Overnight Cinnamon Buns

These cinnamon buns are made from lots of love. You may decide not to make them after looking at the number of steps but it's actually really easy when you just break them down. I recommend using a kitchen aid mixer or stealing a friend's because it will make your life easier. These we're heavenly last weekend and would be perfect to make at a cottage or over a family holiday weekend like Easter. 


  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 1/4 cup of sugar
  • 6 tablespoons of unsalted butter (make sure it is unsalted, this is important)
  • 6 ounces buttermilk, room temperature
  • 4 cups of all-purpose flour
  • 1 package instant dry yeast
  • 1 1/4 teaspoon salt
  • Cooking spray

Filing Ingredients:

  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 1 1/2 tablespoons unsalted butter, melted

Icing Ingredients:

  • 1/4 cup cream cheese, softened
  • 3 tablespoons milk
  • 1 1/2 cups of powdered sugar


  1. For the dough: in a bowl using a stand mixer with a whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add 2 cups of flour along with yeast and salt; whisk until moistened and combined
  2. Remove the whisk attachment and replace it with a dough hook. Add all but 3/4 cup of the remaining flour and knead over low speed for 5 minutes. Add more flour if dough is too sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Transfer the dough to a floured surface and knead by hand for 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let double in volume, 2-5 hours
  3. Combine the brown sugar, cinnamon, and salt in a medium bowl. Mix until well incorporated. Cover and set aside
  4. Butter a 9 x 13 inch glass baking dish. Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18x12 inch rectangle. Brush the dough with 3/4ounce of melted butter, leaving 1/2 inch border along the top edge. Sprinkle the mixture over the dough. Start with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into roughly 12 rolls. Arrange rolls cut side down in the baking dish, cover tightly with plastic wrap and store in the fridge overnight or up to 16 hours
  5. Remove the rolls from the fridge and place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack above the rolls. Close the door and let the rolls rise until they look slightly puffy (about 30 mins). Remove rolls and water from oven
  6. Preheat oven to 350 degrees F
  7. When oven is preheated, place the rolls on the middle rack and back until golden brown, about 30 minutes (keep a eye out but try to avoid opening the oven door)
  8. When the rolls are cooling slightly, make the icing by whisking the cream cheese until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth. Spread over rolls and serve immediately