Cinnamon Rolls with Icing: Fluffy Overnight Recipe from Scratch

Baking Bliss: Mastering Fluffy Overnight Cinnamon Rolls with Icing

That smell, truly, is what dreams are made of. It’s the warm, intoxicating aroma of cinnamon, yeast, and melting butter that wakes up the whole house before the coffee even starts brewing.

These aren’t your average baked goods; these are ridiculously pillowy, tender spirals drowning in a tangy, thick cream cheese glaze. The texture, when done right, is closer to a cloud than a piece of dense bread, making them the ultimate indulgence.

I know, yeast recipes sound incredibly scary, involving thermometers and endless kneading, but this version is actually a total lifesaver for busy weekends. We do the heavy lifting the night before, letting the fridge perform its slow, cold proofing magic for us.

This critical step means you only need about 90 minutes of active time on Sunday morning before pure, glazed bliss is served straight from the oven.

Forget the dry, sad attempts from the supermarket bakery; we are going full gourmet homemade cinnamon rolls from scratch today. I’ve refined this method over years of sticky disasters and fantastic successes, and I promise you, these are the best cinnamon rolls with icing you will ever bake.

Let’s dive into the dough process and get those mixers running!

The Science of Sticky Buns: Achieving Unbelievably Fluffy Rolls

The Secret to a Tender Crumb: Why Overnight Dough Matters

We are using what bakers call an "enriched dough," which means it has a high ratio of fats (butter and eggs) and sugar. This is important because those fats inhibit gluten development just enough. The result is a softer, more cake like crumb, not a tough, chewy bread texture like you’d aim for in something like Fathead Keto Dinner Rolls: Fluffy, Cheesy, Low Carb Bread Recipe . This high hydration and fat content guarantees maximum fluffiness.

Flavor Profile Deep Dive: The Tangy Glaze vs. Warm Spice

The reason we use a rich, thick cream cheese glaze is purely for balance. The slight acidity and cooling tang of the full fat cream cheese is absolutely crucial. Without it, the intense sweetness of the brown sugar filling would be overpowering and sickly. That little bit of sourness is the perfect foil you need.

Prep Schedule: Timeline for Ultimate Weekend Rolls

This timeline is designed for peak flavor and minimal morning stress. Plan to mix and roll the dough on Saturday evening. The overnight cold proof in the fridge is absolutely non-negotiable for gourmet results and deep flavor. You simply can’t rush the yeast here and expect the same outcome.

Enriched Dough Ratios: Balancing Butter and Yeast Activity

The slightly higher amount of melted butter we add into the dough makes it incredibly tender and moist from the inside out. When combined with the warmed milk, it creates the ideal environment for healthy, happy yeast activity.

Make sure your butter is cooled slightly before adding it; otherwise, you risk killing your yeast.

The Cream Cheese Glaze Chemistry: Perfecting the Tangy Finish

Don't ever skimp on the fat in your glaze ingredients. Full fat cream cheese holds its structure better and gives that signature velvety mouthfeel when whipped with softened butter and powdered sugar.

Using low-fat versions often results in a thin, runny glaze that soaks right into the roll instead of coating it beautifully.

Controlled Rising: Utilizing the Cold Rest for Deeper Flavor

Cold resting slows the yeast way down, sometimes taking 8 to 12 hours. This extended, slow motion rise allows complex flavor compounds (like alcohols and acids) to develop slowly inside the dough.

This process gives the final product a deep, nuanced, almost caramel like quality that is far superior to any quick, warm proofing method.

Essential Pantry Checklist: Ingredients for Perfect Cinnamon Rolls with Icing

Defining the Dough: Yeast Activation and Flour Selection Notes

I always prefer using Active Dry Yeast for this recipe, though instant works too (just skip the activation step). Use standard all-purpose flour; we aren't looking for the high protein of bread flour here, which would make them chewier.

Building the Signature Filling: Best Butter and Cinnamon Spice Mixes

The secret to a sticky, non-leaky filling is using softened, room temperature butter , not melted butter. Also, use high-quality, freshly ground cinnamon. If your cinnamon has been sitting in the cupboard for two years, the flavor will be flat, and that’s a tragedy.

