There’s something utterly magical about biting into soft, gooey cinnamon rolls fresh from the oven. This Overnight Cinnamon Rolls with Cream Icing Recipe combines the convenience of a slow, chilled rise with rich, creamy icing that practically melts in your mouth. Trust me, once you try this method, it’ll become your new favorite weekend treat.

A close-up image shows a white, soft cinnamon roll with two layers: the bottom layer is fluffy dough with a light beige color and airy texture, and the top layer is a swirl of darker brown cinnamon filling. The cinnamon roll is covered in a thick, creamy light beige frosting that appears smooth and slightly shiny, with some tiny specks of cinnamon. The roll is being lifted out of a metal baking tray with a wooden spatula, held by a woman's hand visible in the top right corner. The background and surface have a white marbled texture. 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 to share this Overnight Cinnamon Rolls with Cream Icing Recipe because it’s a game changer for busy mornings. The dough proofs overnight in the fridge, meaning you do most of the prep the night before and wake up to heavenly aroma and freshly baked rolls.

Overnight Convenience: Prep is mostly done the night before, so you minimize morning stress.
Comforting Flavor: The brown sugar and cinnamon filling blends perfectly with the silky cream icing.
Soft, Pillowy Texture: Thanks to the tangzhong technique in the dough, these rolls stay incredibly soft even the next day.
Impressive Yet Easy: They look like a bakery treat but are surprisingly easy to make at home.

A white plate on a white marbled surface holds a half-eaten cinnamon roll with visible layers of soft, light brown dough spiraled with darker cinnamon filling. The roll is topped with a creamy, light beige icing that drips slightly down the sides. In the background, there is a white mug with a dark brown rim and a gold fork resting on a light blue cloth. A few cinnamon sticks and small white flowers lie near the plate, adding a cozy, warm feel to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses a few special techniques and ingredients that come together beautifully. The tangzhong—a cooked flour and milk mixture—gives the dough moisture and elasticity so your rolls stay soft for days. Plus, powdered milk in the dough deepens flavor and tenderness.

Flat lay of a small white ceramic bowl with whole milk, a small white ceramic bowl with water, a small white ceramic bowl of bread flour, a large white ceramic bowl filled with bread flour, a small white ceramic bowl with powdered milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of salt, a small white ceramic bowl with softened salted butter, 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, two whole uncracked large brown eggs with clean shells, one whole uncracked large egg with a clean shell, and a small white ceramic bowl with vanilla bean paste, all arranged symmetrically 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: Provides richness and moisture; room temperature milk mixes better with yeast.
Bread flour: Adds the needed gluten strength for a chewy but tender crumb.
Instant yeast: Allows for quick and reliable rising without fuss.
Powdered milk: Boosts flavor and softness in dough—don’t skip it!
Salted butter: Both in dough and filling; butter adds richness and moisture.
Dark brown sugar: For that deep caramel flavor in the filling.
Cinnamon: The star spice, mixed with cornstarch to keep the filling just right.
Heavy cream: Poured over rolls before proofing and whipped into icing, adding luscious creaminess.
Vanilla bean paste: Really ups the flavor of the icing compared to plain vanilla 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

Everyone loves a little twist on classic cinnamon rolls. I often swap the filling’s dark brown sugar for maple sugar during fall, which adds a lovely autumnal depth. You can also add chopped nuts or raisins if you're feelin’ adventurous.

Variation: Once, I stirred in some freshly grated nutmeg to the cinnamon filling for an extra warm spice punch — it was a hit with my family!

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

Step 1: Make the Tangzhong

First, whisk together milk, water, and bread flour in a small saucepan over medium heat until smooth. Keep stirring—it’ll thicken up to a gel-like consistency in about 1 to 2 minutes. This little extra step works wonders to keep your rolls moist and tender, even days later. Let it cool while you prep the dough.

Step 2: Mix and Knead the Dough

In your mixer bowl, combine bread flour, powdered milk, sugar, yeast, and salt. Add milk, eggs, egg yolk, softened butter, and the cooled tangzhong. Mix until a sticky dough forms, then let it rest for 20 minutes. Next, knead on medium-high for about 10 minutes until smooth and elastic — it should feel tacky, not sticky. This part is key: don't add extra flour unless absolutely necessary; it’ll keep your rolls soft.

