Overnight Sourdough Cinnamon Rolls
Soft, fluffy, and tangy cinnamon rolls made with sourdough starter. Perfect for a make-ahead breakfast or brunch, topped with creamy cream cheese frosting!
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 12x18-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.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 150mg
Tried this recipe?Let us know how it was!
