Overnight Pillow-Soft Cinnamon Rolls Recipe | The Lightest & Fluffiest Cinnamon Rolls | A Must-Try Recipe

There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen on a weekend morning. Not only do cinnamon rolls make your house smell like magic, they also taste like it.

Perfect for weekend brunch, special occasions, or a cozy morning treat, these homemade cinnamon rolls are guaranteed to be a family favorite. Plus, they’re made from scratch with simple ingredients you probably already have in your kitchen!

✔️ Ultra Soft & Fluffy – Achieve bakery-style cinnamon rolls with a tender, airy crumb.
✔️ Perfectly Sweet & Buttery – A balanced filling that’s just the right amount of gooey.
✔️ Easy to Make – Simple ingredients and step-by-step instructions make this a no-fail recipe.
✔️ Make-Ahead Option – Prepare the night before for stress-free mornings!

Ingredients:

For Starter:

• 17.5g flour

• 17.5g water

• 1/2 tsp instant yeast

For Tangzhong:

• 1/3 cup whole milk

• 2 tbsp flour

For Dough:

• Tangzhong

• 2 tbsp cold water

• 1/2 cup whole milk

• 1 1/2 tsp instant yeast

• 1 egg

• 1 tbsp greek yogurt

• 2 1/4 cup flour

• 1/2 tsp baking powder

• 2 1/2 tbsp sugar

• 1/4 cup melted butter

• Starter

For Cinnamon Sugar

• 3 tbsp melted butter

• 3/4 cup brown sugar

• 2 tsp cinnamon

For Icing:

• 1 cup icing sugar

• 1 tbsp melted butter

• 1 tsp vanilla

• 2 tbsp heavy cream

Directions:

• Prepare the Starter

  • In a small bowl, combine water, flour, and ½ teaspoon instant yeast. Stir until fully incorporated.

  • Cover with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until bubbly and active.

• Make Tanghzong

  • Once starter is activated and bubbly, begin making dough.

  • Pour 1/3 cup milk into a small sauce pan over medium heat and bring to a light simmer (not boiling)

  • Remove from heat, add 2 tbsp of flour and mix vigorously to get clumps out until it becomes a nice thick paste.

• Prepare the Dough

  • Pour tanghzong into a large bowl of a standing mixer. Add cold water and mix to combine to allow it to cool.

  • Once that is combined, add instant yeast. Mix to combine and allow yeast to activate for 10 minutes (or until it gets bubbly and frothy).

  • Once yeast is activated add milk, yogurt and egg. Mix to combine.

  • Add flour, sugar, melted butter and starter. Combine with the kneading attachment of a standing mixer and knead for 10 minutes.

  • Place dough in a lightly greased bowl, cover with plastic wrap and allow to rise in a warm place for 1-1.5 hours (OR place in fridge overnight).

• Prepare the Cinnamon Sugar Filling

  • In a medium bowl, whisk together brown sugar, cinnamon and nutmeg.

  • Cover and set aside until the dough is ready to roll.

• Assemble the Cinnamon Rolls

  • Melt the butter in the microwave.

  • Once the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a 12x18-inch rectangle, about ¼ to ½ inch thick.

  • Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar filling evenly on top.

  • Take the cookie dough and spread it over the cinnamon sugar layer, pressing gently to create an even layer.

  • Carefully roll the dough into a tight log, starting from the top. Slice into 1-inch rolls and arrange them in the prepared baking pan.

  • Cover with plastic wrap and let rise for 30 to 45 minutes in a warm place.

• Bake the Cinnamon Rolls

  • Preheat the oven to 350°F (175°C).

  • Cover the cinnamon rolls with a buttered piece of foil and bake for 22 minutes. Remove the foil and bake uncovered for an additional 5 to 6 minutes.

  • Allow the rolls to cool slightly before icing.

• Prepare the Icing

  • Whisk together all ingredients in a medium bowl until smooth and creamy.

• Finish & Serve

  • Let the cinnamon rolls cool for 10 to 15 minutes, then generously drizzle with icing. Serve warm and enjoy!