There’s something irresistibly comforting about the smell of cinnamon wafting through your home first thing in the morning. This Overnight Cinnamon Roll Bake Recipe lets you wake up to soft, gooey cinnamon rolls without the morning rush—pure magic, right?

The image shows a close-up of a cinnamon roll being lifted with a wooden spatula from a metal tray that contains several other cinnamon rolls. The roll has a light brown swirled top layer with visible cinnamon lines, covered by a thick, creamy light beige icing layer that drips slightly over the sides. The dough underneath is fluffy and soft with a pale, slightly golden color, showing its airy texture. The background is a white marbled texture, and a woman's hand holds the wooden spatula. 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 Roll Bake Recipe
Top Tip
How to Serve Overnight Cinnamon Roll Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Roll Bake Recipe

Why You'll Love This Recipe

This overnight cinnamon roll bake quickly became one of my favorite brunch treats because it’s so hands-off yet feels incredibly indulgent. The tangzhong technique makes the dough ultra-soft, and the slow overnight rise means the flavors deepen beautifully.

Effortless morning joy: Prepare your batter before bed, then let the fridge do the work overnight while you sleep.
Perfectly tender dough: Tangzhong water roux keeps these rolls soft, flaky, and melt-in-your-mouth every time.
Deep cinnamon flavor: The filling blends dark brown sugar, cinnamon, and cornstarch to create a sticky, buttery swirl you’ll crave.
Flexible and customizable: Whether you want extra gooey icing or to add nuts or raisins, this recipe invites you to make it yours.

A white plate holds a cinnamon roll with a visible bite taken out of it, showing its soft, fluffy layers inside and a swirl of brown cinnamon filling. The roll is topped with a light cream-colored icing that drips slightly onto the plate. The plate sits on a textured blue cloth on a white marbled surface. In the background, there is a white pitcher with a thin dark rim and a gold fork resting nearby. Also, blurred white flowers and cinnamon sticks add to the warm and cozy feel of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Overnight Cinnamon Roll Bake Recipe plays a starring role to create those luscious layers and that tender crumb we all adore. Choosing good-quality dairy and fresh yeast will dramatically improve your results.

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl with bread flour, a large white ceramic bowl with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with instant yeast, a small white ceramic bowl with salt, two whole uncracked brown eggs and one whole uncracked lighter egg, a small white ceramic bowl with softened salted butter, a small white ceramic bowl with vegetable oil, 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, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with melted salted butter, and a small white ceramic bowl with vanilla bean paste, all ingredients fresh and natural, placed with perfect symmetry 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; using whole milk rather than skim really affects texture.
Bread flour: Higher protein content gives the dough structure and chew without being tough.
Powdered milk: Enhances flavor and tenderizes the dough, contributing to softness.
Instant yeast: Reliable rising power; rises faster and easier than active dry yeast.
Salted butter: Butter brings richness and moisture to both dough and filling; salted butter adds a subtle balance of flavors.
Dark brown sugar: Offers deep molasses notes that make the filling irresistibly gooey and caramelized.
Corn starch: Prevents filling from turning runny, keeping each cinnamon swirl neatly intact.
Ground cinnamon: Go for fresh cinnamon for a more vibrant and warm spice flavor.
Heavy cream: Pours over the rolls before the final rise to keep them tender and produce a slightly custardy top.
Vanilla bean paste: Provides a real vanilla flavor boost to the icing, way better than plain vanilla extract.

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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 how forgiving this Overnight Cinnamon Roll Bake Recipe is when it comes to personalization. You can swap out spices, add mix-ins, or adjust sweetness to suit your cravings. The base dough is a versatile canvas!

Variation: One time I added chopped toasted pecans and golden raisins to the filling for an extra layer of texture and sweetness—totally worth it.
Dietary modification: To make it dairy-free, try coconut milk in the tangzhong and dough, and swap butter with vegan margarine.
Seasonal tweaks: Mix a dash of pumpkin pie spice into the cinnamon sugar filling for a cozy fall flavor twist.
Simplicity option: If you’re pressed for time, you can skip the tangzhong, but keep in mind the texture won’t be quite as pillowy soft.

Step-by-Step: How I Make Overnight Cinnamon Roll Bake Recipe

Step 1: Make the Tangzhong for Perfect Softness

I start by whisking together milk, water, and bread flour in a small saucepan over medium heat until it thickens to a pudding-like consistency—this only takes a minute or two. It’s kind of like magic; this simple step locks extra moisture into the dough, keeping rolls tender even after baking.

Step 2: Mix & Knead the Dough

In my stand mixer, I combine bread flour, powdered milk, sugar, yeast, and salt, then add the milk, eggs, softened butter, and the tangzhong. After mixing, I cover it and let it rest for 20 minutes—this gives the flour a chance to absorb moisture, making kneading way easier. Then, I knead on medium-high for about 10 minutes until the dough’s smooth and elastic but still slightly tacky to the touch.

