These Sourdough Cinnamon Rolls are like a warm hug in the morning! Made with tangy sourdough and a sweet cinnamon filling, they’re so soft and gooey, you’ll want to devour them all.
What’s great is you prep them the night before, and in the morning, just bake! Perfect for lazy weekends or when you have guests. Plus, the dough is forgiving—no need to stress about it!
Key Ingredients & Substitutions
Sourdough Starter: Ensure your starter is active and bubbly for the best rise. If you don’t have one, you can use store-bought bread dough or a pre-made pizza dough as a substitute, though the flavor will differ slightly.
All-Purpose Flour: This is the most common flour for baking. If you want a whole grain option, you can replace half with whole wheat flour. Just remember, it might make the rolls a bit denser.
Butter: I love using unsalted butter for its pure flavor. If you want a dairy-free option, olive oil works well in both the dough and filling.
Brown Sugar: For added depth, use dark brown sugar, which has more molasses. If you’re out, you can mix white sugar with a bit of molasses as a quick substitute.
Cinnamon: Ground cinnamon is the classic choice, but feel free to experiment with spices like nutmeg or cardamom for a unique twist!
How Do I Ensure My Dough is Perfectly Rose and Soft?
The key to soft rolls lies in the rising process. After mixing the dough, you need a warm environment to encourage the yeast to work its magic. Here are some tips:
- Use warm milk (not hot) to activate the yeast and enhance the dough’s rise.
- Cover the dough with a damp cloth or plastic wrap to maintain moisture.
- For an extra boost, place the bowl in a warm area, like an oven that’s just been turned off, to help it rise better.
How to Make Easy Overnight Sourdough Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1 tablespoon ground cinnamon
For the Filling:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, plus 1 hour for rising and overnight refrigeration. The next morning, you’ll need about 30 minutes for the rolls to come to room temperature and bake. In total, you can enjoy these tasty rolls in about 1.5 hours after waking up!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the warm milk, sugar, melted butter, and vanilla extract. Whisk in the active sourdough starter until everything is blended well. Next, add the egg and mix until it’s nicely combined.
2. Combine Dry Ingredients:
In another bowl, whisk together the flour, salt, instant yeast, and ground cinnamon. Ensure everything is mixed evenly before combining with the wet ingredients.
3. Form the Dough:
Gradually mix the dry ingredients into your wet mixture until a sticky dough forms. If it feels too sticky, don’t worry! Just sprinkle in a little extra flour until it’s manageable. Now, knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.
4. First Rise:
Shape your kneaded dough into a ball and place it in a greased bowl. Cover it with plastic wrap or a kitchen towel, and let it rise at room temperature for about 1 hour, or until it has doubled in size.
5. Prepare the Filling:
After your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the softened butter all over the surface of the dough. Then, sprinkle the brown sugar and cinnamon evenly on top.
6. Roll and Slice:
Starting from one of the long edges, roll the dough tightly into a log. Once rolled, slice the log into 1-inch pieces to create individual rolls. Place these rolls in a greased baking pan, giving each roll a little space. Cover and place in the refrigerator overnight.
7. Bake the Rolls:
The next morning, preheat your oven to 350°F (175°C). Take the rolls out of the fridge and let them sit at room temperature for about 30 minutes while the oven heats up. Bake in the preheated oven for 25-30 minutes, or until they’re golden brown and delightful.
8. Make the Icing and Serve:
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl for the icing. Drizzle the icing over your warm cinnamon rolls as soon as they come out of the oven. Enjoy the warm, gooey goodness of your sourdough cinnamon rolls!
Can I Use Store-Bought Sourdough Starter Instead of Homemade?
Absolutely! Store-bought sourdough starter works just as well as homemade, as long as it’s active and bubbly. Be sure to feed it a few hours before using it to ensure it’s at its peak activity level.
What If I Don’t Have Instant Yeast?
If you don’t have instant yeast, you can use active dry yeast instead. Just remember to dissolve it in the warm milk before mixing it with the other ingredients. Let it sit for about 5-10 minutes until it froths, then continue with the recipe as instructed.
How Do I Thaw Frozen Rolls?
If you’ve frozen the rolls before baking, simply remove them from the freezer and place them in the fridge overnight to thaw. The next morning, let them sit at room temperature for about 30 minutes before baking, allowing them to rise a little more if needed.
What’s the Best Way to Store Leftover Cinnamon Rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat in the microwave before serving or enjoy them cold!