No Knead Cinnamon Rolls — Overnight, Easy and Foolproof

Warm, gooey spirals of cinnamon and butter fill the kitchen the next morning. These No Knead Cinnamon Rolls are mixed in one bowl, chilled overnight, and baked fresh for breakfast. I developed this easy overnight method after testing it eight times with different flours and yeast amounts until the texture was pillowy but still flaky at the edges. The hands-off rise saves time and makes the dough forgiving for busy mornings or beginner bakers. If you like richer, bread-like rolls, try our banana bread cinnamon rolls for a fun twist. Read on to learn why this method works, what equipment matters, and exact timings so you can bake them confidently tomorrow.

Why This Recipe Works

Slow, cool fermentation overnight develops flavor without complicated kneading.
A higher hydration (more liquid) gives a soft crumb and open swirl that feels homemade.
Using melted butter in the filling creates a glossy, caramelized sugar layer.
A short, warm proof in the morning relaxes the dough so rolls hold shape while baking.
Testing across different flours helped set precise weights that yield consistent results.

Ingredients Breakdown

All-purpose flour 500 g (4 cups): Forms the dough structure. Using bread flour will give slightly chewier rolls; reduce water by 15 ml (1 tbsp) if using bread flour.
Granulated sugar 75 g (1/3 cup): Feeds the yeast and sweetens the dough. You can use cane sugar; brown sugar will add molasses notes and darker color.
Instant yeast 7 g (1 packet / 2 1/4 tsp): No need to proof; instant yeast mixes directly into dry ingredients for a reliable overnight rise.
Salt 9 g (1 1/2 tsp): Balances sweetness and strengthens gluten.
Whole milk 240 ml (1 cup), warmed to 38–43°C (100–110°F): Adds tenderness and helps activate yeast. Use nonfat milk for a leaner roll; texture will be slightly drier.
Unsalted butter 60 g (4 tbsp), melted and cooled: Adds richness to the dough.
Egg 1 large (50 g): Enriches the dough and helps browning. For an eggless version, see Variations.
For the filling: Brown sugar 200 g (1 cup packed), ground cinnamon 15 g (3 tbsp), unsalted butter 115 g (1/2 cup) melted: The butter and sugar make a caramelized swirl. Do not substitute oil for the butter — the filling won’t caramelize the same way.
For the glaze: Cream cheese 85 g (3 oz), unsalted butter 30 g (2 tbsp) softened, powdered sugar 120 g (1 cup), vanilla 1 tsp, pinch salt: Makes a tangy, spreadable icing. Greek yogurt can replace cream cheese — expect a tangier glaze.

If you enjoy apple-cinnamon flavors alongside your pastry, try our Apple Cinnamon Overnight Oats for an easy breakfast pairing.

Essential Equipment

23 x 33 cm (9 x 13 inch) rectangular baking pan: Fits 12 rolls snugly. A slightly smaller pan will overflow; a larger pan will flatten the rolls.
Digital kitchen scale (recommended): Weighing flour gives consistent results.
Stand mixer with dough hook or large mixing bowl and sturdy spatula: A mixer speeds mixing, but you can mix by hand.
Plastic wrap or a lid for the bowl: Keeps the dough from drying in the fridge.
Bench scraper or sharp knife: For clean, even roll cuts.
Instant-read thermometer (optional): Useful to check milk temperature and final roll doneness.

If you like laminated pastry, our croissant cinnamon rolls show a similar flavor profile with layered butter, but they require folding and chilling.

Step-by-Step Instructions

This recipe makes 12 rolls. Prep time 20 minutes. Cook time 20 minutes. Inactive time (overnight chill) 8 hours. Total time about 8 hours 40 minutes. Servings: 12 rolls (1 roll per serving).

Step 1: Combine dry ingredients

In a large bowl, whisk 500 g (4 cups) all-purpose flour, 75 g (1/3 cup) granulated sugar, 7 g (1 packet / 2 1/4 tsp) instant yeast, and 9 g (1 1/2 tsp) salt until evenly mixed, about 30 seconds. Make sure the yeast is separate from salt pockets.

Step 2: Add wet ingredients and form dough

Warm 240 ml (1 cup) whole milk to 38–43°C (100–110°F) and stir in 60 g (4 tbsp) melted butter and 1 large egg (50 g). Pour into dry ingredients and stir with a spatula until a shaggy, sticky dough forms, about 1–2 minutes. Do not overmix — stop when no dry flour pockets remain.

Step 3: First rest and chill

Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight. This long, cool rest develops flavor and reduces the need for kneading. Inactive time: 8 hours.

Step 4: Make the filling

Combine 200 g (1 cup packed) brown sugar and 15 g (3 tbsp) ground cinnamon in a bowl. Melt 115 g (1/2 cup) unsalted butter and have it warm but not hot. Set both nearby; mixing is quick, about 2 minutes.

Step 5: Shape the rolls

Turn chilled dough onto a lightly floured surface and gently press into a 30 x 40 cm (12 x 16 inch) rectangle. Spread the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture, leaving a 1 cm (1/2 inch) border. Starting at a long edge, roll tightly into a log, about 40 cm (16 inches) long, 8–10 minutes including smoothing.

Step 6: Cut and arrange

Using a bench scraper, cut the log into 12 even pieces (each ~3.5 cm / 1.5 inches thick). Place rolls cut-side up in the greased 23 x 33 cm (9 x 13 inch) pan, leaving a small gap. This step takes 5–7 minutes. Cover with a clean towel and let them rest at room temperature for 45–60 minutes, until slightly puffy.

