Few things are as comforting as waking up to the smell of freshly baked overnight sourdough cinnamon rolls. The overnight fermentation process creates the perfect balance of a soft, fluffy texture and deep, tangy flavor.
This guide will walk you through every step, from preparing the sourdough starter to achieving that irresistible cream cheese frosting. If you want to explore variations using discard, check out these sourdough discard cinnamon rolls for another way to make this classic treat.
Why Choose Sourdough for Cinnamon Rolls?
- Natural Fermentation: The slow process develops a richer taste.
- Easier Digestion: It breaks down gluten, making the rolls gentler on your stomach.
- No Commercial Yeast Needed: Your sourdough starter does all the work.
- Overnight Convenience: Prep at night bake in the morning!
For more insights on enriched doughs, look at this braided chocolate chip brioche, which follows a similar technique.
Ingredients You’ll Need
The Dough:
- ½ cup active sourdough starter
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, softened
- 3 cups all-purpose flour
- ½ teaspoon salt
The Cinnamon Filling:
- ½ cup brown sugar
- 2 tablespoons cinnamon
- ¼ cup butter softened
The Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
1: Preparing the Dough (Night Before)
- Mix the sourdough starter, warm milk, and sugar until well combined.
- Add the egg and softened butter, stirring until smooth.
- Gradually mix in the flour and salt until a sticky dough forms.
- Knead for 8–10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise overnight (8–12 hours).
2: Shaping and Filling (Morning of Baking)
- Roll out the dough into a 12×18-inch rectangle.
- Spread softened butter over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly.
- Shape the dough into a log and slice it into 12 pieces.
- Arrange in a greased baking dish and let them rise for 1–2 hours.
3: Baking the Cinnamon Rolls
- Preheat oven to 375°F (190°C).
- Bake for 20–25 minutes until golden brown.
4: Making the Frosting
- Beat together the cream cheese and butter.
- Add powdered sugar, vanilla extract, and milk.
- Spread over the warm rolls.
For a creative way to use leftovers, try making sourdough French toast with your extra rolls!
Pro Tips for the Best Cinnamon Rolls
- Use an active sourdough starter – It should be bubbly and ready to ferment.
- Chill the dough before rolling – This makes shaping much easier.
- Add moisture while baking – Place a pan of water in the oven for extra softness.
FAQs About Overnight Sourdough Cinnamon Rolls
1. Can I use sourdough discard?
Yes, but the texture will be slightly denser. Check out these sourdough discard cinnamon rolls for a discard-based recipe.
2. How do I store leftover rolls?
Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
3. Can I freeze them?
Yes! Freeze unbaked rolls after shaping or freeze baked rolls without frosting.
4. Why are my rolls dense?
Possible reasons include an underactive sourdough starter, under-proofing, or using too much flour.
Enjoy This Overnight Sourdough Cinnamon Rolls
Making overnight sourdough cinnamon rolls is an easy and delicious way to enjoy fresh, homemade pastries. Whether you use an active starter or sourdough discard, the result is always rewarding. Don’t forget to experiment with leftovers, like turning them into sourdough French toast for an extra treat!
Overnight Sourdough Cinnamon Rolls
Ingredients
For the Dough:
- ½ cup active sourdough starter
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (softened)
- 3 cups all-purpose flour
- ½ tsp tsp salt
For the Cinnamon Filling:
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter (softened)
For the Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
Prepare the Dough (Night Before):
- In a large bowl, mix sourdough starter, warm milk, and sugar until combined.
- Add egg and softened butter, stirring until smooth.
- Gradually mix in flour and salt until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise overnight (8–12 hours).
Shape and Fill (Morning):
- Roll the dough into a 12×18-inch rectangle.
- Spread softened butter evenly over the dough.
- Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
- Roll the dough into a log and slice into 12 equal pieces.
- Arrange the rolls in a greased baking dish. Cover and let rise for 1–2 hours.
Bake the Rolls:
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 20–25 minutes, or until golden brown.
Make the Frosting:
- In a bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla extract, and milk. Mix until creamy.
- Spread the frosting over the warm cinnamon rolls.
Notes
- Pro Tip: Chill the dough for 30 minutes before rolling to make shaping easier.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
- Freezing: Freeze unbaked rolls after shaping or freeze baked rolls without frosting. Reheat before serving.
