There’s something magical about waking up to the smell of freshly baked cinnamon rolls already waiting for you. This Overnight Cinnamon Rolls with Cream Icing Recipe brings that dream to life with soft, tender dough, a buttery cinnamon-sugar swirl, and a luscious cream icing that melts perfectly on top. Trust me, making these overnight is a game-changer for busy mornings or lazy weekend brunches.

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

I’m genuinely excited every time I make these overnight cinnamon rolls—they turn out so light and fluffy, with just the right amount of cinnamon sweetness. The slow refrigeration makes the dough develop incredible flavor and texture, plus the cream poured over before baking keeps everything extra moist and tender.

Hands-Off Ease: You prepare the dough and fill it one night, then let it rise slowly in the fridge—no rushing or multiple rises needed.
Unbeatable Texture: The tangzhong method combined with the cream topping gives these rolls a soft, pillow-y crumb your friends and family will rave about.
Cream Icing That’s Worth It: The icing is creamy but not overly sweet, with vanilla bean paste giving it that extra little sparkle in flavor.
Customizable & Fun: You can easily swap fillings, adjust sweetness, or add nuts and fruit to suit your taste.

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 star of this Overnight Cinnamon Rolls with Cream Icing Recipe is a combination of classic and carefully chosen ingredients that ensure soft rolls with that perfect balance of sweet, buttery, and spiced flavors. Paying attention to how each ingredient affects the dough will help you nail the texture every time.

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

Whole milk: Adds richness and moisture to the dough, ensuring the rolls are soft and flavorful.
Bread flour: Provides the ideal gluten structure for a chewy yet tender crumb—crucial for cinnamon rolls.
Powdered milk: Enhances dough browning and flavor depth without extra liquid.
Instant yeast: Reliable and fast-acting, it helps the dough rise beautifully overnight.
Salted butter: Gives a creamy richness throughout, from dough to filling to icing.
Dark brown sugar: Its molasses content adds deep caramel notes to the classic cinnamon filling.
Corn starch: Keeps the filling filling gooey but stable—no runny mess.
Ground cinnamon: The defining spice, warm and fragrant, that gives the rolls their irresistible aroma.
Heavy cream: Poured over rolls before baking and used in the icing for richness and silkiness.
Vanilla bean paste: Elevates the icing flavor with real vanilla goodness, much better than extract.

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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

This recipe is a lovely base that you can tweak according to your mood or occasion. Personally, I love adding chopped toasted pecans for crunch or a handful of raisins for an occasional fruity surprise. You can also play with the spice blend—try adding a pinch of nutmeg or cardamom to make it uniquely yours.

Variation: One time, I swapped the dark brown sugar for maple sugar and added a drizzle of maple syrup in the icing—delicious twist for fall mornings!
Dairy-Free Version: Use coconut milk in place of whole milk and vegan butter; the recipe still rises beautifully and tastes great.
Gluten-Free: For gluten-free friends, I recommend using a blend like Bob’s Red Mill 1-to-1 flour and adding xanthan gum for structure.

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

Step 1: Prepare Your Tangzhong for Soft Rolls

The tangzhong is like a magic starter for your dough—a mixture of milk, water, and bread flour cooked just until it thickens. It helps trap moisture, giving your cinnamon rolls that melt-in-your-mouth softness. I whisk mine constantly over medium heat for 1 to 2 minutes until thick and gelatinous, then set it aside to cool while I prep the other ingredients. Don’t rush this—it’s worth taking the time.

Step 2: Mix and Knead the Dough

I use my stand mixer with a dough hook, but you can also knead by hand if you prefer. Combine bread flour, powdered milk, sugar, instant yeast, and salt. Then, add whole milk, eggs, egg yolk, the softened butter, and that cooled tangzhong. Mix briefly just to combine, cover, and let it rest for 20 minutes. This rest lets the flour hydrate, making kneading much easier.

After resting, knead on medium-high speed for about 10 minutes until the dough is smooth and elastic—don’t be tempted to add too much flour, even if it feels a bit sticky; the dough will just be softer and more tender if you handle it gently.

Step 3: First Rise and Shape the Dough

Coat a large bowl with oil, then place your dough inside, turning it gently to oil the entire surface. Cover it tightly with plastic wrap and let it rise until doubled in size—usually about an hour in a warm kitchen. Once risen, punch it down gently, then roll it out into a roughly 16×18-inch rectangle on a lightly floured surface. Don’t worry too much about perfect measurement—I find a little rustic charm adds personality!

Step 4: Spread the Filling and Roll

This is my favorite part. Partially melt your butter (but just stir it so it becomes a creamy spreadable texture; fully melted butter runs everywhere!). Brush it evenly over the dough, then sprinkle the brown sugar, corn starch, and cinnamon mixture on top. Leave a small border at one shorter edge so it’s easier to seal your rolls.

