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Chef Megan Mitchell

Online Cookbook

Overnight Cinnamon Rolls

  • Serves: 8
  • Complexity: advanced
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Overnight Cinnamon Rolls


  • 1 package active dry yeast, about 2 1/4 tsp.
  • 3/4 cup whole milk, warmed (110F)
  • 1/4 cup granulated sugar
  • 4 large eggs
  • 4 1/2 - 5 cups AP flour, plus more if needed
  • 1/2 tsp. fine sea salt
  • 6 tbsp. unsalted butter, cut into chunks and softened
  • Olive or grapeseed oil, for oiling bowl and sheet pan
  • 1 cup dark brown sugar, packed
  • 6 tbsp. unsalted butter, softened
  • 1 tbsp. cinnamon
  • 2 tsp. cornstarch
  • 2 cups powdered sugar, sifted
  • 4 tbsp. unsalted butter, softened
  • 2-3 tbsp. whole milk
  • 2 tsp. vanilla extract


  1. Begin by making the dough. In a stand mixer fitted with a dough hook add the yeast and warmed milk. Stir in the sugar and let sit for 10 minutes until foamy.

  2. Add in the eggs, 4 1/2 cups of flour and salt. Starting the mixer on low, gently knead the dough together until you no longer see any flour bits, about 2 minutes. Next add in the softened butter, a few chunks at a time, waiting until the butter has absorbed into the dough before adding more. Knead the mixture on one step above low for about 10 minutes or until it begins to make a slapping sound in the bowl and looks smooth. If the dough sticks to your finger when you press on it, add flour 1 tbsp. at a time.

  3. Scoop the dough onto a lightly floured surface and gently knead by hand, about 10-15 times. Roll it into a ball then place in a well oiled bowl. Cover with plastic wrap and a clean kitchen towel and place in a warm area for about 1 1/2 to 2 hours or until it doubles in size.

  4. Grease the bottom of a medium sheet tray. Set aside.

  5. To make the filling, add the brown sugar, butter, cinnamon and cornstarch to a small bowl and mix together. Set aside until needed.

  6. Scoop the risen dough onto a lightly floured surface and divide in half. Take one half and gently roll out to a 9x16 rectangle, about 1/2-inch thick. Spread half of the filling evenly over the dough. Roll the dough on top of itself starting at the long end and rolling up. Cut in half, and then cut in half again. You should end up with 4 rolls per log, 8 for the total recipe. Place the cut rolls on the greased sheet pan, leaving 1-2 inches around each roll so they aren’t touching. Repeat with the other half of the dough and filling.

  7. Cover with plastic wrap and refrigerate overnight. The next morning let the rolls come to room temperature, about 60-90 minutes, before baking. Or if you’re ready to bake right away, cover the sheet pan with plastic wrap and place in a warm area until puffy and slightly risen, about 30-45 minutes. At this point they should almost be touching.

  8. Preheat oven to 375°F and adjust the oven rack to the middle.

  9. Bake the rolls for 15-20 minutes or until golden brown and puffed.

  10. Remove from oven and let cool slightly. While the rolls are cooling make the frosting. In a stand mixer fitted with a whisk attachment or with a hand mixer beat together the sugar, butter, milk and vanilla until light, fluffy and spreadable.

  11. Once the rolls have cooled, liberally spread the frosting over the tops. Will keep covered, at room temperature for 3-4 days.

    Recipe Courtesy of Megan Mitchell

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