Name: Overnight Cinnamon Rolls with Cream Icing Recipe
Prep time: 45 min
Cook time: 28 min
Total time: 12 h 45 min
Cuisine: American
Ingredients: ½ cup whole milk (118ml); ¼ cup water (59ml); ¼ cup bread flour (35g); 4⅓ cups bread flour (574g), spooned and leveled, plus extra if sticky; ¼ cup powdered milk (35g); ¼ cup granulated sugar (56g); 1 tablespoon instant yeast (8g); ½ teaspoon salt (4g); 1¼ cups whole milk (290g), room temperature; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 6 tablespoons salted butter (84g), softened; 1 tablespoon vegetable or canola oil for coating the proofing bowl; ½ cup salted butter (113g), softened; 1 cup dark brown sugar (215g), packed; 2 tablespoons cornstarch; 2 tablespoons ground cinnamon; ¾ cup heavy cream; 2 tablespoons salted butter, melted; 1 cup powdered sugar; ¼ cup heavy cream; ½ tablespoon vanilla bean paste

There’s something magical about waking up to the sweet, warm aroma of freshly baked cinnamon rolls. This Overnight Cinnamon Rolls with Cream Icing Recipe is my go-to when I want that perfect balance of soft dough, rich cinnamon filling, and a luscious cream icing that melts gloriously over the top. Trust me, these are worth every minute you spend prepping the night before.

The image shows a close-up of a cinnamon roll being lifted with a wooden spatula from a metal tray that contains several other cinnamon rolls. The roll has a light brown swirled top layer with visible cinnamon lines, covered by a thick, creamy light beige icing layer that drips slightly over the sides. The dough underneath is fluffy and soft with a pale, slightly golden color, showing its airy texture. The background is a white marbled texture, and a woman's hand holds the wooden spatula. 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 Icing Recipe
Top Tip
How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Overnight Cinnamon Rolls with Cream Icing Recipe

Why You'll Love This Recipe

From the first time I tried making these overnight cinnamon rolls, I was hooked. The slow rise gives the dough incredible texture, and the cream poured right over the rolls before refrigeration keeps them perfectly tender. Plus, the cream icing is just the icing on the cake—literally!

Effortless Prep: Let the overnight rise do the hard work while you sleep, waking up to almost-ready-to-bake rolls.
Unique Cream Topping: Pouring heavy cream over the rolls before proofing keeps them ultra-moist and tender.
Rich Flavors: The combination of brown sugar, cinnamon, and cream icing creates a perfectly balanced sweetness that’s never overwhelming.
Flexible Timing: The slow second rise in the fridge means you can fit baking into your schedule without a rush.

A white plate holds a cinnamon roll with a visible bite taken out of it, showing its soft, fluffy layers inside and a swirl of brown cinnamon filling. The roll is topped with a light cream-colored icing that drips slightly onto the plate. The plate sits on a textured blue cloth on a white marbled surface. In the background, there is a white pitcher with a thin dark rim and a gold fork resting nearby. Also, blurred white flowers and cinnamon sticks add to the warm and cozy feel of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for these cinnamon rolls all work together to create that perfect soft, fluffy dough with a rich, flavorful filling. A tangzhong—basically a cooked flour and milk starter—gives this recipe extra chewiness and moisture, making the rolls soft the next day. Here’s a quick breakdown of the key players:

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl with bread flour, a large white ceramic bowl with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with instant yeast, a small white ceramic bowl with salt, two whole uncracked brown eggs and one whole uncracked lighter egg, a small white ceramic bowl with softened salted butter, a small white ceramic bowl with vegetable oil, 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, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with melted salted butter, and a small white ceramic bowl with vanilla bean paste, all ingredients fresh and natural, placed with perfect symmetry 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

Bread flour: Gives the dough strength for structure, helping it rise beautifully with a tender crumb.
Powdered milk: Adds richness and boosts browning for a golden crust.
Instant yeast: Works efficiently for an overnight proof without fuss.
Butter (salted): Softened butter goes into the dough for richness, plus it’s partially melted for the filling to create a creamy layer that locks in flavor.
Brown sugar & cinnamon: The filling’s soul—sweet and deeply aromatic, it’s what makes these rolls irresistible.
Heavy cream: Poured over the rolls before proofing and used in the icing, it adds luscious moisture and smoothness.
Vanilla bean paste: A little aromatic sophistication for the icing that really elevates the final flavor.

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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

One of the things I love most about this Overnight Cinnamon Rolls with Cream Icing Recipe is how easy it is to adjust. I often swap out spices or tweak the icing to match the season or mood. Don’t be afraid to get creative!

Variation: Adding a pinch of nutmeg or cardamom to the cinnamon sugar mix brings a lovely warm complexity that I adore in fall.
For a healthier spin: You can reduce sugar slightly or try whole wheat bread flour for a more rustic texture, though the rolls won’t be quite as tender.
Vegan tweak: Replace dairy with plant-based milk and butter alternatives; I’ve had great success with coconut oil and oat milk.

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

Step 1: Prepare the Tangzhong

Start by whisking together the milk, water, and bread flour in a small saucepan over medium heat. Keep stirring until it thickens into a smooth, pudding-like paste—this only takes about 1 to 2 minutes. Let it cool a bit; it’s the secret behind that soft, chewy dough you’re about to make.

