The Ultimate Overnight Cinnamon Rolls (Perfect for a Breakfast Potluck!)
Imagine being the hero of your next breakfast potluck. Picture yourself walking in, not with a last-minute, hastily-grabbed item, but with a warm, bubbling pan of the most incredible, gooey, homemade cinnamon rolls, slathered in a tangy cream cheese frosting. That, my friends, is the power of this Overnight Cinnamon Rolls recipe, and it is,…
Imagine being the hero of your next breakfast potluck. Picture yourself walking in, not with a last-minute, hastily-grabbed item, but with a warm, bubbling pan of the most incredible, gooey, homemade cinnamon rolls, slathered in a tangy cream cheese frosting. That, my friends, is the power of this Overnight Cinnamon Rolls recipe, and it is, without a doubt, the most impressive and stress-free dish you can bring to a morning gathering.
Here’s the thing about making cinnamon rolls for a breakfast potluck: the timing is a nightmare! Who wants to wake up at 4 AM to knead dough? This recipe is my secret weapon to bypass all that morning chaos. The magic is in the overnight cold rise in the refrigerator. You do all the work the day before, and in the morning, you simply let them rise, bake, and frost. It feels like cheating, but the slow fermentation actually develops a richer, more complex flavor in the dough.
I promise you, there is no greater potluck triumph than the aroma of these rolls baking. This recipe yields a pan of unbelievably soft, fluffy rolls with a rich, buttery, cinnamon-sugar filling in every single swirl, all crowned with a luscious, tangy cream cheese frosting. It’s the ultimate comfort food centerpiece.
Get ready to master this simple make-ahead technique and create the most requested, most beloved dish at every breakfast potluck you attend.
Why This Is Your New Breakfast Potluck Secret Weapon!
You are going to be completely amazed at how this simple overnight method yields the most spectacular results. This will become an instant favorite. Here’s why you’ll love it:
- The Ultimate Breakfast Potluck Solution: The overnight refrigerator rise means you do all the work the day before, making your morning completely stress-free. Just bake and go!
- Incredibly Soft, Fluffy & Gooey: The slow, cold rise develops the flavor and texture of the dough, resulting in the most tender and delicious cinnamon rolls you’ve ever had.
- The Perfect Tangy Cream Cheese Frosting: This is the classic, luscious frosting that everyone craves. It’s the perfect tangy counterpoint to the sweet, warm rolls.
- A True Crowd-Pleasing Show-Stopper: A warm pan of homemade cinnamon rolls is the ultimate comfort food centerpiece that will have everyone gathering around.
- Feeds a Crowd & Travels Well: This recipe makes a full 9×13 pan of 12 generous rolls, perfect for sharing, and they transport beautifully right in their baking dish.
Recipe Snapshot
| Prep Time | 15 minutes (+ rise time) |
| Cook Time | 25 minutes |
| Total Time | 14 hours (includes overnight rise) |
| Servings | 12 servings |
| Calories | ~520 kcal per serving |
| Course | Breakfast, Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for the Perfect Rolls
This recipe uses classic pantry and refrigerator staples to create a truly spectacular treat.
→ For the Soft Dough
- 3/4 cup lukewarm whole milk → The perfect temperature to activate the yeast.
- 1 (0.25-oz.) packet active dry yeast → The magic that makes our dough rise.
- 5 cups all-purpose flour → The foundation of our soft, fluffy rolls.
- 1/4 cup granulated sugar → To feed the yeast and add a touch of sweetness.
- 2 tsp. kosher salt → Crucial for flavor.
- 3 large eggs → For richness and structure.
- 6 Tbsp. butter, softened → For a tender, flavorful crumb.
→ For the Cinnamon-Sugar Filling
- 10 Tbsp. butter, softened → Must be very soft to spread easily without tearing the dough.
- 3/4 cup packed dark brown sugar → For a deep, molasses-rich caramel flavor.
- 2 Tbsp. cinnamon → Don’t be shy! This is the star flavor.
- 1/2 tsp. kosher salt → Balances the sweetness of the filling.
→ For the Cream Cheese Frosting
- 1 (8-oz.) block cream cheese, softened → The key to that signature tangy flavor.
- 4 Tbsp. butter, softened → For a smooth, creamy consistency.
- 1 cup powdered sugar → For sweetness and structure.
- 2 tsp. pure vanilla extract → For a beautiful aromatic finish.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create the ultimate breakfast potluck masterpiece? It’s all about prepping the day before for a stress-free morning.
Part 1: The Soft & Pillowy Dough (The Day Before)
- Activate the Yeast: In a small bowl, sprinkle the yeast over the lukewarm milk. Let it sit for 5 to 10 minutes, until it becomes frothy. This proves your yeast is alive and active!
- Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Add the frothy milk mixture and the eggs. Mix on medium speed. Once combined, add the softened butter, one tablespoon at a time, until it’s all incorporated. Continue mixing on medium speed for about 5 minutes, until the dough is smooth and elastic.
- First Rise: Transfer the dough to a large, lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot at room temperature for 1 to 2 hours, or until it has doubled in size.
Part 2: The Filling, Roll, and Overnight Rest
- Make the Filling: While the dough rises, combine the softened butter, dark brown sugar, cinnamon, and salt in a medium bowl. Mix until you have a smooth, spreadable paste.
- Roll and Spread: Coat a 9×13-inch baking pan with cooking spray. Turn the risen dough out onto a lightly floured surface. Roll it into a large 18×18-inch square. Spread the cinnamon filling evenly all the way to the edges of the dough.
- Roll and Cut: Starting from one edge, roll the dough up into a very tight log. Trim about an inch off both ends. Using a sharp serrated knife or unscented dental floss for the cleanest cuts, slice the log into 12 evenly sized rolls (about 1 ½ inches thick).
