Easy Overnight Sourdough Cinnamon Rolls Recipe
By Kristen
Easy Overnight Sourdough Cinnamon Rolls
These are the best cinnamon rolls and the perfect overnight sourdough cinnamon roll recipe! I love throwing this together before bed to ferment overnight and wake up to an easy process to finish.
Cinnamon rolls were my introduction to baking with sourdough; these have become our favorite cinnamon rolls ever!
We have loved creating sweet traditions with these rolls for our first day back to school as well as our last day of school, Christmas morning, and Saturday morning family breakfasts!
A few notes for your Cinnamon Rolls
This same recipe can be used for sourdough discard cinnamon rolls as well. Remember that when using active starter, you will experience your dough rising more than when using discard.
Throw all the ingredients into your mixing bowl and follow the instructions for same-day cinnamon rolls if you want a quick recipe. We prefer the overnight process for health benefits, best results, and because we love those tangy, fluffy sourdough cinnamon rolls. I like to make sure my dough is set aside in a warm place and covered for about 12 hours for the best flavor and rise when using active starter.
Now and then, I love to sprinkle about ¼ cup of half and half over my rolls before baking. This was a suggestion in one of the first recipes I ever used (from Farmhouse on Boone – she used ½ cup) when first baking cinnamon rolls and it is a step that I often enjoy continuing with.
Last, if you do not have a stand mixer with a dough hook, you can combine all your ingredients by hand. This will take longer, but I have done it many times and it works!
WHAT YOU’LL NEED
- Dough Ingredients:
- ⅔ cup active sourdough starter
- 4 cups bread flour
- ½ cup room temperature, milk or filtered water
- 8 tablespoons salted or unsalted butter (melted and cooled)
- 2 eggs
- ⅓ cup maple syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Filling Ingredients:
- 1 stick softened butter
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- Glaze Ingredients:
- 1 cup powdered sugar
- 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
SUBSTITUTES
- Butter – can be substituted with coconut oil.
- Milk – can be substituted with any milk or water.
- Maple Syrup – honey works great as well. I have mixed maple syrup and honey if I do not have enough of each ingredient. I’ve also used corn syrup when I haven’t had anything else (this does not give it the same sweet, flavorful taste, but it works).
- All-Purpose Flour – bread flour will also work. Freshly milled wheat is always enjoyable and gives you that whole wheat flour.
EQUIPMENT NEEDED
- Stand Mixer with Large Bowl
- Rolling Pin
- Bench Scraper
- Cast Iron Skillet or Baking Dish of choice
INSTRUCTIONS
The Night Before
1. Prepare the dough:
- In a bowl of a stand mixer, on low/medium speed, combine the flour, active sourdough starter, milk (or water), melted butter, eggs, salt, and maple syrup with a dough hook attachment.
- Mix for about 20-30 minutes. You want to be able to slightly stretch your dough out without it ripping apart or being sticky.
- Let your dough rest in your mixer and set it in a warm place through the night for your overnight rise. Cover with plastic wrap or a damp towel.
- Dough should double through the night if you are using an active sourdough starter. I like for my dough to be set aside no later than 8/9 pm for the night to ensure a good rise.
The Next Day/Next Morning
2. Finish preparing your dough:
- (Optional if your dough rises well overnight – you can skip this step if your dough doubles or more than doubles through the night) (Also use this step if you are making last minute, throw together cinnamon rolls) Add your baking powder and baking soda to your dough with your dough hook attachment. Bring your dough back to a stretchy, non-sticky dough ball.
3. Prepare your oven and work surface:
- Preheat your oven to 350°F (175°C)
- Clean and flour your surface to roll your dough out on.
4. Prepare the filling:
- In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
5. Assemble the cinnamon rolls:
- Transfer your dough to your floured surface.
- Roll the dough out into a large rectangle, about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough.
- Starting from one long side of the dough, roll the dough tightly to the other side.
