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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
Can I use active dry yeast instead of instant yeast? If so, what would the conversion be? Thank you!
Hey Rebekah,
You bet! Just follow the instructions on your yeast packet for proofing and then follow the recipe for the cinnamon rolls as written.
I hope you love this recipe! Merry Christmas!
I only have active dry yeast, how would I use that instead of the instant?
Hi Diana,
You will need to follow the instructions on your yeast packet for proofing and then you can follow the recipe for the cinnamon rolls.
I hope you love this recipe! Merry Christmas!
Thank you so much! I love all of your recipes so I have no doubt I’ll love this one as well!
Merry Christmas!!
Have you ever tested the thing where you pour cream over the top of the rolls before baking? Just curious.
Hi Kate,
So sorry, I haven’t but it sounds delish! Let me know if you give this recipe a try!
Merry Christmas!
These are the BEST homemade cinnamon rolls! I’ve been making them every year for 3 years (I think 😊) for Christmas morning with my granddaughter.
Hey Traci,
Awesome! Thanks so much for making this recipe each year, I am so glad it always turns out nicely for you!
Merry Christmas!🎄🎁
Hello! Making these now, just waiting for my dough to rise! You wrote to let it rise up to an hour. Is it bad to let it sit any longer? Wondering if I should skip the gym to continue making these lol!
Hey Marina,
No worries, longer than an hour is perfectly okay. Go enjoy the gym, girl!
Happy Holidays!
Thank you! I put them in fridge overnight and they look a bit dried out :/ hoping that tomorrow morning after coming to room temperature they bake okay!
What’s the longest you’d put in fridge? I’m making today serving Thursday am. Should I freeze?
Hey Brittany,
I would freeze if you are making them today:)
Please let me know if you have any other questions! Merry Christmas!
Can I use hand mixer for dough?
Hi Caitlyn,
Sorry I would not recommend using a hand mixer, I would mix with a wooden spoon and knead by hand until you have a smooth dough ball.
I hope you love this recipe! Happy Holidays!
I have a question,
Do these need to come to room temp before putting them in the oven if I put them in the fridge overnight?
Hi Stephanie,
Yes, I would recommend that.
Please let me know if you have any other questions! I hope you love this recipe!
Hi! What type of milk would you recommend using? Also, if I am not using the liqueur, is there a Substitue or do you just omit entirely? Thank you!
Hi Jordan,
You can use any milk that you enjoy, I like to use whole milk or goat milk.
Yes, just skip the liqueur:) I hope you love this recipe! Happy Holidays!
Could I prep these and refrigerate for 2 days (make Tuesday, cook Thursday), or should I freeze them Tuesday, thaw them Wednesday to cook for Thursday.
Hey Danielle,
You can keep them in the fridge for 2 days:) I hope you love this recipe, please let me know if you have any other questions!
Happy Holidays!
Perfect! So easy and delicious. This was an instant hit with my family and I’ll definitely be making these again.
Hey Jenny,
Happy Friday!! I’m so glad to hear this recipe was enjoyed, thanks for making it and your comment!
Have a wonderful holiday season!🎄
Does gf 1:1 flour work for this recipe?
Hi Natalie,
Yes, that will work well for you.
I hope you love this recipe!
Can the frosting also be frozen?
Hi there,
You bet, that will work nicely for you! I hope you love this recipe!
Could I use sourdough starter for the yeast?
Hi Franny,
Probably, but I haven’t tested this so I can’t say for sure! Please let me know if I can help in any other way!
Are you using active or instant yeast in this recipe?
Hi Kim,
I used instant yeast for this recipe. Please let me know if you have any other questions!