So you’re craving something warm, gooey, and utterly delicious for breakfast but the thought of getting up at 4 AM to make it makes you want to cry? Same, friend, same. That’s where these Overnight Sourdough Cinnamon Rolls swoop in like a superhero in a flour-dusted cape, ready to save your taste buds and your precious sleep schedule.
Why This Recipe is Awesome
Look, let’s be real. We all want to be that person who bakes fresh cinnamon rolls on a Sunday morning. But who actually *is* that person? Not me, unless I can make 90% of it the night before while binging Netflix. This recipe is your ticket to looking like a culinary genius without actually sacrificing precious beauty sleep. Plus, the sourdough tang? *Chef’s kiss*. It cuts through the sweetness just enough to make them dangerously addictive. Seriously, it’s pretty much **foolproof**. Even if your sourdough starter has a personality disorder, you can probably pull this off.
Ingredients You’ll Need
Here’s what you’ll need to gather:
For the Dough (the magic overnight part):
- 100g active sourdough starter: Bubbling, happy, and ready to party.
- 180g warm milk: Whole milk is best, because we’re not calorie-counting here, okay?
- 50g granulated sugar: Just enough sweetness to coax the yeast (and your taste buds).
- 50g unsalted butter, melted and cooled: Don’t cook your starter, please.
- 300g bread flour: Or all-purpose if that’s all you’ve got. No judgment.
- 5g salt: Crucial for flavor, don’t skip it!
For the Filling (the gooey goodness):
- 60g unsalted butter, softened: Like, really soft, spreadable.
- 100g light brown sugar: The gooier, the better.
- 2 tablespoons ground cinnamon: Pile it on! Who’s counting?
For the Cream Cheese Icing (the crown jewel):
- 60g cream cheese, softened: Full fat, obvs.
- 30g unsalted butter, softened: Again, soft.
- 100g powdered sugar: Sift it if you’re feeling fancy, otherwise YOLO.
- 1/2 teaspoon vanilla extract: The good stuff.
- 1-2 tablespoons milk or cream: To get that perfect drizzle consistency.
Step-by-Step Instructions
The Night Before (aka Your Easy Prep):
In a large bowl, combine your **active sourdough starter**, **warm milk**, and **granulated sugar**. Give it a quick whisk to dissolve the sugar. Add the **melted and cooled butter**, mixing it in.
Now, add the **flour** and **salt**. Mix with a spatula or your hands until a shaggy dough forms. Don’t overmix; we’re going for rustic chic.
Cover the bowl and let it sit at room temperature for 30 minutes. Then, perform a set of **stretch and folds** directly in the bowl (grab a section of dough, stretch it up, fold it over). Repeat this 2-3 times, every 30 minutes, for a total of 1.5-2 hours. This builds strength!
After your final stretch and fold, cover the bowl tightly and pop it in the fridge. Let it chill overnight, or up to 24 hours. This is where the magic happens and the flavors develop, IMO.
Roll ‘Em Up & Chill (Still Night Before, or Early Morning):
Lightly flour your work surface. Take the chilled dough out of the bowl and gently shape it into a rectangle.
For the filling, mix together the **softened butter**, **brown sugar**, and **cinnamon** in a small bowl until it forms a paste. Spread this glorious mixture evenly over your dough rectangle, leaving a small border on one long edge.
Starting from the opposite long edge, roll the dough tightly into a log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 9-12 even rolls.
Arrange the rolls in a lightly greased 9×13 inch baking dish (or a round cake pan). Cover the dish loosely with plastic wrap or a kitchen towel and refrigerate overnight again. Yes, another chill. Patience, young padawan!
The Grand Finale (Morning Of!):
Take the rolls out of the fridge at least **2-3 hours before you want to bake them**. Let them proof at room temperature until they’re visibly puffy and have nearly doubled in size. This can take longer if your kitchen is chilly, so be patient.
