These overnight homemade sourdough cinnamon rolls are so soft and fluffy, and taste amazing.
Homemade Sourdough Cinnamon Rolls
Yielding 12 rolls, this recipe is easy to make, with a few steps happening on the evening before, while the rest taking place the next day.
Tips
- Using a stand mixer to mix the dough the night before is a good idea as the dough can be a bit sticky, though you can still do it by hand if you want, or don’t have a stand mixer
- If you find that the dough gets a little sticky at any time throughout the process, lightly oil or flour your fingertips, then work the dough
- To make ahead, you can chill the rolls after the 1 hour resting time on the second day. Just cover and place in the fridge. Remove and allow to come to room temperature before baking.
- The unbaked rolls can also be frozen. Cut and place in the baking tray and cover well with cling wrap and freeze until ready to use. Remove from the freezer and defrost in the fridge overnight, then remove from the fridge and allow to come to room temperature before baking.
Ingredients for Making Sourdough Cinnamon Rolls
- ¾ Cup (170g) Butter, Divided
- 2 ½ Cups Plain Flour
- ⅓ Cup Active Sourdough Starter
- 1 Cup Buttermilk
- 1 TBSP Sugar
- ¾ tsp Salt
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- ¾ Cup Brown Sugar
- 2 tsp Ground Cinnamon
Ingredients for Making Cream Cheese Glaze
- 2 Cups (120g) Icing Sugar
- 8 oz Cream Cheese, softened
- 1 tsp (5g) Vanilla Extract
Making Sourdough Cinnamon Rolls
To make these sourdough cinnamon rolls, you will need to start the previous evening, completing a few steps before finishing off the cinnamon rolls the next day.
Prior Evening
In a large bowl or the bowl of a stand mixer, place ½ cup (113g) of cold butter. It is best to grate it in, using a cheese grater if you can.
Add the sourdough starter, buttermilk, sugar and salt. Mix well until fully combined.
Add the plain flour and knead into a smooth dough. It might be slightly sticky.
Place the dough into a greased bowl and let it sit for around 10 hours or overnight.
Next Morning
Preheat the oven to 190˚C (375˚F).
Grease a deep, glass baking dish.
Combine the baking paper and baking soda in a small bowl to create the leavening agent. Mix with a fork until there are no lumps.
Spring the dough with this mixture, kneading it through thoroughly.
Then roll out the dough on a floured surface, creating a 12 x 24 inch rectangle.
In a bowl, mix the remaining ¼ cup (57g) butter with the brown sugar and cinnamon.
Spread the brown sugar mixture onto the dough, leaving a little room around the edges.
Roll the dough into a log and slice into 12 pieces.
Place each piece into the prepared baking dish, making sure to leave a little room between each roll for spreading. Let the rolls rest for 1 hour.
Bake in the preheated oven for 35 to 40 minutes until the tops are golden brown.
While the cinnamon rolls are baking, make the glaze.
Add the icing sugar, softened cream cheese and vanilla extract to a bowl and mix well until smooth.
Remove the cinnamon rolls from the oven and pour the glaze over the hot rolls.
Allow to cool, if you can wait and then enjoy!
More Sourdough Resources
- Sourdough Mini Choc Chip Muffins
- Blueberry Muffins using Sourdough Discard
- Homemade Sourdough Tortillas
- Sourdough Starter Discard Donuts
- Sourdough Artisan Loaf
- Tasty Sourdough Discard Recipes
- Sourdough Sandwich Bread
- Chocolate Brownies
- Sourdough discard pancakes
- How to Make a Sourdough Starter
- How to Rehydrate Dried Sourdough Starter
Homemade Sourdough Cinnamon Rolls
Ingredients
Sourdough Cinnamon Rolls
- ½ Cup Butter
- 2 ½ Cups Plain Flour
- ⅓ Cup Active Sourdough Starter
- 1 Cup Buttermilk
- 1 TBSP Caster Sugar
- ¾ tsp Salt
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
Cinnamon Butter
- ¼ Cup Butter
- ¾ Cup Brown Sugar
- 2 tsp Ground Cinnamon
Cream Cheese Glaze
- 2 Cups Icing Sugar
- 8 Oz Cream Cheese
- 1 tsp Vanilla Extract
Instructions
Making Sourdough Cinnamon Rolls - Prior Evening
- In a large bowl or the bowl of a stand mixer, place ½ cup (113g) of cold butter. It is best to grate it in, using a cheese grater if you can.
- Add the sourdough starter, buttermilk, sugar and salt. Mix well until fully combined.
- Add the plain flour and knead into a smooth dough. It might be slightly sticky.
- Place the dough into a greased bowl and let it sit for around 10 hours or overnight.
Making Sourdough Cinnamon Rolls - Next Morning
- Preheat the oven to 190˚C (375˚F).
- Grease a deep, glass baking dish.
- Combine the baking paper and baking soda in a small bowl to create the leavening agent. Mix with a fork until there are no lumps.
- Spring the dough with this mixture, kneading it through thoroughly.
- Then roll out the dough on a floured surface, creating a 12 x 24 inch rectangle.
- In a bowl, mix the remaining ¼ cup (57g) butter with the brown sugar and cinnamon.
- Spread the brown sugar mixture onto the dough, leaving a little room around the edges.
- Roll the dough into a log and slice into 12 pieces.
- Place each piece into the prepared baking dish, making sure to leave a little room between each roll for spreading. Let the rolls rest for 1 hour.
- Bake in the preheated oven for 35 to 40 minutes until the tops are golden brown.
- While the cinnamon rolls are baking, make the glaze.
- Add the icing sugar, softened cream cheese and vanilla extract to a bowl and mix well until smooth.
- Remove the cinnamon rolls from the oven and pour the glaze over the hot rolls.
- Allow to cool, if you can wait and then enjoy!
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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