There’s something magically irresistible about waking up to warm, gooey goodness swirling with cinnamon and topped with luscious cream cheese icing. This Overnight Cinnamon Rolls with Cream Cheese Icing Recipe is my go-to for weekends when you want to impress without the rush. Trust me, it’s well worth the wait!

A close-up image shows a white, soft cinnamon roll with two layers: the bottom layer is fluffy dough with a light beige color and airy texture, and the top layer is a swirl of darker brown cinnamon filling. The cinnamon roll is covered in a thick, creamy light beige frosting that appears smooth and slightly shiny, with some tiny specks of cinnamon. The roll is being lifted out of a metal baking tray with a wooden spatula, held by a woman's hand visible in the top right corner. The background and surface have a white marbled texture. 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 Rolls with Cream Cheese Icing Recipe
Top Tip
How to Serve Overnight Cinnamon Rolls with Cream Cheese Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Rolls with Cream Cheese Icing Recipe

Why You'll Love This Recipe

I’ve made plenty of cinnamon roll recipes, but this overnight version stands out because it’s fuss-free, yielding incredibly soft, tender rolls with a rich swirl of cinnamon sugar and a dreamy cream cheese icing that’s just right—not too sweet or too thick.

Perfect Overnight Prep: Prepare the rolls the night before for a fresh, warm breakfast with minimal morning effort.
Tangzhong Method: Creates super soft and fluffy dough by pre-cooking a flour-water mixture—this technique really elevates texture.
Cream Cheese Icing: Balances sweetness with tang, adding that classic bakery-like finish you’ll love.
Customizable and Friendly: Great for both beginners and experienced bakers, it adapts well to flavors and timings.

A white plate on a white marbled surface holds a half-eaten cinnamon roll with visible layers of soft, light brown dough spiraled with darker cinnamon filling. The roll is topped with a creamy, light beige icing that drips slightly down the sides. In the background, there is a white mug with a dark brown rim and a gold fork resting on a light blue cloth. A few cinnamon sticks and small white flowers lie near the plate, adding a cozy, warm feel to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient has its part in crafting these tender cinnamon rolls. The tangzhong method, for example, uses bread flour and milk to boost moisture and softness, while the combination of eggs and butter enriches the dough, making each bite melt-in-your-mouth.

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl of bread flour, a large white ceramic bowl filled with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of salt, a small white ceramic bowl with softened salted butter, 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, two whole uncracked large brown eggs with clean shells, one whole uncracked large egg with a clean shell, and a small white ceramic bowl with vanilla bean paste, all arranged symmetrically 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: Both in tangzhong and dough, it adds milk fats for a tender crumb and richness.
Bread Flour: Its higher protein content builds a strong gluten network essential for the roll’s chewy softness.
Powdered Milk: Enhances the dough’s flavor and browning potential—an easy pantry booster.
Instant Yeast: Reliable and quick to activate for a good rise without fuss.
Salted Butter: Adds flavor and helps with the dough’s tenderness; softened butter is key here.
Dark Brown Sugar: Offers deep molasses notes crucial for that warm cinnamon filling.
Corn Starch: A sneaky secret to keeping the filling perfectly sticky but not runny.
Ground Cinnamon: The star spice—freshly ground if possible for the best aroma.
Heavy Cream: Used both to enrich the rolls and to create the luscious icing, bringing smoothness and indulgence.
Vanilla Bean Paste: Adds subtle aromatic depth to the icing, making it more than just sweet.

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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

What I really adore about this Overnight Cinnamon Rolls with Cream Cheese Icing Recipe is how flexible it is. Whether you’re into adding nuts, swapping out fillings, or trying it vegan-friendly, there’s room to make it your own.

Variation: I often sprinkle chopped toasted pecans inside alongside the cinnamon sugar for a crunchy surprise—totally delicious and adds texture.
Dietary Swap: Use a plant-based butter and dairy-free cream cheese for a vegan-friendly twist, though expect a slight change in texture.
Flavor Boost: Add a pinch of nutmeg or cardamom to the filling to give a warm, spicy kick that’s perfect for holiday mornings.

Step-by-Step: How I Make Overnight Cinnamon Rolls with Cream Cheese Icing Recipe

Step 1: Create the Tangzhong – The Magic Softener

Start by whisking together whole milk, water, and bread flour in a small saucepan over medium heat. This simple starch mixture thickens in just a couple of minutes, and that’s what makes your dough so luscious and soft. Let it cool before adding to the dough—temperature matters here because you don’t want to kill your yeast.

