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Sourdough Cinnamon Rolls

Soft, Overnight Sourdough Cinnamon Rolls

These soft, overnight sourdough cinnamon rolls are the perfect treat for a cozy weekend breakfast or holiday brunch. Made with a delicate, slightly sweet dough and a warm cinnamon filling, they’re bound to be a hit! Serve with a creamy glaze or a light dusting of powdered sugar for an extra touch of sweetness. Enjoy them warm on the same day they’re baked for the best experience.


Ingredients

Sweet Dough

  • 160 g (2/3 cup) milk (whole or 2%)
  • 28 g (2 tbsp) unsalted butter, melted (see notes for variation)
  • 1 large egg
  • 100 g (1/2 cup) active, bubbly sourdough starter
  • 24 g (2 tbsp) granulated sugar
  • 300 g (2½ cups) all-purpose flour (King Arthur recommended)
  • 5 g (1 tsp) fine sea salt
  • Cooking spray or oil, for coating

Cinnamon-Sugar Filling

  • 28 g (2 tbsp) unsalted butter (see notes for variation)
  • 100 g (1/2 cup) granulated sugar
  • 3 tsp ground cinnamon
  • 1 tbsp flour

Glaze

  • 2 tbsp unsalted butter, softened
  • 1/3 cup whipped cream cheese, at room temperature
  • 1/4–1/2 cup powdered sugar, sifted (adjust for desired sweetness)
  • 1–2 tbsp milk

Notes, Tips & Variations

  • For a richer dough, increase butter to 115 g (8 tbsp) and flour to 360 g (3 cups). This results in an even softer texture.
  • Let the melted butter and milk cool slightly before mixing into the dough. If too warm, it may make the dough very sticky. If this happens, wait until the dough cools before adding any extra flour.
  • To prevent filling leakage, substitute 28 g (2 tbsp) melted butter with 84 g (6 tbsp) softened butter in the filling for a more cohesive texture.

Instructions

Baker’s Schedule

Overnight Option:
Prepare the dough in the evening and let it rise overnight. The next morning, roll, shape, and cut the dough. Let the rolls rise for 1–2 hours (second rise) before baking.

Make-Ahead Freezing Option:
Place shaped cinnamon rolls in a parchment-lined 9-inch springform pan, cover with two layers of plastic wrap, and freeze. The night before baking, replace the old plastic wrap with fresh wrap, and defrost at room temperature (about 67°F) for 10–12 hours. Bake as directed in the morning.


Step-by-Step

1. Make the Dough

  • In the evening, combine the melted butter and milk in a small bowl. Allow it to cool slightly.
  • In the bowl of a stand mixer, add the egg, sourdough starter, and sugar. Mix to combine.
  • While mixing, slowly pour in the milk mixture. Add flour and salt, then mix until a rough, sticky dough forms, about 1 minute. Scrape down the sides, cover with a damp towel, and let rest for 30 minutes.
  • After resting, switch to the dough hook attachment. Knead on medium-low speed for 6–8 minutes, until the dough is soft, smooth, and pulls away from the bowl’s sides. Add a little flour if it’s too sticky.
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2. Bulk Rise

  • Transfer the dough to a buttered, medium-sized bowl. Cover with plastic wrap and let rise overnight at 67–68°F until it doubles in size, about 8–12 hours.

Optional Step: 30 minutes to 1 hour into the bulk rise, perform a stretch and fold to increase volume and aerate the dough.

3. Roll the Dough

  • In the morning, line a 9-inch springform pan with parchment paper, allowing the paper to overhang for easy removal.
  • Lightly oil and flour your countertop. Turn out the dough and pat it into a rough rectangle. Let rest for 10 minutes for easier rolling.
  • Dust the dough and rolling pin with flour, then roll the dough to a 16×12-inch rectangle. Let rest if it resists, then roll again.

4. Make the Cinnamon-Sugar Filling

  • For the softened butter version (preferred): Mix 84 g (6 tbsp) softened butter with sugar, cinnamon, and flour. Spread evenly on the dough, leaving a 1/2-inch border.
  • For the melted butter version: Brush 28 g (2 tbsp) melted butter over the dough. Sprinkle the sugar, cinnamon, and flour mixture, smoothing with your hands.

5. Shape & Cut

  • Starting from the 16-inch side, roll the dough tightly into a log, keeping swirls intact. Place seam side down.
  • Cut the log into 2-inch pieces with a lightly oiled knife or bench scraper.

6. Second Rise

  • Place rolls into the prepared pan and let them rest for 1–2 hours until puffy. If freezing, follow the make-ahead instructions.

7. Bake the Cinnamon Rolls

  • Preheat the oven to 350°F. Bake rolls on the center rack for 35–40 minutes, checking at 30 minutes. Rolls should be golden brown on top.
  • Let cool in the pan for 15 minutes, then transfer to a wire rack.

8. Make the Glaze

  • While rolls cool, beat softened butter, whipped cream cheese, and powdered sugar in a stand mixer until smooth. Thin with milk if needed for a pourable consistency.

To Serve

Top the warm rolls with glaze or a light dusting of powdered sugar. Best enjoyed warm on the same day they’re baked.