Why didn't my dough rise properly?

Your yeast might be old or killed by too-hot milk. Always check the expiration date and use a thermometer to ensure milk is about 100°F - warm to the touch but not hot. Also, the environment might be too cold - try rising the dough in a slightly warm oven (turned off) or on top of a refrigerator where it's slightly warmer.

Can I use a different type of flour?

While all-purpose flour works perfectly, bread flour will give you a chewier texture with more structure. I don't recommend using cake flour (too soft) or whole wheat flour alone (too dense), though you could substitute up to 25% whole wheat flour for a heartier roll. For gluten-free versions, you'd need a specific recipe as this one hasn't been tested with gluten-free flour.

My filling leaked out during baking. What went wrong?

This usually happens when the butter in the filling is too warm or when the rolls aren't rolled tightly enough. Make sure your butter is softened but not melting, and really take your time rolling the dough into a tight log. Also, leaving a small border (about 1/2 inch) free of filling along one long edge can help create a better seal.

Can I add other flavors to these cinnamon rolls?

Absolutely! Feel free to experiment with adding cardamom, nutmeg, or orange zest to the filling, or try different mix-ins like chopped nuts, dried fruit, or chocolate chips. You can also play with the icing by adding maple extract, orange zest, or even a touch of bourbon for adult versions. Just keep add-ins to about 1/2-3/4 cup total to maintain the proper balance.

Homemade Overnight Cinnamon Rolls Recipe

Description

Soft, fluffy, and dripping with a rich cinnamon filling, these homemade overnight cinnamon rolls are the perfect breakfast or brunch treat. With a buttery dough, a gooey cinnamon-sugar filling, and a luscious cream cheese icing, each bite is a burst of comforting sweetness. The best part? You can prepare them the night before, so your morning is stress-free.

Ingredients

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Dough

1 cup (240ml) whole milk, warmed to about 100°F (38°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 tablespoons (14g) active dry or instant yeast (2 packets)
1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature
2/3 cup (135g) packed light or dark brown sugar
1 and 1/2 tablespoons ground cinnamon

Cream Cheese Icing

4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 cup (120g) confectioners’ sugar
1 tablespoon (15ml) heavy cream or milk
1/2 teaspoon pure vanilla extract

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Instructions

Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together warm milk, 2 tablespoons of sugar, and the yeast. Cover and allow to sit for about 5 minutes until the mixture becomes foamy. Add the remaining sugar, softened butter, salt, and eggs to the mixture. Gradually add in 1 cup of flour at a time, mixing on low speed until fully incorporated. Continue mixing until the dough forms and pulls away from the sides of the bowl.
Knead the Dough
Knead the dough for about 5 minutes using a stand mixer or by hand on a lightly floured surface. The dough should be slightly tacky but not sticky. Test the dough by gently poking it—if it slowly bounces back, it’s ready for the next step.
First Rise
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel, and let the dough rise in a warm environment until doubled in size, about 2 hours.
Roll Out the Dough
Punch down the dough to release air. On a lightly floured surface, roll the dough out into a 12×18-inch rectangle. Ensure it is smooth and even in thickness.
Prepare the Filling
Spread softened butter over the rolled-out dough. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered surface.
Roll and Slice
Tightly roll the dough into an 18-inch-long log, then cut into 12 even rolls, about 1.5 inches each. Arrange the rolls in a greased or parchment-lined 9×13-inch baking dish.
Second Rise
Cover the rolls and allow them to rise again for about 1 hour, or until puffy. For the overnight option, refrigerate the rolls at this point for 8–12 hours, then let them sit at room temperature for 1–2 hours before baking.
Bake
Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, tenting the pan with aluminum foil after 15 minutes to prevent over-browning. Once baked, let the rolls cool for 10 minutes on a wire rack.
Make the Icing
Beat the cream cheese until smooth, then add the confectioners’ sugar, heavy cream or milk, and vanilla. Beat until creamy. Spread the icing over warm rolls and serve immediately.

Notes

Overnight Option: Refrigerate the rolls after the second rise for 8–12 hours, then allow them to come to room temperature and rise before baking.
Freezing Instructions: Baked rolls can be frozen for up to 3 months. Freeze unbaked rolls for up to 3 months by partially baking for 10 minutes, cooling, and freezing. Thaw in the refrigerator overnight and finish baking when ready to serve.
Milk Alternatives: Whole milk is recommended for the richest flavor, but you can also use buttermilk or reduced-fat milk. For a non-dairy option, almond milk and oat milk work in a pinch.
Alternate Icing Options: Swap the cream cheese icing with vanilla icing, maple icing, or caramel icing for variety.

Nutrition

Serving Size: 1 roll
Calories: 345
Sugar: 21g
Sodium: 220mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 6g
Cholesterol: 56mg