Step 2: Mix and Knead the Dough

In a large bowl or your stand mixer, combine bread flour, powdered milk, sugar, yeast, and salt first. Then pour in your room temperature milk and eggs, mixing briefly before adding the tangzhong and softened butter. After an initial rest, knead the dough well for about 10 minutes until it feels tacky but elastic. This step really builds the perfect structure for a light roll.

Step 3: Roll and Fill Your Dough

Once your dough has doubled, punch it down gently and roll it out into a rough rectangle. Brush the partially melted butter over the surface, then sprinkle the cinnamon sugar mixture evenly, leaving a little border free. Rolling up each strip tight enough ensures those spirals stay snug and beautiful after baking.

Step 4: The Overnight Rise and Baking

Pop your cinnamon rolls in a parchment-lined pan, pour heavy cream over the tops, then cover and refrigerate. This slow overnight proof allows the flavors to deepen and the dough to rise slowly – the secret to that melt-in-your-mouth texture. Just bake at 350°F the next morning until golden and beautiful, about 25 minutes.

Step 5: Whip Up the Cream Cheese Icing

While the rolls bake, mix melted butter, powdered sugar, heavy cream, and vanilla bean paste until smooth. Spread generously over warm rolls for a sweet, tangy crown that melts right in. Pro tip: if you want ultra gooey rolls, double the icing!

Top Tip

From my countless tries, a few small tweaks made all the difference in nailing this Overnight Cinnamon Rolls with Cream Cheese Icing Recipe every single time. These tips make the process effortless and ensure bakery-level results.

Use Room Temperature Ingredients: I can’t stress this enough—cold eggs or milk slow down the yeast and make your dough harder to knead.
Don’t Overflour the Dough: It should feel tacky, not sticky—adding too much flour makes rolls dry and tough.
Partial Butter Melt for Filling: Softened but not fully melted butter spreads better and holds your cinnamon sugar in place perfectly.
Refrigerate for Flavor: The slow overnight rise develops a subtle tang and super soft texture—you don’t want to rush this step.

How to Serve Overnight Cinnamon Rolls with Cream Cheese Icing Recipe

Garnishes

I like a simple dusting of powdered sugar or a few pecan halves on top for a little crunch and extra charm. Sometimes, a light drizzle of caramel sauce makes these cinnamon rolls feel festive for special occasions.

Side Dishes

Pair these with a fresh fruit salad, a cup of hot coffee or chai, or even a creamy hot chocolate for a cozy brunch spread. They’re rich enough to stand on their own but definitely shine alongside refreshing or slightly acidic sides.

Creative Ways to Present

For gatherings, I’ve arranged the cinnamon rolls in a circle on a rustic wooden board, drizzled extra icing in a zigzag, and tossed mint leaves or edible flowers around for a whimsical touch. It turns a humble treat into a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls store well covered at room temperature for a day, but I prefer tucking them in an airtight container in the fridge, where they keep silky and fresh for up to 3 days without drying out.

Freezing

I’ve frozen both unbaked and baked rolls with great success. Just wrap them tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight in the fridge, then warm gently in the oven before serving.

Reheating

Reheat leftovers in a 350°F oven, loosely covered with foil for about 10 minutes, or microwave individually for 20-30 seconds for a quick fix. Adding a tiny pat of butter before warming revives freshness and gooeyness.

Frequently Asked Questions:

Can I skip making the tangzhong in this recipe?

You can, but the tangzhong is what makes these rolls exceptionally soft and tender compared to regular dough. Without it, the texture might be denser and less moist. If you're short on time, try making the tangzhong anyway; it only takes a few minutes and really elevates the final product.

How long can I refrigerate the rolls before baking?

The rolls can be refrigerated for anywhere between 8 to 12 hours during the second rise. Beyond that, the dough may over-proof, causing deflation or an overly sour flavor. Overnight refrigeration is the sweet spot for flavor and rise.

Can I make these cinnamon rolls vegan?

Absolutely! Substitute plant-based milk and vegan butter throughout the recipe. Use a vegan cream cheese or a non-dairy alternative for the icing. Keep in mind the dough texture and taste will be slightly different, but still delicious.

Why do you pour heavy cream over the rolls before refrigerating?

Pouring heavy cream over the rolls before the second rise adds moisture and richness, helping to keep the cinnamon rolls soft and tender after baking. It also adds an extra layer of flavor and helps the icing adhere beautifully to the top.

Final Thoughts

Honestly, this Overnight Cinnamon Rolls with Cream Cheese Icing Recipe feels like a gift to your future self—the kind you’ll thank yourself for when morning hunger strikes. Rich, comforting, with just the right amount of indulgence, it’s the perfect recipe to bake once and enjoy for days (or share with friends). I promise, once you try this, it’ll be on your regular rotation too.