Originally I started this blog because I loved the idea of being able to share my favorite or newly-discovered recipes with others. I love that you can usually know that if a recipe is posted on a blog, it’s a good one and making it won’t be disastrous.

But in posting to my blog for the past 11 months (WOW, has it really almost been a year since I started this thing?!), I realized it has an even better purpose. It has become a place to which I can go to find my favorite recipes and keep things organized.

Before putting in fridge…

For the past couple years, I’ve started new traditions about things that I make on certain occasions. One of those occasions is Christmas Day when I bake cinnamon buns. Last year I scoured the internet searching for a bun that could be made the day before and simply baked in the morning. I combined several recipes, pulling the best parts of each: dough, filling, frosting. They came out perfectly.

So I was upset this year when I realized that I had printed out the recipe last year but hadn’t written it down to save anywhere. I, luckily, had an email trail of when I sent it to Nate and his mom to check it out.

This year, I wanted to share this amazing recipe with you…and now I know that next year when I go to bake these tasty treats again, I will be able to find the recipe in the spot where I now have all of my favorite recipes listed, my blog :)

Overnight Cinnamon Buns with Cream Cheese Frosting

Print this recipe!

makes 1 dozen rolls

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

1/3 cup sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 Tablespoons butter, softened

4 oz.  cream cheese, softened (1/2 of an 8 oz container)
1/4 cup margarine, softened
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
1/2 Tbsp milk

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the filling ingredients and sprinkle/spread evenly over the dough. Roll up the dough into a log (it should have the length of the long side) and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9×13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight. *note that they can be put in the fridge for longer than just overnight. I usually put mine in around 4pm.

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes-1.5 hrs. I think that they’re better if they sit out for longer than 30 min because they still have to rise a bit. Don’t expect them to rise a ton sitting out, as they do most of their puffing up while in the oven.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the frosting ingredients; set aside. Spread the frosting over the rolls when they come out of the oven. Enjoy hot out of the oven!


  1. One of my kids favorite things!! My daughter is drooling admiring these cinnamon buns, I will have to try this recipe soon! Love your blog:-)

  2. What an awesome kitchen you have – and a delicious recipe too. Going on my list of things I want to make in 2012 (eek, that list is getting long! but these have to go near the top!).

    • I wish I could say that was my kitchen! I actually live in a teeny ny apt. That lovely room belong’s to my fiance’s mother. I try to cook a ton whenever we go down to visit :)

      You should definitely make these rolls in 2012…I promise they’re easy!

  3. Have you thought about using something other than Cream cheese so it’s safer to be left non-refrigerated?

    • We were eating the rolls straight away so that wasn’t a concern of mine. I think that if I was going to keep them at room temperature, I would only frost them individually as they were needed and keep the rest of the frosting in the fridge while the rolls sat out on the counter. You could make a glaze rather than a cream cheese-based frosting, but I believe that the frosting is what makes these rolls :)

  4. Is that a beautiful Golden I see peeking around in the kitchen? Oops, sorry! Back to the recipe…

    This looks like some serious ooey, gooey, goodness Amy and you make me smile with the nostalgia of your blog… it’s true, it becomes a reservoir of all our favourite things and these cinnamon buns look like the fit right into that category – gorgeous! Is that your kitchen, girl? Wow!!

    • Hehe, that’s one of Nate’s mother’s pooches :) She has two goldens who are both adorable. And I wish I could say the kitchen was mine as well, but that belongs to her too…we were down there for xmas and new years.

  5. Oh my. I think my waistline just expanded…

  6. We must have started blogging at roughly the same time. This looks amazing. I’ve decided to make my diet generally more healthy following Christmas – but this shall be interspersed with good ol’ fatty foods like this :D. That way, I won’t miss them :D

    • Yay! I agree, diets aren’t a good idea. It’s better to eat what you want in moderation. I’ve been doing that for the last few months and I’ve already lost weight. Def give these a try for a breakfast treat :)

  7. Wow, that icing looks wonderful. Our blog started around the same time too.

  8. I’m beyond excited that you found this recipe, because these cinnamon rolls look AMAZING!!!

  9. One moment on the lips forever on the hips but so worth it. Yum! Take care, BAM

  10. Great shots of the food Amy-san! What camera are you using to take the shots?

    • Thanks, Vail! I’m using Nate’s Canon Rebel XS. It makes pictures look so much better than my crappy point-and-shoot. Your photos are all amazing! I wish you lived close enough that I could get some tips from you :)

  11. I’ll take the whole dozen please and worry about losing the weight later! ;-)

  12. Pingback: Perfect for a Holiday Breakfast!- Spiced Cranberry Orange Chocolate Ricotta Scones |

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