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Bakery-Style Cinnamon Rolls (Same Day or Overnight)

Soft bakery-style cinnamon rolls topped with creamy frosting in a 9×13 baking dish
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Soft, fluffy homemade cinnamon rolls made with a rich yeast dough and classic cinnamon-sugar filling. This stand-mixer recipe uses a warm oven rise for same-day baking, with an easy overnight option included.

Ingredients

Dough

  • 1 cup warm milk (about 110°F)
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar, divided
  • 3–3½ cups all-purpose flour
  • 1 large egg, room temperature
  • 3 TBSP unsalted butter, melted (divided)
  • ½ tsp salt

Cinnamon Filling

  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 TBSP ground cinnamon

Equipment Needed

  • Stand mixer with dough hook – For mixing and kneading the dough
  • 9×13 baking dish – For baking the rolls evenly
  • Silicone baking mat or floured countertop – Helps with measuring and rolling evenly
  • Rolling pin – To roll the dough evenly
  • Unflavored dental floss – For cleanly cutting the rolls without squishing
  • Mixing bowls – For filling and prep

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, and 2 TBSP of the sugar. Stir gently and let sit uncovered for 8 minutes, until foamy and activated.
  2. Add ½ cup flour and whisk until combined. Cover the bowl with plastic wrap or a clean towel and place in a warm, turned-off oven for 20 minutes, or let rise at room temperature for about 1 hour, until puffed.
  3. Uncover and whisk in the egg, remaining 2 TBSP sugar, 2 TBSP melted butter, and salt.
  4. Attach the dough hook. With the mixer on low speed, add the remaining flour ½ cup at a time, allowing each addition to fully incorporate before adding more.
    If the dough is still sticky, add flour 1 TBSP at a time just until the dough is no longer sticky.
  5. Increase mixer speed slightly and knead for 10 minutes, until smooth and elastic.
  6. Cover again and return the dough to a warm, turned-off oven (rewarm briefly if needed) for 45 minutes, or let rise at room temperature for 2 hours, until doubled in size.
  7. Lightly flour a countertop or silicone baking mat. Turn the dough out onto the surface and let rest for 10 minutes.
  8. Roll the dough evenly into a 10″ × 18″ rectangle.
  9. Spread softened butter evenly over the dough using a silicone spatula, leaving a thin strip along one long edge unbuttered to help seal the roll.
  10. In a small bowl, mix together the sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
  11. Roll the dough tightly lengthwise, forming an even 18-inch log. Try to keep the log uniform from end to end for evenly sized rolls.
  12. Slide unflavored dental floss underneath the log, cross the ends over the top, and pull tight to cut cleanly.
    Cut the dough into 12 rolls, each about 1.5 inches wide.
  13. Butter the bottom and sides of a 9×13 baking dish and arrange the rolls evenly, cut-side up.
  14. Cover and let rise in a warm, turned-off oven for 30 minutes, at room temperature for 2 hours, or refrigerate overnight.
    If refrigerated, let the rolls sit at room temperature for 1–2 hours before baking.
  15. Brush the tops with the remaining 1 TBSP melted butter.
  16. Bake at 350°F for 20 minutes, or until the tops are lightly golden.
  17. Let cool in the pan for 20–25 minutes, then frost generously with our buttercream or cream cheese frosting.

Notes

Warm Oven Rise:
Preheat oven to 175°F for 2 minutes, then turn it off completely. The oven should feel warm, not hot.

Overnight Option:
After shaping and placing rolls in the baking dish, cover tightly and refrigerate overnight. Allow rolls to come to room temperature and rise for 1–2 hours before baking.

Cutting the Rolls:
Using unflavored dental floss instead of a knife prevents compressing the dough, helping the rolls bake up tall and evenly round.

Doubling the Recipe:
This recipe doubles easily. Simply double all ingredients and divide the rolls between two baking dishes.

Storage

Store baked cinnamon rolls tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://ourgratefulkitchen.com/bakery-style-cinnamon-rolls/