Overnight Sourdough Cinnamon Rolls are the ultimate breakfast treat for anyone who adores a gooey, swirled pastry with rich tangy depth and sweet cinnamon. With a make-ahead approach and a dough naturally leavened by a bubbly sourdough starter (no commercial yeast required!), you’ll wake up to bakery-level cinnamon rolls, fresh from your own oven.
Why You’ll Love This Recipe
- Naturally Leavened Delight: The sourdough starter brings a unique, subtle tang and unrivaled pillowy texture to every cinnamon roll—no yeast required!
- Make-Ahead Ease: Let the dough work its magic overnight, so you can sleep in and still enjoy fresh, warm cinnamon rolls in the morning.
- Gooey Cinnamon Swirls: A buttery, brown sugar-cinnamon filling melts into dreamy layers, creating irresistible spirals with every bite.
- Bakery-Style Cream Cheese Frosting: Each roll is crowned with a rich and creamy frosting that makes breakfast feel like a little celebration.
Ingredients You’ll Need
Everything you need for these Overnight Sourdough Cinnamon Rolls is probably already in your pantry and fridge! Each ingredient is carefully chosen to create a perfectly tender dough, bold cinnamon-sugar filling, and luscious cream cheese frosting.
- Active Sourdough Starter: This is the heart of the recipe—your active, bubbly starter acts as the natural leavening agent, adding depth and lightness to the rolls.
- Whole Milk: Warmed milk brings richness to the dough and helps keep it ultra-soft.
- Egg and Egg Yolk: That extra yolk gives the rolls golden color and a plush, tender crumb.
- Vanilla Extract: Just a splash brightens up the dough and the frosting with floral, sweet notes.
- Granulated Cane Sugar: Added to the dough for a touch of sweetness that balances the sourdough tang.
- Kosher Salt: Enhances flavor and brings all the elements into harmony.
- All-Purpose Flour: The foundation of your dough—go for a reliable all-purpose brand for the best texture.
- Butter: Used in both the dough and filling for richness, softness, and that delectable buttery-sweet finish.
- Brown Sugar: For the classic, caramel-sweet cinnamon roll filling (light or dark both work beautifully).
- Ground Cinnamon: The co-star in your filling—use the freshest, most fragrant cinnamon you have for maximum flavor punch.
- Cream Cheese: Essential for that tangy, creamy frosting—full-fat yields the dreamiest texture.
- Powdered Sugar: Blends seamlessly into the frosting for a smooth finish.
- Vanilla Bean Paste: If you have it, vanilla bean paste gives an extra dose of vanilla richness to the frosting, but extract works, too.
- Cream or Milk (optional): To thin the frosting if you prefer a glaze-like consistency.
Variations
One of the best things about baking Overnight Sourdough Cinnamon Rolls is just how customizable they are—you can tweak the fillings, glaze, or even the flour to make them truly your own or to suit any special dietary needs or cravings.
- Nutty Twist: Sprinkle ½ cup chopped toasted pecans or walnuts over the cinnamon filling before rolling for extra crunch and flavor.
- Chocolate Chip Swirl: Add a generous handful of mini chocolate chips to the filling for a decadent, dessert-worthy surprise in every bite.
- Dairy-Free Option: Substitute your favorite plant-based butter and non-dairy milk in the dough and filling, and use a vegan cream cheese for the frosting.
- Spiced Up: Enhance the cinnamon filling with a pinch of cardamom or nutmeg for a warming, bakery-style twist.
How to Make Overnight Sourdough Cinnamon Rolls
Step 1: Mix the Dough
In the bowl of a stand mixer, combine the warmed milk, active sourdough starter, egg, egg yolk, vanilla, and sugar. Give everything a good stir so the starter begins to dissolve and the wet ingredients meld together. This step sets the stage for a soft, flavorful dough.
Step 2: Add Dry Ingredients and Butter
Add the flour, salt, and softened butter to the bowl. Using the dough hook, mix on low speed until a shaggy dough starts to form. Scrape down the sides, then increase to speed 2 and knead for about 5 minutes. Pause, scrape again if needed, and continue kneading for another 5 minutes. You’re looking for a supple, smooth dough that’s just a little tacky.
Step 3: Bulk Fermentation
Cover your bowl with a damp towel or plastic wrap and let it sit at room temperature for 6–8 hours or overnight, until doubled in size. Optionally, you can perform stretch-and-folds every 30 minutes for the first 2 hours to strengthen the dough—it’s not required, but it adds structure if you have the time!
Step 4: Chill the Dough (Optional, but Recommended!)
If you can, pop the risen dough in the refrigerator until thoroughly chilled for easier shaping—anywhere from 1 hour to overnight. Chilling not only makes the dough more manageable, but it can also boost the flavor with extra slow fermentation.
Step 5: Shape, Fill, and Slice
Turn the cold dough onto a lightly floured surface and roll it out into a large rectangle. In a small bowl, mix your filling ingredients until creamy, then spread evenly over the dough. Roll up tightly from the long side, forming a snug log, and slice into 12 equal pieces—1½ to 2 inches wide is ideal for generous swirls.
Step 6: Second Rise
Arrange the rolls cut-side up in a buttered 9×13-inch baking dish, spacing them a bit to allow for expansion. Let them rise at warm room temperature until puffy, about 2–3 hours. If you’re prepping ahead, you can cover and refrigerate the rolls at this stage to pause fermentation and bake in the morning.
