Nothing beats waking up to the sweet smell of freshly baked cinnamon rolls, especially when they’re made the easy way overnight. This Overnight Cinnamon Rolls with Cream Icing Recipe is a game-changer — you prep them the night before, let them work their magic in the fridge, and wake up ready to bake a soft, gooey breakfast everyone will rave about.

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

This piecing together an overnight dough that’s extra tender thanks to a clever Japanese tangzhong method is honestly one of my favorite part of this recipe. Combine that with a rich cream icing that melts right into warm, cinnamon-swirled rolls — and you've got a breakfast (or brunch) winner that feels special with minimal morning effort.

Overnight Convenience: Prepare the dough and filling before bed, then just bake fresh rolls in the morning without rushing.
Tangzhong Technique: This simple flour-water-milk roux keeps your rolls incredibly soft and moist.
Rich Cream Icing: The blend of heavy cream, butter, and vanilla bean paste creates a luscious topping that’s not too sweet.
Perfect Texture: The dough is tender yet elastic, holding in all that buttery cinnamon sugar goodness with just the right fluffiness.

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

Getting the ingredients right is key with the Overnight Cinnamon Rolls with Cream Icing Recipe. Each component contributes to the final soft texture and luxurious flavor. I always make sure my dairy is at room temperature and my yeast is active for the best rise.

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 tangzhong and dough for tender rolls.
Water: Helps make the tangzhong the perfect gelatinous base.
Bread Flour: Higher protein content develops gluten for that chewy, soft texture.
Powdered Milk: Enhances tenderness and adds subtle depth to the dough.
Granulated Sugar: Balanced sweetness supporting the yeast’s rise.
Instant Yeast: Quick and reliable rise for a perfect puff.
Salt: Brings out all the flavors in the dough and filling.
Eggs (Whole and Yolk): For richness and color, helping with a tender crumb.
Salted Butter: Used twice — in the dough and filling — for deep buttery flavor.
Vegetable or Canola Oil: Keeps the dough from sticking in the bowl during the first rise.
Dark Brown Sugar: For that molasses-y caramel flavor in the filling.
Corn Starch: Stabilizes the filling, preventing it from becoming too runny.
Ground Cinnamon: The soul of these rolls; warm, fragrant, and classic.
Heavy Cream: Poured over rolls for moisture during proofing and in the icing for richness.
Vanilla Bean Paste: Adds a lovely aromatic dimension to the icing.

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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 adapt. Whether you want to swap nuts into the filling or try a cream cheese icing, it’s totally customizable to suit your taste or dietary needs.

Variation: I sometimes add a handful of toasted pecans or walnuts right on top of the cinnamon sugar before rolling. Adds a lovely crunch and a bit of nuttiness that my family adores.
Dairy-Free Option: You can substitute the milk and cream with oat or almond milk and vegan butter, just keep the ratios and process the same.
Spice it Up: Feel free to mix in a pinch of cayenne or cardamom for a subtle twist on the classic cinnamon flavor.

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

Step 1: Whisking Together the Tangzhong

Start by whisking ½ cup whole milk, ¼ cup water, and ¼ cup bread flour in a small saucepan over medium heat. Keep stirring constantly — this part is critical because you don’t want lumps. After about 1 to 2 minutes, it will thicken into a smooth, glossy paste. Set it aside to cool; this tangzhong is the secret to those soft, beautifully textured rolls.

Step 2: Bringing the Dough Together

In a large bowl or mixer, whisk 4⅓ cups bread flour, ¼ cup powdered milk, ¼ cup granulated sugar, 1 tablespoon instant yeast, and ½ teaspoon salt. Next, add 1¼ cups whole milk, 2 large eggs, and 1 extra egg yolk. After mixing briefly, add the softened butter and the cooled tangzhong. The dough will be sticky — that’s exactly what you want! Resist adding extra flour or you risk tough rolls.

Step 3: Rest and Knead for Perfect Elasticity

Cover the dough and let it rest for 20 minutes; this step helps the gluten relax, making the dough easier to work with. Then, knead (or mix with a dough hook) on medium-high speed for about 10 minutes until the dough is silky smooth and elastic but still slightly tacky. Oil your proofing bowl well and turn the dough around so it’s lightly coated in oil.

Step 4: First Rise and Rolling Out

Let the dough rise in a warm spot until it doubles in size — about 1 hour or a bit longer if your kitchen's cooler. Then, deflate the dough gently on a floured surface. Shape it into a rectangle roughly 16×18 inches; it doesn’t have to be perfect, but the larger the surface, the more rolls you can get!

Step 5: Prepare the Filling and Roll Up

Partially melt ½ cup salted butter — just enough so it softens into a creamy paste — and brush all over the dough. In a bowl, mix 1 cup dark brown sugar, 2 tablespoons corn starch, and 2 tablespoons cinnamon, then sprinkle evenly over the buttered dough leaving a small border on one short end. Use a rolling pin to press the sugar mix into the dough gently.

