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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.
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.
I have active yeast. Can I still use that? I would assume I would need to allow for more rising time?
Hi Jessica,
You bet, just mix your yeast with warm milk, allow it to proof and then follow the recipe as written. Please let me know if you have any other questions! xx
These turned out great! Do I need to refrigerate them and how long do they last?
Hi Kel,
Lovely!! Thank you so much for trying this recipe and your feedback, I love to hear it was enjoyed! Yes, you can keep in the fridge for 3-4 days. Happy New Year!🥳🥂
These were amazingly delicious. I did go ahead and freeze. We prefer a little less icing, so I would probably use 1/2 the amount next time. Great recipe, Tieghan!! It was great for Christmas morning.
Hi Renee,
Thanks so much for trying this recipe and sharing your feedback, I’m so glad to hear it turned out well for you! Happy New Year!🥳🥂 xx
Hi Tieghan – these were delicious and a huge hit – and definitely the easiest cinnamon roll recipe I’ve tried. I added a little maple extract to the frosting in place of the hazelnut – yum! A new tradition on Christmas morning in our house. Thank you so much & Happy New Year!
Hi Erin,
Thanks so much for trying this recipe and sharing your feedback, I’m so glad to hear it turned out well for you! Happy New Year!🥳🥂 xx
Hi, I am not baker, I have dumb question..how warm is “warm” for milk?
Thank you, I love your recipes.
Hi Holly,
No dumb at all, just not too hot, lukewarm is great. I hope you love this recipe, please let me know if you have any other questions! xx
Hi, can you use active yeast instead of instant yeast?
Hey Morgan,
Totally, just mix it with the warm milk first and allow the yeast to proof and then you can follow the recipe as written. Please let me know if you have any other questions! xT
I did last night and mine look great. They are cooking in the oven right now so I haven’t taken a bite, but they look fabulous! I mixed my active yeast with 1/4 cup of warm water and let it sit and foam up for about 10 minutes. I did have to add 1/4 cup at a time of flour to my dough mixture to make the dough ball less sticky.
These were SO GOOD! And easy enough that even my lack of bread making experience was not an issue at all! I did leave out the liqueur since I didn’t have any on hand – but that just means I’ll have to make another batch soon to try it!
I do wonder if I could make these and put in the freezer instead of the fridge? I want to make a batch for my husband’s grandmother and need them to travel in the car one evening before baking the next morning.
Hi Ashley,
Awesome!! Love to hear you enjoyed this recipe, I am so glad to hear it turned out well for you! Yes, you could totally freeze these, that will work nicely for you. Happy New Year!!🎆 xxT
Made these for Christmas morning and they were a big hit! My only slight issue was the icing was too sweet. Next time I just need to tweak it and add more cream cheese I think. Otherwise they were delicious!
Hi Bri,
Awesome!! Thanks a lot for trying this recipe and your comment, love to hear it turned out nicely for you! Happy New Year!!🎆 xxT
Is there a good non alcohol substitute for the liquor? We are a dry house
Hi Ali,
The hazelnut liqueur is optional, so you can just skip it:) Please let me know if you have any other questions! xT
Hi! These look amazing, cannot wait to try! Does the cooking time change on this if I bake them in a 9×13 glass dish? Thank you!
Hi Ann,
Thanks so much!! Baking in glass usually takes a little extra time, so I would just plan to add some time to the baking. I hope you love this recipe! xx
These are amazing!!!
Thanks so much, Mary!! I am so glad you enjoyed these cinnamon rolls:) Happy New Year! xxT
This was a quick and easy recipe to make. Rolls tasted good after baking. My only complaint is that I want gooey middles and these were pretty dry. I could see doubling or even tripling the filling so it matches up better with the amount of dough. Loved that there was plenty of icing so no roll was lacking.
Hi there,
Thanks so much for making these cinnamon rolls and sharing your feedback! Glad to hear they were enjoyed, you could totally double the filling for next time! xx
These were absolutely amazing!! My husband and I had the best time prepping these together and couldn’t believe how delicious they turned out. Thank you thank you!
Thanks so much, Katie!! I am so glad to hear these were enjoyed by your family:) I appreciate you trying the recipe! xx