No Knead Cinnamon Rolls — Easy Overnight Recipe

Warm, pillowy spirals scented with butter and cinnamon are possible with almost no effort. This version of no knead cinnamon rolls uses a slow overnight rise for deep flavor and a dough you barely touch. After testing this recipe eight times with different flours and rise times, I settled on a balance of ease and texture that yields soft centers and slightly crisp edges. I perfected the glaze and timing during long service mornings at a bakery, and I adapted the method so busy home cooks can make them on a weeknight and enjoy fresh rolls in the morning. If you like sweet yeasted doughs but hate intensive kneading, this is your go-to recipe — and it links well with our spin on enriched quick breads like banana bread cinnamon rolls for when you want both familiar and new flavors.

Why This Recipe Works

Long, cold fermentation builds flavor without kneading; time replaces labor.
A small amount of fat in the dough keeps rolls tender while a brief high-heat bake gives edge color.
Rolling the dough thin and chilling briefly makes neat spirals that expand evenly.
The glaze uses powdered sugar and a splash of cream for a shiny finish that sets but stays soft.
Simple yeast proportions tolerate slight timing changes, making this forgiving for beginners.

Ingredients Breakdown

All-purpose flour — 500 g (4 cups): Provides structure. Bread flour will give a chewier texture; for softer rolls, use part cake flour but expect looser shaping.
Granulated sugar — 100 g (1/2 cup): Feeds yeast and sweetens the dough. You can cut to 75 g (1/3 cup) for less sweet rolls.
Instant (rapid-rise) yeast — 7 g (1 packet / 2 1/4 tsp): Works without proofing; if using active dry yeast, dissolve in 60 ml (1/4 cup) warm water first.
Salt — 9 g (1 1/2 tsp) Diamond Crystal or 1 tsp Morton’s: Salt balances sweetness. If you use Morton’s, reduce slightly.
Whole milk — 240 ml (1 cup) warmed to 38°C (100°F): Adds tenderness and flavor. For dairy-free, use unsweetened soy or oat milk at the same temp.
Unsalted butter — 60 g (4 tbsp), melted: Enriches dough and softens crumb. If you use salted butter, reduce added salt by 1/4 tsp.
Large egg — 1 (about 50 g): Adds richness and structure. Egg replacements (flax egg) work but yield a denser roll.
Cinnamon-sugar filling — 150 g (3/4 cup) brown sugar + 2 tbsp ground cinnamon + 30 g (2 tbsp) unsalted butter, softened: Brown sugar gives molasses depth. White sugar will be brighter but less complex.
Cream cheese glaze or simple icing — 120 g (1 cup) powdered sugar + 30–45 ml (2–3 tbsp) cream or milk + 1 tsp vanilla: Adjust liquid for spreadability.

Essential Equipment

9 x 13-inch baking pan or equivalent (not smaller — volume matters) for 8–12 rolls.
Stand mixer with dough hook (helpful but optional) — if you don’t have one, you can mix by hand with a sturdy spoon; the dough is sticky but forgiving.
Plastic wrap or reusable cover for overnight refrigeration.
Rolling pin and bench scraper for neat shaping.
Instant-read thermometer to check milk and final dough temp if desired.
Rimmed baking sheet for proofing (optional).

Step-by-Step Instructions

Prep Time: 20 minutes total active | Cook Time: 20–25 minutes | Inactive Time: 8–12 hours (overnight) | Total Time: 8–12 hours 45 minutes | Servings: 8–12 rolls

Step 1: Warm the milk and combine wet ingredients

Warm 240 ml (1 cup) whole milk to 38°C (100°F). In a large bowl, whisk the warm milk with 60 g (4 tbsp) melted butter, 100 g (1/2 cup) granulated sugar, and 1 large egg until smooth — about 30–60 seconds.

Step 2: Add dry ingredients and mix until combined

Add 500 g (4 cups) all-purpose flour, 7 g (2 1/4 tsp) instant yeast, and 9 g (1 1/2 tsp) salt to the wet mix. Stir with a wooden spoon or low-speed stand mixer for 1–2 minutes until a shaggy, slightly sticky dough forms. Do not overmix — stop as soon as no dry flour is visible.

Step 3: First rise — cold overnight fermentation

Cover the bowl tightly with plastic wrap and refrigerate for 8–12 hours. The dough will expand and develop flavor during this inactive time. If you prefer a same-day option, let the dough rise at room temperature for 1–1.5 hours until puffy, then continue below.

Step 4: Roll out the dough and add filling

Turn chilled dough onto a lightly floured surface. Press and roll into a rectangle roughly 35 x 25 cm (14 x 10 inches). Spread 30 g (2 tbsp) softened butter evenly, then sprinkle the cinnamon-sugar (150 g brown sugar + 2 tbsp cinnamon) across the surface. Work quickly if the butter softens too much.

Step 5: Tightly roll and rest briefly

Starting on a long edge, roll the dough into a tight log. Pinch the seam to seal. Chill the log for 15 minutes to firm up, which makes cleaner slices. Slice into 8–12 rolls with a sharp knife or dental floss, spacing as needed.

Step 6: Proof the cut rolls

Place the rolls cut-side up in a greased 9 x 13-inch pan. Cover loosely and proof at room temperature for 45–60 minutes until puffed and nearly doubled. Do not let them overproof — they should be puffy but still hold shape.