Cut the dough into 12 strips about 1⅓ inches wide, then roll each up tightly starting from the sugared end. Secure the edge with some more melted butter if needed and place rolls close together on a parchment-lined pan.

Step 6: The Overnight Rise with Heavy Cream

Here’s the magic touch: pour ¾ cup heavy cream over the rolls before covering with plastic wrap and refrigerating for 8 to 12 hours. This slow, cool proof allows the dough to develop amazing flavor and tenderness. By morning, the rolls will be puffy and ready for the oven.

Step 7: Baking and Icing

Preheat your oven to 350ºF and bake the rolls on the lowest rack for 24 to 28 minutes until golden and cooked through (190°F internal temp if you use a thermometer). While they bake, melt 2 tablespoons salted butter and whisk it with 1 cup powdered sugar, ¼ cup heavy cream, and ½ tablespoon vanilla bean paste for the luscious icing.

Once the rolls come out warm, spread the icing generously over the top and watch it melt into gooey perfection — that’s the best part!

Top Tip

After making this Overnight Cinnamon Rolls with Cream Icing Recipe a dozen times, I’ve learned a few things that take it from great to unforgettable. Paying attention to these little details makes a huge difference in texture and flavor.

Perfect Tangzhong Consistency: Aim for a smooth, pudding-like tangzhong. It should coat the back of a spoon — this ensures your dough will stay moist.
Don't Skip the Heavy Cream Pour: Pouring cream over the rolls before the overnight rise helps keep them ultra moist and tender inside.
Resist Excess Flour: It’s tempting to add flour when the dough is sticky, but keep kneading instead; your rolls will be softer for it.
Use Vanilla Bean Paste in Icing: It’s worth the extra step — the flavor depth is amazing compared to plain vanilla extract.

How to Serve Overnight Cinnamon Rolls with Cream Icing Recipe

overnight cinnamon rolls - Serving Suggestion

Garnishes

I usually sprinkle a few toasted pecans or slivered almonds on top of the cream icing, adding a lovely texture contrast without overpowering the rolls’ softness. For a festive touch, a light dusting of powdered sugar or a drizzle of caramel sauce also works wonders.

Side Dishes

This recipe shines on its own, but if you want to round out your brunch, fresh fruit salad or a cup of strong coffee (or chai tea!) pairs beautifully. A creamy scrambled egg or smoked bacon on the side adds a savory balance to the sweet rolls.

Creative Ways to Present

For birthdays or special occasions, I arrange these rolls in a circle on a cake stand and drizzle extra cream icing artistically over the top. Adding edible flowers or fresh mint leaves gives an elegant morning centerpiece that sparks joy on the table.

Make Ahead and Storage

Storing Leftovers

I store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If it’s humid or warm, I move them to the fridge to keep the cream icing from getting too runny and the rolls fresh.

Freezing

These rolls freeze beautifully before or after baking. For best results, freeze the rolled dough individually on a tray, then transfer to a freezer bag. When you want fresh cinnamon rolls, thaw in the fridge overnight and bake as usual. I do the same with baked rolls—wrap them tightly, freeze, then warm individually.

Reheating

Reheat rolls in a low oven (about 300°F) for 10 to 15 minutes wrapped loosely in foil, or microwave for 20-30 seconds for a quick fix. You can add a splash of heavy cream or milk and a quick zap in the microwave to re-moisten them before eating.

Frequently Asked Questions:

Can I skip the tangzhong step in the Overnight Cinnamon Rolls with Cream Icing Recipe?

While you can technically skip tangzhong, it really adds incredible moisture and softness to the dough that you won’t get otherwise. It’s worth the small extra effort for the best texture.

How long can I refrigerate the cinnamon rolls before baking?

You can refrigerate the rolls after shaping for up to 12 hours. Beyond that, the dough may overproof and collapse, so it’s best to bake within that timeframe for optimal rise and flavor.

Can I make these cinnamon rolls vegan?

Yes, you can replace dairy milk and butter with plant-based alternatives like almond milk and vegan margarine. Use a flax or chia egg substitute instead of eggs. Keep in mind the texture will be slightly different but still delicious.

What’s the best way to reheat leftover cinnamon rolls?

The best way to reheat leftover cinnamon rolls is in a low-temperature oven wrapped loosely in foil for 10-15 minutes to keep them moist and warm. A quick microwave zap works too if you’re short on time, but watch carefully to avoid drying them out.

Final Thoughts

Honestly, this Overnight Cinnamon Rolls with Cream Icing Recipe quickly became my go-to for lazy weekend mornings or special brunches. The overnight chill makes prepping so much easier, and the result is bakery-quality rolls that feel like a celebration in every bite. Trust me, once you try these, they’ll become a beloved staple in your kitchen — and your family will keep asking for more.