Step 7: Bake

Preheat oven to 190°C (375°F). Bake the rolls for 18–22 minutes until golden brown and aromatic, about 20 minutes. Rotate pan halfway through for even browning. Bake until the centers spring back slightly, not fully collapsed.

Step 8: Make the glaze and finish

While the rolls bake, beat 85 g (3 oz) cream cheese with 30 g (2 tbsp) softened butter until smooth. Add 120 g (1 cup) powdered sugar, 1 tsp vanilla, and a pinch of salt. When rolls are 5 minutes out of the oven, spread glaze over hot rolls so it melts into the swirls. Serve warm.

Expert Tips & Pro Techniques

Always weigh flour. 500 g gives steady results across brands. If you must use cups, spoon flour into the cup and level it.
Common mistake: cutting rolls too thin or too thick. Aim for 12 equal pieces for even baking. Use a ruler if unsure.
For a cleaner cut, chill the log 15 minutes before slicing. This firms the dough and prevents filling from squishing out.
Make-ahead: Prepare through Step 5, then wrap the pan tightly and refrigerate up to 24 hours. Bake straight from chilled, adding 5–8 minutes to baking time.
Professional trick: Brush the top of rolls with melted butter after baking for a glossy finish and extra richness.
Pair with a warm coffee. Try our cinnamon brown sugar coffee for a matching spice note.
If rolls are pale after full time, tent foil loosely for the remainder to prevent over-browning while allowing centers to finish.

Storage & Reheating

Refrigerator: Store cooled rolls in an airtight container or wrapped tightly for up to 3 days.
Freezer: Freeze unglazed rolls in a single layer on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and warm before serving.
Reheating: Preheat oven to 175°C (350°F). Reheat individual rolls for 8–10 minutes covered with foil to retain softness. Avoid microwaving for long; it makes the texture gummy.

Variations & Substitutions

Gluten-Free Version: Use a 1:1 gluten-free flour blend 500 g and add 1/2 tsp xanthan gum. Dough will be stickier; chill longer before rolling. Bake time may increase 3–5 minutes.
Eggless: Omit the egg and add 30 ml (2 tbsp) additional milk plus 1 tbsp melted butter. Texture is slightly less rich but still tender.
Brown Butter Filling: Brown the butter for the filling (cook until nutty, about 3–4 minutes), cool slightly, then spread. Flavor deepens and adds a toasted note.
Lighter Cinnamon Rolls: Substitute half the butter in the dough with plain Greek yogurt (120 g / 1/2 cup) and reduce milk by 30 ml (2 tbsp). Rolls will be tangier and slightly denser.
Sticky Bun Upgrade: After Step 4, pour a mixture of 120 g (1/2 cup) brown sugar and 60 g (4 tbsp) butter into the pan and add chopped pecans before arranging rolls. Bake as directed and invert when warm.

Serving Suggestions & Pairings

Serve with a simple fruit salad or orange segments for brightness.
Spoon warm caramel sauce over rolls for a dessert twist; pair with our Decadent Banoffee Pie when entertaining.
A rich latte or spiced coffee balances the sweetness; pair with our cinnamon brown sugar coffee for a morning set.
Garnish with flaky sea salt or toasted pecans for texture contrast.

Nutrition Information

Per serving: 1 roll (recipe makes 12)

Calories: 340 kcal
Total Fat: 13 g
Saturated Fat: 7 g
Cholesterol: 45 mg
Sodium: 210 mg
Total Carbohydrates: 49 g
Dietary Fiber: 1.5 g
Sugars: 20 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my rolls turn out dense instead of light?
A: Dense rolls usually mean underproofing or too much flour. Allow the dough to rest the full overnight period and avoid adding extra flour while shaping. Also make sure the milk is warmed to 38–43°C (100–110°F) when mixed.

Q: Can I make this without eggs?
A: Yes. Replace the egg with 30 ml (2 tbsp) extra milk plus 15 g (1 tbsp) melted butter. Texture will be a bit less rich but still tasty.

Q: Can I double this recipe?
A: Yes. Double all ingredients and split the dough between two bowls and two pans. Avoid overcrowding in one pan; use two 23 x 33 cm (9 x 13 inch) pans.

Q: Can I prepare this the night before and bake in the morning?
A: Absolutely. That’s the point of this method. After shaping, cover and refrigerate the pan overnight and bake in the morning, adding 5–8 minutes to bake time if still chilled.

Q: How long do leftover rolls keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes.

Q: My filling leaked out while baking. What went wrong?
A: Too much filling or rolling too loosely can cause leakage. Chill the log 10–15 minutes before slicing to firm the filling, and leave a 1 cm (1/2 inch) border when applying filling.

Q: Are these the same as overnight cinnamon rolls made by other methods?
A: The concept is similar, but this one is a true no-knead, one-bowl method that relies on a longer cold ferment to build structure and flavor without intensive handling.

Conclusion

This no-knead, overnight approach gives you warm, bakery-style rolls with minimal fuss. If you want another overnight cinnamon roll technique, see Homemade Overnight Cinnamon Rolls – Sally’s Baking Addiction for a closely related method with slightly different shaping tips. For a different no-knead take and tested timing, compare this method with No Knead Cinnamon Rolls – RecipeTin Eats to refine scheduling for your morning.

Enjoy baking — and save a roll for someone who deserves a cozy surprise.