Overnight Sourdough Cinnamon Rolls

Are you looking for the best overnight sourdough cinnamon rolls recipe from scratch? These fluffy, easy rolls with warm, gooey sugar-cinnamon swirled layers are it! 

Using a sourdough starter gives these cinnamon rolls the ideal soft texture. After baking, add a layer of healthy cream cheese frosting, making these dangerously addicting sourdough cinnamon rolls.

cast iron cinnamon rolls

Why Are Sourdough Cinnamon Rolls So Great?

Sourdough bread is one of the oldest types of bread, with a history that traces back to ancient Egypt. With a sourdough starter, you can make sourdough bread and other baked goods without using yeast.

There are many recipes available to make amazing dishes with this type of bread with one of them being this delicious sourdough cinnamon roll recipe.

Cinnamon rolls are always a great go-to for breakfast! These gooey cinnamon rolls are the perfect way to curb a sweet tooth. The dough is made with a sourdough starter, which provides a light and airy texture.

You can make the dough a day in advance, let it rise overnight on the counter, then just bake them up the next morning for a no-fuss breakfast or brunch dish.

Fluffy, moist, and loaded with warm flavors of cinnamon and brown sugar here is the ultimate guide to making the best sourdough cinnamon roll recipe ever!

Soft Sourdough Cinnamon Rolls

Why You Will Love This Recipe

Simple Ingredients

Whole milk, sourdough starter, honey, butter, flour, and salt. Those are the simple ingredients that make up this recipe.

Easy Recipe

Mix up the ingredients the night before and the dough is ready to roll out the next morning.

Long Fermented

The dough ferments over night making these sourdough cinnamon rolls easier to digest.

Simply Delicious

Soft, tender dough with sweet swirls of sugar and cinnamon. These are so good that we enjoy them without any kind of frosting, but just in case you need a recipe for one, I have included a healthy frosting recipe that does not need powdered sugar!

Sourdough Starter Cinnamon Rolls

First, this recipe for sourdough cinnamon rolls relies on a sourdough starter instead of commercial yeast. The sourdough starter will need to be mature and active. Here is how to know if your sourdough starter is ready to bake with.

  • What does the sourdough starter look like? It should look very bubbly, and be slightly foamy on the surface.
  • How has the sourdough starter grown? It should be doubled in volume after being fed and waiting several hours.
  • Can it pass the float test? Drop a small scoop of the starter into a bowl of water. If it floats, it is ready to use. If it sinks, either keep feeding it daily or wait a bit longer for it to develop.

For more information about how to make your sourdough starter, check out my step-by-step post.

sourdough cinnamon buns

Kitchen Essentials You May Need

This post contains affiliate links; this means that I make a tiny commission off any purchase that you may make. This small commission helps keep Rocky Hedge Farm going at no additional cost to you. Please see my disclosure policy for more information.

You can find my favorite kitchen essentials by clicking on the links below. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

  • Stand Mixer: These rolls can be made without a stand mixer, but a stand mixer is handy for helping to mix the dough.
  • Kitchen Scale: I use a digitial kitchen scale to make measuring the ingredients simple and quick.
  • Large Mixing Bowl: I use stoneware mixing bowls in my kitchen and love the feel and quality. Much like much cast iron, these pieces are heirlooms that will passed from generation to generation.
  • Linen Kitchen Towel: Linen is my favorite material to use in the kitchen for covering my bowls.
  • Wooden Rolling Pin: Used for rolling out the cinnamon roll dough.
  • Handheld Mixer: I find this best to use for getting a super smooth and fluffy cream cheese frosting. A stand mixer can also be used to make the frosting.
  • Parchment Paper: While I do not have an issue with the dough being sticky, I still like to roll out the dough onto parchment paper to ensure a clean work surface.
  • Cast Iron Skillet: The workhorse of my kitchen, I use a cast iron skillet to bake these sourdough cinnamon rolls. But, use any baking dish that you have available.

