This overnight cinnamon rolls recipe is adapted from the legendary Zingerman’s Bakehouse and yields truly fluffy, perfectly sweet rolls with a rich icing. Prep the dough, let it rise in the fridge overnight, and bake and ice the cinnamon rolls the next morning.

Overnight Cinnamon Rolls - On a White Plate with Butter Icing on Top and Fork

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Table of contents

We don’t have a lot of traditions in my family, but cinnamon rolls on Christmas morning is one tradition that will always remain. And this is the best cinnamon roll recipe I’ve ever encountered.

The dough is what makes this recipe really impressive. Enriched with butter and eggs like homemade Brioche, with an airy and light texture and an incredibly fragrant brown sugar cinnamon filling, it truly is the star of the show.

Then you accent it with an old-school butter icing that has the slightest hint of orange and it melts into the crevices of the rolls. Absolute perfection.

Make the dough on day 1, let it rise in the refrigerator overnight, and then bake them the next morning. It takes a bit of time, but it’s completely worth it!

Overnight Cinnamon Roll Recipe - In a Tray Golden Brown and Puffy Before Orange Butter Icing is Added

What readers are saying:

“So yeah, hands down the best recipe!  I love to cook/bake but unfortunately I am not so good at either.  After many years of trying this is the first recipe my entire family loved!  Thank you for this recipe!” -Tia

“I made these today and they were FABULOUS!  Love the texture and light weight of the dough when cooked!” -Kim

“I used to cook as a profession. Love cinnamon rolls. Was skeptical of this recipe given what seemed to be a scant amount of both yeast and flour. Skeptical no more…best cinnamon rolls I have made, and I’ve made a lot!” -Christina

Cinnamon Rolls - Plated with Icing on Plate with Fork

A note from the author

2026 Update: This overnight cinnamon rolls recipe was first posted by Joanne, this site’s creator, in 2011, and has been a reader favorite ever since. The post has since been updated with even more tips for making the perfect cinnamon rolls. Make these for any holiday breakfast and your family will beg for them again and again! -Taylor

Testing notes

This recipe is adapted from the legendary Zingerman’s Bakehouse — Zingerman’s does not share their cinnamon roll recipe in the Zingerman’s Bakehouse cookbook. But I dug through pages and pages of search results until I found a recipe from Tasty Treats for cinnamon rolls with orange frosting that reminded me exactly of the incredible version I tried at Zingerman’s shop in Ann Arbor. After some tweaks, I dialed in on the recipe you see here.

A simple powered sugar icing complements these rolls better than cream cheese frosting — Cream cheese frosting might be the most common topping for classic cinnamon rolls, but a simple icing works better for this recipe. When I tested this recipe with cream cheese frosting, it overpowered the fluffy dough and fragrant cinnamon filling. The buttery icing works with the flavors in these rolls instead of competing with them.

Flavor the icing with orange or vanilla — I love using orange juice and orange extract in the icing, especially when making these at Christmas. But you can easily use milk and vanilla extract for a more traditional vanilla icing!

Ingredient notes

For the full recipe, including ingredient measurements, scroll down to the recipe card below.

  • Bread flour: With a higher gluten content than all-purpose flour, bread flour gives the dough more structure while still allowing the baked rolls to be soft and fluffy.
  • Instant yeast: This allows us to add the yeast right into the poolish without having to activate it first. Do not use bread machine yeast in this recipe.
  • Milk: I prefer to use whole milk, but you can use non-dairy milk if you need to make this recipe dairy free.
  • Unsalted butter: Used in the dough, filling, and icing. For a dairy-free version, use a vegan butter substitute.
  • Sugar: We will use granulated sugar, brown sugar, and powdered sugar at different points in this recipe.
  • Kosher salt: Used throughout the dough, filling, and icing to round out the flavors. Fine sea salt will also work.
  • Large eggs: Bring to room temperature before adding to the dough. If you forget to set these out ahead of time, place them in a bowl of warm water to bring them to room temperature quickly.
  • Cinnamon: You can’t make cinnamon rolls without cinnamon for the filling! For a more complex spiced flavor, you could use an equal amount of pumpkin pie spice instead.
  • Orange juice and orange extract: To add a hint of orange to the icing. If you prefer, you can use milk and vanilla extract instead.

