You will need flour, butter, sugar, yeast, eggs and whole milk

Dough Ingredients

Combine eggs, butter, flour, and salt in a stand mixer with dough hook attachment.

Make the dough

Stir the yeast mixture and add to the bowl. Mix on low for 2 minutes, then medium until smooth, about 6 minutes.

Add the yeast

Cover the bowl with a damp cloth and place in a warm spot (around 25°C/75°F) until doubled, approximately 1-2 hours.

First Prove

You will need brown sugar, ground cinnamon, ground ginger, allspice and unsalted butter.

Filling Ingredients

Make overnight cinnamon rolls filling by mixing everything together in a bowl. Set aside.

Mix everything

After the first prove, transfer the dough onto a floured surface. Press to remove air bubbles, then roll into a rectangle.

Assemble the roll

Spread the filling gently and evenly using your fingers.


Roll the dough up tightly from the long side to make a long spiral.


Slice into 12 even pieces using a serrated knife. Reshape gently if needed, as the dough will be soft.


Arrange rolls evenly in a baking dish. Cover and let rise in a warm place until doubled, or in the fridge overnight for fresh rolls in the morning.

Second Prove

Bake the rolls until golden brown, about 30 minutes.


You will need cream cheese, confectioner's sugar, unsalted butter, vanilla and milk

Frosting ingredients

While cinnamon rolls bake, blend all ingredients (except milk) in stand mixer until smooth. Add small amounts of milk to achieve a smooth consistency.


When rolls are baked, spread cream cheese frosting over the hot rolls.

Spread frosting

Frosting will melt in slightly and form a glaze as the overnight cinnamon rolls cool. Serve warm or at room temperature.