Ingredients for Sourdough Cinnamon Rolls

Besides a bubbly, active starter to make these rolls, you will also need a few other pantry staples to make the dough for these sourdough cinnamon rolls.

I always believe in using raw, organic, or fresh local ingredients when possible. For bulk pantry ingredients, I order from Azure Standard.

Cinnamon Roll Dough Ingredients

  • 270g milk, lukewarm
  • 150g active sourdough starter
  • 70g raw honey
  • 45g room temperature butter
  • 480g all-purpose organic flour
  • 12g celtic salt

Sugar Cinnamon Filling

  • 6 tablespoons butter, room temperature
  • 2 tablespoons organic cinnamon
  • 1/2 cup organic brown sugar or white sugar

Cream Cheese Frosting

  • 3 tablespoons butter, room temperature
  • 1 cup full-fat cream cheese, room temperature
  • 4 tablespoons organic maple syrup
  • 1 teaspoon pure vanilla
  • 1/8 teaspoon celtic salt
Sourdough Cinnamon Rolls Recipe

How to Make Overnight Sourdough Cinnamon Rolls

This recipe is for fluffy sourdough cinnamon rolls. These rolls are made with a sourdough starter, which gives them a unique flavor.

The dough is mixed together and then allowed to rise overnight on the counter in a warm spot. The next day, the dough is rolled out into a rectangle and filled with a cinnamon-sugar mixture before cutting into individual rolls.

The rolls are then placed in a cast-iron skillet to rise again before being baked in the oven until they become golden brown on top.

Step 1: Mix the Dough

In a small saucepan, heat the milk until it is just warm to the touch.

Place the stand mixer bowl on a digital kitchen scale. Add 270g lukewarm milk, 150g active sourdough starter, and 70g raw honey. Mix using a wooden spoon.

Then, add in 45g room temperature butter, 480g all-purpose flour, and 12g salt. Using a dough hook in the bowl of the stand mixer, knead all the ingredients until they form a smooth ball and the dough pulls away from the bowl.

If the dough sticks to the bowl, add a little flour at a time until it pulls away from the sides.

Step 2: Cover the Dough

Remove the dough from the stand mixer bowl and place it in a large mixing bowl. Cover with a damp towel and let rise overnight, about 8 to 10 hours.

Step 3: Uncover the Dough (The Next Day)

The following day uncover the dough. It should have risen quite significantly overnight.

Step 4: Roll the Dough

Lay a large piece of parchment paper on the countertop. Remove the dough from the mixing bowl, gently pat it into a rough rectangle, and rest the dough for around 10 minutes to relax the gluten. The dough will be easier to roll out.

Using a rolling pin, roll the dough into a rectangle about 20″ x 12″ as this will make about 10-11 large cinnamon rolls.

Step 5: Add Cinnamon Sugar Filling

In a small bowl, combine six tablespoons of room temperature butter, 1/2 cup sugar, and two or three tablespoons of cinnamon. Spread the cinnamon-sugar mixture evenly onto the top of the dough.

cinnamon sugar mixture

Step 6: Roll the Dough

Starting with the long edge, roll the dough into a log. Work slowly; try to keep the dough tight and rolled evenly. Once you reach the end, pinch the ends into the dough and place the seam side down.

How to Roll Cinnamon Rolls

Step 7: Cut the Dough

Cut a large piece of thread or dental floss to about 24 inches. Slide the thread under the log of dough. Pull the thread up and cross to cut down into the dough. Place the rolls into a well-seasoned cast-iron skillet with the very edges of the rolls touching.

How to Cut Cinnamon Rolls

Step 8: Second Rise

Place the rolls in a warm place for the final rise. Depending on the temperature in your home or where you place the rolls to rise, it could take 1-2 hours.

You may notice that as the rolls rise, small amounts of butter may be seen in the bottom of the cast iron skillet around the rolls. Have no worries; this helps make these rolls super delicious!