- The Overnight Rise: Place the rolls cut-side down in your prepared baking pan. They will be spaced out but will fill the pan after rising. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight (for up to 12 hours).
Part 3: The Morning Bake (Potluck Day!)
- Second Rise: When you’re ready to bake, remove the pan from the fridge. Take off the plastic wrap and cover it with a clean kitchen towel. Let the rolls sit at room temperature for about 1 hour, or until they have doubled in size and look puffy.
- Bake to Golden Perfection: Preheat your oven to 400°F. Bake the cinnamon rolls for 20 to 25 minutes, until they are beautifully golden brown and the filling is bubbly. Let them cool in the pan for about 20 minutes.
Part 4: The Luscious Frosting
- Make the Frosting: While the rolls cool, beat the softened cream cheese and butter together in a large bowl with a hand mixer until smooth. Add the powdered sugar and vanilla and beat again until light and fluffy.
- Frost and Serve: Spread the glorious frosting all over the still-warm cinnamon rolls, allowing it to melt slightly into all the nooks and crannies. Serve warm to rave reviews!
WiseRecipes’ Top Tips for Cinnamon Roll Mastery
These are my essential secrets for a perfect, fluffy, and gooey result every time.
- Lukewarm Milk is Crucial. Your milk should feel like a warm bath (around 100-110°F). If it’s too cold, the yeast won’t activate. If it’s too hot, it will kill the yeast.
- Room Temperature Ingredients are Key. Using softened butter for the dough and softened butter and cream cheese for the frosting is non-negotiable for a smooth, well-incorporated final product.
- Roll a TIGHT Log. When you roll the dough up with the filling, be sure to roll it as tightly as you can. This is the secret to getting that beautiful, defined spiral in every roll and preventing gaps.
- Use Dental Floss for Clean Cuts. For the cleanest, most perfect slices without squishing your log, use unflavored dental floss! Slide a piece under the log, bring the ends up, cross them over the top, and pull. It works like a charm.
- Frost While Warm, Not Hot. The perfect time to frost your rolls is after they have cooled for about 20 minutes. They should be warm enough for the frosting to melt slightly and get into all the crevices, but not so hot that the frosting turns into a liquidy, transparent glaze.
Overnight Cinnamon Rolls
Ingredients
Equipment
Method
- Coat a large bowl with cooking spray. In a small bowl, sprinkle yeast over lukewarm milk. Let sit until frothy, 5 to 10 minutes.
- In the bowl of a stand mixer with a dough hook, combine flour, sugar, and salt. Add the milk mixture and eggs; mix at medium speed. Add butter one piece at a time. Continue mixing for 5 minutes until the dough is smooth.
- Transfer the dough to the prepared bowl, cover, and let rise at room temperature until doubled in size, about 1 to 2 hours.
- Meanwhile, make the filling: In a medium bowl, combine the softened butter, brown sugar, cinnamon, and salt until a smooth paste forms.
- Coat a 9”x13” baking pan with cooking spray. Turn the risen dough onto a lightly floured surface and roll into an 18”x18” square. Spread the filling evenly to the edges.
- Roll the dough into a tight log. Trim the ends and cut into 12 evenly sized pieces. Place them cut-side down in the prepared pan. Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, remove plastic wrap and cover with a clean kitchen towel. Let sit at room temperature for about 1 hour until doubled in size.
- Preheat oven to 400°F. Bake cinnamon rolls for 20 to 25 minutes, until golden. Let cool in the pan for 20 minutes.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat the softened cream cheese and butter. Add the powdered sugar and vanilla and beat until smooth.
- Spread the frosting over the still-warm cinnamon rolls and serve.
Notes
Keep It Fresh! Your Breakfast Potluck Game Plan
This recipe is designed for a stress-free morning. Here’s how to nail it.
- The Day Before: Complete all steps up to and including placing the cut rolls in the pan and covering it with plastic wrap. Place it in the fridge. Done!
- Potluck Morning: Remove the pan from the fridge about 1.5 hours before you need to leave. Let it do its second rise at room temperature for an hour, then bake. You can make the frosting while the rolls bake and cool.
- Transporting: Frost the rolls while they’re warm right in the pan. If you used a disposable foil pan, you’re all set! Just cover it loosely with foil (try not to smudge the frosting) and head out the door. They will still be warm and perfect when you arrive.
FAQs: Your Cinnamon Roll Questions, Answered!
Can I make these the same day without the overnight rise?
Yes, you can. After you place the cut rolls in the pan (Step 6), instead of refrigerating, just cover them with a kitchen towel and let them rise at room temperature for about 1 to 1.5 hours, or until doubled. Then, proceed with baking as directed.
My dough didn’t rise. What did I do wrong?
This is usually a yeast issue. Your yeast may have been expired, or your milk may have been too hot or too cold. Always check the expiration date on your yeast packet, and make sure your milk is lukewarm (not hot!) to the touch.
Can I use a different kind of sugar in the filling?
Dark brown sugar is highly recommended for its deep molasses flavor, which creates that classic caramel-like goo. In a pinch, you can use light brown sugar, but the flavor will be a bit milder.
How do I know when the rolls are done baking?
The visual cue is a deep golden-brown color on top. For a more precise measure, you can use an instant-read thermometer. The center of the rolls should register around 190°F (88°C).
Final Thoughts: Your Sweetest Potluck Contribution
There is nothing quite like the pride of showing up to a breakfast potluck with a pan of warm, gooey, from-scratch cinnamon rolls. This recipe takes all the morning-of stress out of the equation, making you look like a baking superstar with minimal effort. I hope these become the star of all your future gatherings. Happy baking!
