Overnight Sourdough Cinnamon Rolls
These soft overnight sourdough cinnamon rolls are a perfect treat for weekends or holidays. The dough is light, fluffy, and naturally fermented with sourdough starter, while the cinnamon filling adds a warm and sweet flavor.
They are best served slightly warm, topped with a creamy glaze or a light dusting of powdered sugar.
Ingredients
Sweet Dough
- 160 g (⅔ cup) milk (whole or 2%)
- 28 g (2 tbsp) unsalted butter, melted
- 1 large egg
- 100 g (½ cup) active sourdough starter
- 24 g (2 tbsp) granulated sugar
- 300 g (2½ cups) all-purpose flour
- 5 g (1 tsp) fine sea salt
- Oil or cooking spray for greasing the bowl
Cinnamon Sugar Filling
- 28 g (2 tbsp) unsalted butter
- 100 g (½ cup) granulated sugar
- 3 tsp ground cinnamon
- 1 tbsp flour
Glaze
- 2 tbsp unsalted butter, softened
- ⅓ cup cream cheese, room temperature
- ¼–½ cup powdered sugar
- 1–2 tbsp milk
Instructions
1. Make the Dough
In a small bowl, mix the melted butter and milk. Let it cool slightly.
In a mixing bowl combine the egg, sourdough starter, and sugar. Mix well. Slowly pour in the milk mixture while stirring.
Add the flour and salt and mix until a soft dough forms.
Cover the bowl and let the dough rest for 30 minutes.
2. Knead the Dough
After resting, knead the dough for 6–8 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a small amount of flour.
Transfer the dough to a lightly greased bowl and cover.
3. Overnight Rise
Let the dough rise at room temperature overnight (8–12 hours) until it doubles in size.
4. Roll the Dough
The next morning, line a 9-inch baking pan with parchment paper.
Place the dough on a lightly floured surface and gently shape it into a rectangle. Let it rest for 10 minutes to relax.
Roll the dough into a 16 × 12 inch rectangle.
5. Prepare the Filling
In a small bowl mix sugar, cinnamon, and flour.
Brush the dough with melted butter, then evenly sprinkle the cinnamon sugar mixture over the surface. Leave a small border around the edges.
6. Shape the Rolls
Starting from the long side, tightly roll the dough into a log.
Cut the log into 2-inch pieces using a sharp knife.
Place the rolls in the prepared baking pan.
7. Second Rise
Let the rolls rest for 1–2 hours until they become slightly puffy.
8. Bake
Preheat the oven to 350°F (175°C).
Bake the rolls for 35–40 minutes until the tops turn light golden brown.
Allow them to cool in the pan for 15 minutes, then transfer to a wire rack.
9. Make the Glaze
In a bowl beat together soft butter, cream cheese, and powdered sugar until smooth. Add a little milk to reach your desired consistency.
Spread the glaze over the warm cinnamon rolls or lightly dust with powdered sugar before serving.