Preheat your oven to **375°F (190°C)**. Don’t rush this step; a properly hot oven is key for even baking.
Bake the rolls for 25-30 minutes, or until golden brown and cooked through. If they’re browning too quickly, you can loosely tent them with foil.
While they’re baking, whip up that amazing icing! In a bowl, beat together the **softened cream cheese**, **softened butter**, **powdered sugar**, and **vanilla extract** until smooth. Add milk or cream, a tablespoon at a time, until you reach your desired drizzly consistency.
As soon as the rolls come out of the oven, let them cool for just 5-10 minutes. Then, slather on that cream cheese icing. Don’t be shy! Serve warm and bask in the glory.
Common Mistakes to Avoid
- **Ignoring your starter’s vibe check:** If your sourdough starter isn’t bubbly and happy, it’s not going to lift these rolls. Wait for it to be active, or feed it again!
- **Using scorching hot butter:** This is a rookie mistake! Melted butter needs to be cooled down before it meets your starter, otherwise, you’re essentially cooking your little yeast babies. RIP.
- **Over-flouring your surface:** A little flour is good, a mountain of flour will make your rolls tough. Less is more, folks.
- **Impatience during the final proof:** Trust me, I get it. You want warm cinnamon rolls NOW. But if you bake them before they’ve adequately proofed, they’ll be dense and sad. **Puffy and jiggly is the goal!**
- **Forgetting to preheat the oven:** Just… don’t do it. Your rolls deserve a hot welcome, not a lukewarm one.
Alternatives & Substitutions
- **No bread flour? No problem!** All-purpose flour will work just fine. The texture might be slightly less chewy, but still delicious.
- **Dairy-free?** Swap the milk for a non-dairy alternative (almond, oat, soy). Use a good quality plant-based butter (like Miyoko’s or Earth Balance) for both the dough, filling, and icing.
- **Feeling extra?** Add some chopped pecans or walnuts to your cinnamon sugar filling for a bit of crunch. Or, throw in some mini chocolate chips for a chocolate-cinnamon swirl!
- **Icing variations:** Not a cream cheese person? You could do a simple powdered sugar glaze with a splash of milk and vanilla. Or, level up with a maple glaze (maple syrup + powdered sugar + splash of milk). Options, options!
FAQ (Frequently Asked Questions)
- “My sourdough starter isn’t super active. Can I still use it?” Well, technically yes, but why risk it? A sluggish starter means sluggish rolls. Give it a good feeding and let it get nice and bubbly before you start. It’s worth the wait, trust me.
- “Can I freeze these cinnamon rolls?” Absolutely! Bake them, let them cool, then freeze without the icing. When you’re ready, thaw them, warm them up, and then apply that glorious icing. Or, you can freeze the unbaked rolls after the final proof (before the oven), then thaw overnight in the fridge and bake as directed.
- “How long do these stay fresh?” Ha! Fresh? Like they’ll last more than a day? Realistically, they’re best warm out of the oven. But covered, at room temp, they’ll be decent for 2-3 days. Pop them in the microwave for a few seconds to revive them.
- “Can I just use instant yeast if my starter is being a diva?” You *could*, but then they wouldn’t be “sourdough” cinnamon rolls, would they? That sourdough tang is what makes them special! If you’re really desperate, find a regular quick-rise cinnamon roll recipe instead. Don’t compromise the sourdough integrity!
- “My rolls turned out a bit dry, what went wrong?” Two common culprits: **overbaking** (keep an eye on them!) or **under-proofing**. If they don’t get enough time to puff up before baking, they’ll be denser and dryer. **Always aim for puffy!**
Final Thoughts
See? That wasn’t so scary, was it? You’ve just unlocked a new level of breakfast prowess. These Overnight Sourdough Cinnamon Rolls are the perfect blend of ‘I totally tried’ and ‘I also totally slept in.’ Go forth and conquer your craving, my friend. Share them, or don’t – your secret’s safe with me. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it!