Lightly press the filling into the butter with a rolling pin, then cut the dough into 12 strips about 1⅓ inches wide from the shorter side. Roll each strip tightly starting from the sugary end, pressing the buttery seam to seal. If needed, brush a bit more butter on the exposed edge for a better seal.

Step 5: Pour Cream, Overnight Rise, and Bake

Place the rolled strips into a parchment-lined baking pan, close enough that they’re almost touching. Pour ¾ cup heavy cream over the top—this cool trick keeps the rolls moist and tender during the overnight rise. Cover tightly with plastic wrap and pop it into the fridge for 8 to 12 hours. The slow proofing develops fantastic flavor and texture.

The next morning, preheat your oven to 350°F, then bake for 24 to 28 minutes on the lowest oven rack until golden brown and 190°F in the center. Let the pan rest on a wire rack to cool slightly while you whip up that irresistible cream icing.

Step 6: Creamy Vanilla Icing and Serving

Whisk melted butter with powdered sugar, heavy cream, and vanilla bean paste until smooth and luscious. Spread this over the warm rolls generously—the icing melts perfectly into all those soft layers. I sometimes make 1.5 times this icing for extra gooey results; no complaints so far!

Top Tip

Having baked these countless times, I’ve learned a few tricks that really help your Overnight Cinnamon Rolls with Cream Icing Recipe shine every time. These tips save you frustration and guarantee soft, flavorful rolls that everyone loves.

Don’t Over-Flour: Use as little extra flour as possible when rolling out the dough to keep your rolls tender, not dense.
Partial Melt Butter for Filling: Stir your softened butter a bit after microwaving so it's creamy rather than fully melted; it holds the cinnamon sugar better.
Cold Proof Overnight: Resist the urge to rush the second rise—cold proofing in the fridge develops richer flavor and prevents over-proofing.
Check Internal Temp During Baking: Using an instant-read thermometer avoids overbaking; 190°F means gooey, perfect cinnamon rolls.

How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I usually serve these rolls as-is because that cream icing is so perfectly luscious. But sometimes, I add a sprinkle of chopped toasted pecans or a light dusting of cinnamon on top for texture and a little extra visual flare. Fresh berries on the side also brighten the plate beautifully.

Side Dishes

A simple cup of black coffee or chai tea pairs like a dream with these cinnamon rolls. For brunch, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the richness. They’re also terrific with a glass of cold milk—nostalgic and comforting.

Creative Ways to Present

For special occasions, I’ve baked these in individual ramekins or mini cast-iron skillets to create personal-sized cinnamon roll servings that look fancy but are super fun to eat. Drizzle a little extra vanilla glaze or even a berry coulis on the side for a beautiful brunch table centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover cinnamon rolls tightly with plastic wrap or store them in an airtight container at room temperature for up to two days. They stay soft and delicious, especially when reheated gently.

Freezing

I often freeze unbaked rolls right after shaping; just wrap the pan tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed. You can also freeze baked rolls—wrap individually for easy grab-and-go breakfasts.

Reheating

To reheat, I cover the rolls loosely with foil and warm them in a 300°F oven for 10-12 minutes until heated through. That keeps them soft without drying out. Microwaving can work in a pinch but risks making the dough a bit gummy.

Frequently Asked Questions:

Can I make these cinnamon rolls without a stand mixer?

Absolutely! While a stand mixer saves effort, you can knead the dough by hand. Just be patient and knead for about 15 minutes until the dough feels smooth and elastic.

What’s the purpose of the tangzhong in this recipe?

Tangzhong is a cooked flour and liquid mixture that helps the dough retain moisture and softness. It’s a technique borrowed from Asian baking that makes these cinnamon rolls extra tender and fluffy.

Can I skip pouring cream over the rolls before the second rise?

You can skip this step if you prefer, but pouring cream over the rolls before refrigerating helps keep the rolls moist and adds richness during baking. The rolls will still taste great without it but might be slightly less tender.

How do I know when the rolls are fully baked?

The rolls are done when they’re golden brown and reach an internal temperature of about 190°F. Using an instant-read thermometer is the best way to ensure proper doneness without drying them out.

Final Thoughts

I genuinely believe this Overnight Cinnamon Rolls with Cream Icing Recipe is a special treat worth making whenever you want to impress family or simply savor a slow-made, comforting breakfast. It requires a bit of patience with the overnight rise, but the payoff is buttery, soft rolls with a creamy, dreamy glaze that’s pure joy in every bite. Give it a try—I’ll bet it becomes your go-to recipe, just like it did for me.