Fluffy Sourdough Cinnamon Rolls – Overnight Recipe

Craving a sweet start to your morning? Dive into this delightful recipe for easy sourdough cinnamon rolls, perfect for overnight preparation. These rolls are incredibly soft, bursting with cinnamon flavor. The magic of sourdough adds a unique tang and a depth of flavor that elevates these classic cinnamon rolls to a whole new level. Whether you’re a seasoned sourdough baker or a newbie, this step-by-step guide ensures a foolproof bake every time. Prepare the dough the night before, let it rise slowly, and wake up to the heavenly aroma of freshly baked rolls. Perfect for family breakfasts, brunch gatherings, or any special occasion, these cinnamon rolls are sure to impress. Get ready to savor the best homemade cinnamon rolls you’ve ever tasted!

Background & Inspiration

My husband and I love sweet treats for breakfast! We were constantly buying Pillsbury Cinnamon Rolls from Sam’s Club and baking them at least once a week (if not more). However, with our recent focus on ingredient lists, we felt like we may never be able to eat cinnamon rolls again. While delicious, this ingredient list hurt; as soon as I see seed oils or words I’m not sure how to pronounce, it’s a no-go for us.

Enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, sugar, soybean and palm oil, dextrose, wheat starch, hydrogenated palm oil. Contains 2% or less of: baking powder (sodium acid pyrophosphate, baking soda, sodium aluminum phosphate), fractionated palm oil, high fructose corn syrup, modified whey, salt, corn syrup solids, mono and diglycerides, vital wheat gluten, cinnamon, sodium alginate, xanthan gum, sodium stearoyl lactylate, sunflower lecithin, preservatives (potassium sorbate, TBHQ, citric acid), polysorbate 60, corn starch, yellow 5, natural and artificial flavor, color added, red 40.

Sam’s Club Item #265238

After a few failed attempts, I finally perfected our cinnamon roll recipe! It has basic, pronounceable ingredients that you can easily find in your kitchen. Make them the night before, let them rest on the counter, and with a 12-hour rise time, you can get to baking the next morning (no second rise required). I’m looking forward to making this sourdough cinnamon roll recipe for Thanksgiving and Christmas morning! These are the best cinnamon rolls. Pair them with cream cheese frosting or maple syrup frosting! Looking for more festive sourdough recipes? Try my sourdough discard pumpkin scones!

@renaissance.alana

Nothing beats the smell of freshly baked sourdough cinnamon rolls! 🍞✨ Soft, fluffy, and packed with that perfect swirl of cinnamon goodness. 🌀 Ready to level up your baking game? #SourdoughMagic #CinnamonRolls #HomemadeGoodness #BakingFromScratch #BreadLovers #BakersOfInstagram #SourdoughLove #CinnamonSwirls #BakingTime #WeekendBakes #BreadBaking #SourdoughBread #SweetTreats #BakeAndShare #FoodieLife #BakingInspiration #ArtOfBaking #HomeBakers #SourdoughBaking #RollWithIt

♬ Circles – Post Malone

Tools

• Standing Mixer
• Glass Mixing Bowls
• Bench Scraper
• 9×13 Baking Dish (I use a glass or ceramic pan, but you can use a cast iron skillet)

Ingredients

Wet Ingredients

Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter!

Coconut Oil: I use Nutiva Organic Coconut Oil. It’s a multi-use product in our house.

Honey: I get my honey from a local vendor, it’s better for your allergies!

Brown Sugar: I used light brown sugar, but you can use dark brown sugar too!

Eggs: I used pasture-raised eggs that were at room temperature.

Active Sourdough Starter: Use an active sourdough starter that is bubbly and recently fed.

Water: I always used filtered water from my fridge in my recipes.

Dry Ingredients

All-Purpose Flour: I like to use King Arthur All-Purpose Flour for baking, but my homemade sourdough starter is made with whole wheat flour. You could switch out the AP flour for whole wheat for a grainer textured blondie. Bread flour can be substituted here as well.

Baking Soda

Baking Powder: I like to use baking powder that has no added aluminum (I’m not a fan of aluminum foil either)!

Salt: If you haven’t tried Redmond’s Real Salt, you’re missing out!

Cinnamon: You can’t have cinnamon rolls without the cinnamon! I use an organic cinnamon powder.

How to Make Fluffy Sourdough Cinnamon Rolls

In the bowl of a stand mixer, combine the dough ingredients (active sourdough starter, flour, honey, water, eggs, and melted coconut oil). Mix with a dough hook attachment for about 10 minutes until the dough is smooth and glossy.

Transfer the dough to a large bowl that’s greased and cover it with plastic wrap. Allow the dough to rest in a warm place overnight, or for up to 12 hours. This is the bulk fermentation stage. It will be a small dough rise, not double.

The next day, preheat your oven to 375°F (190°C). Add the baking soda, baking powder, and salt to the dough. Mix in the stand mixer on medium speed for about 5 minutes, or knead by hand until well combined.

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

Lightly dust your countertop, or work surface, with flour and roll out the cinnamon roll dough into a 1/4-inch thick rectangle using a rolling pin. Evenly spread the cinnamon sugar mixture over the dough.

Roll the dough up tightly, pinching the edge to create a seam. Slice the rolled dough into 12 even pieces. I use a bench scraper, but you can also use unflavored dental floss. Place the rolls into a greased baking dish. I use two baking dishes, 6 rolls in each. I find that they bake completely, leaving no doughy spots.

Bake at 375°F (190°C) for 20-25 minutes, or until the rolls are golden brown and cooked through. Allow the rolls to cool slightly before serving.

I usually store them in the same container I baked them in, but you could move these to an airtight container. They are good in the fridge for up to five days (but they never survive that long)!