Timeline overview

These overnight cinnamon rolls are made with an enriched dough, which is a yeast dough that includes eggs, fat (such as butter), and sugar. These ingredients make for a rich, pillowy baked good, but also make the dough rise more slowly than basic yeast doughs used for things like my garlic knots recipe.

Because of this long rise time, it is easiest to let the dough rise in the refrigerator overnight. This long, cold rise also develops a richer flavor in the dough.

Here’s an overview of the timeline for this overnight cinnamon rolls recipe:

  • Day 1: Make the poolish; rest for 1 hour; make the dough; refrigerate overnight
  • Day 2: Fill and shape the rolls; rise for 2 hours; bake and top with icing

What is a poolish?

A poolish is a “pre-ferment” or starter used in yeast doughs to enrich the flavor and create an airier texture.

Traditionally a poolish is made with equal parts (by weight) of flour and water with a bit of yeast, then left to ferment for a period of time before adding it to the rest of the dough.

The poolish for this recipe is a bit different than some in that it uses milk and is only left to ferment for 1 hour before making the dough, but it is what makes this cinnamon roll dough so delicious and light while only using 1 teaspoon of yeast.

New to baking with yeast?

If you’re new to making yeast doughs, don’t be intimidated by the long rising time in this recipe or the extra step of making a poolish. Here are a few tips for making sure your overnight cinnamon rolls turn out perfect every time:

  • Use new yeast that is not expired. Store yeast in the freezer to keep it fresh and extend its shelf life.
  • The milk should be warm, but not hot. Heat it in a microwave-safe measuring cup in 15-second intervals in the microwave until it reaches about 110°F. (You can also do this on the stovetop over medium heat.)
  • Rise times will vary depending on your kitchen temperature. If your kitchen is cold, it will take longer for the poolish and shaped rolls to rise. If your oven has a “proof” setting, you can use that setting for the rise time. You can also place the dough in the oven with only the light on (do not turn the oven itself on). This will warm the interior of the oven just enough to allow the dough to rise better. Use the visual cues (doubled in size, etc) to know when the dough is ready, not just the approximate rising times.

King Arthur Baking has a yeast baking 101 guide that is helpful when you are just learning how to bake with yeast doughs.

How to make this overnight cinnamon roll recipe (step-by-step overview)

To make the poolish, mix the flour, warmed milk, and yeast in a stand mixer with a paddle attachment. Unlike some bread recipes, like my whole wheat pretzels, that use a dough hook, we will use the paddle attachment for this entire recipe.

The poolish will look like a soft dough. At this point, cover the bowl and let it rest at room temperature for 1 hour. This allows the poolish to ferment—at the end of the hour, it should have doubled in size.

After the poolish has risen, move it to a separate bowl. You can continue using the bowl without washing it.

After creaming the butter, sugar, and salt, you’ll add the eggs one at a time. The mixture is going to look curdled, but that’s expected. You haven’t done anything wrong!

Divide the poolish into 4 pieces and beat them in 1 at a time, until you get a dough that resembles cake batter.

After you add the flour, the dough will be very sticky. Again, this is normal!

You don’t need to knead this dough. Just scrape it into a ball in the bowl, cover, and place in the refrigerator for at least 8 hours, but overnight is better. This overnight rise will develop the flavor of the dough and make the dough less sticky and easier to handle.

How to Make Homemade Cinnamon Rolls - Dough In the stand mixer with the paddle attachment
Cinnamon Roll Dough in Stand Mixer Bowl made with Flour, Eggs, Butter, etc

Day 2

The next morning, roll the dough into a large rectangle on a lightly floured surface. Brush the entire surface with melted butter to help the cinnamon filling stick, then add the cinnamon-sugar mixture.

Be sure to leave some space at the top of the rectangle free of the cinnamon filling. I like to lightly press down on the filling just to make sure it sticks well to the dough.

Brushing rolled out dough rectangle with butter before filling

Start at the bottom long edge and roll the dough up tightly. When you get to the top, use that uncovered edge of dough to pinch the dough log closed.