Glaze Components: Why Full Fat Cream Cheese is Non-Negotiable

As mentioned, stick to the full fat version of the cream cheese. If your recipe calls for two tablespoons of butter, use two tablespoons of butter no more, no less! Accuracy matters most here when you're aiming for that smooth, pipeable consistency.

Smart Swaps: Dairy Alternatives and Sugar Adjustments

If you need a quick pivot for allergies or dietary needs, here are my go-to substitutions.

Ingredient	Substitute Advice
Whole Milk	Use warmed oat milk or soy milk (1:1).
Butter (Dough/Filling)	high-quality, plant based butter sticks (Miyoko's is excellent).
Brown Sugar	Coconut sugar can be substituted, though the flavor is less rich.
Eggs	Flax eggs work, but the final crumb will be slightly denser.

step-by-step Method: Assembling Your Fluffy Sticky Buns

Crafting the Signature Cream Cheese Glaze

Phase 1: Mixing and Kneading the High Hydration Dough

First, activate your yeast in the warmed milk and a touch of sugar. Once it’s foamy that's your visual cue that it’s alive and ready add the remaining wet ingredients. Gradually mix in the flour until the dough just starts to come together.

Knead it in your stand mixer for about 7 to 10 minutes; the dough should pull away from the bowl sides but still feel very soft and slightly tacky to the touch. That slight stickiness is the key high hydration we want for maximum puffiness.

Phase 2: The Cold Proofing Strategy (The Overnight Rest)

Transfer your beautifully kneaded dough to an oiled bowl, cover it tightly, and straight into the refrigerator it goes. The cold rest, ideally 8– 12 hours, develops those deep flavor notes.

When you pull the cold dough out the next day, it will be firm and easy to handle, which makes the next step far less messy.

Phase 3: Rolling, Filling, and Precision Cutting the Rolls

Turn the cold dough out and roll it quickly into a neat 12x18-inch rectangle that's about a quarter inch thick. Spread your prepared, softened butter/brown sugar mixture evenly across the dough, leaving a clean half inch border on the far long edge.

Roll the log tightly, starting from the opposite long edge, ensuring the seam is pinched shut.

Chef's Note: For perfectly round, un-squashed rolls, use a length of unflavored dental floss! Slide it under the log, cross the ends over the top where you want to cut, and pull firmly to slice. This technique keeps the spirals intact.

Phase 4: Achieving Golden Perfection (Baking & Temperature Control)

Place the cut rolls into your buttered pan, cover loosely, and let them rest (the second proof) in a warm spot for about 45– 60 minutes until they look visibly puffy and are touching each other. Preheat the oven to 375°F (190°C). Bake for 25– 30 minutes, rotating the pan halfway through until they are a rich golden brown. If the tops are browning too fast, loosely tent them with foil, just like when I make my Apple Pie Bars with Streusel Topping Easy Sheet Pan Recipe .

Softening Techniques for Smooth Icing Consistency

Make sure your cream cheese and butter are truly room temperature and soft before you start whipping. Beat them together on high speed until the mixture is light, fluffy, and completely smooth. If you use cold ingredients, you will end up with annoying, hard lumps of cream cheese, and nobody wants that.

Achieving the Perfect Drizzle: Tips for Thickness and Flow

Gradually add the sifted powdered sugar, vanilla, and salt. Start with only one tablespoon of milk or cream, whipping until combined. You should be aiming for a very thick, opaque consistency that is still pourable but clings heavily to the whisk.

Add the second and third tablespoons only if necessary, ensuring the glaze is thick enough to sit proudly on top of the rolls.

Troubleshooting Fluffy Cinnamon Rolls: Expert Tips for Success

Diagnosing Dry Rolls: Why You Must Check Internal Dough Temperature

If your cinnamon rolls are dry and tough, they are almost certainly overbaked. A thermometer is your friend here. The internal temperature of baked bread should hit 200°F (93° C). Anything higher means the moisture has evaporated, and you will taste sadness.

Pull them out when the temperature hits 200°F, even if they look slightly pale in the middle.

Preventing Filling Leakage: Sealing the Edge Correctly

Filling leakage happens for two main reasons: the seam isn't pinched tight enough, or the filling butter was too warm. When you roll the dough log, ensure that final edge is pressed down firmly and place the log seam side down briefly before cutting to help it settle.

