There’s nothing better than a warm cinnamon roll paired with a fresh cup of coffee. The combination of sweet cinnamon swirls, soft dough, and creamy icing makes for the perfect treat to start the day or enjoy as an afternoon pick-me-up. Cinnamon rolls have always been my favorite sweet indulgence, and making them from scratch brings a whole new level of satisfaction—especially when using a sourdough starter for an extra depth of flavor.
I recently tried an incredible overnight sourdough cinnamon roll recipe, and I knew I had to share my experience. I made some changes, so see how I made them below.
This recipe is perfect for those who love homemade cinnamon rolls but don’t want to wake up at the crack of dawn to start baking.
The overnight method allows the dough to develop that signature sourdough tang while making the morning baking process a breeze.
INGREDIENTS
Dough:
200 grams active sourdough starter
3/4 cup warm milk
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 egg
1 teaspoon salt
3 1/2 cups all-purpose flour
1/2 cup Heavy Whipping Cream
Filling:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tablespoons cinnamon
Icing:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust for desired consistency)
THE PROCESS
Prepare the Dough: In a mixing bowl, combine the sourdough starter, warm milk, sugar, melted butter, and egg. Add the flour and salt, mixing until a soft dough forms. Cover and let rest for 20 minutes.
Knead the dough for 8 minutes until smooth and elastic. I used the J-hook on my stand mixer on speed 2 for 6 minutes. Sprinkle in some flour if it’s too sticky. Cover and let rest for 45 minutes.
Perform 4-6 stretch and folds then Cover and let it rest overnight.
Shape the Rolls: In the morning, roll out the dough into a large rectangle. Mix the Brown Sugar, Sugar, Cinnamon, and butter. It will be a sand-like consistency. Instead of rolling into a log and slicing, cut the dough into strips and roll each strip individually for a unique spiral shape.
Second Rise: Place the rolls into a greased baking dish, cover, and let them rise for about 1-2 hours until puffy.
Before they go into the oven, pour the Heavy Whipping Cream over the rolls.
Bake: Preheat the oven to 375°F. Bake for 20-25 minutes until golden brown.
Make the Icing: While the rolls bake, mix the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
Finish and Enjoy: Once the rolls are out of the oven, let them cool slightly before spreading the icing on top. Serve warm with a hot cup of coffee!
Why You’ll Love This Recipe
Make-Ahead Friendly – Prep the night before and bake fresh in the morning.
Sourdough Magic – Adds complexity and enhances the texture.
Customizable – Play around with fillings or toppings to make them your own. Next time I’ll be making a lemon blueberry roll!
Absolutely Delicious – Soft, gooey, and packed with cinnamon flavor!
If you’re a cinnamon roll lover like me, this recipe is a must-try. There’s truly nothing better than the aroma of freshly baked cinnamon rolls filling the kitchen, followed by that first warm, sweet bite. Pair it with your favorite coffee, and you have a match made in breakfast heaven!
Have you tried making sourdough cinnamon rolls? Let me know in the comments how you like to prepare yours!
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