Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Overnight cinnamon scrolls (or cinnamon rolls) are a classic brunch time treat or afternoon snack. Soft and fluffy, sweet and spicy… they definitely hit the spot.
Preparing them the night before and baking them in time for brunch Iwith the smell of cinnamon wafting through the house in the morning) is the perfect way to cook scrolls.
These cinnamon scrolls are well worth the time put into making them. And let’s be honest, most of the time is for letting the dough rest. Go have a coffee (or a sleep) while you wait.
Is it Easter in your neck of the woods? Check out my Apple Cinnamon Scrolls and 10 best Easter recipes for the festive season… or simply any time of the year 😉
Spiced Apple Muffins and Apple Cinnamon Cake are some other excellent choices for brunch or an afternoon snack…
What type of yeast for Overnight Cinnamon Scrolls Recipe?
Any type of yeast can be used for making the cinnamon scrolls. However, make sure it is used correctly – activate it if necessary.
There is no need to activate instant yeast (rapid rise yeast, instant dry yeast), which is what I use in this recipe. However, if you are using dry active yeast, you will need to activate at step one.
Activation: This involves warming the milk (approximately 40oC | 110F), adding the sugar and yeast and letting it sit for 10 minutes. The mixture will become foamy when the yeast has been activated. After the yeast has activated you can add the remaining ingredients at step one and proceed with the recipe.
The Best Cinnamon Scrolls Dough
First Rise: Once the cinnamon scroll dough is ready for the first rise, place in a bowl, cover and leave in a warm place. This will help the dough to double in size in approximately one hour. This time may vary depending on the room temperature.
Rolling & shaping: Once the dough has doubled in size, lightly knead on a lightly floured surface for 1 minute and roll into a 25x35cm rectangle. Spread the cinnamon scroll filling evenly over the dough (I use the back of a spoon or my hand), leaving a 2cm strip on one of the 25cm ends. Tightly roll from the other 25cm end.
Second rise: Cut the log into 12 even scrolls – you should have a nice cinnamon swirl shape. Place the scrolls into a lightly greased and lined tray, so they are just touching. Cover and leave to rest for 40 minutes or until the cinnamon scrolls have risen and look puffy.
Cream: After the scrolls have risen, pour the cream evenly over them. Cover the pan with plastic wrap and refrigerate overnight.
Cooking: Remove the scrolls from the fridge half an hour before you want to cook them. Heat the oven and cook for 25-30 minutes. When cooked, the scrolls are golden brown and slightly caramelised underneath from the cream and the cinnamon filling.
Serving!
The cinnamon scrolls are best served warm with a little dollop of the tangy cream cheese icing. Wait until they have cooled just enough to smear some icing on them. Don’t worry if it runs everywhere, licking your fingers is half the fun!
Why wait for a special occasion to indulge in THE BEST overnight cinnamon scrolls?! With their easy prep and irresistible flavour, they’re the perfect way to elevate your morning routine and start your day on a delicious note. Mix up a batch tonight and treat yourself tomorrow morning. You deserve it!
Feedback and More
Did you try the overnight cinnamon scrolls recipe? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other irresistible baked treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Overnight Cinnamon Scrolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dough
- 240 ml milk - full cream
- ⅓ cup caster sugar
- 3 ½ cups bread flour - plus extra for dusting
- 2 ½ tsp instant yeast - see post if using dry active yeast
- ½ tsp salt
- 1 egg
- 1 egg yolk
- 60 grams unsalted butter - melted and cooled
- 120 ml cream - thickened
Filling
- 60 grams unsalted butter - softened
- ½ cup brown sugar
- 1 tbsp cinnamon
Cream Cheese Frosting
- 125 grams cream cheese - softened
- 60 grams butter - softened
- 1 ½ cups icing sugar
- 1 tsp lemon rind - grated
Instructions
Dough
- In this order, place the milk, sugar, flour, yeast, salt, egg plus yolk and butter in a large mixer bowl and using a dough attachment beat on medium for 5 minutes, or until soft and elastic – see notes if you don't have a mixer.Place the dough into a clean, lightly oiled bowl, cover and leave in a warm place for an hour, or until doubled in size.
- Grease and line a deep 25x35cm tray.
- Knead the dough on a lightly floured surface for 3-4 minutes, then roll into a 25x35cm rectangle. Using extra flour if necessary.
Filling
- In a small bowl, mix all the ingredients until well combined.
Assembly
- Spread the filling evenly over the dough, leaving 2cm free on one of the short sides. Starting on the short side that has the filling, roll the dough up tightly. Cut the log into 12 even portions and lie each scroll in the prepared pan so they are just touching. Cover and rest for 40 minutes – the scrolls should be risen and puffy.
- Pour the cream evenly over the scrolls. Cover again and refrigerate for at least 4 hours and preferably overnight.
- Remove scrolls from the fridge 30 minutes before cooking. Heat the oven to 180°C | 160°C fan forced. Cook the scrolls for 25-30 minutes.
Cream Cheese Frosting
- Using the paddle beater attachment of a mixer, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add the sifted icing sugar, beating on low until fully incorporated. Add the lemon rind and stir to combine.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
The best scrolls I’ve made
This is the most delicious treat to satisfy visitors….
They are very moreish… so happy you and your visitors enjoyed them Patricia!