Sourdough Cinnamon Rolls (Soft, Overnight Method)

What Makes This Recipe Work

An overnight cold proof lets the starter develop flavor slowly while the butter and egg keep the crumb tender. The long rest also strengthens the soft dough so the rolls hold their swirl instead of collapsing.

Ingredients for Sourdough Cinnamon Rolls (Soft, Overnight Method)

• 3 3/4 cups (450 g) bread flour (100 percent)
• 1 cup (240 g) whole milk, lukewarm (about 53 percent hydration)
• 1/2 cup (100 g) active sourdough starter, 100 percent hydration, at its peak (about 22 percent)
• 1 large egg (50 g)
• 1/4 cup (50 g) granulated sugar
• 4 tbsp (57 g) unsalted butter, softened
• 1 1/4 tsp (8 g) fine sea salt
• Filling: 1/2 cup (113 g) unsalted butter, softened
• Filling: 3/4 cup (160 g) packed brown sugar
• Filling: 1 1/2 tbsp ground cinnamon
• Filling: a pinch of fine sea salt
• Frosting: 4 oz (113 g) cream cheese, softened
• Frosting: 3 tbsp (42 g) unsalted butter, softened
• Frosting: 1 cup (120 g) powdered sugar
• Frosting: 1 tsp vanilla extract and a pinch of fine sea salt

How to Make Sourdough Cinnamon Rolls (Soft, Overnight Method)

1. Mix the flour, milk, starter, egg, and sugar in a stand mixer or large bowl until a shaggy dough forms. Cover and rest 30 minutes to let the flour hydrate.
2. Add the softened butter and salt and knead on medium-low, or by hand, 8 to 10 minutes, until the dough is smooth and elastic and pulls away from the bowl. It will be soft and slightly tacky.
3. Cover and bulk ferment at room temperature 4 to 6 hours, folding the dough once or twice, until it is puffy and increased by about half. Do not wait for a full double, since the overnight fridge proof adds more rise.
4. Roll the dough on a lightly floured surface into a 12 by 16 inch rectangle about 1/4 inch thick. Spread the softened filling butter to the edges, then scatter the brown sugar, cinnamon, and salt evenly.
5. Roll up from a long side into a tight log and pinch the seam closed. Slice into 9 equal rolls with a sharp knife or a piece of dental floss.
6. Arrange the rolls in a buttered 9 by 9 inch pan, cover, and refrigerate 8 to 12 hours, or overnight.
7. The next morning, let the rolls sit at room temperature 1 to 2 hours, until they look puffy and nearly touch, then bake at 350 degrees Fahrenheit 25 to 30 minutes, until the tops are golden and the centers read about 190 degrees Fahrenheit.
8. While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
9. Frost the rolls while still warm so it melts into the swirls, then pull one apart to check for a soft, tender crumb that springs back.

Tips for the Best Sourdough Cinnamon Rolls (Soft, Overnight Method)

• Keep the dough soft but not sticky; add flour a tablespoon at a time only if it will not come together.
• Use dental floss or a serrated knife to cut clean rolls without squashing them.
• Bake to 190 degrees Fahrenheit in the center for the softest, fully cooked crumb.
• Bring the rolls to room temperature before baking, since cold dough bakes unevenly.

Variations and Substitutions

• Add 1/2 cup toasted chopped pecans or raisins to the filling.
• Swap the cream cheese frosting for a simple glaze of powdered sugar and milk.
• The same dough makes sourdough cinnamon buns baked in a muffin tin for individual portions.
• For a pumpkin twist, replace part of the milk with pumpkin puree in a pumpkin-focused batch.

How to Store and Reheat

• Baked rolls keep at room temperature, covered, up to 2 days, or in the fridge up to 4 days; reheat gently to soften.
• Freeze baked rolls, frosted or unfrosted, up to 2 months and reheat covered at 300 degrees Fahrenheit.

Sourdough Cinnamon Rolls (Soft, Overnight Method) FAQ