Step 3: First Rise and Roll Out

Coat a clean bowl with oil, place your dough inside, and cover tightly with cling film. Let it sit somewhere warm for about an hour, until doubled in size. Then punch it down, roll it out to about a 16 by 18-inch rectangle on a lightly floured surface. This shape gives you perfect size rolls that are big enough to be satisfying but not overwhelming.

Step 4: Add Filling & Shape Rolls

Brush softened (but partially melted) butter evenly over the dough—this creamy paste will hold the cinnamon sugar filling in place perfectly. Then sprinkle your brown sugar, cornstarch, and cinnamon mixture on top, leaving a small border along one short edge. Roll over the filling gently with a rolling pin to press it in. Slice the dough into 12 equal strips with a pizza cutter, then roll each strip into a tight pinwheel, sealing the ends with a little extra butter if needed.

Step 5: Slow Overnight Rise with Cream

Line your pan with parchment and arrange the rolls touching each other—this helps them rise tall and soft. Pour ¾ cup heavy cream over the tops before covering with plastic wrap. This part was new to me, but it really makes the rolls extra moist and tender overnight. Place the pan in the fridge for 8 to 12 hours, waking up to beautifully proofed rolls ready to bake.

Step 6: Bake and Ice

Preheat your oven to 350ºF and bake the rolls on the lowest rack for 24 to 28 minutes until golden and the center temperature hits around 190°F. While they bake, whisk together melted butter, powdered sugar, heavy cream, and vanilla bean paste for the icing. Spread the luscious icing over the warm rolls straight from the oven — this recipe is all about indulgence.

Top Tip

I’ve made these rolls dozens of times and learned that patience pays off. The overnight rise isn’t just about convenience—it really develops flavor and texture in a way a quick rise can’t match.

Don’t Rush the Tangzhong: Stir constantly to avoid lumps and get that perfect smooth, pudding-like texture.
Keep Dough Tackiness in Check: Resist adding too much flour during kneading to maintain softness.
Use Room Temp Ingredients: Eggs and milk at room temp help the yeast activate evenly and make mixing easier.
Proof in a Warm Spot: If your kitchen’s cool, placing the dough near a warm appliance or in a turned-off oven with a light on speeds rising without overheating.

How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe

Garnishes

I often sprinkle a pinch of flaky sea salt or some toasted pecans on top of the icing for a delightful contrast. Freshly ground cinnamon dusted lightly also adds a little spark of extra flavor and makes the rolls look bakery-perfect.

Side Dishes

Pair these rolls with a hot cup of coffee or your favorite spiced chai tea. They also go surprisingly well with fresh fruit like sliced oranges or berries to balance the richness.

Creative Ways to Present

For brunches or special occasions, I sometimes bake the rolls in individual ramekins or mini muffin tins for cute, single-serve portions. You could also arrange the rolls in a ring to make a cinnamon roll wreath—it’s guaranteed to wow guests!

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them soft, I recommend warming them a bit before serving to refresh that just-baked feel.

Freezing

I freeze leftover rolls (without icing) individually wrapped in plastic wrap and placed in a freezer bag. When ready, thaw overnight in the fridge, then reheat gently in the oven or microwave before icing.

Reheating

To reheat, cover the rolls loosely with foil and warm in a 300ºF oven for about 10-12 minutes. This keeps them soft and moist. Add more icing after warming for that fresh-from-oven indulgence.

Frequently Asked Questions:

Can I make this recipe without the tangzhong?

While you could skip the tangzhong, it really adds exceptional softness and moisture to the rolls, making it worth the extra step. Without it, the rolls might be slightly less tender, but still delicious.

How long can I refrigerate the rolls during the overnight rise?

I recommend refrigerating the rolls for 8 to 12 hours. Beyond 12 hours they may over-proof and lose structure, so try not to extend proofing too long in the fridge.

Can I prepare and bake cinnamon rolls the same day?

Yes! You can skip the overnight rise and let the dough rise twice at room temperature, which shortens the total time. However, the texture and flavor won’t be quite as rich or tender as with the overnight method.

Is the cream icing recipe very sweet?

The cream icing balances sweetness with buttery richness and a hint of vanilla. If you prefer less sweet, you can reduce powdered sugar slightly or add a splash more cream to thin it out.

Final Thoughts

This Overnight Cinnamon Rolls with Cream Icing Recipe has become my go-to for special breakfasts and weekend treats, impressing family and friends alike with minimal fuss. The slow rise and luscious cream icing make a world of difference — it’s truly baking joy you can wake up to. Give it a try, and I promise you’ll be making these your favorite sticky-sweet ritual too.