Step 7: Bake
Preheat your oven to 350°F. Bake the cinnamon rolls in the center of the oven for 35–45 minutes—tent with foil if the tops brown too quickly. Rolls are done when golden brown and they’ve reached an internal temperature of 190–200°F. Your kitchen will smell absolutely divine!
Step 8: Frost and Serve
Beat together the soft cream cheese, butter, powdered sugar, and vanilla bean paste. Thin with a little cream or milk for a pourable glaze if you wish. While the rolls are still warm, spread or drizzle generously with frosting. This is the magic moment—soft, steamy, and irresistible!
Pro Tips for Making Overnight Sourdough Cinnamon Rolls
- Starter Strength Matters: Use your starter at its peak activity (bubbly and doubled) for the fluffiest rolls—this gives the dough plenty of lift without yeast.
- Chill for Easy Shaping: Chilling the dough after the first rise makes it far less sticky and so much easier to roll, fill, and slice cleanly.
- Keep an Eye on Proofing: Final rise time can vary based on your kitchen temperature—cooler rooms mean longer proofing, while a slightly warm oven speeds things up beautifully.
- Frost While Warm: For melt-in-your-mouth topping, spread the frosting while the rolls are still warm, so it soaks into every swirl.
How to Serve Overnight Sourdough Cinnamon Rolls
Garnishes
Give your Overnight Sourdough Cinnamon Rolls an extra-special finish by scattering toasted chopped nuts on top, adding a sprinkle of cinnamon, or dusting lightly with powdered sugar for a bakery-inspired look. A drizzle of extra vanilla glaze makes them almost too pretty to eat (almost!).
Side Dishes
Pair these lavish rolls with a fresh fruit salad, crispy bacon, or soft-scrambled eggs for a balanced brunch spread. They also shine alongside a cup of strong coffee or creamy chai latte—no matter the occasion, they’ll steal the show.
Creative Ways to Present
Try serving individual cinnamon rolls on small plates with edible flowers or fresh berries for a special breakfast-in-bed surprise. For gatherings, stack the rolls in a tiered arrangement with extra frosting drizzled over the top for a show-stopping centerpiece everyone can’t wait to pull apart.
Make Ahead and Storage
Storing Leftovers
If (miraculously) you have any cinnamon rolls left, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge, where they’ll stay fresh and soft for up to five days.
Freezing
Overnight Sourdough Cinnamon Rolls freeze beautifully—wrap individual rolls tightly in plastic and store in a freezer bag for up to three months. Defrost overnight in the fridge or at room temperature for quicker enjoyment.
Reheating
To enjoy that fresh-from-the-oven experience, warm rolls in the microwave for 15–20 seconds or reheat gently in a low oven (300°F) until soft and gooey. Add a small dab of butter or extra frosting before serving to refresh the rolls even more.
FAQs
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Can I make these cinnamon rolls ahead of time for brunch guests?
Absolutely! Overnight Sourdough Cinnamon Rolls are perfect for prepping in advance—shape the rolls and let them do their final rise in the fridge overnight, then simply bake fresh in the morning for a fuss-free, impressive brunch treat.
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What if my sourdough starter isn’t super active?
Your starter should be bubbly and recently fed for the best lift. If it’s sluggish, give it a couple of feedings over 1–2 days until it’s lively and doubling within 4–6 hours—this will ensure your cinnamon rolls turn out soft and airy.
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Can I make these cinnamon rolls dairy-free?
Yes! Substitute plant-based milk and vegan butter in both the dough and the filling, and use a dairy-free cream cheese for the frosting. You’ll still get that dreamy texture and flavor with a dairy-free twist.
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How do I know when the cinnamon rolls are fully baked?
The rolls should be golden on top and sound slightly hollow when tapped. The internal temperature should reach 190–200°F in the center—if they brown too quickly before baking through, tent with foil and continue baking.
Final Thoughts
I can’t wait for you to experience the joy of homemade Overnight Sourdough Cinnamon Rolls—each bite is a swirl of sweet comfort and artisan flavor. Whether you’re treating yourself or sharing with loved ones, these rolls are guaranteed to turn any morning into the best one yet. Happy baking!
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Ultimate Sourdough Cinnamon Swirl Delight Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 24 hours
- Yield: 12 cinnamon rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Cinnamon Rolls are a delicious twist on the classic treat, made without yeast. The tangy sourdough starter adds depth of flavor to the soft, pillowy rolls, while the gooey cinnamon filling and creamy frosting make them irresistible.
Ingredients
Dough:
- 150 grams active sourdough starter
- 1 cup whole milk, warmed to 100-110 degrees F
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup granulated cane sugar
- 1 teaspoon kosher salt
- 450 grams flour
- 4 tablespoons butter, soft room temperature
Filling:
- 4 tablespoons butter, soft room temperature
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 2 ounces cream cheese
- 2 ounces butter
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 4 tablespoons cream or milk (optional)
Instructions
- Prepare the Dough: Combine milk, sourdough starter, eggs, vanilla, and sugar in a mixer bowl. Add flour, salt, and butter. Mix with a dough hook until a shaggy dough forms. Let rise until doubled.
- Shape the Rolls: Roll out the dough, spread with filling, and roll into a log. Slice into pieces and place in a baking dish to rise.
- Bake the Rolls: Preheat oven, bake the rolls until golden brown and cooked through.
Notes
- You can refrigerate the dough overnight for easier handling.
- Performing stretch and folds helps strengthen the dough.
- Risen rolls can be refrigerated overnight for baking the next morning.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 275
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