Cut the log into 12 pieces using a large, sharp knife, a bench scraper, or even a piece of unflavored dental floss. To get the pieces as even as possible, I like to cut the log in half, then cut each of those pieces in half. From there, cut each quarter into even thirds. Each piece should be about 1.5″ thick.

Rolling the Cinnamon Roll Dough Log up into a Spiral Shape
Cutting the Dough Log into Individual Rolls with Bench Scraper

Place the cut cinnamon rolls on a parchment-lined quarter sheet pan or in a 9×13-inch baking pan and gently press the tops down to flatten until the rolls are about 1 inch tall.

Cover the pan lightly and let rise in a warm place for 2 hours, or until the rolls are very puffy and have filled the empty spaces.

Flattening the Cut Cinnamon Rolls With Palm of Hand
Risen and Puffy Cinnamon Rolls after Overnight Proof in Refrigerator Ready to Bake

The rolls bake for just 15-18 minutes. They’ll be beautifully golden on the outside. If you like to use an instant-read thermometer to gauge the doneness of your breads, the internal temperature of the dough should be at least 195°F.

I like to let the rolls cool for just a few minutes before spreading the icing over them. This allows the icing to melt into all of the nooks and crannies of the rolls, making them ultra gooey and delicious.

Easy Cinnamon Rolls - Baked in Tray Until Golden Brown and Risen
Best Cinnamon Roll Recipe - In a Tray with Orange Butter Icing on Top Melting into all the crevices!

Storage

Store leftover cinnamon rolls covered at room temperature for up to 2 days. I recommend warming the rolls in the microwave for about 20-30 seconds before enjoying.

To freeze the baked rolls, place the frosted and cooled cinnamon rolls in an airtight container. Freeze for up to 2 months. You can also wrap individual rolls in plastic wrap before freezing so it is easier to pull out only as many cinnamon rolls as you want.

Let frozen rolls thaw at room temperature for about an hour or microwave each roll for 30-60 seconds to thaw and warm through.

Make-ahead for the holidays

If you want to prep these cinnamon rolls ahead of time for a holiday breakfast, I recommend making and baking the rolls as written. Do not frost; allow to cool completely, then tightly wrap the pan in a layer of plastic wrap followed by a layer of heavy-duty foil.

Freeze for up to 2 months. When ready to enjoy, thaw the rolls at room temperature overnight. Warm the rolls in a low (325°F) oven until heated through, then immediately top with the icing and serve warm.

Recipe FAQs

Can you use active dry yeast instead of instant?

Yes, just make sure it’s a fresh and new package that isn’t expired.

Can I make this recipe all on the same day instead of breaking it into two days?

Yes. Instead of placing the dough in the refrigerator to rise overnight, you can cover it and place it in a warm place to rise for at least 4 hours, or until doubled in size and no longer sticky. Proceed with filling, shaping, and completing the recipe as written.

Keep in mind that the flavor of the dough will not be quite as complex as when allowed to rise slowly overnight.

Can I use all-purpose flour instead of bread flour?

I do not recommend it. The bread flour provides extra structure to the dough without making the final rolls tough. If you do attempt to use all-purpose flour, keep in mind that the dough may be softer and harder to work with and the rolls may not have as much structure as they go through their final rise.

Can I make these without a stand mixer?

If you don’t have a stand mixer, you can use a hand mixer and large mixing bowl. You may need to switch to a spatula near the end of making the dough and stir the flour in by hand instead of using the mixer.

Can I make these dairy free?

While I prefer to use whole milk and butter in the dough, you can make these with non-dairy milk and vegan butter instead.

How long can I refrigerate the dough before using it?