Step 2: Mix and Knead the Dough

In a large bowl or your stand mixer, combine the bread flour, powdered milk, sugar, yeast, and salt. Add in the milk, eggs, extra egg yolk, the softened butter, and the tangzhong. Mix until it forms a sticky dough. Let it rest for 20 minutes—this rest makes kneading easier.

Next, knead for about 10 minutes on medium-high speed until the dough becomes smooth and elastic. It should be tacky to the touch but not overly sticky. Lightly oil a clean bowl, place your dough in, and cover with plastic wrap for the first rise until it doubles in size (about 1 hour).

Step 3: Roll Out and Add the Filling

Punch down your dough and roll it on a lightly floured surface into a roughly 16x18-inch rectangle. Meanwhile, partially melt the butter for the filling so it’s creamy but not fully liquefied—this helps the filling stick without being soggy.

Brush the butter over the dough, leaving a small border at one short end, then evenly sprinkle the cinnamon, brown sugar, and cornstarch mixture. Roll the dough tightly into strips about 1⅓ inches wide, then slice into 12 rolls. Place them in a parchment-lined baking pan with a bit of space between each.

Step 4: Add Cream and Refrigerate Overnight

Here’s the trick that makes these cinnamon rolls extra special: pour the heavy cream over the rolls before covering them tightly with plastic wrap and refrigerating overnight. This slow second rise in the fridge lets the dough develop flavor and tenderness that’s hard to beat.

Step 5: Bake and Ice to Perfection

The next morning, preheat your oven to 350°F and bake the rolls on the lowest rack for about 24 to 28 minutes until they turn golden and the internal temp hits 190°F. While they bake, whisk together melted butter, powdered sugar, heavy cream, and vanilla bean paste for the icing. Spread it generously over warm rolls for that ooey-gooey finish.

Top Tip

From my time making these rolls, I’ve learned a few tricks that really make a difference. The overnight proof in the fridge with cream poured over the rolls is game-changing for moistness. Also, resist adding too much flour at the kneading stage—it’s better to have a tacky dough that yields a soft, tender crumb. And don’t skip melting and stirring the butter partially for the filling—it coats the dough perfectly without making it soggy.

Partial Butter Melt: Stir the melted butter until creamy before spreading to ensure the filling sticks nicely without drip.
Don’t Over-flour: Sticky dough is okay here—adding too much flour makes rolls dense, so embrace a little tackiness.
Use an Instant-Read Thermometer: Check for 190°F internal temp to ensure perfectly baked rolls.
Cover Quickly After Cream Pour: To slow rise effectively, cover and refrigerate immediately after adding cream.

How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it simple with a final light dusting of cinnamon or a few chopped toasted pecans on top of the cream icing. The pecans add a wonderful crunch and nutty contrast, but if you love the classic look, just the icing alone is heavenly.

Side Dishes

Since these cinnamon rolls are quite rich, I like pairing them with fresh fruit—like sliced berries or apple slices—to cut through the sweetness. A simple cup of black coffee or a creamy latte really rounds out the breakfast spread beautifully.

Creative Ways to Present

For a brunch party, I’ve arranged these rolls on a rustic wooden board with small bowls of extra cream icing and cinnamon sugar so guests can customize their own. Another fun idea is to place mini cinnamon rolls in individual ramekins for personal servings—cute and indulgent!

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls can be refrigerated in an airtight container for up to 4 days. I’ve found keeping them covered tightly really helps retain moisture. Just bring them to room temperature or warm gently before serving.

Freezing

These rolls freeze beautifully! I wrap them tightly in plastic wrap and foil, then thaw them overnight in the fridge before reheating. Freezing right after baking helps preserve that just-baked softness.

Reheating

For the best results, I warm leftover rolls in a 325°F oven for 10-12 minutes, loosely covered with foil to avoid drying out. If you prefer the microwave, heat in short bursts to keep them soft and prevent toughening.

Frequently Asked Questions:

Can I skip the tangzhong step?

While tangzhong isn’t absolutely necessary, it significantly improves the softness and shelf life of the rolls. If you skip it, your rolls may be less tender and stale faster, but they'll still taste delicious.

Why do you pour cream over the rolls before refrigerating?

Pouring heavy cream over the rolls before the refrigerator proof keeps the dough moist and results in a wonderfully tender crumb. It’s a simple trick that makes a big difference in texture.

How long should I let the rolls rise overnight?

Ideally, allow the rolls to proof in the refrigerator for 8 to 12 hours. This slow rise develops flavor and gives the dough a fluffy texture once baked.

Can I make these cinnamon rolls vegan?

Yes! Replace dairy milk with plant-based milk like oat or almond milk, use vegan butter alternatives, and substitute the egg with flax or chia egg equivalents. The dough will be slightly different but still very tasty.

Final Thoughts

I can’t recommend this Overnight Cinnamon Rolls with Cream Icing Recipe enough—it's truly become a staple for special weekend mornings or holiday brunches. The dreamy texture and comforting flavors make each bite feel like a warm hug. I hope you’ll try it soon and enjoy the little kitchen magic it brings. You might just find yourself waking up early just to bake them!