Gooey Overnight Cinnamon Rolls

Gooey Overnight Cinnamon Rolls


Cinnamon rolls are amazing. In fact, they are so amazing that I had to make gooey OVERNIGHT cinnamon rolls just so I can bake them off in the morning and have a nice warm bun for breakfast. That's right, do the work the day before and throw them in the fridge until morning. 

This is the ideal recipe for holidays too. Not that I have ever ate breakfast on any holiday. In my mom's house,  if you're caught with food in your mouth prior to a holiday dinner, you're apt to get beat. We tend to make dinner so it's ready around 1 though. So, you're not starved enough to take the beating, but you have the tummy grumbles.

Gooey Overnight Cinnamon Rolls

Gooey cinnamon rolls in a pan on a table.

Gooey Overnight Cinnamon Rolls

5 from 1 vote
Prep Time 4 hours 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 cinnamon rolls
Calories 617 kcal


Cinnamon Rolls

  • 2 pkg. active dry yeast .25 oz each
  • ¾ cup warm water 110°
  • ½ cup butter
  • 5 cups bread flour divided
  • ½ cup plus 1 tsp. granulated sugar
  • 1 cup milk
  • 2 large eggs lightly beaten
  • 1 T. vegetable oil


Cream Cheese Frosting

  • 6 T . butter room temperature
  • 4 oz. ream cheese room temperature
  • 1 tsp. vanilla bean paste
  • 2 cups powdered sugar
  • 2 T. milk


  • In a small bowl, add in the yeast, warm water, and the 1 tsp. of sugar. Let it sit for 5 to 10 minutes until it gets foamy.
  • In a separate large bowl, add in the butter and milk. Place into the microwave for 45 seconds. Stir.
  • Microwave for another 45 seconds.
  • Add the yeast mixture into the large bowl with the butter and milk. Stir.
  • Add the remaining sugar and the beaten eggs and whisk to combine.
  • Add in 4 ½ cups of bread flour and beat with a stand mixer and dough hook. When it comes together and pulls away from the sides of the bowl, it's ready.
  • Place the dough into a clean bowl and add the vegetable oil. Roll so the dough is coated with oil.
  • Cover with a tea towel and place into a warm place to rise.
  • Once the dough has doubled, punch it down. Flour the clean work surface with the remaining ½ cup of flour and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.
  • Add the filling on top of the rolled out dough and spread out. Make sure to get the filling close to the edges, but leave a little room to prevent all the goodness from spilling out.The filling directions are down below.
  • Roll your dough up nice and tight. If you want the cinnamon rolls fatter, roll from the 16 inch side. If you want smaller rolls and more of them, roll from the 18 inch side. Pinch the end of the dough together with the roll to attach it.
  • Using an unflavored floss, slide it under the dough. Measure about an inch and half and criss-cross the floss and cut the rolls. Repeat for all of the rolls. I'll fill you in on something, sometimes I use flavored floss if I have nothing else. The rolls have never tasted minty to me.
  • Spray a half sheet pan (12x18) or a 9x13 and a 8x8 pan with non-stick cooking spray.
  • Place the cinnamon rolls side by side into the pans.

For overnight Rolls

  • Cover the pans with plastic wrap and immediately place into the fridge. This will keep the rolls from rising.
  • The morning of baking, remove the cinnamon rolls from the fridge and come up to room temperature.
  • Let the rolls rise again until doubled in size.
  • Place into a preheated 350 degree oven. Bake for 30 - 35 minutes or until done.
  • Let cool slightly and add on the cream cheese frosting.

For immediate use

  • Let the rolls rise until doubled. It can take up to 2 hours.
  • Place into a preheated 350 degree oven. Bake for 30 - 35 minutes or until done.
  • Let cool slightly and add on the cream cheese frosting.


  • In a mixing bowl, add in the melted butter, brown sugar, and cinnamon.
  • Stir until all of the ingredients are combined.


  • In a large mixing bowl, add in the butter, cream cheese and vanilla bean paste. Mix with a hand mixer until incorporated. Be sure there are no lumps!
  • Add the powdered sugar and milk and mix until combined. Let it mix for an additional 30 seconds.
  • Spread the frosting onto the warm cinnamon rolls.


Calories: 617kcalCarbohydrates: 86gProtein: 8gFat: 26gSaturated Fat: 16gCholesterol: 103mgSodium: 245mgPotassium: 129mgFiber: 1gSugar: 47gVitamin A: 860IUCalcium: 73mgIron: 0.8mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Are you a cinnamon roll lover? Tell me all about it!

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