Cinnamon Rolls Second Rise

Step 9: Bake the Sourdough Cinnamon Rolls

Place the cinnamon dough rolls on the center rack and bake in the oven at 350 F for 30-40 minutes, or until just lightly golden brown. While the rolls are baking, make the cream cheese frosting.

easy sourdough recipe

Step 10: Make Cream Cheese Frosting

In a medium-size bowl, use a handheld mixer or stand mixer to beat together three tablespoons room temperature butter and 1 cup room temperature cream cheese on medium-low speed.

Beat for about 3 minutes, occasionally scraping down the sides of the bowl, until very smooth

Add four tablespoons of maple syrup, one teaspoon vanilla extract, and 1/8 teaspoon salt. Beat at medium-high speed until light and fluffy.

Cream Cheese Frosting

Step 11: Add Frosting

Once the cinnamon rolls have finished baking, remove them from the oven. You may notice butter bubbling around the cinnamon rolls, but don’t worry!

Let the cinnamon rolls rest for a few minutes, and the butter will reabsorb into the bottom of the cinnamon rolls – trust me, this is so good!

While still warm, spread a layer of cream cheese frosting evenly over the tops of the cinnamon rolls.

Alternatively, skip the cream cheese frosting because these are simply delicious all on their own!

Best Sourdough Cinnamon Rolls

Bakers Schedule For Overnight Sourdough Cinnamon Rolls

Various conditions can affect what your baker’s schedule may look like. Your home’s temperature may differ from mine, which can affect the rise times.

Always pay attention to how long it takes your starter to be ready and how long it takes the dough to rise. This is just a sample of what has worked for our family when baking the best cinnamon rolls we have ever had!

1:00 PM

Before baking the overnight sourdough cinnamon rolls, feed the sourdough starter around 1:00 PM.

7:00 Pm

Once the sourdough starter is bubbly and active, mix the dough. Cover with a damp linen towel and let the dough rise and ferment overnight.

6:00 Am

I like to wake early and begin my day before the children wake up. So, I make my coffee, roll out and assemble the dough. Then, place them in a large cast-iron skillet to rise. Rolls are ready to bake around 8:00 AM.

make perfect sourdough cinnamon rolls

Tips For Making the best Sourdough Cinnamon Rolls

I want to share some tips and ideas that will hopefully make your experience the best possible when making these overnight sourdough cinnamon rolls with our family’s favorite recipe!

  • Pay attention to the dough when it is mixed in the stand mixer. It should pull away from the sides of the mixing bowl. If it is sticking, add a tablespoon of flour at a time until it no longer sticks.
  • This dough should not be sticky when it is rolled out to form the cinnamon rolls. I have always rolled it out on parchment paper and it is simple to work with.
  • Use dental floss or thread to make slicing the rolls easy.
  • If you love cinnamon, add another tablespoon or two to the cinnamon sugar filling.
  • If your stove has a warming zone or proof option for the oven, use it to help the rolls rise a little more quickly before baking.
best recipe for sourdough cinnamon rolls

FAQ

Can I Freeze Sourdough Cinnamon Rolls?

To freeze the rolls before they rise, wrap them in a layer of plastic wrap and then aluminum foil. Once you are ready to bake the rolls, remove them from the freezer, thaw, and rise before baking.

Can I Roll the Cinnamon Rolls Out the Night Before?

Yes, I have made this sourdough cinnamon rolls recipe and made the rolls the night before. Place the rolls in the cast iron skillet, cover them, and place them in the fridge overnight. The following day, remove them from the refrigerator and let them come to room temperature before baking.

Additional Sourdough Recipes

Sourdough Cinnamon Rolls Recipe Card

If you make this recipe and love it, would you give it 5 stars? Tag me on Instagram @rockyhedgefarm with your delicious creation.

Yield: 10-11

Sourdough Cinnamon Rolls Recipe

Best Sourdough Cinnamon Rolls

Are you looking for the best sourdough cinnamon roll recipe from scratch? These fluffy, easy overnight rolls with warm, gooey sugar-cinnamon swirled layers are it! 

