alcohol in my house, but I do have salted caramel coffee syrup- that did the trick too!
If cinnamon rolls are THIS easy and delicious, why am I not making them weekly?!? Make a double batch! They go fast!
Lol thank you so much, Dawn:) I am so glad to hear these were enjoyed! I appreciate you making the recipe and your feedback!
So simple to make and everyone enjoyed them!
Hey Melissa,
Love to hear this! Thanks for trying this recipe and sharing your feedback! Have a great weekend!
Delicious! I was a little worried that my cough wasn’t rising enough, but they turned out amazing! Love the cream cheese frosting!
Hey Janel,
Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Do you have a different icing recommendation that doesn’t involve cream cheese?
Hi Maggie,
You can just omit the cream cheese. You might also like this icing recipe:
https://fett-weg.today/blueberry-cinnamon-rolls/%3C/a%3E%3Cbr /> I hope this helps! Please let me know if you have any other questions!
Can I make these in a 9inch enamel cast iron pan (round)? Thanks!
Hey Sonia,
Sure, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try!
Took a few pans of these into work today and they did not disappoint! The browned butter really adds that something special and the recipe is super quick and easy to throw together 🙂
Definitely a repeat coming
Hey Caroline,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
Any tips on mixing manually? I don’t own a stand mixer.
Hey Pam,
Sure, just mix with a wooden spoon and knead by hand until you have a smooth dough ball. I hope you love this recipe!
What size dish do you put the rolls in?
Hi Rachael,
You will want to use a 9×13 baking dish. Please let me know if you have any other questions!
Could I make this without eggs for an egg allergy? Any suggestions?
Hi Katherine! You could try chia or flax egg as a sub! 🙂 xT
Can you use cake flour instead?
Hey ELizabeth, these have not been tested with cake flour so I cannot say for sure! So sorry! xT
I love how soft and fluffy these come out.!
Love to hear this, thanks so much Courtney!