Sourdough Cinnamon Rolls Overnight

So you’re craving something warm, gooey, and utterly delicious for breakfast but the thought of getting up at 5 AM to knead dough makes you want to crawl back under the covers, huh? Same, friend, same. That’s where these Overnight Sourdough Cinnamon Rolls swoop in like a delicious, doughy superhero. Get ready for max flavor, minimal morning fuss.

Why This Recipe is Awesome

Okay, let’s be real. Most cinnamon roll recipes are a full-day commitment, or they require you to be an early bird, which, let’s just say, isn’t always my jam. This recipe? It’s your ticket to smelling like a bakery at 8 AM without actually having to be a baker at 4 AM. You do all the heavy lifting (aka mixing and rolling) the night before, then let the fridge work its magic. The sourdough adds this incredible depth of flavor and a beautiful chew that basic yeast rolls just can’t touch. Plus, it’s pretty much **idiot-proof**, even I didn’t mess it up! Think minimal effort for maximum, mind-blowing, cinnamon-sugar glory.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for this overnight magic show:

• Active Sourdough Starter: About 100g. Your bubbly, fed friend, ready to party.
• Whole Milk: 150g. Warm, but not scorching hot (think baby bath water).
• Granulated Sugar: 50g for the dough, plus 100g for the filling. Because happiness is sweet.
• Unsalted Butter: 50g melted for the dough, 50g softened for the filling, and 50g softened for the frosting. Yes, butter is life. Don’t skimp!
• Large Egg: 1, room temp. Gives richness and color.
• All-Purpose Flour: 300g, plus a little extra for dusting. The backbone of our rolls.
• Salt: 5g. Just a pinch to make all those sweet flavors pop.
• Ground Cinnamon: 2 tablespoons. The star of the show, obviously!
• Brown Sugar: 50g for the filling. Adds a lovely molasses note.
• Powdered Sugar: 100g for the frosting. For that dreamy, drippy glaze.
• Cream Cheese: 50g, softened, for the frosting. The tangy secret weapon.
• Vanilla Extract: 1 teaspoon for the frosting. Makes everything taste better.

Step-by-Step Instructions

Alright, let’s get down to business. Remember, we’re doing the prep in the evening!

1. Mix the Dough (Evening): In a large bowl, combine your active sourdough starter, warm milk, sugar, melted butter, and egg. Give it a good whisk until everything is happy together.
2. Add Dry Ingredients: Stir in the flour and salt until a shaggy dough forms. Don’t overmix; we just want it combined. Cover the bowl with plastic wrap and let it rest for 30 minutes. This is called autolyse, and it makes kneading easier.
3. Knead & First Rise: After the rest, knead the dough for about 5-7 minutes until it’s smooth and elastic. You can do this by hand or with a stand mixer. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 2-3 hours, or until visibly puffy.
4. Prep for Overnight Chill: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×18 inches.
5. Create the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. Slather this glorious mixture evenly over your dough rectangle, leaving a small border on one long edge.
6. Roll ‘Em Up: Starting from the long edge opposite the bare border, carefully roll the dough into a tight log. Once rolled, pinch the seam closed to seal it. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
7. The Overnight Nap: Arrange the rolls in a greased 9×13 inch baking dish, leaving a little space between each. Cover the dish tightly with plastic wrap and pop it into the fridge. Let them chill and slowly proof overnight (8-12 hours). **This is key for that awesome sourdough tang and texture!**
8. Bake (Morning!): The next morning, take the dish out of the fridge and let it sit at room temperature for 30-60 minutes while your oven preheats. Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through.
9. Whip Up the Frosting: While the rolls are cooling slightly, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and fluffy.
10. Frost & Devour: Spread that glorious frosting generously over the warm cinnamon rolls. Serve immediately and bask in the praise you’re about to receive!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common pitfalls, right?

• **Cold Ingredients (Dough):** Using milk straight from the fridge or a cold egg. Warm milk helps activate the starter, and a room-temp egg incorporates better. Rookie mistake!
• **Impatient Proofing:** Trying to rush the overnight proof. The long, slow chill in the fridge is essential for flavor development and a tender crumb. Don’t pull them out too early!
• **Over-flouring:** Adding too much flour during kneading or rolling makes your rolls dry and tough. **A light dusting is all you need.**
• **Ignoring Your Starter:** Using a sluggish or unfed starter. Your starter needs to be active and bubbly for optimal rise. If it’s not looking lively, feed it and wait!
• **Uneven Cutting:** Trying to eyeball the slices. Use a ruler or dental floss for even rolls that bake uniformly. No one wants a tiny, sad roll next to a giant, underbaked one.

Alternatives & Substitutions

Feeling adventurous? Or just out of an ingredient? No worries, here are some ideas:

• Dairy-Free: Swap milk for your favorite plant-based milk (almond, oat, soy work great) and use a good quality vegan butter. The flavor might change slightly, but they’ll still be delish, IMO.
• Filling Fun: Not a cinnamon purist? Try adding some finely chopped pecans or walnuts to your filling for a nutty crunch. A tiny pinch of cardamom with the cinnamon is also divine!
• Flour Power: You can experiment with using 50g of whole wheat flour instead of all-purpose for a slightly heartier, nuttier roll. Just be aware it might absorb a bit more liquid.
• Frosting Variations: Don’t have cream cheese? A simple glaze of powdered sugar and a splash of milk or lemon juice works too. Or go wild with a maple glaze!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use an unfed starter? Well, technically yes, but why hurt your chances of a great rise? An active, fed starter is **your best friend** for light, fluffy rolls.
• My rolls didn’t rise much overnight, what gives? Could be your fridge is super cold, or your starter wasn’t as active as you thought. Give them a longer warm-up on the counter in the morning before baking. Patience, young grasshopper!
• Can I freeze these? Absolutely! Freeze them *after* baking but *before* frosting for best results. Thaw, warm in the oven, then frost. Or freeze the dough after shaping, then thaw and proof before baking.
• What if I don’t have a stand mixer? No problem! You can totally knead this dough by hand. It’s a good arm workout, plus you get to feel like a traditional baker.
• How long do they last? Fresh is best, always. But covered at room temperature, they’re usually good for 2-3 days. Reheat gently in the microwave or oven for that fresh-baked feel.

Final Thoughts

There you have it! A recipe that lets you have your sourdough cinnamon roll and eat it too, all without sacrificing your precious morning sleep. These bad boys are the perfect blend of sweet, tangy, and cozy, making them ideal for a lazy weekend brunch or for impressing literally anyone. Now go forth, conquer that dough, and enjoy the sweet, sweet rewards. You’ve earned it!