6. Slice your rolls:
- Using fishing line, a bench scraper, or a sharp knife, cut your dough into your desired sized rolls.
- Place the rolls in a cast iron skillet or a greased baking dish.
- I like to set my cast iron skillet on top of my warm stove for about 10-15 minutes before placing it into the oven. This allows my cinnamon rolls to have a second rise before baking.
7. Bake the rolls:.
- Once the rolls have risen, bake them in the preheated oven for 30 minutes, or until golden brown.
- Remove the rolls from the oven and let them cool slightly before glazing.
8. Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
- Drizzle the glaze over the warm cinnamon rolls.
How to store your cinnamon roll
An airtight container on the counter for up to 2-3 days is a great way to store your leftovers!
Easy Overnight Sourdough Cinnamon Rolls Recipe
Equipment
- large bowl
- Stand Mixer
- Dough Hook
- Rolling Pin
- Bench Scraper or Fishing Line
- Cast Iron Skillet or Baking Dish of choice
Ingredients
Dough
- ⅔ cup active sourdough starter
- ½ cup milk or water room temperature
- 8 tbsp salted or unsalted butter melted and cooled
- ⅓ cup maple syrup
- 2 eggs
- 4 cups bread flour or all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Filling
- 1 stick softened butter
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 2 cup powdered sugar
- 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
Instructions
The Night Before
Prepare the dough:
- In a bowl of a stand mixer, on low/medium speed, combine the flour, active sourdough starter, milk (or water), melted butter, eggs, salt, and maple syrup (or honey) with a dough hook attachment.
- Mix for about 20-30 minutes. You want to be able to slightly stretch your dough out without it ripping apart or being sticky.
- Let your dough rest in your mixer and set it in a warm place through the night for your overnight rise. Cover with plastic wrap or a damp towel.
- The dough should double through the night if you are using an active sourdough starter.
The Next Day/Next Morning
Finish preparing your dough:
- (Optional if your dough rises well overnight) Add your baking powder and baking soda to your dough with your dough hook attachment. Bring your dough back to a stretchy, non-sticky dough ball.
Prepare your oven and work surface:
- Preheat your oven to 350°F (175°C)
- Clean and flour your surface to roll your dough out on.
Prepare the filling:
- In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
Assemble the cinnamon rolls:
- Transfer your dough to your floured surface.
- Roll the dough out into a large rectangle, about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough.
- Starting from one long side of the dough, roll the dough tightly to the other side.
Slice your rolls:
- Using a fishing line, bench scraper, or a sharp knife, cut your dough into your desired sized rolls.
- Place the rolls in a cast iron skillet or a greased baking dish.
- I like to set my cast iron skillet on top of my warm stove for about 10-15 minutes before placing it into the oven. This allows my cinnamon rolls to have a second rise before baking.
Bake the rolls:.
- Once the rolls have risen, bake them in the preheated oven for 30 minutes, or until golden brown.
- Remove the rolls from the oven and let them cool slightly before glazing.
Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cinnamon rolls.
Great recipe! Had the ingredients and it was well written! Thank you!
Thank you so much for sharing!
We loved these. My neighbors did as well. This was the first sourdough cinnamon roll I have tried and I will make them again.
So fun that this was your first sourdough cinnamon roll recipe! I love hearing that you enjoyed them and I love that y’all shared with your neighbors!
It won’t let me give this recipe 5 stars. Can I freeze this dough before baking so I can have it on hand?
Hi Danielle! I haven’t tried freezing this dough, but I have not been a fan of how my dough has thawed out for other recipes. It doesn’t seem to keep its quality for me. You may have a different experience, though, so you could try it. I have set it in an airtight container or wrapped it in plastic wrap and set it in my refrigerator many times if I can’t bake it or want to have it on hand like you said. I’ve left it in the fridge for up to a few days; then, I bring the dough to room temperature before rolling it out. I hope that helps!