Also, ensure the filling butter is soft , not melted —melted butter runs right out onto the pan during baking.

The Importance of Pan Placement and Even Browning

It's actually good practice to place the rolls snugly close together in the pan. They support each other during the final proof and baking, which encourages them to rise vertically. This creates incredibly soft, moist sides because they are shielded from the oven heat, preventing the formation of a side crust.

Preservation Guide: Storing and Reheating Cinnamon Rolls

Short Term Storage: Keeping Rolls Fresh Post Baking

These rolls are definitely best devoured the day they are baked. If you have leftovers, keep them in an airtight container at room temperature for up to two days. If they last longer than that (which is highly unlikely in my house), move them into the fridge.

Freezing Options: Unbaked vs. Baked Roll Strategy

The best way to freeze these is unbaked. Place the cut, un-risen rolls in the baking pan, wrap the whole thing tightly in several layers of plastic wrap and foil, and freeze for up to one month.

When you want cinnamon rolls, transfer the frozen pan to the fridge overnight to thaw, then let them proof at room temperature for about 90 minutes before baking as usual.

Rejuvenating Leftovers: The Best Way to Reheat Iced Rolls

Warning: Microwaving is a tragedy. It turns the dough hard within seconds of cooling. To truly revive leftover cinnamon rolls, wrap individual rolls loosely in aluminum foil and reheat them in a 300°F (150°C) oven for about 10– 15 minutes. The foil traps the moisture, steaming the dough back to its original fluffiness.

Perfect Pairings: What to Serve Alongside Your Sticky Buns

The richness of these cinnamon rolls with icing is intense, so you want something simple and acidic to balance the flavor profile. A strong, dark Americano coffee or a simple side of lightly sweetened, fresh mixed berries works wonders. If you are serving this for a full brunch, you might want to consider a contrasting savory side. For a completely different kind of flavor experience, you could also check out my recipe for Mesclun Meanies: Crispy Fritters Recipe with Sharp Goat Cheese !

Estimated Nutritional Information (Per Serving)

Per Serving (1 Roll)	Estimate
Calories	480 550 kcal
Total Fat	20 25 g
Carbohydrates	65 75 g
Protein	8 10 g

Recipe FAQs

Why are my cinnamon rolls dry or tough?

Dry rolls are often caused by adding too much flour during mixing or kneading, resulting in a dense dough. Ensure you measure flour accurately and avoid over baking; pull the rolls from the oven when their internal temperature reaches 200°F (93°C).

Can I skip the overnight cold proof?

While the cold proof enhances the flavour complexity and texture, you can skip it if pressed for time. Instead, allow the formed rolls to proof at room temperature until doubled in size, which typically takes about 1.5 to 2 hours, depending on kitchen warmth.

How do I freeze unbaked cinnamon rolls?

After forming and cutting the rolls, arrange them in your baking dish, cover tightly with plastic wrap and foil, and place in the freezer for up to six weeks. To bake, thaw the rolls overnight in the refrigerator, then let them sit at room temperature for an hour before the final proof and baking.

Why did all the cinnamon filling leak out during baking?

Filling leakage usually happens if the butter used in the filling was melted rather than softened, or if the rolls were not sealed tightly enough. Ensure the butter is only soft enough to spread, and always pinch the final seam of the log tightly before slicing the rolls.

Can I make these cinnamon rolls vegan?

Yes, you can substitute the dairy elements with plant based alternatives. Replace the butter with high-quality vegan butter sticks and use oat or soy milk for the liquid, adjusting the liquid amount slightly if necessary. For the glaze, use vegan cream cheese combined with powdered sugar and a touch of non-dairy milk.

What temperature should the milk be to activate the yeast?

The ideal temperature for activating fresh yeast is between 105°F and 115°F (40°C - 46°C). If the milk is too cold, the yeast won't activate quickly; if it is above 130°F (54°C), the heat will kill the yeast entirely, preventing the dough from rising.

When should I apply the cream cheese glaze?

The cream cheese glaze should be applied when the rolls are warm, about 5 to 10 minutes after they have been pulled from the oven. Applying the glaze too soon will cause it to melt into a thin, runny mess, while waiting too long prevents it from softening and adhering nicely to the rolls.