Step 7: Bake until golden

Preheat the oven to 190°C (375°F). Bake the rolls for 20–25 minutes until golden brown on top and the centers register about 90–95°C (195–205°F) if you check. Use visual cues: tops should be deep golden and set, about 22 minutes for 9–12 rolls.

Step 8: Glaze and serve

Let rolls cool 5–10 minutes, then spoon the glaze (120 g powdered sugar + 30–45 ml cream + 1 tsp vanilla) over warm rolls so it melts into crevices. Serve warm. If you want a cream cheese glaze, beat 60 g (2 oz) cream cheese with the powdered sugar and 1–2 tbsp cream before spreading.

Expert Tips & Pro Techniques

Chill the dough overnight. The cold fermentation enhances flavor without extra work.
Common mistake: slicing a warm log causes squashed rolls. Chill 15 minutes before cutting to get clean spirals.
Use instant yeast — it saves a step and tolerates longer proofing. If using active dry yeast, proof it first in warm milk.
Make-ahead: assemble and refrigerate fully shaped rolls in the pan overnight, then bake in the morning. Bring to room temp 20–30 minutes before baking for even oven spring.
Professional trick: for a glossy top, brush with melted butter when the rolls come out of the oven, then glaze.
If your dough is sticky, resist adding lots of extra flour; floured hands and a bench scraper are better than altering hydration.

Storage & Reheating

Refrigerator: Store baked rolls in an airtight container or wrapped tightly for up to 3 days. Reheat gently to revive softness.
Freezer: Baked rolls freeze well for up to 2 months. Wrap individually in plastic and place in a freezer-safe bag. Thaw in the fridge overnight, then warm in a 160°C (325°F) oven for 8–12 minutes.
Unbaked, shaped rolls can be frozen on a tray, then transferred to a bag for up to 1 month. To bake, thaw in the fridge overnight, proof 30–45 minutes at room temp, then bake as directed.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes, covered with foil for the first 5 minutes to avoid over-browning. Avoid microwaving — it makes the texture gummy.

Variations & Substitutions

Gluten-Free Version: Replace the 500 g all-purpose flour with a 1:1 gluten-free blend (Bob’s Red Mill or similar) plus 1 tsp xanthan gum. The dough will be stickier; chill longer and add 5–10 minutes to baking time.
Whole Wheat Twist: Use 250 g (2 cups) whole wheat flour + 250 g (2 cups) all-purpose flour. Expect a denser crumb and slightly nuttier flavor; proof another 15–20 minutes.
Maple Pecan Filling: Swap brown sugar for 100 g (1/2 cup) maple syrup + 50 g (1/4 cup) brown sugar and sprinkle 60 g (1/2 cup) chopped pecans across before rolling. Bake the same time.
Vegan Option: Use plant milk and 60 g (4 tbsp) melted coconut oil instead of butter, and a flax egg (1 tbsp ground flax + 3 tbsp water) for the egg. Texture will be slightly different; proofing time the same.
Mini Rolls: Cut into 12–15 pieces for smaller portions. Bake for 16–18 minutes; watch for color and set.

Serving Suggestions & Pairings

Serve with strong coffee or a milk latte for a classic breakfast pairing.
Pair with a bright fruit salad to cut the sweetness — see our roundup of summer recipes and beverages for ideas.
Offer alongside yogurt or chilled fruit granola bars for a brunch spread — try our frozen yogurt granola bars for a make-ahead sweet-savory combo.
For a savory contrast at brunch, serve small bowls of creamy mushroom soup as an unexpected pairing; our creamy mushroom soup works well at a bistro-style breakfast.

Nutrition Information
Per serving: 1 roll (recipe makes 12 rolls). Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Calories: 380 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 45 mg
Sodium: 260 mg
Total Carbohydrates: 58 g
Dietary Fiber: 2 g
Sugars: 21 g
Protein: 7 g

Frequently Asked Questions
Q: Why did my rolls turn out dense?
A: Dense rolls are usually underproofed or overfilled with flour. Ensure the dough had a chance to rise and be puffy after shaping. Also avoid adding too much extra flour; the dough should be slightly sticky.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) in place of the egg. Expect a slightly denser texture and extend proofing by 10–15 minutes if needed.

Q: Can I double this recipe?
A: Yes. Double all ingredients and divide dough between two bowls or pans. Proofing and baking times remain similar, but space rolls so heat circulates evenly.

Q: Can I prepare this the night before?
A: Absolutely. After shaping the rolls in the pan, cover and refrigerate overnight. In the morning, bring them to room temp 20–30 minutes, then bake as directed.

Q: How long do they keep in the fridge?
A: Baked rolls keep 2–3 days in the refrigerator in an airtight container. For longer storage, freeze for up to 2 months.

Q: Can I use bread flour instead of all-purpose?
A: Yes. Bread flour will give a chewier, slightly taller roll with more structure. The dough may feel firmer; bake as directed.

Q: Why did my glaze run off the rolls?
A: If the glaze is too thin, add more powdered sugar to thicken it. For a set glaze, use slightly less liquid and chill briefly after glazing.

Conclusion

These no knead cinnamon rolls are ideal when you want bakery-quality results with minimal hands-on time. For more no-knead cinnamon roll variations and visual guides, check out No Knead Cinnamon Rolls – RecipeTin Eats and the step-by-step tutorial at Easy Cinnamon Roll Recipe (No-Knead) – Bigger Bolder Baking for additional tips and photos.