Using a sourdough starter gives these cinnamon rolls the ideal soft texture. After baking, add a layer of healthy cream cheese frosting, making these dangerously addicting sourdough cinnamon rolls.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 19 hours
Total Time 19 hours 50 minutes

Ingredients

  • 270g lukewarm milk
  • 150g active sourdough starter
  • 70g raw honey
  • 45g room temperature butter,
  • 480g all-purpose flour,
  • 12g salt
  • Sugar Cinnamon Filling
  • 6 tablespoons butter, room temperature
  • 2 tablespoons organic cinnamon
  • 1/2 cup organic brown sugar or white sugar
  • Cream Cheese Frosting
  • 3 tablespoons butter, room temperature
  • 1 cup full-fat cream cheese, room temperature
  • 4 tablespoons organic maple syrup
  • 1 teaspoon pure vanilla
  • 1/8 teaspoon celtic salt

Instructions

Mix the Dough

In a small saucepan, heat the milk until it is just warm to the touch.

Place the stand mixer bowl on a digital kitchen scale. Add 270g lukewarm milk, 150g active sourdough starter, and 70g raw honey. Mix using a wooden spoon.

Then, add in 45g room temperature butter, 480g all-purpose flour, and 12g salt. Using a dough hook in the bowl of the stand mixer, knead all the ingredients until smooth and the dough pulls away from the bowl. If the dough sticks to the bowl, add a little flour at a time until it pulls away from the sides.

Cover the Dough

Remove the dough from the stand mixer bowl and place it in a large mixing bowl. Cover with a damp towel and let rise overnight, about 8 to 10 hours.

The Next Day

The following day uncover the dough. It should have risen quite significantly overnight.

Roll the Dough

Lay a large piece of parchment paper on the countertop. Remove the dough from the mixing bowl, gently pat it into a rough rectangle, and rest the dough for around 10 minutes to relax the gluten. The dough will be easier to roll out.

Using a rolling pin, roll the dough into a rectangle about 20″ x 12″ as this will make about 10-11 large cinnamon rolls.

Add Cinnamon Sugar Filling

In a small bowl, combine six tablespoons of room temperature butter, 1/2 cup sugar, and two or three tablespoons of cinnamon. Spread the cinnamon-sugar mixture evenly onto the top of the dough.

Roll the Dough

Starting with the long edge, roll the dough into a log. Work slowly; try to keep the dough tight and rolled evenly. Once you reach the end, pinch the ends into the dough and place the seam side down.

Cut the Dough

Cut a large piece of thread or dental floss to about 24 inches. Slide the thread under the log of dough. Pull the thread up and cross to cut down into the dough. Place the rolls into a well-seasoned cast-iron skillet with the very edges of the rolls touching.

Second Rise

Place the rolls in a warm place for the final rise. Depending on the temperature in your home or where you place the rolls to rise, it could take 1-2 hours.

You may notice that as the rolls rise, small amounts of butter may be seen in the bottom of the cast iron skillet around the rolls. Have no worries; this helps make these rolls super delicious!

Bake the Sourdough Cinnamon Rolls

Place the cinnamon dough rolls on the center rack and bake in the oven at 350 F for 30-40 minutes, or until just lightly golden brown. While the rolls are baking, make the cream cheese frosting.

Make Cream Cheese Frosting

In a medium-size bowl, use a handheld mixer or stand mixer to beat together three tablespoons room temperature butter and 1 cup room temperature cream cheese on medium-low speed. Beat for about 3 minutes, occasionally scraping down the sides of the bowl, until very smooth

Add four tablespoons of maple syrup, one teaspoon vanilla extract, and 1/8 teaspoon salt. Beat at medium-high speed until light and fluffy.

Add Frosting

Once the cinnamon rolls have finished baking, remove them from the oven. You may notice butter bubbling around the cinnamon rolls, but don’t worry! Let the cinnamon rolls rest for a few minutes, and the butter will reabsorb into the bottom of the cinnamon rolls – trust me, this is so good!

While still warm, spread a layer of cream cheese frosting evenly over the tops of the cinnamon rolls.

Alternatively, skip the cream cheese frosting because these are simply delicious all on their own!

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