The dough needs to rise in the refrigerator for at least 8 hours, but overnight (around 12 hours) is better for a more complex flavor. You can get away with refrigerating the dough for up to 24 hours, but longer than that can compromise the structure of the dough.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Cinnamon Roll on a White Ceramic Plate with Fork

Overnight Cinnamon Rolls

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time: 12 hours
Total Time: 13 hours
These cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch.
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Ingredients

For the Poolish

  • 1/2 cup whole milk warmed to 110°F
  • 1 teaspoon instant yeast
  • 5 ounces bread flour, by weight (1 cup, measured)

For the Dough

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs room temperature
  • poolish from above
  • 7.5 ounces bread flour, by weight (1.5 cups, measured)

For the Filling

  • 1/4 cup lightly packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter melted

For the Icing

  • 1/4 cup unsalted butter softened
  • 1 cup confectioner's sugar
  • 1 tablespoon orange juice (preferably freshly squeezed)
  • 1/4 teaspoon orange extract
  • 1/8 teaspoon kosher salt

Equipment

Instructions 

Make the poolish:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume.
    1/2 cup whole milk, 1 teaspoon instant yeast, 5 ounces bread flour, by weight

Make the dough:

  • Scrape the poolish out into another container; set aside temporarily. Put the stand mixer bowl back on the machine (no need to clean the bowl or the paddle attachment). Still using the paddle attachment, cream together the butter, sugar, and salt for about 1 minute on medium speed.
    1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt
  • Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine.
    2 large eggs
  • With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds.
    poolish from above
  • Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute.
  • Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes.
    7.5 ounces bread flour, by weight
  • Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours.

Make the filling and assemble the rolls:

  • In a small bowl, stir to combine the brown sugar, cinnamon, and salt.
    1/4 cup lightly packed brown sugar, 1 tablespoon ground cinnamon, 1/8 teaspoon kosher salt
  • Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide.
  • Brush the entire top surface of the rectangle with the melted butter, then evenly sprinkle the brown sugar filling all over the top, leaving a 1/2" empty edge at the top of the rectangle. Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down.
    1 tablespoon unsalted butter
  • Roll the dough up tightly from the bottom long edge, then pinch the seam together at the top. Use a knife or dough blade to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide.
    Rolling the Cinnamon Roll Dough Log up into a Spiral Shape
  • Line a quarter sheet pan (or a 9×13 baking dish) with parchment paper, and evenly space all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall.
    Flattening the Cut Cinnamon Rolls With Palm of Hand
  • Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between.
    Risen and Puffy Cinnamon Rolls after Overnight Proof in Refrigerator Ready to Bake
  • 30 minutes before baking, preheat the oven to 375°F.
  • Remove the lid or plastic wrap from the rolls, and bake the cinnamon rolls for 15-18 minutes, until the rolls are golden brown and risen. If you want to check for doneness with an instant-read thermometer, they should be at least 195°F.

Make the icing:

  • While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined.
    1/4 cup unsalted butter, 1 cup confectioner's sugar, 1 tablespoon orange juice, 1/4 teaspoon orange extract, 1/8 teaspoon kosher salt
  • When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm!

Notes

Ingredients

  • A standard packet of yeast is 2 1/4 teaspoons; do not use a full packet of yeast unless you are scaling the recipe. Be sure to measure out the yeast.
  • You may use light or dark brown sugar in the filling, or—even better—use Muscovado sugar, which is what Zingerman’s uses in their filling.
  • If you prefer to skip the orange flavor in the icing, substitute milk for the orange juice and vanilla extract for the orange extract.

Same day method

  • Make the poolish and dough as written. Lightly cover the dough and rise in a warm place for about 4 hours, or until doubled in size. Proceed with shaping and finishing the rolls as written. Keep in mind that skipping the overnight rise will slightly affect the flavor of the rolls, as the dough will not have as much time to develop its complex flavor.

Storage

  • Store cooled rolls at room temperature for up to 2 days or freeze for up to 2 months. Reheat individual rolls in the microwave for 20-30 seconds (from room temperature) or 30-60 seconds (from frozen).
Recipe adapted from Zingerman’s Bakehouse via jzcooks.

Nutrition

Serving: 1roll, Calories: 313kcal, Carbohydrates: 42g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 117mg, Potassium: 82mg, Fiber: 1g, Sugar: 19g, Vitamin A: 451IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Brunch
Cuisine: American
Author: Fifteen Spatulas

More cinnamon baked recipes

Cinnamon Roll Pancakes are another fun recipe to try if you want the pancake form of cinnamon rolls.

Cinnamon raisin bread is a breakfast classic that makes the most perfect toast, while my orange coffee cake with cinnamon streusel topping and cinnamon crumb coffee cake are always a hit for brunch.