Overnight Sourdough Cinnamon Rolls

These Overnight Sourdough Cinnamon Rolls are soft, fluffy, and filled with a rich cinnamon-sugar swirl. Made with an active sourdough starter, they develop incredible flavor during a slow overnight rise. Finished with a smooth cream cheese glaze, these rolls are perfect for weekend breakfasts, holiday mornings, or any special occasion.

Ingredients

Sweet Dough

• 160g (⅔ cup) milk
• 28g (2 tbsp) melted butter
• 1 large egg
• 100g active sourdough starter
• 24g (2 tbsp) granulated sugar
• 300g (2½ cups) all-purpose flour
• 5g (1 tsp) fine salt

Cinnamon Filling

• 84g (6 tbsp) softened butter
• 100g (½ cup) granulated sugar
• 3 teaspoons ground cinnamon
• 1 tablespoon flour

Cream Cheese Glaze

• 2 tablespoons softened butter
• ⅓ cup whipped cream cheese
• ¼–½ cup powdered sugar
• 1–2 tablespoons milk

Instructions

Prepare the Dough

In a mixing bowl, combine the cooled melted butter, milk, egg, sourdough starter, and sugar. Stir until smooth.

Add the flour and salt and mix until a rough dough forms. Cover and let the dough rest for 30 minutes.

Knead the dough for 6–8 minutes until smooth, soft, and elastic. If the dough feels very sticky, add a small amount of flour as needed.

Overnight Fermentation

Transfer the dough to a lightly greased bowl and cover.

Let it rise overnight at room temperature for 8–12 hours, or until doubled in size.

For extra softness and volume, perform one stretch and fold during the first hour of fermentation.

Roll the Dough

The next morning, lightly flour your work surface.

Turn the dough out and gently shape it into a rectangle. Let it rest for 10 minutes before rolling.

Using a rolling pin, roll the dough into a large rectangle approximately 16 x 12 inches.

Make the Filling

In a small bowl, combine the softened butter, sugar, cinnamon, and flour until well mixed.

Spread the mixture evenly over the dough, leaving a small border around the edges.

Shape the Rolls

Starting from the long side, roll the dough tightly into a log.

Cut into equal portions about 2 inches thick.

Arrange the rolls in a parchment-lined 9-inch baking pan.

Second Rise

Cover the rolls and let them rest for 1–2 hours until puffy and slightly expanded.

Bake

Preheat the oven to 350°F (175°C).

Bake for 35–40 minutes, or until the tops are lightly golden brown.

Allow the rolls to cool in the pan for 15 minutes before transferring to a cooling rack.

Prepare the Glaze

Beat together the softened butter, cream cheese, and powdered sugar until smooth.

Add milk gradually until the glaze reaches your desired consistency.

Serve

Spread or drizzle the cream cheese glaze over the slightly warm cinnamon rolls before serving.

Tips

• Use a bubbly, active sourdough starter for the best rise.
• A tight roll helps create beautiful cinnamon swirls.
• Overnight fermentation develops a deeper flavor and softer texture.
• For make-ahead convenience, shaped rolls can be refrigerated or frozen before baking.

Result

These sourdough cinnamon rolls are incredibly soft, buttery, and filled with warm cinnamon flavor. The overnight rise creates a light texture and rich taste, while the cream cheese glaze adds the perfect sweet finish. They are best enjoyed warm, fresh from the oven.