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Cozy Overnight Sourdough Cinnamon Rolls

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These cozy overnight sourdough cinnamon rolls feature rich cinnamon swirls and a subtle tang from the sourdough starter, delivering a soft, buttery, and airy texture perfect for an easy homemade breakfast.

Ingredients

Scale
  • ½ cup (120g) active sourdough starter, bubbly and fed within the last 4-6 hours
  • ¾ cup (180ml) whole milk, warmed to about 100°F (38°C)
  • 4 tablespoons (57g) unsalted butter, melted
  • ⅓ cup (67g) granulated sugar
  • 3 – 3½ cups (360-420g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • For the cinnamon filling:
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (43g) unsalted butter, softened
  • Optional: pinch of nutmeg or ground cardamom
  • For the glaze (optional):
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Activate your starter: Ensure sourdough starter is bubbly and active, fed within the last 4-6 hours.
  2. Mix wet ingredients: In a large bowl, combine warm whole milk, melted butter, and sugar. Stir until sugar dissolves.
  3. Add the starter: Stir in the active sourdough starter until blended.
  4. Incorporate dry ingredients: Add 3 cups (360g) flour and salt to wet mixture. Mix until a shaggy dough forms. Add more flour if dough is too sticky.
  5. Knead the dough: Turn dough onto floured surface and knead 8-10 minutes until smooth and elastic.
  6. First rise: Lightly grease a large bowl, place dough inside, cover, and let rise at room temperature for 3-4 hours until nearly doubled.
  7. Prepare cinnamon filling: Mix softened butter, brown sugar, cinnamon, and optional spices in a small bowl.
  8. Roll out dough: Turn dough onto floured surface and roll into a 12×16 inch rectangle.
  9. Spread filling: Evenly spread cinnamon butter mixture over dough, leaving a small border.
  10. Form rolls: Roll dough tightly from longer side into a log and pinch seam to seal.
  11. Cut rolls: Cut log into 12 equal slices about 1½ inch thick, dipping knife in warm water if sticky.
  12. Arrange in pan: Place rolls cut-side up in greased 9×13-inch baking pan with space between each.
  13. Overnight rise: Cover pan tightly and refrigerate overnight (8-12 hours) for slow cold proof.
  14. Bake: Preheat oven to 375°F (190°C). Remove plastic wrap and let rolls sit at room temp for 20 minutes. Bake 25-30 minutes until golden and bubbly.
  15. Prepare glaze: Whisk powdered sugar, vanilla, and milk until smooth, adjusting thickness as desired.
  16. Glaze and serve: Drizzle glaze over warm rolls and serve immediately.

Notes

Do not rush rise times; the overnight slow proof develops flavor and texture. Add flour sparingly during kneading to avoid dense rolls. Use warm water to dip knife for clean cuts. Rotate pan halfway through baking if oven is uneven. Glaze adds a sweet finish and is recommended.

Nutrition

Keywords: sourdough cinnamon rolls, overnight cinnamon rolls, homemade breakfast, sourdough starter, cinnamon swirl rolls, easy cinnamon rolls, cozy breakfast

Find it online: https://blingbite.com/cozy-overnight-sourdough-cinnamon-rolls-recipe-perfect-for-easy-homemade-breakfast/