Super Easy Fluffy Overnight Cinnamon Rolls
These Fluffy Overnight Cinnamon Rolls were the star of my home cafe event for 22 people. It’s an easy sweet breakfast or a decadent dessert – you get to choose! What’s better than a delicious cinnamon sugar mixture rolled into fluffy, yeasty sweet dough and smothered in cream cheese frosting? Using simple ingredients, this is a fail-proof recipe if you follow along with me step-by-step.
Hey there! Just so you know, some links on this page are affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Tiffy Cooks and keep our kitchen cooking. Thanks for the love!
Jump to Recipe
Baking Cinnamon Rolls for A Home Cafe Event
This month, my mom and I tested a bunch of home cafe recipes for our event, including this Cinnamon Roll recipe. If you’re making a bunch of treats for a lot of people, this Cinnamon Bun might just be the dessert recipe you need.
For my 22-person home cafe event, this Cinnamon Roll was a tasty menu item paired with drinks and savory foods like strawberry matcha latte and pesto pasta salad. This event was my way of showing appreciation for some very important people in my life. But, the best part way testing these recipes in the kitchen with My mom all week!
Cinnamon Sugar Filling For The Best Cinnamon Buns
The true soul of a cinnamon roll? The cinnamon sugar filling! This is the YUMMIEST filling for cinnamon rolls, made of only butter, brown sugar, cinnamon, cloves, and nutmeg. This filling makes your cinnamon bun extra warm, nutty, and spicy.
Once your dough is ready, stretch it into a rectangle and spread this cinnamon bun filling evenly all over your dough. This step is key to making sure that every bite of your bun is packed with that delicious cinnamon sugar goodness!
Tips For Extra Gooey Cinnamon Rolls
I love it when cinnamon rolls have that ooey-gooey texture! With one simple trick, you can make sure that your cinnamon roll stays gooey, and not just bready. To keep your rolls moist while baking, add heavy cream onto your risen rolls before backing to rehydrate the dough. They’ll come out of the oven extra soft and gooey every time! Your house will smell like a bakery while these cinnamon buns are in the oven!
Cinnamon Bun Ingredients
Yeast mixture
- ½ cup warm water
- 1.5 tsp dry yeast
- 1 tbsp sugar
Dough
- ⅓ cup sugar
- 2 eggs Whisked
- 3 cups all purpose flour
- 1tsp salt
- ¼ cup unsalted butter melted
- 2-3 cup Heavy Cream, enough to drizzle over your cinnamon rolls before baking
Filling
- ⅓ cup unsalted butter (room temperature)
- 1 cup brown sugar
- 2 tbsp cinnamon
- A pinch of cloves
- A pinch of nutmeg
Frosting
- 4 oz cream cheese (room temp)
- ¼ cup unsalted butter room temp
- 1 tsp vanilla extract (optional)
- ¾ cup powder sugar (sifted)
How To Make The Fluffiest Cinnamon Rolls
- In a mixing bowl, add in flour, sugar, salt, yeast mixture, eggs, and melted butter.
- Mix for 8-10 minutes, or until the dough is well combined, not sticky, and smooth.
- Form into a smooth ball, and let it rest for 1 hour or until double in size.
- In a bowl, mix together unsalted butter, brown sugar, cinnamon, nutmeg, and cloves until fully combined.
- Once the dough has risen, lightly Press out the air bubble, and roll it out to around 15 by 11-inch rectangle.
- Spread out the filling evenly all over the dough. You want it to be as even as possible so every bite has the perfect amount of yummy filling.
- Now, carefully roll the dough tightly from the top down, and pinch the edge to seal it shut.
- Using a piece of floss, cut the cinnamon buns into your desire size. Line the cinnamon buns in a rectangular baking dish with some space in between.
- Let the buns rest in the fridge for at least 1 hour, or overnight, to rise.
- Preheat the oven to 350F.
- Pour on heavy cream all over the buns so it becomes even more fluffy and soft.
- Bake at 350F for 30 minutes.
- While it bakes, make the frosting by mixing cream cheese, unsalted butter, vanilla extract, and sifted powdered sugar until thick, smooth, and super creamy.
- Once the buns are finished baking, spread the frosting all over the top of the buns.
Making Your Own Comfort Food is Easier Than Ever!
Super Easy Fluffy Overnight Cinnamon Rolls
By Tiffy Cooks
Ingredients
Yeast mixture
- ½ cup warm water
- 1.5 tsp dry yeast
- 1 tbsp sugar
Dough
- ⅓ cup sugar
- 2 eggs Whisked
- 3 cups all purpose flour
- 1 tsp salt
- ¼ cup unsalted butter melted
- 2-3 cup Heavy Cream enough to drizzle over your cinnamon rolls before baking
Filling
- ⅓ cup unsalted butter room temperature
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1 pinch cloves
- 1 pinch nutmeg
Frosting
- 4 oz cream cheese room temp
- ¼ cup unsalted butter room temp
- 1 tsp vanilla extract
- ¾ cup powder sugar sifted
Instructions
- In a mixing bowl, add in flour, sugar, salt, yeast mixture, eggs, and melted butter.
- Mix for 8-10 minutes, or until the dough is well combined, not sticky, and smooth.
- Form into a smooth ball, and let it rest for 1 hour or until double in size.
- In a bowl, mix together unsalted butter, brown sugar, cinnamon, nutmeg, and cloves until fully combined.
- Once the dough has risen, lightly Press out the air bubble, and roll it out to around 15 by 11-inch rectangle.
- Spread out the filling evenly all over the dough. You want it to be as even as possible so every bite has the perfect amount of yummy filling.
- Now, carefully roll the dough tightly from the top down, and pinch the edge to seal it shut.
- Using a piece of floss, cut the cinnamon buns into your desire size. Line the cinnamon buns in a rectangular baking dish with some space in between.
- Let the buns rest in the fridge for at least 1 hour, or overnight, to rise.
- Preheat the oven to 350F.
- Pour on heavy cream all over the buns so it becomes even more fluffy and soft.
- Bake at 350F for 30 minutes.
- While it bakes, make the frosting by mixing cream cheese, unsalted butter, sifted powdered sugar until thick, smooth, and super creamy.
- Once the buns are finished baking, spread the frosting all over the top of the buns.
