Overnight Sourdough Cinnamon Rolls
Equipment
- 1 stand mixer with dough hook (or large mixing bowl)
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 9x13 inch baking pan
- 1 Rolling Pin
- 1 sharp knife or bench scraper
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rubber spatula
- 1 pastry brush
- 1 plastic wrap or reusable cover
- 1 Kitchen towel
- 1 wire cooling rack
Ingredients
- 120 gram active sourdough starter 100% hydration
- 240 gram whole milk warm
- 75 gram granulated sugar
- 2 large eggs room temperature
- 80 gram unsalted butter melted and cooled
- 500 gram all-purpose flour
- 8 gram fine sea salt
- 90 gram unsalted butter very soft
- 150 gram light brown sugar packed
- 12 gram ground cinnamon
- 2 gram fine sea salt
- 115 gram cream cheese softened
- 60 gram unsalted butter softened
- 180 gram powdered sugar sifted
- 1 3–5 g vanilla extract
- 1 10–20 g whole milk as needed
- 1 gram fine sea salt
Instructions
- In the bowl of a stand mixer, whisk together the sourdough starter, warm milk, sugar, eggs, and melted butter until smooth.
- Add the flour and salt to the wet mixture, then mix with the dough hook on low until a shaggy dough forms.
- Increase to medium speed and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise at room temperature for 4–6 hours until puffy and increased in volume by about 70%.
- While the dough rises, make the filling by combining the softened butter, brown sugar, cinnamon, and salt in a small bowl and mixing into a smooth paste.
- Once the dough has risen, lightly flour your work surface and gently turn the dough out without deflating completely.
- Roll the dough into a rectangle about 12x18 inches (30x45 cm), with the long side facing you.
- Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch (1.25 cm) border along the top long edge.
- Starting from the long edge closest to you, roll the dough into a tight log, sealing the seam by pinching gently.
- Trim the ends if uneven, then slice the log into 12 equal pieces using a sharp knife or floss.
- Arrange the rolls cut-side up in a greased 9x13-inch pan, spacing them evenly.
- Cover the pan tightly with plastic wrap or a lid and refrigerate overnight for 8–12 hours.
- In the morning, remove the pan from the fridge and let the rolls sit at room temperature for 45–90 minutes until visibly puffy and nearly touching.
- Near the end of proofing, preheat the oven to 350°F (175°C).
- Bake the rolls for 22–28 minutes until lightly golden on top and the centers reach about 190°F (88°C).
- While the rolls bake, beat the cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar, vanilla, and salt to the cream cheese mixture and beat until thick and smooth, adding milk a little at a time to reach a spreadable consistency.
- Remove the rolls from the oven and cool in the pan on a rack for 10–15 minutes.
- Spread or drizzle the cream cheese frosting over the warm rolls.
- Serve warm and store any leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.
Notes
For best flavor and texture, use an active, recently fed starter and adjust proofing times to your kitchen temperature—longer in cool rooms and shorter in warm ones. If the dough feels too sticky, add only a tablespoon of flour at a time to avoid making the rolls dense, and similarly, if too stiff, add a teaspoon of milk at a time. For cleaner cuts, chill the filled log for 10–15 minutes before slicing and use unflavored dental floss to prevent squashing the spirals. You can prepare the frosting ahead and keep it chilled, then let it soften while the rolls bake so it spreads easily over the warm buns.
Tried this recipe?Let us know how it was!