Easy Overnight Sourdough Cinnamon Rolls Recipe
These are the best cinnamon rolls and the perfect overnight recipe! I love throwing this together before bed to ferment overnight and wake up to an easy process to finish.
Equipment
- large bowl
- Stand Mixer
- Dough Hook
- Rolling Pin
- Bench Scraper or Fishing Line
- Cast Iron Skillet or Baking Dish of choice
Ingredients
Dough
- ½ - ¾ cup active sourdough starter
- ½ cup room temperature milk or filtered water
- 8 tbsp grass fed salted or unsalted butter softened
- ¼ cup honey or maple syrup
- 2 eggs
- 4 cups organic unbleached all-purpose flour or flour of choice
- 1 tsp salt
Filling
- 1 stick softened butter
- 1 cup coconut sugar or 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:
- Make sure your starter is well fed and active. I like to feed my starter in the morning and start my dough late afternoon/early evening to bake between 6-10 a.m. the next morning.
- In a bowl of a stand mixer, on low/medium speed, combine the flour, active sourdough starter, milk, melted or room temperature butter, eggs, salt, and honey with a dough hook attachment.
- Mix until it has come together well. You want to be able to stretch your dough slightly without it ripping or becoming sticky.
- Let your dough rest in your mixer or a separate bowl, and set it in a warm place overnight for your overnight rise. Cover with plastic wrap.
- Dough will double through the night if you are using an active sourdough starter.
The Next Day/Next Morning
- 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.
- Assemble the cinnamon rolls:
- Transfer your dough to your lightly floured work surface.
- Roll the dough out into a large rectangle
- Two options for your filling: combine your softened butter, coconut sugar and cinnamon in a bowl, then spread onto your dough. Or spread room-temperature butter out on the surface of the dough, then whisk together your sugar and cinnamon, and sprinkle your cinnamon-sugar filling over your butter.
- Starting from one long side of the dough, roll the dough tightly to the other side, pinching the seam together.
- 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 15-30 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 25-30 minutes, or until golden brown on the edges.
- 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 (or cream), and vanilla extract until smooth.
- Drizzle the glaze over the warm cinnamon rolls.