Step 3: First Rise & Roll Out

After oiling a large bowl, I place the dough inside, turning it once to coat all sides. Then I cover and leave it in a warm spot to double in size—usually about an hour. When it’s puffed, I punch it down gently, then roll it into a roughly 16×18-inch rectangle. Messy edges are no big deal here—the filling will hide everything!

Step 4: Butter, Sugar, & Cinnamon Filling

I partially melt my salted butter until creamy, then brush it in an even layer over the dough—this part really seals in the sugar and cinnamon. I mix dark brown sugar, cornstarch, and cinnamon, sprinkle it over the buttered surface (leaving a small border on one end), then roll over the filling gently with a rolling pin so it sticks nicely. The cornstarch keeps everything from becoming too runny during baking.

Step 5: Slice, Roll, & Refrigerate Overnight

I cut the dough into 12 wide strips, then roll each one up tightly, pinwheel style, securing the plain buttered end underneath. When arranged in the parchment-lined pan, I pour heavy cream over the top for that luxurious finish. Covered with plastic wrap, I pop it into the fridge for a slow, overnight rise. The next morning, you’ll find your rolls puffed and ready to bake.

Step 6: Bake & Glaze

Baking at 350°F for about 25 minutes gives me those golden, sticky cinnamon rolls I dream about. While they cool, I whisk together melted butter, powdered sugar, heavy cream, and vanilla bean paste for the icing—then slather it generously over the warm rolls. The icing melts into every nook and cranny, and trust me, it’s the ultimate finishing touch.

Top Tip

Through numerous batches, I’ve learned a few key tricks that make all the difference in this Overnight Cinnamon Roll Bake Recipe. These tips help you avoid common pitfalls and get those rolls as close to bakery-quality as possible.

Partial Butter Melting: Don’t fully melt the butter for the filling; a creamy, spreadable consistency helps the sugar stick and prevents it from sliding off when rolling up.
Don’t Overflour Dough: It’s tempting to keep adding flour, but a slightly tacky dough leads to softer rolls—don’t fight it!
Heavy Cream Pour: The splash of heavy cream before proofing really adds moisture and tenderness; I never skip this step now.
Cutting the Rolls: Use a sharp pizza cutter or serrated knife and clean it between cuts for neat, intact rolls.

How to Serve Overnight Cinnamon Roll Bake Recipe

overnight cinnamon roll bake - Serving Suggestion

Garnishes

I usually keep it classic with just the vanilla icing, but sometimes I sprinkle a pinch of flaky sea salt or a sprinkle of toasted pecans on top for texture contrast. A few fresh berries alongside add a pretty, fresh pop that balances the sweetness beautifully.

Side Dishes

Since these cinnamon rolls are pretty rich, I like to serve them with fresh fruit salad or a crisp green salad with a citrus vinaigrette to lighten things up. A cup of strong coffee or chai tea rounds out the experience perfectly.

Creative Ways to Present

For birthdays or special brunches, I like to bake the cinnamon rolls in a bundt pan for a gorgeous spiral presentation. You could also drizzle icing in a zigzag pattern rather than spreading it for a rustic, homemade look that's still elegant.

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls store beautifully in an airtight container at room temperature for up to two days—though they don’t tend to last that long in my house! Wrapping them tightly keeps them soft without drying out.

Freezing

I’ve successfully frozen unbaked rolled cinnamon strips right after assembling (before the second rise). Just wrap the whole pan tightly in plastic wrap and foil, and freeze for up to two months. On baking day, thaw overnight in the fridge and let rise as usual. Fresh-baked cinnamon rolls anytime? Yes, please.

Reheating

To reheat, pop individual rolls in the microwave for 20-30 seconds or into a 350°F oven for 10 minutes covered loosely with foil—this keeps them soft and melty without drying out. A quick drizzle of warmed icing after reheating brings them back to life.

Frequently Asked Questions:

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to dissolve it in warm milk first and let it proof until foamy before adding it to the dry ingredients.

What if I don’t want to use the tangzhong method?

You can skip the tangzhong, but the texture will be slightly less tender and fluffy. It’s still delicious, just a bit different in crumb.

How long can I leave the rolls to rise in the fridge?

You can refrigerate the cinnamon rolls for 8 to 12 hours for a slow proof. Going beyond 24 hours might overproof the dough and affect texture.

Can I add nuts or raisins to the filling?

Absolutely! Adding chopped nuts like pecans or walnuts or plump raisins is a wonderful way to personalize this recipe and add texture and flavor.

Final Thoughts

This Overnight Cinnamon Roll Bake Recipe is really special to me because it turns a normally time-consuming treat into something you can prep before bed and enjoy fresh the very next morning. The tangzhong keeps everything tender, and that heavy cream finish? It feels like a little bakery magic at home. I hope you try it—you’ll find yourself craving these warm cinnamon swirls for brunch every weekend.