If you are looking for a new sourdough recipe, these overnight Sourdough Cinnamon Rolls are a must-try! These rolls are soft, buttery, and packed with a rich cinnamon sugar filling. By using an overnight bulk ferment, you get that signature sourdough tang and a pillowy texture that makes these a family favorite!
Any chance I get to turn my sourdough starter into sweet baked goods, I do. These Sourdough Cinnamon Rolls have been a favorite of mine for years, and my kids even love them!
The long fermentation process not only develops a deep flavor but makes them easier to digest. It's a from-scratch win that feels like a treat but is made with wholesome ingredients.
If you are on a sourdough kick like I am, be sure to check out my Sourdough English Muffins for another breakfast staple or try my Cinnamon Raisin Sourdough Bread if you want those cozy flavors in a toasted loaf!
Key Ingredients & Substitutions
- Active Sourdough Starter - This recipe requires a bubbly, active starter fed about 4-6 hours before you begin. Using discard will not provide the same rise for this specific overnight method.
- All-Purpose Flour - I've tested this with bread flour, but I prefer the soft crumb that all-purpose provides. Bread flour can be substituted if you prefer a chewier texture.
- Whole Milk & Butter - These fats enrich the dough, ensuring that the rolls are soft and tender.
- Cinnamon Filling - For a delicious filling, I use brown sugar, butter and cinnamon. Granulated sugar can be substituted for the brown sugar if needed.
See the recipe card below for the full list of ingredients and measurements.
How To Make Sourdough Cinnamon Rolls
Feed your sourdough starter at least 4 hours before beginning the recipe. If your kitchen is on the cooler side, it may take longer for the starter to become active.
- Combine the active starter, honey, eggs and vanilla. Slowly add your butter mixture and mix to combine. Now add in the flour and salt, then knead for 8-10 minutes until smooth and elastic.
- Start the stretch and folds. Wait 15 minutes after the first set of stretch and folds, then perform another set. Lightly oil the dough, cover with a damp cloth and set on the counter to bulk ferment overnight.
- Roll the dough into a 12"x16" rectangle, spread an even layer of the cinnamon sugar filling over the dough.
- Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
- Cut into 9 equal rolls and place in a lined cast iron skillet or baking dish. Cover and proof until puffy.
- Bake for 30 minutes, cool for 5-10 minutes then drizzle over the icing. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Managing the Temperature: If your kitchen is warm (especially in the summer), don't leave the dough on the counter overnight. Let it sit at room temperature for 3-4 hours after your stretch and folds, then pop in the refrigerator overnight. This prevents over-fermentation.
- Testing for proofed rolls: To see if they are ready to bake, gently press a finger into the dough. If it springs back slowly and leaves a slight indent, they are ready to bake! If it snaps back immediately, they need more time.
- Cold Dough Note: If you refrigerated your dough overnight, it will take a bit longer to proof in the morning, but the shaping will be easier! Be patient, waiting for that puffy look is the key to a soft roll.
Sample Baking Schedule
- 2:00 PM: Feed your sourdough starter.
- 6-7:00 PM: Mix and knead the dough.
- 6-7:15 PM: Cover and let rest for 40 minutes.
- 7:55 PM: Perform the first set of stretch and folds.
- 8:10 PM: Perform the second set of stretch and folds. Cover and begin the bulk fermentation (Room temp or fridge - see tips above!).
- 7:00 AM (Next Day): Shape the rolls and place in the pan for the final proof.
- 8-9:00 AM: Bake, ice and enjoy!
Sourdough is all about timing. While your kitchen temperature will play a role, this is the schedule I follow to have warm, fresh rolls ready by mid-morning.
Frequently Asked Questions
For this specific overnight recipe, an active, bubbly starter is required to ensure the rolls rise properly and stay fluffy.
Gently press a finger into the side of a roll. If the dough springs back slowly and leaves a small indent, they are ready for the oven! If it snaps back quickly, they need more time to rise.
Storage
These are best served fresh and warm. To store, place in an airtight container in the fridge for up to 3 days.
I hope these overnight sourdough cinnamon rolls become one of your staple sourdough recipes like they are mine! Once you master the overnight timing, they become so easy to make. If you make a batch, let me know how they turn out!
-Sky🩷
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If you tried this Sourdough Cinnamon Rolls recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Sourdough Cinnamon Rolls
Ingredients
Dough
- ⅔ cup milk
- 4 tablespoons unsalted butter
- 1 large egg room temperature
- 100 grams sourdough starter active and bubbly
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
Filling
- 4 tablespoons unsalted butter softened
- ½ cup brown sugar
- 1 ½ tablespoons cinnamon
Icing
- ½ cup powdered sugar
- 3 tablespoons heavy cream
- ¼ teaspoon vanilla extract
Instructions
- For the dough: In a small saucepan, combine the butter and milk. Heat until warmed and the butter has melted. Set aside until needed.
- In the bowl of a mixer fitted with the dough hook attachment combine the eggs, vanilla extract, active starter and honey. Mix to combine. Slowly add in the warm milk and butter mixture.
- Add in the flour and salt. Mix fully then start kneading the dough. Knead on the lowest setting for 8-10 minutes or until you have a soft and elastic dough. At this point the dough should be slightly sticky.
- Cover with a damp towel and let rest for about 40 minutes. After 40 minutes stretch and fold the dough by grabbing one side of the dough, stretching it out as far as it will go without tearing, fold it over the top of the dough, turn then repeat until you have stretched and folded 4 times. Cover and let rest for 15 minutes. Repeat the stretching and folding process again.
- Once the stretching and folding has been completed the second time, lightly cover the dough with oil, place the damp towel back on and let the dough bulk ferment overnight.
- In the morning: Remove the dough from the bowl and place on a lightly oiled work surface. Roll the dough out into a 12" x 16" rectangle.
- For the filling: Combine the softened butter, brown sugar and cinnamon. Spread in an even layer on the dough, leaving an ½" space around the edges.
- Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
- Cut into equal pieces. For larger rolls cut into 1" pieces. For smaller rolls cut into 1 ¼" to 1 ½" pieces.
- Place in a well-greased or lined 12" cast iron pan or any other baking dish lined with parchment paper. Cover with a towel and let proof until puffy, approximately 1 to 2 hours.
- When the dough is almost done proofing, preheat the oven to 350°F.
- When the rolls are fully proofed place in the oven and bake for 30 minutes. Remove from the oven and allow to cool for 5-10 minutes before adding the icing.
- For the icing: Combine the powdered sugar, heavy cream and vanilla extract in a small bowl. Once the cinnamon rolls have cooled slightly spread the icing all over the rolls. Enjoy!
Notes
- Starter Tip: Ensure your starter is at its peak (doubled in size and bubbly) before mixing the dough. If your kitchen is cool, this may take up to 6 hours after feeding.
- Temperature Control (Summer vs. Winter): Sourdough is sensitive to heat. In the summer, let the dough rest at room temperature for 3-4 hours after the stretch and folds, then move it to the refrigerator overnight. This prevents over-fermentation and makes the dough much easier to roll out and shape the next morning.
- Proofing Note: Since refrigerated dough is cold, the final proof in the pan may take longer (up to 2-3 hours) to become puffy. Don't rush this step! The "puffy" look is the key to a soft roll.
- The Finger Spring Test: To check if the rolls are ready to bake, gently press a finger into the dough. If it springs back slowly and leaves a slight indent, it's ready. If it snaps back immediately, it needs more time.
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