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Easy Overnight Cinnamon Rolls Recipe with Gooey Cream Cheese Glaze for Perfect Breakfast

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This easy overnight cinnamon rolls recipe delivers tender, fluffy rolls with a rich, gooey cream cheese glaze. Perfect for cozy mornings and busy schedules, it requires minimal morning effort with most prep done the night before.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk, warmed to about 110°F (240 ml)
  • ⅓ cup granulated sugar (67 grams)
  • ⅓ cup unsalted butter, melted (75 grams)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 3 ½ cups all-purpose flour (440 grams)
  • ⅓ cup unsalted butter, softened (75 grams) – for filling
  • 1 cup packed brown sugar (220 grams) – for filling
  • 2 tablespoons ground cinnamon – for filling
  • 4 ounces cream cheese, softened (115 grams) – for glaze
  • ¼ cup unsalted butter, softened (55 grams) – for glaze
  • 1 ½ cups powdered sugar (180 grams) – for glaze
  • 1 teaspoon vanilla extract – for glaze
  • 2–3 tablespoons whole milk or heavy cream – for glaze

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C), active dry yeast, and 1 tablespoon sugar in a large mixing bowl. Let sit 5-7 minutes until frothy.
  2. Mix melted butter, remaining sugar, salt, and egg into the yeast mixture. Gradually add flour, about 1 cup at a time, mixing well. Knead dough gently for 5-7 minutes until smooth and elastic.
  3. Lightly oil the bowl, place dough inside, cover with plastic wrap or towel, and let rise at room temperature for about 1 hour until doubled in size.
  4. Prepare filling by mixing softened butter, brown sugar, and cinnamon until spreadable.
  5. Punch down dough and roll out on a floured surface into a 16×12 inch rectangle about ¼ inch thick.
  6. Spread cinnamon-sugar butter filling evenly over dough, leaving a small border.
  7. Roll dough tightly from the long edge into a log. Cut into 12 equal slices about 1 ½ inches thick using a sharp knife or dental floss.
  8. Place rolls in a greased 9×13-inch pan with space between each. Cover tightly and refrigerate overnight (8-12 hours).
  9. Next morning, preheat oven to 350°F (175°C). Let rolls sit at room temperature for 20 minutes.
  10. Bake rolls for 25-30 minutes until golden brown and puffed. While baking, beat cream cheese, butter, powdered sugar, vanilla, and milk to make glaze.
  11. Spread glaze over warm rolls immediately after baking.

Notes

Use unflavored dental floss to cut rolls cleanly without squashing. Refrigerate rolls overnight for best flavor and texture. Adjust milk quantity in glaze for desired consistency. If edges bake too quickly, cover loosely with foil halfway through baking.

Nutrition

Keywords: cinnamon rolls, overnight cinnamon rolls, cream cheese glaze, easy breakfast, homemade cinnamon rolls, sweet rolls, brunch recipe

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